Roquefort
I recently had the pleasure of touring the caves of Combalou where Roquefort is aged. Roquefort was the first French cheese to receive AOC certification (in 1925). It is made from sheep’s milk from...
View ArticleBanon
Banon is a goat’s milk cheese from the Provence-Alpes-Cotes d’Azur region of France. After aging for two weeks, the cheese is dipped in eau-de-vie and wrapped in a chestnut leaf that has been...
View ArticleCamembert
This is a cow’s milk cheese from the Normandy region of France. Legend has it that a farmer’s wife, Marie Harel, invented this cheese in 1791. A statue in her honor, “The Mother of Camembert,” stands...
View ArticleChaource
This is a cow’s milk cheese from the Champagne-Ardenne and the Burgundy regions of France. The label on the top of this cheese bears a picture of a cat and a bear, evoking the arms of the town of...
View ArticleLaguiole
This is a cow’s milk cheese from the Midi-Pyrenees, Auvergne and Languedoc-Roussillon regions of France. This cheese derives its name from a village on the plateau of Aubrac. It is said that a...
View ArticleOssau-Iraty
I was just back in the Basque Country in France and had the opportunity to taste a 10-month old version of this cheese. It was spectacular! This is a sheep’s milk cheese from the Midi-Pyrenees region...
View ArticlePicodon
This is a goat’s milk cheese from the Rhone-Alpes and Provence regions of France. The name of this cheese is from the ancient language, Langue d’Oc, and means spicy. The goats of this mountainous...
View ArticleGrana Padano
This cow’s milk cheese from Italy is made with unpasteurized milk and compares well to an aged Parmigiano Reggiano. It has a nutty flavor and a dry texture. It is excellent eaten by itself, with a...
View ArticleAged Appenzeller from Rolfe Beeler
This is a cow’s milk cheese from that is made in Switzerland. It has been aged for at least six months by cheese affineur, Rolf Beeler. It has aromas of brown butter and hazelnuts. It is just...
View ArticleBrillat-Savarin
This triple-cream cow’s milk cheese is native to Normandy and is extremely decadent. It was first made in 1930 and was named after an 18th century French gourmet and political figure. I like to serve...
View ArticlePan-Roasted Alaskan Halibut
Ingredients4 medium fillets of fresh Alaskan halibut2 Meyer lemons, sliced paper thin1/3 cup grapeseed oil (enough to cover the bottom of the skillet)PaprikaSea salt and pepper You will also...
View ArticleFig, Prosciutto, Gorgonzola and Arugula Pizza
Ingredients 8 ripe black mission figs, quartered if large or halved if small ¼ lb. thinly sliced prosciutto, cut into bite-sized pieces. ¼ lb. gorgonzola cheese (experiment – try Gorgonzola Dolce,...
View ArticleSalad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans
Ingredients Approx. 1 lb. arugula, washed and air-dried 2 small pumpkins 1/3 cup olive oil 1 cup fresh ricotta, strained 1 cup pecans, chopped ½ cup olive oil ¼ cup Vinaigre du Banyuls or your favorite...
View ArticleArugula and Fresh Tomato Side Salad
This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat! Ingredients 2-3 cups...
View ArticleFresh Pear, Prosciutto and Arugula Salad
Ingredients 2 cups arugula (organic, if possible), washed and dried 2 fresh pears, peeled, cored and sliced into 8 pieces each 1/3 lb. prosciutto or serrano ham, thinly sliced 2 T sweet onion, finely...
View ArticleArugula Pesto
This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta. You can substitute a number of herbs and greens for the arugula with great results. Ingredients 2 handsful of...
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Sungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
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