An Autumnal Cheese Primer
Sure, fall’s harvest brings tons of great produce, but as JBF Award nominee, chef, and master cheesemonger Matt Jennings explains, it’s also the peak season for cheese.
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You can tell a lot about your cheese from how it tastes, and the flavors of true artisan American cheeses are as varied as the seasons in which they’re created.
It’s a well-known truth in the tight-knit world of professional cheesemongers that autumn in particular brings a bounty of small-production cheeses from farms and producers across the country—each with a distinct flavor profile and a story all its own.
While it can be hard to choose, here are some of our favorite cheeses to purchase and consume in the autumn months.
Vermont Shepherd // Vermont Shepherd Farm, Vermont
Vermont Shepherd, an American raw-milk classic, is created by David Major... Read more >
News Feed: August 24, 2011
A wine that's aged under the sea. [NYT]
"Shaken and stirred": cocktail specials inspired by yesterday's East Coast earthquake. [Eatocracy]
Caramelized onion and balsamic ice cream and other adventurous frozen treats. [NPR]
FoodCorps, a national service program geared toward improving nutrition education, has officially launched. [NYT]
Wine and cheese: maybe
News Feed: June 23, 2011
Uncle Sam, the founder of American home gardening? [Atlantic]
JBF Award winner Michael Schwartz talks about cooking in Miami. [Eater]
News Feed: May 23, 2011
It's time for the cupcake craze to die. [WSJ]
Yuzu is a multitasker in the pantry. [WSJ]
Bloody Marys outgrow their hair-of-the-dog status. [WSJ]
News Feed: February 7, 2011
FDA reconsiders raw-milk cheese rules. [NYT]
Robert Parker cedes California wine reviewing to colleague. [Vinography]
America's best bánh mìs. [NYT]
Pizza is evil, says USDA. [NYMag]
Introducing Biolea olive oil. [Atlantic]
No need for KFC: a homemade Double Down.
Super Bowl Snacks!
While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:
Guacamole
This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.
Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of chilling
News Feed: January 12, 2011
Discovering winter cheeses. [LAT]
Almond milk now flying off the shelves. [WSJ]
DIY coffee: create your own "house blend." [Atlantic]
Rare Nacional cacao found in Peru. [NYT]
Vitamin water is basically just sugar water. [Jezebel]
News Feed: November 3
Another interview with new Bon Appétit's new head honcho, Adam Rapoport. [NYT]
Tucking into stingray. [NYT]
The outlawed tonka bean still sneaks into restaurant kitchens. [Atlantic]
There's more to Piedmont than just Barolo and Barbaresco. [LAT]
The perfect risotto. [Chow]
On the Menu: August 15 through August 21
Here’s what’s happening at the Beard House and around the country next week:
Monday, August 16, 7:00 P.M.
American Artisan Dinner
At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course.
Tuesday, August 17, 7:00 P.M.
Italian Gem
Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a
On the Menu: American Artisan Dinner
Thanks to dairy pioneers like the Kehler brothers and Angela Miller, American cheesemaking has come a long way from the age of processed “cheese product.” Chefs also play an important role in helping these artisanal offerings reach our plates. One of them is Master Cheesemonger Matt Jennings: after apprenticing with cheesemakers all over Europe, he now spreads the good cheese gospel at Farmstead & La Laiterie, a restaurant and cheese shop in Providence. (He will also judge cheese at the Good Food Awards
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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