Do the French eat their cheese with a crusty baguette? Some do, but true connoisseurs need only a knife and fork to enjoy their cheese. If they do reach for bread, the choice might be a walnut or walnut-currant loaf. The nut and fruit accents are better complements to the cheese than the blander white flour baguette, and there’s no crackly crust to interfere with the texture of the cheese (or to require a crumb-sweeper).
Cheese experts also enjoy pairing specific condiments with cheese. Click here for our Guide To Cheese Condiments.
September is National Mushroom Month, which made us wonder: Is there a logical way to choose which types of mushrooms go best in which types of dishes?
We posed this question to the Mushroom Council and they gave us valuable mushroom pairing tips. We’ve included them in a new article along with mushroom buying tips and six delicious mushroom recipes.
One of our favorite recipes for carb counters is Portabella Eggs Benedict, which substitutes a nutritious portabella mushroom cap for the high-carb, nutritionally meager English Muffin (see it in the photo at right).
A bunch of neglected onions that have sprouted greens can be transformed into a table centerpiece or room accent when they are placed in a rustic bowl, terra cotta dish or other pottery. Don’t toss those over-the-hill veggies just yet: Turn them into an accent piece!
September 19, 2009 at 7:00 am
· Filed under The Nibble
Herradura is the Spanish word for
horseshoe; hence the horseshoe motif
on the bottle.
This week we went to a tasting of Casa Herradura tequila, held at the new The Palm restaurant outpost in the Wall Street area. The spirits are outstanding: Casa Herradura, which is one of the world’s finest tequilas, is made the old fashioned way, in small batches in a pot still. The company was named “Distiller Of The Year” in 2007 by Wine Enthusiast magazine.
In addition to an outstanding Margarita made with Casa Herradura Silver (blanco), we tasted all four varieties neat. The difference in the varieties of tequila is in the aging: 45 days for Silver (used for mixed drinks), 11 months for Reposado (which means “resting,” as it’s aged or “resting” in the barrels for 11 month), 25 months for Añejo (which means old) and 49 months for Extra Añejo. While we liked them all, it’s no surprise that the Extra Añejo was the crowd favorite; but at $350.00 a bottle, we’ll be contenting ourselves with the more affordable Añejo.
If you’re headed to Guadalajara, take the “tequila train” into the country for a tour of the hacienda and your own tequila tasting with a tequila-dispensing mule (honest!).
While the entire dinner at The Palm was delicious, we were most excited to discover this easy new appetizer, made in a salt-rimmed Margarita glass:
– Tiny dice of cantaloupe
– Jumbo white lump crab meat
– Tossed in a dressing made of lime juice, orange juice, a splash of tequila and a hint of jalapeño
– Garnished with a fresh basil leaf
The basil is such a wonderful flavor counterpoint that we might top the crab cocktail with strands of shredded basil instead of a single leaf garnish.
Dishes that seem to be of limited use can multitask to serve several purposes. Soy sauce dishes, for example, can be used to serve lemon slices, individual condiments like chutney and tartar sauce, mini sides of applesauce, sour cream, and cocktail nibbles. Or use them to serve scallions, anchovies and other “optional” garnishes, as well as savory or sweet toppings (chocolate chips, nuts, coconut) to sprinkle on desserts. You can place soy sauce dishes on plates to contain runnier foods. Or use them to serve individual portions of after-dinner mints or other treats with coffee. If you think that your specialty dishes have only one purpose, think again!
