Gorgonzola dulce, marcona almond and honey on a rye crisp. Bite of heaven. (Taken with Instagram at The Lakes)
Portrait of the artist as gluttony.
Spent the day nibbling through Broadway Market with Hannah Hart(o).
Another in the growing pantheon of quality American stinkers, this is Grayson, from Meadow Creek Dairy in Virginia. Similar to a Taleggio, this wash-rinded, golden-pasted cheese has an assertive barnyardy aroma and a wonderfully beefy, full flavor with hints of nuts and onions. This cheese can vary wildly in the knock-your-nose-off department depending on when you get it and how it’s been cared for. This cave-aged beauty came from Murrays.
God, I just want this in my face right now.
Dinner tonight is composed completely of Greenmarket finds and backyard herbs:
(L): Cucumbers with white wine vinegar, olive oil, salt & pepper, and basil from my garden;
(R): Summer squash baked with halloumi cheese and crushed red pepper, garden mint.
Please excuse and allow us a short moment of vanity as we share with you some of the press we got for our 3rd-place-audience-award-winning Homemade Ricotta Cheesecake with Homemade Sea Salt Dulce de Leche at the Brooklyn Cheese Experiment a few weeks back.
The only non savory dish I found was the Ricotta Cheesecake made by the powerhouse sibling duo Working Class Foodies (otherwise known as Max and Rebecca Lando). The dish featured home made ricotta cheese, a shortbread crust, and home made sea salt dulce de leche. The samples were micro sized due to samples running low by the time I got to their table, but the taste was superb and not too sweet. Rebecca Lando had competed in the Brooklyn Beer Experiment…
1. Team Pirate’s Booty – Righteous Bun Cheesesteaks (Looks like my sous chef does have good taste)
2. Bonnie Suarez – Tomato Soup with Cheese Crackers
3. Rebecca Lando – Homemade Ricotta Cheesecake w/Sea Salt Dulce de Leche (Actually it was so good I took 2 extra bites of it. I’m glad it placed
There were a few mac ’n’ cheese, lasagne, and enchilada entries, but the other standouts included food blogger Dave Klopfenstein’s delicious Morbier-stuffed slider with Gorgonzola mayo on a Camembert biscuit, and a dulce de leche cheesecake with homemade ricotta by Rebecca Lando.
Thanks again to everyone who came out to the event, and be sure to look for us at the LAMB TAKEDOWN this Sunday at the Highline Ballroom!
BIG thanks to everyone at the Brooklyn Cheese Cook-Off today, our ricotta cheesecake w/sea salt dulce de leche got 3rd place audience award!
First, we made a whole lot of dulce de leche.
Then we made our own ricotta.
Then, shortbread crusts.
Then: ricotta cheescakes.
Poured the dulce on.
Sprinkled with Murray River pink sea salt.
Then topped with raspberries.
We didn’t actually get to try any, and we ran out about 3/4 into the competition, which definitely cost us a few votes (definitely, we hope).
The cookoff was a blast and our fellow competitors were super friendly and talented. Thanks, everyone!
If it is a panini and has brie on it, then I’m totally there.
Bonus points if it’s the above Brie.
Panini with Figs and Brie
1 large ciabatta sandwich roll
2 fresh figs
4 ounces oozy brie cheese (I used fromage d’affinois)
Olive oil, for brushing
Slice brie and figs thinly, and layer them over the bread. Brush olive oil inside the bread, and on the top and bottom of the sandwich roll. Grill on a panini press for about 4 minutes, or until the bread is toasted and cheese melted. Cut in half and serve warm.
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 2 pounds spinach, rinsed and chopped
- 1/2 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/2 cup ricotta cheese
- 1 cup crumbled feta cheese
- 8 sheets phyllo dough
- 1/4 cup olive oil
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.