Wednesday, February 23, 2011
Emay Cooks for Tina with Cheese!
My roommate surprised me with a delicious dinner that she cooked for me after my first official day of work. She used a chevre fine herb goat cheese from Trader Joe's and put it on top of a tenderloin fillet and the sauce was a sweet balsamic reduction. It was amazing. I made a balsamic dressed salad with pea shoots, arugula, grapes, and cherry tomatoes. It was the perfect end to my first day. Chevre is a great goat cheese that goes well with many different things and this one is a keeper. Amazing ! Thanks EMay!
Saigon Vietnamese Sandwich .... mmmmmmmm
What can I say about the Banh Mi. I don't think any sandwich could compare to the Banh Mi sandwich which is a sandwich that hails from Vietnam. I had numerous Vietnamese friend growing up in Ohio and learned about this beautifully perfect sandwich from them. And, thank god for the French and the Vietnamese to create something so fresh, crisp, and so damn freakin delicious.
It is simple to say that Vietnamese cooking is like if Chinese people (Cantonese) had a baby with a French person. Because both these cultures has helped to create the wonderful cuisine of Vietnam which is definitely apparent when eating the Banh Mi sandwich and in NYC Saigon Vietnamese Sandwich at 369 Broome St is the best place to get one in town. Don't be fooled by the other Saigon sandwich shops, you have to go see Sam at this one.
The reason the Banh Mi sandwich is so wonderful and a mixture of the two cultures is because it sits ontop of a beautiful crispy exterior but soft interior French baguette and is usually slathered in a Vietnamese style pork pate (inspired by the French) but has pickled carrots, cilantro, and cucumbers and an assortment of Asian inspired meats. If you go to Sam, the sandwich to get in the House Special which comes with grilled pork, Vietnamese Salami, Vietnamese sliced Pork roll (cha lua) and has toppings which includes a house special mayo, cilantro, cucumber, and picked carrots. It is the perfect sandwich which is not greasy, fresh, sweet, and delicious. If you go I suggest you get it spicy because it just taste so much better. They have an assortment of different sandwiches but try the House Special, they call it a house special for a reason!
Saigon Vietnamese Sandwich
369 Broome St.
New York, NY 10013
www.Vietnamese-sandwich.com
It is simple to say that Vietnamese cooking is like if Chinese people (Cantonese) had a baby with a French person. Because both these cultures has helped to create the wonderful cuisine of Vietnam which is definitely apparent when eating the Banh Mi sandwich and in NYC Saigon Vietnamese Sandwich at 369 Broome St is the best place to get one in town. Don't be fooled by the other Saigon sandwich shops, you have to go see Sam at this one.
The reason the Banh Mi sandwich is so wonderful and a mixture of the two cultures is because it sits ontop of a beautiful crispy exterior but soft interior French baguette and is usually slathered in a Vietnamese style pork pate (inspired by the French) but has pickled carrots, cilantro, and cucumbers and an assortment of Asian inspired meats. If you go to Sam, the sandwich to get in the House Special which comes with grilled pork, Vietnamese Salami, Vietnamese sliced Pork roll (cha lua) and has toppings which includes a house special mayo, cilantro, cucumber, and picked carrots. It is the perfect sandwich which is not greasy, fresh, sweet, and delicious. If you go I suggest you get it spicy because it just taste so much better. They have an assortment of different sandwiches but try the House Special, they call it a house special for a reason!
Saigon Vietnamese Sandwich
369 Broome St.
New York, NY 10013
www.Vietnamese-sandwich.com
Monday, February 14, 2011
The Fatty Crab-
My roommate EMay and I went to dinner on Saturday night at a Malaysian Pan-Asian inspired restaurant called The Fatty Crab. The Fatty Crab is amazing because it creates a unique dining experience. You feel a sense of community when eating at this restaurant because it is continuously packed with customers elbow to elbow enjoying food together. Our experience was great, we had to wait 45 minutes but me and EMay just went to a bar had drinks and came back. The servers were incredibly friendly and were very familiar with the menu which is a good sign that they have tried the food. Everything is made fresh in house, even the rice dessert that they offer you with the bill is homemade in their kitchens.
If you have never had Malaysian food before it is a melting pot of different cultures which include Chinese, Indian, Philippine, Middle Eastern, Indonesian, and Spanish influence. Malaysian's use many different types of spices which includes: cinnamon, star anise, cardamom, fenugreek, cumin, and the list goes on. Malaysian use a lot of different spices in their food because they were part of the Spice Trade Routes. Malay cooking always seems to have fresh chilies, ginger, onion,shallot, garlic, and galangal. The culture created wonderful curries, spiced meat dishes, braised dishes and many different kinds of noodle dishes. Rice is also a mainstay for the Malaysian diet!
To be honest with you, I totally didn't know where Malaysia was located and thanks to google maps I now know! Malaysia is located on South-east Asia and is segmented into two different regions the West Malaysia and East Malaysia. It gets kind of confusing because they are both one country but are separated by the South China Sea. As you all must know, Kuala Lumpur is the capital of Malaysia and is the largest city in the Malaysia.
Malaysian food is something truly special and I insist that you try it!
Our meal at the Fatty Crab included the:
Jalan Alor Chicken Wings | baked and soy glazed, cumin, fennel | 9
This chicken wing was truly unique because of the fennel which added this great licorish finish to the sweetened soy glaze. Truly amazing and tender..
Watermelon Pickle and Crispy Pork | 17
The watermelon pickle and crispy pork is truly something to relish though. This was my favorite dish. It was simple, refined, delicious, and full of flavor. The watermelon rinds were picked in this acidic love and the dish included fresh sweetened watermelon which gave the dish this bright freshness that cut through the fattiness of the crispy pork belly. The addition of Vietnamese mint and basil brought the whole dish together and was truly one I will always remember! Add the Chulupacabra drink (watermelon juice, cayenne, and tequila) well you have a perfect start to an amazing night!
Steamed Buns | pork or veggie | 13/11
There has yet to be a steamed bun I did not like... I don't think you can go wrong with this amazing Asian delight but I have to say Momofuku Ssam bar and Milk bar are still my favorite steamed bun in the city!
And Braised Short Rib courtesy of our maybe gay maybe not neighbors across the way... Which are no longer on the menu but the short ribs were braised until super tender with coconut milk and had crispy coconut shaving on top. I think it had kaffir lime leaves and limes which made it even more delicious. That atmosphere in that restaurant amazing. We talked with all the neighbors that surrounded us and even got close enough to try their food!
The Fatty Crab-
643 Hudson Street
(between Horatio and Gansevoort)
New York, NY 10014
ph: 212.352.3592 | fax: 212.352.3598
If you have never had Malaysian food before it is a melting pot of different cultures which include Chinese, Indian, Philippine, Middle Eastern, Indonesian, and Spanish influence. Malaysian's use many different types of spices which includes: cinnamon, star anise, cardamom, fenugreek, cumin, and the list goes on. Malaysian use a lot of different spices in their food because they were part of the Spice Trade Routes. Malay cooking always seems to have fresh chilies, ginger, onion,shallot, garlic, and galangal. The culture created wonderful curries, spiced meat dishes, braised dishes and many different kinds of noodle dishes. Rice is also a mainstay for the Malaysian diet!
To be honest with you, I totally didn't know where Malaysia was located and thanks to google maps I now know! Malaysia is located on South-east Asia and is segmented into two different regions the West Malaysia and East Malaysia. It gets kind of confusing because they are both one country but are separated by the South China Sea. As you all must know, Kuala Lumpur is the capital of Malaysia and is the largest city in the Malaysia.
Malaysian food is something truly special and I insist that you try it!
Our meal at the Fatty Crab included the:
Jalan Alor Chicken Wings | baked and soy glazed, cumin, fennel | 9
This chicken wing was truly unique because of the fennel which added this great licorish finish to the sweetened soy glaze. Truly amazing and tender..
Watermelon Pickle and Crispy Pork | 17
The watermelon pickle and crispy pork is truly something to relish though. This was my favorite dish. It was simple, refined, delicious, and full of flavor. The watermelon rinds were picked in this acidic love and the dish included fresh sweetened watermelon which gave the dish this bright freshness that cut through the fattiness of the crispy pork belly. The addition of Vietnamese mint and basil brought the whole dish together and was truly one I will always remember! Add the Chulupacabra drink (watermelon juice, cayenne, and tequila) well you have a perfect start to an amazing night!
Steamed Buns | pork or veggie | 13/11
There has yet to be a steamed bun I did not like... I don't think you can go wrong with this amazing Asian delight but I have to say Momofuku Ssam bar and Milk bar are still my favorite steamed bun in the city!
And Braised Short Rib courtesy of our maybe gay maybe not neighbors across the way... Which are no longer on the menu but the short ribs were braised until super tender with coconut milk and had crispy coconut shaving on top. I think it had kaffir lime leaves and limes which made it even more delicious. That atmosphere in that restaurant amazing. We talked with all the neighbors that surrounded us and even got close enough to try their food!
The Fatty Crab-
643 Hudson Street
(between Horatio and Gansevoort)
New York, NY 10014
ph: 212.352.3592 | fax: 212.352.3598
Saturday, February 12, 2011
A letter to Non-New Yorkers....
This is a letter to the Non-New Yorkers about how to best assimilate to the city. It is super overwhelming to move to the city or even visit but with a couple tips, you will survive! I have faith... you will survive... FIGHTING! This is a letter of survival....
Tip 1- Brunch goes till 4 !
So, my best friend from Montessori school , J, came to take me around the city yesterday and we went to the Upper West Side to have brunch at Cafe Lalo, the famed restaurant from You've got Mail (the one with Meg Ryan and Tom Hanks), so my first tip for you non-New Yorkers is that brunch isn't at 10 in the morning in NYC. Brunch starts around 12 and runs all the way to 4 in the afternoon. The mushroom quiche with Gruyere cheese and Mediterranean salad was very good. The quiche was oozing with cheese and was surprising light, the crust was a little to tough for my liking and the Mediterranean salad was overwhelming with mint and was overdressed. Overall, the restaurant was a 8, slow service but great food for price and amazing pastries.
Tip 2- The subway is not called the Metro...
The subway is called the train or subway in NYC...don't call it the Metro and Underground... you will get ridiculed by your city friends... I learned the hard way...
Tip 3- If there is an empty subway car do not ride it...
If there is an empty subway car it is empty for a reason. There is either no air conditioning, a foul smell, a crazy person, or someone had a 'accident' on the car. Just be smart and don't go in!
Tip 4- When alone at night pretend....
If you are alone at night... really late at night... that is when all the crazies and inebriated people come out be prepared. J told me to walk around with my keys in between my knuckles like a crazy person. People don't mess with crazy people... Why F with someone who is nuts right? So, act a little nutty... hehe... Another solution is to pretend like you are talking to a person on the phone... just fake it if you have too and keep on talking about the location you are in! Did you know pepper spray is prohibited in the city? WTH =What the hell!!!! Another tip when alone at night is sit towards the front of the train and the middle of the train. Those are where to conductor people are and you will feel safer.
Tip 5-Drink A Lot of Water
Being a New Yorker will make you very fit! You will walk around a ton but you have to keep hydrated !!! It will lessen the headaches!
Tip 6-Get Lost During the Daytime
The best way to learn the city is to get lost in it and explore. Explore the city on your free days. Take a subway map and subway card and you are good. In worst case, hail a taxi! Don't get lost at nighttime... bad move!
Tip 7- Museums are usually donation only
Most museums in NYC are donation. You don't have to pay but there is a suggested amount you should donate. This was a great tip from EMay and for all you vacationers visiting the city, this is a great one.
More tips to come soon!
Another News- I saw Kelsey Grammer on the Upper East Side !!! His new GF = girlfriend, is super young like my age and looks like a younger version of his ex-wife!
Second Bite- Double Gloucester
The second cheese that I tried today was a Double Gloucester from the Westside Market. This cheese is a very bright orange color and has a tangy quality to it. Double Gloucester is a cow's milk cheese that hails from Gloucester England and is an unpasteurized cheese from the 16th century. There are two types of Gloucester cheeses, the Single Gloucester is said to be lighter and have less full body character because of it's lessened percentage of fat and the Double Gloucester has a higher fat content and and has been aged longer which gives this cheese a creamy and robust tanginess.The fat content remember helps to develop the creaminess of a cheese and the body coverage in your mouth. My evaluation of the cheese was that it was very creamy and has a very nutty and robust flavor with a slightly grassy aspect to it. I enjoyed this cheese very much because of the slight grassiness that it has.
To Cheese or not to Cheese
I say to to cheese. I really like the Double Gloucester and if you have a choice pick the creamier and richer one. Because this cheese is unpasteurized those who have compromised immune systems, children or elderly people should probably stay away from this cheese. Thank God, I am none of those things and I say try it with a nice Syrah or melt the cheese down with a little heavy cream and add it to your next Philly Cheese Steak. I think this cheese would pair nicely with sauteed onions, so it would go well as an addition to a soubise sauce. This buttery semi-hard cheese is definitely one to try.
Tip 1- Brunch goes till 4 !
So, my best friend from Montessori school , J, came to take me around the city yesterday and we went to the Upper West Side to have brunch at Cafe Lalo, the famed restaurant from You've got Mail (the one with Meg Ryan and Tom Hanks), so my first tip for you non-New Yorkers is that brunch isn't at 10 in the morning in NYC. Brunch starts around 12 and runs all the way to 4 in the afternoon. The mushroom quiche with Gruyere cheese and Mediterranean salad was very good. The quiche was oozing with cheese and was surprising light, the crust was a little to tough for my liking and the Mediterranean salad was overwhelming with mint and was overdressed. Overall, the restaurant was a 8, slow service but great food for price and amazing pastries.
Tip 2- The subway is not called the Metro...
The subway is called the train or subway in NYC...don't call it the Metro and Underground... you will get ridiculed by your city friends... I learned the hard way...
Tip 3- If there is an empty subway car do not ride it...
If there is an empty subway car it is empty for a reason. There is either no air conditioning, a foul smell, a crazy person, or someone had a 'accident' on the car. Just be smart and don't go in!
Tip 4- When alone at night pretend....
If you are alone at night... really late at night... that is when all the crazies and inebriated people come out be prepared. J told me to walk around with my keys in between my knuckles like a crazy person. People don't mess with crazy people... Why F with someone who is nuts right? So, act a little nutty... hehe... Another solution is to pretend like you are talking to a person on the phone... just fake it if you have too and keep on talking about the location you are in! Did you know pepper spray is prohibited in the city? WTH =What the hell!!!! Another tip when alone at night is sit towards the front of the train and the middle of the train. Those are where to conductor people are and you will feel safer.
Tip 5-Drink A Lot of Water
Being a New Yorker will make you very fit! You will walk around a ton but you have to keep hydrated !!! It will lessen the headaches!
Tip 6-Get Lost During the Daytime
The best way to learn the city is to get lost in it and explore. Explore the city on your free days. Take a subway map and subway card and you are good. In worst case, hail a taxi! Don't get lost at nighttime... bad move!
Tip 7- Museums are usually donation only
Most museums in NYC are donation. You don't have to pay but there is a suggested amount you should donate. This was a great tip from EMay and for all you vacationers visiting the city, this is a great one.
More tips to come soon!
Another News- I saw Kelsey Grammer on the Upper East Side !!! His new GF = girlfriend, is super young like my age and looks like a younger version of his ex-wife!
Second Bite- Double Gloucester
The second cheese that I tried today was a Double Gloucester from the Westside Market. This cheese is a very bright orange color and has a tangy quality to it. Double Gloucester is a cow's milk cheese that hails from Gloucester England and is an unpasteurized cheese from the 16th century. There are two types of Gloucester cheeses, the Single Gloucester is said to be lighter and have less full body character because of it's lessened percentage of fat and the Double Gloucester has a higher fat content and and has been aged longer which gives this cheese a creamy and robust tanginess.The fat content remember helps to develop the creaminess of a cheese and the body coverage in your mouth. My evaluation of the cheese was that it was very creamy and has a very nutty and robust flavor with a slightly grassy aspect to it. I enjoyed this cheese very much because of the slight grassiness that it has.
To Cheese or not to Cheese
I say to to cheese. I really like the Double Gloucester and if you have a choice pick the creamier and richer one. Because this cheese is unpasteurized those who have compromised immune systems, children or elderly people should probably stay away from this cheese. Thank God, I am none of those things and I say try it with a nice Syrah or melt the cheese down with a little heavy cream and add it to your next Philly Cheese Steak. I think this cheese would pair nicely with sauteed onions, so it would go well as an addition to a soubise sauce. This buttery semi-hard cheese is definitely one to try.
Thursday, February 10, 2011
Pictures at the Westside Market...
So, I found out the hard way that pictures are the Westside Market are forbidden and had their security run me out of the store... Great experience but I got the pictures... that is all that matters! Any good reporter would go the extra mile to get the shot!!!! So, enjoy the pictures of Westside Market thoroughly and know I risked my life to get the shot, heehee! There was no true way of explaining how many different cheese that this market has unless you can see it and a picture is worth a thousand words! You would think they would let me take pictures if I am going to promote their store... to think about it...I should get like an advertising fee from them right? I need to call up their marketing department.... keke
Cheese Tasting TCS ...
Cheese Tasting TCS ...
Wednesday, February 9, 2011
Cheese Concession
Cheese Concession...
I was tossing and turning in bed last night and realized that I totally forgot to introduce what cheese is... How can someone write a blog about cheese and forget to mention what exactly cheese is, how it is made, and where it comes from? I got ahead of myself and assumed that everyone was a cheese connoisseur so, I am apologizing! For those of you who do not know what cheese is, here is my condensed explanation of what it is and the kind of classification that cheese has. Or, maybe not so condensed explanation...
Cheese is one of the oldest and widely known foods known to mankind. Almost every culture produces some varietal of cheese, besides Asian countries. Cheese is know as fromage in France and fromaggio in Italian. Cheese can be served alone, added into sauces, and added as a flavor profile into other dishes. Cheese is versatile to use and is a staple to many cultures dietary needs. Cheeses are made all over the world, each culture has their own interpretation of how to cheese should taste, how long it should be aged, and what shapes it can be molded too. Cheese comes from tradition and many of the cheeses that we eat today are still made in the fashion they were produced from the beginning of the cheese evolution.
Cheese starts with milk. Cheese production today usually uses 3 different types of mammals milk which includes: cows, goat, and sheep. Each mammal's milk has a different flavor profile which helps to determine the flavor of the cheese and some cheeses use a combination of different mammal's milk. Casein or milk protein are coagulated with the addition of an enzyme usually rennnet, which sepereate the milk into curds (solids) and whey (liquid). The whey is then drained off and the curds is what is used to make fresh cheese (ricotta). To make a firmer cheese the curds are processed by cutting, kneading, and cooking which creates "green cheese" and that "green cheese" is molded into their preferred shapes. The last step is to salt or add special bacteria cultures to the cheese and let them age in a controlled environment to help develop the cheese's structure, flavor, color, and texture. Isn't cheese super interesting? Each cheese is aged differently and creates all the different varieties that we have today!
I think it was said best that, "cheeses are a product of their environment". Which simply means cheeses are a product of the land... or terrior which in French translates to "land".Usually the word terrior is used when talking about wine and coffee but it can also be used to describe cheese because the special characteristics of the geography of where the animals were raised, geology of the land, climate, micro climates, grazing grasses, bacteria and spores in the air, molds, wind and storage areas help to develop the distinct flavor of each cheese and gives them their unique characteristics.
Got to go the the gym now, if I am going to continue to eat cheese I have to stay fit ! BBL = Be Back Later to finish the post SYS=See You Soon!
So, back from working out so I can devour some more cheeses... Where were we?
A lot of cheeses have a rind on the outside of the cheese. There a couple of different kinds of rinds for cheeses which includes a bloomy rind that is caused by bacteria, a washed rind that is caused by repeated washing with brine, a brown wax rind that usually come on smoked cheeses and helps to keep moisture in the cheese and an artificial wax rind that is placed on the cheese to keep moisture in.
Simple Rules of Cheese
I was tossing and turning in bed last night and realized that I totally forgot to introduce what cheese is... How can someone write a blog about cheese and forget to mention what exactly cheese is, how it is made, and where it comes from? I got ahead of myself and assumed that everyone was a cheese connoisseur so, I am apologizing! For those of you who do not know what cheese is, here is my condensed explanation of what it is and the kind of classification that cheese has. Or, maybe not so condensed explanation...
Cheese is one of the oldest and widely known foods known to mankind. Almost every culture produces some varietal of cheese, besides Asian countries. Cheese is know as fromage in France and fromaggio in Italian. Cheese can be served alone, added into sauces, and added as a flavor profile into other dishes. Cheese is versatile to use and is a staple to many cultures dietary needs. Cheeses are made all over the world, each culture has their own interpretation of how to cheese should taste, how long it should be aged, and what shapes it can be molded too. Cheese comes from tradition and many of the cheeses that we eat today are still made in the fashion they were produced from the beginning of the cheese evolution.
Cheese starts with milk. Cheese production today usually uses 3 different types of mammals milk which includes: cows, goat, and sheep. Each mammal's milk has a different flavor profile which helps to determine the flavor of the cheese and some cheeses use a combination of different mammal's milk. Casein or milk protein are coagulated with the addition of an enzyme usually rennnet, which sepereate the milk into curds (solids) and whey (liquid). The whey is then drained off and the curds is what is used to make fresh cheese (ricotta). To make a firmer cheese the curds are processed by cutting, kneading, and cooking which creates "green cheese" and that "green cheese" is molded into their preferred shapes. The last step is to salt or add special bacteria cultures to the cheese and let them age in a controlled environment to help develop the cheese's structure, flavor, color, and texture. Isn't cheese super interesting? Each cheese is aged differently and creates all the different varieties that we have today!
I think it was said best that, "cheeses are a product of their environment". Which simply means cheeses are a product of the land... or terrior which in French translates to "land".Usually the word terrior is used when talking about wine and coffee but it can also be used to describe cheese because the special characteristics of the geography of where the animals were raised, geology of the land, climate, micro climates, grazing grasses, bacteria and spores in the air, molds, wind and storage areas help to develop the distinct flavor of each cheese and gives them their unique characteristics.
Got to go the the gym now, if I am going to continue to eat cheese I have to stay fit ! BBL = Be Back Later to finish the post SYS=See You Soon!
So, back from working out so I can devour some more cheeses... Where were we?
A lot of cheeses have a rind on the outside of the cheese. There a couple of different kinds of rinds for cheeses which includes a bloomy rind that is caused by bacteria, a washed rind that is caused by repeated washing with brine, a brown wax rind that usually come on smoked cheeses and helps to keep moisture in the cheese and an artificial wax rind that is placed on the cheese to keep moisture in.
Simple Rules of Cheese
- lower the moisture in cheese the harder the cheese will be/ great for grating/will keep for several weeks/no moisture equals less chance for bacteria growth
- higher the moisture in cheese the softer it will be/ creamier it will be/ contain more fat/ will not keep as well due to moisture content
- Raw-milk cheeses by FDA regulations must be aged 60 days or longer at a temperature 35 degree F. and above
My addiction for cheese started at a very young age. My father, we can call him TBC (the big cheese) exposed me and my little brother, TOFU, to all different types of food as children. My father owned a chain of Chinese restaurants in Ohio and TOFU and I would wait up for him to come home and share his dinner with him. TBC taught my brother and I how to eat pate, cheeses from all over the world, sardines, lobster, Spanish tapas, terrines, and anything that we were willing to try. My family has always had a passion for food which extends out to not just my family but my extended family. If there is one thing my family knows how to do is eat well. There is never a shortage of food in our family and every person in my family and extended family knows how to cook. Family holidays were amazing and included foods from my Aunt GooGoo, her moo shu pork and homemade moo shu pork skins are the best in the world, my mom KiKi's famous prime rib roast and au jus, my grandmother's HMN delicious Korean side dishes and homemade kimchee and anything TBC would make. So, if you haven't figured it out I come from Asian heritage.. my mom is Korean and my father is Chinese which would make me the best of both worlds which helped to develop who I am as a Chef. It's funny that I love cheese so much since Asian's tend to be Lactose-Intolerant which is a condition where the body cannot metabolize lactose. To all my Lactose-Intolerant friends... DY this means you I am sorry because you are missing out on some really great food!
My Families Food
Aunt GooGoo Braised Pork Belly and Soy Bien
Aunt GooGoo Moo Shu Pork Skin
Aunt S homemade Wontons
KiKi Prime Rib Roast
 |
TBC Beef Noodle |
TBC Tomato Shrimp
HMN KimChee
Chef T Beet Salad
Chef T Asparagus Salad
Tuesday, February 8, 2011
First Bite:Tillamook Cheddar Extra Sharp Special Reserve
First Bite:Tillamook Cheddar Extra Sharp Special Reserve
Our first cheese is Tillamook Cheddar Extra Sharp Special Reserve which is a cheese I absolutely love and purchased because of it's tangy creamy quality and I missed it because I went to school in Seattle, Washington and this cheese reminds me of the Pacific Northwest. My good friend, TC, introduced me to this cheese when I first moved there and it was love at first bite.
The story of Tillamook starts in the 1800's and comes from the Tillamook Valley in Oregon which was a fertile lane and conducive to raising cattle. Tillamook County Creamery Association (TCCA) is the collection of different farmers that create this wonderful cheese. Many of the farmers are kin to the original pioneers of the 1850's and this company still uses the same recipe for makings its products that it has for over 100 years. It is the tradition and great ingredients that help to make this cheese so wonderful. Tillamook is also very environmentally conscious and gives back to the community which is very important in my book. Environmental stewardship is an important part of being a socially responsible company and that is a super plus for me and the cheese! Tillamook offers a variety of products which includes: cheeses, ice cream, yogurts, and butters.
So, this particular cheese is aged over 15 month and it develops this complex nutty salty flavor but still remains very creamy to the palette. The cheese is very bold but is understated at the same time because it has a familiar quality from most cheddar's that you buy at the store. I think this cheese is truly derrrricious and for the novice cheese eater you might become addicted. EMay thought the cheese reminded her of home, she hails from the Pacific Northwest we actually went to the same school out there but at different times. The cheese to her reminds her of a great grilled cheese sandwich which was exactly what I was thinking which means that great minds think alike or we suck at evaluating food. It was salty to her liking as well. We ate the cheese with an Asian inspired salad that composed of romaine lettuce, tofu, sesame pita chips, peanuts, and a Thai style peanut dressing with curry powder. The cheese actually went pretty well with the salad. It added a different bite to the salad and gave some contrast to the salad itself but the nuttiness of the dressing helped to compliment the food too!
To Cheese or not to Cheese-
For the novice or advanced cheese eater this is a super fantastic cheese for you. It is a very easy cheese that can be eaten by itself and added into dishes as well. This would make a great sauce, great to add into salads, or top soups with. And, it would make some awesome Mac & Cheese and the chef tip of the day for amazing Mac & Cheese is to add Philadelphia Cream Cheese to your Mac & Cheese because it has a chemical stabilizer that will help make your cheese super creamy.
Since I am a Chef, it would be wrong of me to leave you without a recipe right? So here we go...
Since EMay and I both thought that it would be great in a sandwich here is my homage to the traditional grilled cheese...
Tillamook Grilled Cheese and Bacon Sammy with Heirloom Tomatoes and Arugula
Serves- 1
Our first cheese is Tillamook Cheddar Extra Sharp Special Reserve which is a cheese I absolutely love and purchased because of it's tangy creamy quality and I missed it because I went to school in Seattle, Washington and this cheese reminds me of the Pacific Northwest. My good friend, TC, introduced me to this cheese when I first moved there and it was love at first bite.
The story of Tillamook starts in the 1800's and comes from the Tillamook Valley in Oregon which was a fertile lane and conducive to raising cattle. Tillamook County Creamery Association (TCCA) is the collection of different farmers that create this wonderful cheese. Many of the farmers are kin to the original pioneers of the 1850's and this company still uses the same recipe for makings its products that it has for over 100 years. It is the tradition and great ingredients that help to make this cheese so wonderful. Tillamook is also very environmentally conscious and gives back to the community which is very important in my book. Environmental stewardship is an important part of being a socially responsible company and that is a super plus for me and the cheese! Tillamook offers a variety of products which includes: cheeses, ice cream, yogurts, and butters.
So, this particular cheese is aged over 15 month and it develops this complex nutty salty flavor but still remains very creamy to the palette. The cheese is very bold but is understated at the same time because it has a familiar quality from most cheddar's that you buy at the store. I think this cheese is truly derrrricious and for the novice cheese eater you might become addicted. EMay thought the cheese reminded her of home, she hails from the Pacific Northwest we actually went to the same school out there but at different times. The cheese to her reminds her of a great grilled cheese sandwich which was exactly what I was thinking which means that great minds think alike or we suck at evaluating food. It was salty to her liking as well. We ate the cheese with an Asian inspired salad that composed of romaine lettuce, tofu, sesame pita chips, peanuts, and a Thai style peanut dressing with curry powder. The cheese actually went pretty well with the salad. It added a different bite to the salad and gave some contrast to the salad itself but the nuttiness of the dressing helped to compliment the food too!
To Cheese or not to Cheese-
For the novice or advanced cheese eater this is a super fantastic cheese for you. It is a very easy cheese that can be eaten by itself and added into dishes as well. This would make a great sauce, great to add into salads, or top soups with. And, it would make some awesome Mac & Cheese and the chef tip of the day for amazing Mac & Cheese is to add Philadelphia Cream Cheese to your Mac & Cheese because it has a chemical stabilizer that will help make your cheese super creamy.
Since I am a Chef, it would be wrong of me to leave you without a recipe right? So here we go...
Since EMay and I both thought that it would be great in a sandwich here is my homage to the traditional grilled cheese...
Tillamook Grilled Cheese and Bacon Sammy with Heirloom Tomatoes and Arugula
Serves- 1
- 2 slices White or Wheat Bread - preferably thick cut Texas Toast (the whiter the bread the faster it will kill you)
- 1 T. non-salted butter
- 3 thick cut sliced Peppered Bacon
- Tillamook Cheese Sliced Thin, as much as needed
- 3 slices of Heirloom Tomato (seasonal item best in summer), 1/4" sliced
- handful of Arugula dressed with some olive oil
- salt and pepper
- Heat a frying pan to medium and add your bacon in. Fry until crispy (should be crispy but not overdone to give good contrast for the sammie or fry it how you like your bacon). Let the bacon drain on paper towels.
- Get rid of that oil (or save it to fry something in it later ...) Add your butter and heat then add your bread. Heat the pan before you add the bread to lessen soft crust. Brown the outsides of the bread until it forms a great golden brown crust. Turn the bread over to brown the other side and then add the cheese to the already cooked side on both slices
- Add the cooked bacon on top of the cheese on one side, add tomatoes ontop of bacon and season with salt and pepper just a dash (tomatoes should always be seasoned to enhance its flavor). Let it cook for a minute to melt but make sure the other side doesn't burn. Don't smush the sammie together just yet you still have to add arugula.
- Take the two sides out of the pan onto a plate and add the olive oil dressed arugula to one side of the sammie. Smush the sammie together and enjoy! Enjoy with some roasted red pepper soup and you have a meal fit for a chef!
- ENJOY!
The Chronicles...
So, the story starts like this... just moved to Chelsea in New York City to my roommate cute and cozy apartment from Ohio. It is my first week in the city and my roommate, lets name her EMay, just sent me to a great market in Chelsea called the Westside Market located at 77 7th Ave New York, NY 10011 (between 14th St. and 15th St.) and it is open from 7 am- midnight.
Westside Market is a great staple to this neighborhood. There are 3 locations in NYC and it is a local family owned and operated Market. This was an important factor for me because supporting the local economy is always a great way to give back to your community. The owner John Zoitas came from Greece and wanted to provide the freshest and highest quality ingredients that he could at his Market. I could totally see his commitment to his customers, the market is filled with great fruits and vegetables, a wonderful selection of cheeses, and home made pre-prepared foods. Maria Zoitas is the Chef who prepares all of the mouth watering pre-prepared foods which looked derrricious (have not been able to try them yet but will do soon). It seems like everything in the Westside Market is prepared with love which is a very important factor in making food GREAT!
So, I was making a great Asian inspired peanut salad with tofu for EMay (remember my roommate) and it just so happens that I had bought a Tillamook Cheese from Oregon from the Westside Market. We got to talking and to our surprise we both love stinky cheeses and decided we are going to eat our way through the Westside Market cheese department. Then she mentioned that we should blog about our experience and *ding ding* I was like totally! Our love of stinky cheeses and our love of the Westside Market is what created the Stinky Cheese Chronicles. EMay is now my partner in crime for the Chronicles and we hope to not gain too much weight from our experience... good thing I just joined a gym in NYC this morning!
So the writer of the Stinky Cheese Chronicles is me, T, and I just graduated from culinary school from the Art Institutes. I have my bachelors in Culinary Management and have just moved to NYC to intern at the... Food Network... YAY!!!! I worked as a garde manger and pastry chef at a restaurant called Table 5 in Northville, MI and worked at The Lark in West Bloomfield, MI which were two great experiences that have helped me in my culinary adventure this far. I also worked at the Art Institute of Michigan as a co-manager/student instructor at The Great Lakes Bistro, a student ran learning kitchen where students learn about the front of house managerial experience and back of house culinary experiences.
Enough about me... let's start The Stinky Cheese Chronicles...
The Locations-
Westside Market NYC
2840 Broadway
(Upper Westside Morning Heights,
between 110th St. & Broadway)
New York, NY 10025
........................
Westside Market NYC
2171 Broadway
(Upper Westside, between 76th St & 77th St)
New York, NY 10024
........................
Westside Market NYC
77 7th Avenue
(Chelsea, between 14th St & 15th St)
New York NY, 10001
........................
Great Lakes Bistro
28125 Cabot Drive
Novi, MI 48377
http://www.yelp.com/biz/great-lakes-bistro-the-art-institute-of-michigan-novi
"Age is something that doesn't matter, unless you are a cheese"
Westside Market is a great staple to this neighborhood. There are 3 locations in NYC and it is a local family owned and operated Market. This was an important factor for me because supporting the local economy is always a great way to give back to your community. The owner John Zoitas came from Greece and wanted to provide the freshest and highest quality ingredients that he could at his Market. I could totally see his commitment to his customers, the market is filled with great fruits and vegetables, a wonderful selection of cheeses, and home made pre-prepared foods. Maria Zoitas is the Chef who prepares all of the mouth watering pre-prepared foods which looked derrricious (have not been able to try them yet but will do soon). It seems like everything in the Westside Market is prepared with love which is a very important factor in making food GREAT!
So, I was making a great Asian inspired peanut salad with tofu for EMay (remember my roommate) and it just so happens that I had bought a Tillamook Cheese from Oregon from the Westside Market. We got to talking and to our surprise we both love stinky cheeses and decided we are going to eat our way through the Westside Market cheese department. Then she mentioned that we should blog about our experience and *ding ding* I was like totally! Our love of stinky cheeses and our love of the Westside Market is what created the Stinky Cheese Chronicles. EMay is now my partner in crime for the Chronicles and we hope to not gain too much weight from our experience... good thing I just joined a gym in NYC this morning!
So the writer of the Stinky Cheese Chronicles is me, T, and I just graduated from culinary school from the Art Institutes. I have my bachelors in Culinary Management and have just moved to NYC to intern at the... Food Network... YAY!!!! I worked as a garde manger and pastry chef at a restaurant called Table 5 in Northville, MI and worked at The Lark in West Bloomfield, MI which were two great experiences that have helped me in my culinary adventure this far. I also worked at the Art Institute of Michigan as a co-manager/student instructor at The Great Lakes Bistro, a student ran learning kitchen where students learn about the front of house managerial experience and back of house culinary experiences.
Enough about me... let's start The Stinky Cheese Chronicles...
The Locations-
Westside Market NYC
2840 Broadway
(Upper Westside Morning Heights,
between 110th St. & Broadway)
New York, NY 10025
........................
Westside Market NYC
2171 Broadway
(Upper Westside, between 76th St & 77th St)
New York, NY 10024
........................
Westside Market NYC
77 7th Avenue
(Chelsea, between 14th St & 15th St)
New York NY, 10001
........................
Great Lakes Bistro
28125 Cabot Drive
Novi, MI 48377
http://www.yelp.com/biz/great-lakes-bistro-the-art-institute-of-michigan-novi
"Age is something that doesn't matter, unless you are a cheese"
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