Cheese Board: MouCo Ashley
MouCo Ashley (Pasteurized cow, Colorado)
On our visit to the Boulder Farmers Market, we sampled the MouCo cheeses and brought home this Ashley. The ash rind is quite good and can be eaten with or without the soft, creamy middle. It does not have an incredibly strong flavor, but it is still enjoyable with a smooth mouth texture and a good balance of salt and flavor. It looks like a goat cheese, but tastes and feels more like a cow cheese.
MouCo says:
At 7-8 weeks, the cheese is fully ripe, soft and gooey, a definitive line shows off the soft edible rind. A murmur of sweetness balances the complex cheese.
Michael Pollan: The Omnivore’s Dilemma
After reading “The World According To Monsanto” and “Bet The Farm: How Food Stopped Being Food” in the space of Big (Processed) Food, I moved on to a classic:: Michael Pollan’s The Omnivore’s Dilemma.
Documentary: A Place At The Table
Continuing my quest to learn more about “Big Food”; sugar, salt, fat; and hunger, I recently watched “A Place At The Table”, a documentary about hunger in the US.
The Ramen Rater's Top 10 Instant Noodles of 2013 | Serious Eats
I’ve been a fan of instant noodles all my life and in 2002, decided to turn this passion into a blog. While living in Seattle, I’ve found Asian grocery stores aplenty and my love affair with the instant noodle…
Yotam Ottolenghi's sorrel recipes (incl: Rhubarb, celery and sorrel salad)
Rhubarb, celery and sorrel salad
This crunchy, crisp, sharp salad is ideal for spring and early summer. The addition of raw rhubarb is a wonderful way to add even more vigour to an already hyper-punchy combination. Serves four.
50g red quinoa
40g radishes (about 3 small ones), cut into 3mm slices (I use a mandoline)
130g rhubarb (about 1½ stalks), cut diagonally into 3mm slices
100g celery (about 2 stalks), cut diagonally into 3mm slices
50g parmesan (or vegetarian alternative), finely shaved
1 granny smith apple, cored, quartered and cut into 3mm wedges
80g watercress
For the dressing
90g sorrel leaves
5 tbsp olive oil
½ tsp Dijon mustard
2 tsp white-wine vinegar
1½ tbsp soured cream
Salt
Bring a medium saucepan of water to a boil. Add the quinoa and gently simmer for about 12 minutes, until cooked but still al dente. Strain, refresh and drain.
Put all the dressing ingredients bar one tablespoon of oil into the small bowl of a food processor, add three-quarters of a teaspoon of salt and blitz smooth.
Put all the salad ingredients in a large bowl. Pour over the dressing, add the remaining tablespoon of oil, mix together gently and serve.
Oregon Breweries, Wineries, Restaurants & More | Travel Oregon
Oregon restaurants, wineries, breweries and more. Oregon is filled with culinary wonders galore. Learn about some of the best.
Dig In Vermont | Find a Vermont Food Experience
DigInVT is your portal to Vermont’s agriculture and culinary experiences that are open to the public. Connect with the people and places in Vermont that make it an exciting destination. DigIn to Vermont’s agriculture and culinary tourism experiences!
Quebec Food Trail
Here youll discover vineyards and wineries, cider houses and farms in the different regions of Québec, as well as cheese-makers, micro-breweries, bakers, terroir farm shops and more.
Bet the Farm: How Food Stopped Being Food
Bet the Farm: How Food Stopped Being Food, by Frederick Kaufman
Despite the fact that the book’s central premise is the author’s quest for finding the reason why a billion people are starving, I found this to be a “lighter” read than The World According to Monsanto. Certainly the science is less vigorous, but the interviews, research, and path taken to reach the conclusion are all convincing, if not at least thought provoking. Details after the break.
