Roquefort
I recently had the pleasure of touring the caves of Combalou where Roquefort is aged. Roquefort was the first French cheese to receive AOC certification (in 1925). It is made from sheep’s milk from...
View ArticleBanon
Banon is a goat’s milk cheese from the Provence-Alpes-Cotes d’Azur region of France. After aging for two weeks, the cheese is dipped in eau-de-vie and wrapped in a chestnut leaf that has been...
View ArticleCamembert
This is a cow’s milk cheese from the Normandy region of France. Legend has it that a farmer’s wife, Marie Harel, invented this cheese in 1791. A statue in her honor, “The Mother of Camembert,” stands...
View ArticleChaource
This is a cow’s milk cheese from the Champagne-Ardenne and the Burgundy regions of France. The label on the top of this cheese bears a picture of a cat and a bear, evoking the arms of the town of...
View ArticleLaguiole
This is a cow’s milk cheese from the Midi-Pyrenees, Auvergne and Languedoc-Roussillon regions of France. This cheese derives its name from a village on the plateau of Aubrac. It is said that a...
View ArticleOssau-Iraty
I was just back in the Basque Country in France and had the opportunity to taste a 10-month old version of this cheese. It was spectacular! This is a sheep’s milk cheese from the Midi-Pyrenees region...
View ArticlePicodon
This is a goat’s milk cheese from the Rhone-Alpes and Provence regions of France. The name of this cheese is from the ancient language, Langue d’Oc, and means spicy. The goats of this mountainous...
View ArticleGrana Padano
This cow’s milk cheese from Italy is made with unpasteurized milk and compares well to an aged Parmigiano Reggiano. It has a nutty flavor and a dry texture. It is excellent eaten by itself, with a...
View ArticleAged Appenzeller from Rolfe Beeler
This is a cow’s milk cheese from that is made in Switzerland. It has been aged for at least six months by cheese affineur, Rolf Beeler. It has aromas of brown butter and hazelnuts. It is just...
View ArticleBrillat-Savarin
This triple-cream cow’s milk cheese is native to Normandy and is extremely decadent. It was first made in 1930 and was named after an 18th century French gourmet and political figure. I like to serve...
View ArticleRoasted Pumpkin Soup with Chioptle Creme Fraiche
Ingredients 1 T olive oil 1 small-medium pumpkin (sugar pie variety, if possible), to yield 3 cups mashed pumpkin 1 tablespoon butter 2 slices bacon, diced 1 large yellow onion, chopped 6 cups chicken...
View ArticleProvencal Tomato Soup
Ingredients 6-8 lbs. ripe tomatoes ½ cup olive oil Sea salt Pepper 2 teaspoons sugar 1 head garlic 1 ½ cup crème fraiche You will also need: Large roasting pan Food processor Tasting spoons Large soup...
View ArticlePeach Crisp with Creme Fraiche
Ingredients 4 cups ripe peaches, peeled and sliced For the topping: 1/3 cup (approx. 5 Tablespoons) butter, softened 1/2 cup all-purpose flour 1/2 cup oats 3/4 cups brown sugar, packed 1/2 cup chopped...
View ArticleMeyer Lemon Bundt Cake
This Meyer lemon cake is moist, full of citrus flavor and delicious. Enjoy it with a nice cup of tea. Ingredients 2 1/2 cups flour + more for the pans 3/4 tsp baking powder pinch of salt 2 Meyer...
View ArticleRaspberry Crisp with Creme Fraiche
Ingredients 4 cups ripe raspberries, rinsed For the topping: 1/3 cup (approx. 5 Tablespoons) butter, softened 1/2 cups all-purpose flour 1/2 cup old fashioned oats 3/4 cups brown sugar, packed 1/2 cup...
View ArticleChilled Heirloom Tomato Soup
This soup gets its freshness from a hint of lemon verbena. Be sure to choose the sweetest tomatoes you can find. I like to serve this soup over a piece of poached salmon. Ingredients 1/2 cup olive...
View ArticleCurried Butternut Squash Soup with Jalapeno Pepper and Pumpkin Seeds
This soup is a great way to warm up a chilly Autumn day. It is also a good starter for a Thanksgiving holiday meal. Ingredients 2 shallots, peeled and chopped 4 T olive oil 4 cups butternut squash,...
View ArticleBalsamic Strawberries with Cracked Pepper and Creme Fraiche
First of the season strawberries are in our local Bay Area farmers markets. Not only do they taste great, but they are so nutritional, as well – packed with Vitamin C, magnesium, Vitamin A, potassium...
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Chocolate Amaretto Truffles
I adore truffles, and they are so easy to make! If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes...
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Old-fashioned Strawberry Shortcakes
I loved this dessert as a child. We made it often in the summertime to feature the wild strawberries that grew near my grandmother’s farm. We used whipped cream for the topping then, but I have...
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