One of the most unusual parts of working in the food industry is acknowledging obscure food holidays. April, for instance, is "National Grilled Cheese Month." There are certainly other important dates in April (Easter, my anniversary and my birthday, to name a few), but we will be putting time aside to celebrate melted cheese on toast.
It’s the year of the goat. Everywhere I turn: goat dinners, goat tacos, goat talk. This means I should let you in on a little secret about Leonora. It’s the most luscious Spanish goat cheese on the planet. The texture is gooey-soft, and it comes in a slightly flattened brick that looks like a melting ice cream cake roll. If you’ve sworn off sweets for Lent, you might want to pick up some Leonora for dessert.
I never grew up eating Pecorino, but this winter it’s become my go-to cheese to serve with soups. The nutty flavor of this quintessential Italian specialty comes from sheep’s milk, and because it’s a rich, fatty cheese a few curls shaved onto a broth add beautiful dimension.
As far as I’m concerned, cheese and coffee make up their own food groups. The dynamic flavors and chemistries attainable by both of these items allow for thousands of different possibilities. I’ve had a long-term relationship with coffee for a few years now, while cheese is a slightly newer affair (luckily coffee hadn’t caught wind of it). Leading up to this past weekend, I decided it was time to introduce coffee to my mistress.
9th Street cheesemonger Mark Bomalaski and VP of Culinary Pioneering Emilio Mignucci make a goat cheese pizza using Caprichio de Cabra (Spanish goat cheese), Pantaleo (Sardinian goat cheese), kalamata olives, and arugula.
So it’s that time of year again, That special time where the leaves turn orange, and yellow, the nights come sooner than usual and the weather turns brisk and chilly. While others argue that Fall means the end of tanning on the beach, shorts and outdoor activities, I see fall as a perfect excuse to cuddle up with a loved one under a blanket and enjoy those wonderful beers that the heat of summer may not have allowed.
Chef Rob Sidor and Emilio Mignucci share a simple recipe using burrata: roasted squash and beets with applewood smoked bacon, arugula, and Di Bruno Bros. own homemade burrata.
As we enter the season of decadence, I can’t help but crave Roquefort. It’s as luxurious as fur, and it pairs well with so many things associated with the winter season: ripe pears, dates, figs, honey, walnuts. After a big meal, this triple-crème sheep’s milk blue becomes the evening’s star, especially when served with a glass of nectar-like Sauternes.