Friday, April 11, 2014

Tarentaise & Roasted Endive Potato Salad

Tarentaise & Roasted Endive Potato Salad

During picnic and barbeque season potato salad is a hot topic. Everyone likes their own recipe. I'm insulted when someone brings the store bought tub-o-potato salad to a picnic. Seriously, Miracle Whip is just plain offensive. The only logical way to solve this argument is through friendly competition. Potato salad competitions are real and taken very serious. To judge fairly and unbiased, you have to break it into 3 categories: Classic Deli, German Style and Creative. I once made a sardine and saltine potato salad, so I guess my style resides in the creative camp. It was gross. This recipe, however, is a blue ribbon.

2 heads Belgian endive
6 red potatoes, not peeled, cut into uniform bite size pieces
1/2 cup Spring Brook Tarentaise, coarsely grated
1/4 cup green onion, finely chopped
2 tablespoons sour cream
1 1/2 teaspoons Herbes de Provence
Terra Verde Estate Blend Extra Virgin Olive Oil
Terra Verde Traditional Balsamic Vinegar
Coarse sea salt and fresh cracked pepper 

Heat oven to 400. Remove any bruised or wilted outer leaves on the endive. Cut each head of endive in half lengthwise, leaving the root end intact. Drizzle evoo and balsamic over each piece of endive, place on a baking sheet cut side up, season with salt and pepper to taste. Toss potatoes in a generous amount of evoo to evenly coat. Season with salt, pepper and herbs de provence. Transfer potatoes to baking sheet with endive and roast together for 45 minutes. Remove from oven and let cool slightly. Toss potatoes in sour cream and mix in the cheese and onions. Season with more salt and pepper if desired. Serve warm and top with endive. Add crispy bacon if you're into that sorta thing.   

*Makes a perfect side for 4

Saturday, April 5, 2014

Cheese Plate Close Up: Spring Brook Tarentaise

photo courtesy of Spring Brook Farm
Tarentaise is a favorite. This raw cow's milk cheese is modeled after a cheese made in the Tarentaise region of the French Alps. The folks at Spring Brook adapted the French recipe to use on their 1000 acre Vermont farm.  

With the milk from their own herd of Jersey cows, they make Tarentaise using traditional methods. During the five or more months of its aging, Tarentaise is repeatedly washed and turned. The result is a dense, firm paste with delicate flavors of brown butter and roasted nuts. 

Spring Brook Farm doubles as a charitable enterprise called Farms for City Kids. Cheese sales support their mission of educating city kids about sustainable agriculture by inviting them to come to the farm and participate in daily activities. Great cheese and a great idea!

Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. On Wednesdays, we sample a wine, cider or beer as well and all wine and beer is 10% off. Our hours are Tuesday thru Friday 10 to 6, Saturday 10 to 4, and Sunday 11 to 4.

Friday, April 4, 2014

Homemade Broth using Farm Veggies & Cheese Bits

Let's talk broth. Making it is time consuming. Do you need 8 hours and a chicken carcass to make a broth that is risotto worthy? Despite the fact that making broth yourself is the right thing to do, most cooks reach for the can, bury the guilt, then hide the can and hope no one notices. There are worse sins. This broth uses leftover hard cheese ends and pieces of natural rinds, that would otherwise become a science experiment in your fridge. Throw in some farm share veggies, a few herbs and simmer for a mere 45 minutes. It fills your house with a smell that is just magical and you get a rich broth that is economic, versatile and vegetarian.

6 cups Houston's finest tap water
2 tablespoons Lucky Layla Golden Butter 
5 green onions, roots trimmed and cut in half 
1 or 2 handfuls of baby rainbow carrots 
Ribs & stems from kale/chard/greens   
(I used veggies from this week's CSA, but you can use anything in your garden/fridge) 
3 gloves garlic 
3 Bay leaves
a few sprigs Fresh thyme 
1 tablespoon black peppercorns 
1/2 tablespoon coarse sea salt 
8 oz leftover cheese bits/rinds 
(I used Sarvecchio, Sand Creek Colby and Tarentaise rinds) 

In a large pot, melt butter. Add veggies, herbs and cheese bits, cook until fragrant, stirring constantly so cheese doesn't scorch. Add water and simmer for 45 minutes, stirring occasionally. Remove solids and strain broth with a fine mesh strainer. Transfer to a large container and allow to cool. Can be stored in the fridge for 3 days or in the freezer for 3 months.

*Makes 4 cups of broth

Thursday, March 27, 2014

Oregonzola Shrimp Bake

Truth be told, when I started as a Dairymaid 3 years ago, I didn't really like blue cheese. Sure, I could dunk veggies and greasy chicken wings in something that resembled blue cheese, but I had qualms with a real blue. I actually had a nightmare about Bosque Blue. Now I love them. We carry several "life changing" cheeses, for the blue novice. This dish was inspired by my new found love and it's drowning in butter, so that's cool. Serve over baked spaghetti squash, pasta or toasted baguette.

Oregonzola Shrimp Bake

1 lb shrimp (about 15), peeled
2 tablespoons Lucky Layla Golden Butter 
Sea salt and black pepper, to taste
1/2 tablespoon mined garlic
1 generous dash crushed red pepper 
1 generous dash Pollen Ranch Dill Pollen
2 lemons, juice and zest from 1, plus 1 for garnish 
1/4 lb Oregonzola 

Heat oven to 450. Toss shrimp in seasonings, garlic and lemon. In an oven-proof baking dish, slightly melt butter for just a minute or two. Add shrimp and slices of lemon to dish and bake 15 minutes. Remove from oven and top with crumbles of Oregonzola. 

*generous servings for 2 

Friday, March 21, 2014

Green Eggs & Ham

My dad raised me right, I grew up on Dr. Seuss and Rock n' Roll. Sam I Am and Cat in the Hat were usually sung to the tune of the Rolling Stones or AC/DC. Perhaps my dad's parenting style was unconventional, but I think I turned out alright. This breakfast dish is the culinary version of my childhood Dr. Seuss remixes. Comfort food meets nostalgia. It's a great way to start the day. 

6 farm fresh eggs
1 bunch kale, rinsed and chopped 
SarVecchio, grated for garnish 
Sea salt and fresh cracked pepper, to taste

1 loaf Slow Dough Cranberry Walnut Bread, sliced 
1 Granny Smith apple, sliced thin
1/3 lb Holey Cow, sliced thin

For green eggs: heat evoo over medium heat and cook kale until just wilted and bright green. Whisk eggs with salt and pepper and scramble with sautéed kale. Garnish with grated SarVecchio. For ham: layer apple slices and Holey Cow on each slice of bread. Toast until cheese is melted and bread is golden. Top with a few slices of prosciutto. 

*Serves 4

Cows in Repose on Veldhuizen Family Farm. Dublin, TX