I have to say I was fairly impressed this year. I managed to avoid most of the scary, dye filled unpronounceable stuff, so I must say a hearty 'yay' to that! I came across more than one product that I would willing buy. Some of them are fairly well known and others totally new. I was also really excited to see so many people finally coming to the dark side of spices and using Cardamom! I have been a cardamom addict for years and so I adored Three Twins Cardamom Ice Cream (also really, their Lemon Cookie!), Helliemae's Cardamom caramels and Numi's Cardamom Pu-erh.
I know Lemonaise has been around for quite a while, but I honestly have never tried them before today. Now that I have, I can see this be a product I'd like to have around. I adore lemon so the richness and the lemon combined are a real winner for me. On the new product tip, I went out of my way to find the Almond water because I was quite curious. I agree with their own words: refreshing!
I had the chance to try the new Kerrygold premium butter, which is quite lovely. And for all you low fat fans, they have a reduced fat version which doesn't lack flavor. A highlight for me was the fun family behind SchoolHouse Kitchen. They actually engaged me on Twitter, which I loved, and when I showed up to see them they were so friendly and had super tasty offerings! I love their Ginger Lime Vinaigrette, the orange & Chili chutney and the Cherry Blackberry Jam. Mmmmm....jam.
Speaking of fruit filled goodness, I also loved the sunshine of Fran's1941 Apricot Magic from La Bonita and the jams from Tropical Fruit Stand, including the surprising (because I don't really like them) Banana, Passion Fruit and Pineapple.
I also adored Sonoma Brinery because pickles are a weakness of mine though I rarely buy them. These however may have a permanent place in my fridge alongside the pulp filled Blue Monkey coconut water. Fresh, clean and no bitter aftertaste makes this a good choice.
Last but not least, I was happy to see an old favorite roll out two new flavors. Plush Puffs has a mango marshmallow and a cherry chocolate marshmallow now and I gotta say, that chocolate cherry really hot the spot! I will be writing about some more good finds soon, so stayed tuned!
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Tuesday, January 17, 2012
Monday, May 16, 2011
Tillamook Fan of the Month for May
Just a quick note to let you know to check out the always delicious cheese maker Tillamook because they chose me, lil' ol' me!! as the Tillamook Fan of the Month!
My father would love this photo, maniacal grin and cheese? Yep, life is good!
Luna
My father would love this photo, maniacal grin and cheese? Yep, life is good!
Luna
Thursday, July 22, 2010
It's all about the cheese: I loaf you!
I admit that it is no secret that I am a longtime cheese lover. There are a few I won't touch: taleggio makes me want to run out of the room. Havarti is a bit bland for me. Brie is good, but there are so many cheeses out there to explore, I couldn't possibly always light upon that one.
I was not very knowledgeable about Tillamook. I knew their mild cheddar made a perfect grilled cheese sandwich when you needed one, with some red onions and a little pepperoncini on wheat. However, I learned at the San Francisco stop of the Loaf Love tour just what I have been missing.
Tillamook is a farmer owned cooperative. The first Tillamook cheese plant was established in 1894, so you can bet they have plenty of practice getting it right. They have a visitor's center and cafe, so it looks like we all need to trek over to Oregon! The gang from Tillamook are fun know how to throw a party and are really great dressers!
Heather and I were early and enjoyed watching from across the street as people stopped and smiled, laughed and took pictures of the Baby Loaf buses. Truly these babies really do have a way of making you happy. I mean how can you not smile when you see them?
As they make their way across the country, or parts of it, you to can meet up with these cutest of little buses carrying some really tasty cheese. Oh, and you get to pose with them too! Here's Heather with a Baby Loaf.
I was also reminded just how good beer is with cheese! Really you have to do a tasting with beer and cheese. You will be delightfully surprised. Go for something exciting or spicy to pair with your cheeses and you won't believe your taste buds. Big thanks to Coney Island Beer et al!
The event took place at the American Grilled Cheese Kitchen, who whipped some amazing treats for us, including Heidi's amazing blondies, the Piglet Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter, and the Jalapeño Popper chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish.
There was some fun swag, like a magazine and a squeezey cheese loaf! And the atmosphere of the American Grilled Cheese Kitchen is nice and homey. It is also a nice walk from the BART, and right across from 21st Amendment Brewery, so it's an all around win, right?!
Thank you so much to the Tillamook team who was kind enough to fit me in at the last minute, and to the American Grilled Cheese Kitchen for hosting and cooking!
I was not very knowledgeable about Tillamook. I knew their mild cheddar made a perfect grilled cheese sandwich when you needed one, with some red onions and a little pepperoncini on wheat. However, I learned at the San Francisco stop of the Loaf Love tour just what I have been missing.
Tillamook is a farmer owned cooperative. The first Tillamook cheese plant was established in 1894, so you can bet they have plenty of practice getting it right. They have a visitor's center and cafe, so it looks like we all need to trek over to Oregon! The gang from Tillamook are fun know how to throw a party and are really great dressers!
Heather and I were early and enjoyed watching from across the street as people stopped and smiled, laughed and took pictures of the Baby Loaf buses. Truly these babies really do have a way of making you happy. I mean how can you not smile when you see them?
As they make their way across the country, or parts of it, you to can meet up with these cutest of little buses carrying some really tasty cheese. Oh, and you get to pose with them too! Here's Heather with a Baby Loaf.
I was also reminded just how good beer is with cheese! Really you have to do a tasting with beer and cheese. You will be delightfully surprised. Go for something exciting or spicy to pair with your cheeses and you won't believe your taste buds. Big thanks to Coney Island Beer et al!
The event took place at the American Grilled Cheese Kitchen, who whipped some amazing treats for us, including Heidi's amazing blondies, the Piglet Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter, and the Jalapeño Popper chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish.
All of the cheeses were tasty and it was great to be able to try all of the different varieties available.
I really loved two specific cheeses, the Vintage Extra White Sharp
and the Smoked Medium Cheddar which in no way diminishes any of the others!
One of my favorite cheese combinations ever is one introduced to me by my soul mother, Althea. We would get crusty bread, smoky cheese and pumpkin oil. Then we would drink wine and feast. Smoky cheddar and pumpkin oil are positively brilliant together. Trust me.
There was some fun swag, like a magazine and a squeezey cheese loaf! And the atmosphere of the American Grilled Cheese Kitchen is nice and homey. It is also a nice walk from the BART, and right across from 21st Amendment Brewery, so it's an all around win, right?!
Thank you so much to the Tillamook team who was kind enough to fit me in at the last minute, and to the American Grilled Cheese Kitchen for hosting and cooking!
Tuesday, March 9, 2010
Ricotta cheese is versatile and yummy!
When you think of Ricotta, do you think of your favorite Italian treat?
Cannoli, manicotti?
Well there is so much more to these cheese than that! There are many types available, for lots of purposes. Here are just a few:
Smoked Ricotta (Ricotta Affumicata) is great grated over pasta or salad. It has a rich essence due to being smoked that adds a nice layer of flavor. This can be a hard cheese to find, but well worth the effort!
Factory produced Ricotta is the one we are the most used to for dessert, lasagna and of course manicotti.If you can mae your own Ricotta, which I have not yet had the chance to do, I am willing to bet that it is absolutely divine!
I have yet to try Ricotta Impastata, a whipped pastry style that sounds divine! The possibilities of this one are absolutely endless!
Ricotta Salata has become more popular over the last few years. It is aged cheese that offers a nice salty crumble for salads, pasta or even soup. It is also pretty good on sandwhiches, but unless you grate it or cut it fairly well, it doesn't always have the best melting quality.
With this many (and more) varieties available, why not try one for your next meal. The versatility will surprise and excite you.
got a favorite recipe featuring ricotta? I'd love to hear about it!
Cannoli, manicotti?
Well there is so much more to these cheese than that! There are many types available, for lots of purposes. Here are just a few:
Smoked Ricotta (Ricotta Affumicata) is great grated over pasta or salad. It has a rich essence due to being smoked that adds a nice layer of flavor. This can be a hard cheese to find, but well worth the effort!
Factory produced Ricotta is the one we are the most used to for dessert, lasagna and of course manicotti.If you can mae your own Ricotta, which I have not yet had the chance to do, I am willing to bet that it is absolutely divine!
I have yet to try Ricotta Impastata, a whipped pastry style that sounds divine! The possibilities of this one are absolutely endless!
Ricotta Salata has become more popular over the last few years. It is aged cheese that offers a nice salty crumble for salads, pasta or even soup. It is also pretty good on sandwhiches, but unless you grate it or cut it fairly well, it doesn't always have the best melting quality.
With this many (and more) varieties available, why not try one for your next meal. The versatility will surprise and excite you.
got a favorite recipe featuring ricotta? I'd love to hear about it!
Saturday, July 11, 2009
Ah, the Picnic
The picnic is a highly underrated way in which to enjoy tasty food and delightful company. Indoors or outdoors, in the park or at the beach, there are a variety of amazing ways to celebrate eating and each other!
From champagne to cheese, this weeks show celebrates the picnic. And in a few weeks I will celebrate by planning an end of summer picnic and posting about here, so you can recreate or emulate it!
Luna's Picnic essentials:
*a good, comfy blanket
*a nice hamper (picnic basket)
*fruit, seasonal that won't go bad
*I love Ravenswood Wine right now, & their reds are great!
*cheese, such as Petite Basque for a hard cheese or Robiola Bosina for a soft
*really good crackers
This is such a perfect way to have a date, whether it be your first or your hundredth!
Luna's Kitchen Magic airs @ 7 p.m. EST, 4 p.m. PST. see you there!
From champagne to cheese, this weeks show celebrates the picnic. And in a few weeks I will celebrate by planning an end of summer picnic and posting about here, so you can recreate or emulate it!
Luna's Picnic essentials:
*a good, comfy blanket
*a nice hamper (picnic basket)
*fruit, seasonal that won't go bad
*I love Ravenswood Wine right now, & their reds are great!
*cheese, such as Petite Basque for a hard cheese or Robiola Bosina for a soft
*really good crackers
This is such a perfect way to have a date, whether it be your first or your hundredth!
Luna's Kitchen Magic airs @ 7 p.m. EST, 4 p.m. PST. see you there!
Monday, June 22, 2009
Grana Padano
Grana Padano…if Parmesan is the king of cheeses, then Grana is its Grandparent.
Born about 1,000 years before Parm, Grana is the original hard cheese. It is also severely underrated. Find one that is aged around 16 months, you will be happy you sought it out! These cows are afforded more scenery, walking a meandering path. They can eat flowers as well as grass giving this cheese a smooth delicate flavor & texture. This is fantastic over pasta, salad or drizzled with a good honey, such as lavender!
I think that the greatest shame of hard cheese is that all anyone ever wants to is grate it, which I personally find is madness. My preference is to either break into chunks or simply flake it off. The latter is my favorite way.
When you look at cheese, you see that there are natural grooves in it. This is where the flavor is. If you cut cheese into cubes, (in my humble opinion, an atrocity and total waste of cheese) you lose the essence of the flavor. When broken into chunks or flaked off, you get all the wonderful subtleties that cheese holds.
Always make sure you are shopping with a reputable dealer. The real deal on imported cheese is that they are generally stamped for authenticity.
I know that there are plenty of those who feel that Parm is the only way to go, however I say that you should at the very least give it a taste. At worst, you won’t love it as much, at best you will love it more!
For more on Grana Padano check out these sites:
http://www.granapadano.com/ing/index.htm
http://www.igourmet.com/granapadano.asp
Born about 1,000 years before Parm, Grana is the original hard cheese. It is also severely underrated. Find one that is aged around 16 months, you will be happy you sought it out! These cows are afforded more scenery, walking a meandering path. They can eat flowers as well as grass giving this cheese a smooth delicate flavor & texture. This is fantastic over pasta, salad or drizzled with a good honey, such as lavender!
I think that the greatest shame of hard cheese is that all anyone ever wants to is grate it, which I personally find is madness. My preference is to either break into chunks or simply flake it off. The latter is my favorite way.
When you look at cheese, you see that there are natural grooves in it. This is where the flavor is. If you cut cheese into cubes, (in my humble opinion, an atrocity and total waste of cheese) you lose the essence of the flavor. When broken into chunks or flaked off, you get all the wonderful subtleties that cheese holds.
Always make sure you are shopping with a reputable dealer. The real deal on imported cheese is that they are generally stamped for authenticity.
I know that there are plenty of those who feel that Parm is the only way to go, however I say that you should at the very least give it a taste. At worst, you won’t love it as much, at best you will love it more!
For more on Grana Padano check out these sites:
http://www.granapadano.com/ing/index.htm
http://www.igourmet.com/granapadano.asp
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