 Feeling a bit overwhelmed by the avalanche of wonderful recipes in this month's magazines, not to mention the holiday rush? Well, don't let either get to you; sit back, relax and read our take on this month's magazines along with our picks for great recipes to try. And if you're searching for Holiday recipes, try browsing the HolidayBaking, HanukkahDinner and ChristmasDinner tags. Happy Holidays!
Cookies! Need I say more? The hard part is choosing which to bake first. Will it be the cute-as-a-button glittery lemon sandwiches? Orange pistachio crescents? Dulce de leche half moons? In my case, it'll probably be all three. If you're still hunting for new holiday dishes to add to the big festive day, you're sure to find something tempting in the feature "Comfort and Joy'' which is what the holidays really are all about, aren't... |
 The first time I heard the name Tyler Florence it was in connection to the New York restaurant Cafeteria, which was a favorite spot for the Sex and the City girls and at the time known for having the best Macaroni and Cheese in town. But, the South Carolina native has made the transition well from Master of Mac and Cheese to Food Network Star and virtual household name. In his new book, Dinner At My Place, he shares with us some of his favorite menus. Menus, that is, that he's prepared at his Mill Valley California home where, as he once told a neighbor his, "my house is the best restaurant in town". Tyler - I feel the same way about my own home! This cookbook has a menu designed for everyone and just about every occasion from the common to the obscure. A celebration for Dungeness crab... |
 It’s that time of year again; time that is, for the Project Foodie Top Cookbook choices. This year the selection was a team project with Carolyn, Heather, Peggy and I each selecting our favorite recipes from one of four categories: Baking, General, Seasonal and Specialty. Over then next few posts we will share our choices, starting today with the top Baking cookbooks of 2008. "Martha Stewart's Cookies'' by Martha Stewart. Cookies are my favorite thing to bake, and I've been wanting to bake everything from this book ever since I got it. There are two features of this book that I especially love. One, there are photos of every cookie. And two, the chapters are divided into cookie texture types, such as "Light and Delicate,'' "Soft and Chewy,'' and "Rich and Dense.'' Must try recipes: Chewy Molasses Crinkles, and Brown-Butter Toffee Blondies. – picked by Carolyn... |
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Fleur du Maquis - sheep milk cheese |
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 Fleur du Maquis (floor do maKEE), also known as Brin d'Amour (bran dah MOOR) is a delightfully mild and wonderfully textured cheese from the Island of Corsica off the coast of southern France. Made of sheep's milk, Fleur du Marquis is aged from 1 - 3 months and encrusted with rosemary, thyme, savory, juniper berries, and occasionally chili. The marriage of the soft pate of the cheese and the crunch and pungency of the crust is perfect; the herbs don't overwhelm the flavor of the cheese, instead they enhance each other.
The name translated is "Flower of the Marquis". Marquis is a Corsican word for a hedge or a thicket where in times past villainous robbers or thugs would hide out and pounce on unsuspecting travelers. Perhaps the enrobed cheese is reminiscent of the thicket.
When the cheese is young, the interior is a snowy white, which is soft and creamy. As the cheese matures the interior looks slightly off-white with a runnier center. Both are good and the pungency of the cheese does not change, only the texture. The crust can take on a pretty grayish bloom that is quite acceptable.
Cheese Handling Procedures Don't allow your Fleur du Maquis to dry out or to become damp. This means you should keep it loosely wrapped and check it often. If it's drying out, move it to a warmer part of the fridge (the lower section), if it's getting damp, change the wrapping. Fleur du Maquis is a sturdy cheese and should be enjoyed within a week to 10 days (sometimes more) after purchase. You will know the cheese has gone south when it no longer smells of herbs, but rather ammonia.
Wine and food pairing suggestions The lovely earthy flavors of the herbs demand something similar in the wine pairing. Match it to Spanish Riojas, earthy Rhones or bold Syrahs from California. If you want to go white, try it with a Gruner Veltliner, an Albarino or German (slightly sweet) Reisling. Beautiful on a cheese board, it is a star at any party. - written by Cara Finn About the Cheesemonger  The cheesemonger has two locations: The Grapevine Wine & Cheese Shop located in downtown Willow Glen, CA and Good Tastes Wine, Cheese & Tasting Bar located in downtown Campbell, CA. Selecting cheese at these shops could not be easier or more fun. They have a wide selection of high quality cheese from throughout the world with new shipments frequently arriving. All cheese can be tasted prior to purchase and is cut to order. And if you are not sure what you want, their knowledgeable staff will gladly help you pick out the perfect cheese. Stop by and check out this month's featured cheese or join their bi-monthly Cheese club and be surprised by the outstanding cheeses provided to you!
Copyright 2007, Willow Glen Wine Merchants, Inc. Permission is required for any reproduction.
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