Marche Raspail
Marche Raspail is a wonderful open air food market in the 6th Arrondissement that is open three times a week. This marketplace is filled with produce vendors, charcuterie stands, eggs, salts, meats,...
View ArticleFauchon
If you love fine upscale food that is exquisitely packaged, you won’t want to miss Fauchon. They have wonderful preserves and jams, mustards, teas, coffees, chocolates and wines. They ship worldwide,...
View ArticleDelice de Bourgogne
This is a triple cream cow’s milk cheese from Burgundy. It has 75% butterfat. This cheese is soft-ripened with a bloomy white rind and a pale yellow, butter-like pate. It is very mild in flavor and...
View ArticleMinuet
This is a soft-ripened goat’s milk triple cream cheese. It has been enriched by adding cow’s milk creme fraiche to the curd during the cheese making process. It is made by cheese maker Soyoung...
View ArticleDafne
Dafne is a relatively new goat’s milk cheese made by Barbara bacchus at Goat’s Leap Dairy in St. Helena, California. Dafne is made using pasteurized milk from the goats on the Goat’s Leap farm. It...
View ArticleEwephoria
Ewephoria is the product of a join venture between a Seattle cheese importer and a small Dutch farm. The cheese is made in Holland from pasteurized sheep’s milk. It is made in the gouda-style and is...
View ArticleAndino
This is a pasteurized cow’s milk cheese made by Zuleta Dairy in Equador. It has been aged for a minimum of 4 months. The orange color comes from annatto seeds. This cheese is similar in color to the...
View ArticleLincolnshire Poacher
This flavorful cheddar is made from unpasteurized milk from Holstein cows in the English countryside using traditional methods. It is aged on wooden boards for at least two years while being turned...
View ArticleSaint-Marcellin
This is a cow’s milk cheese that comes from the Dauphine area of France, just north of Provence. It is very creamy, mild, acidic and salty. It is best when aged about six weeks. It pairs well with a...
View ArticlePondhopper
This is a pasteurized goat’s milk cheese from Tumalo Farms in Oregon. The farm is in the Cascades near Bend. It is a semi-firm cheese that is aged for 2-12 weeks. It is mild in flavor and pairs well...
View ArticleBayley Hazen Blue
This is a naturally rinded blue cheese made from whole raw milk, primarily morning milk which is lower in fat. It is produced in Vermond by Jasper Hill Farm. It is aged for 4-6 months. It has a...
View ArticleRancho Gordo with Steve Sando
Listen to Sherry Page’s interview with Steve Sando of Rancho Gordo on Napa Valley Wine Radio. If you think that “beans are beans”, this interview is sure to change your mind! I’m a bean lover of all...
View ArticleRoasted Pork Loin with Mushroom-Hazelnut Stuffing
Ingredients 1/4 cup olive oil 1 large shallot, peeled and chopped 1/2 cup celery, peeled and chopped 1/2 lb. assorted mushrooms, cleaned and chopped 1 1/2 c. country bread, cubed and toasted 1 – 1 1/2...
View ArticleTurkey Stock
I love having Thanksgiving leftovers. I never throw away the turkey carcass – it makes great stock for my Turkey Soup with Brown Rice and Swiss Chard and my Risotto with Turkey, Mushrooms and Roasted...
View ArticleChopped Apple and Broccoli Salad for One
This chopped apple And broccoli salad is a nice, simple treat. It is a good size for one person. Ingredients One apple, washed, cored and chopped (I love tart apples from the farmers market) 1/2 cup...
View ArticleSouthern-Style Cornbread Dressing
I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas. This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and...
View ArticleCoconut Lentil Soup
I adore the taste of coconut in savory dishes. This recipe uses coconut oil to add that rich coconutty goodness. You can use any kind of lentils. I typically use either green petite French lentils or...
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