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Cheese ReportFrom the Caves at Murray's Cheese Shop
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From the Caves at Murray's Cheese Shop
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Cheese Report | belowbleeker.blogspot.com Reviews
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From the Caves at Murray's Cheese Shop
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Cheese Report: Spanish Wine, Spanish Cheese, Jarred Octopus
http://belowbleeker.blogspot.com/2008/04/spanish-wine-spanish-cheese-jarred.html
Spanish Wine, Spanish Cheese, Jarred Octopus. Oh, food trade shows. How I love you! Yesterday was the Spanish Wine Cellar and Pantry show at Gotham Hall, and there was wine, wine everywhere. Plus a little cheese and food. This is like the aesthetic opposite of being in a cheese cave. The setting was fancy, my friends. Regarding wine, I liked a Don Jacobo Rioja Reserva. Some of the best food options, for my money, were at the beautiful spread from Despana. Who's in the Caves? I worked for three months in ...
Cheese Report: Congratulations, it's a goat!
http://belowbleeker.blogspot.com/2008/02/newborn-goats.html
Congratulations, it's a goat! The young goat cheeses are the most fun to handle in the cheese caves below Murray's Cheese Shop on Bleeker Street. Many cheeses come in looking pretty much as they do when they are sent out, but the young goats undergo a genuine transformation during aging. Sounds yucky, looks lovely, and tastes terrific. Love the goat! Who's in the Caves? Chef and cheese maniac Robin Puskas, owner of New York Kitchen Company. Check out greenmarket recipes.
Cheese Report: Brooklyn Chevre: Round One
http://belowbleeker.blogspot.com/2008/03/brooklyn-chevre-round-one.html
Brooklyn Chevre: Round One. Here's the milk a few hours after I added the culture. You can see by the way that it pulls away from the pan when I tilt it that the milk has become the texture of firm yogurt. Next I drained the cultured milk in a cheesecloth. You can buy something called a ricotta tub that is a conical plastic strainer that sits inside a solid plastic cone. But I found that a salad spinner insert works nearly as well, and way more people have salad spinners than ricotta tubs.
Cheese Report: Grayson: your stinky best friend
http://belowbleeker.blogspot.com/2008/03/grayson-your-stinky-best-friend.html
Grayson: your stinky best friend. There's no way to be kind about it. Meadow Creek's Grayson stinks. Even when it is in the washed rind cave at Murray's, which has a powerful locker room aroma, you can smell it distinctly, out-stinking its stinky cheese friends. I read recently (on Wikipedia, so bear with me) that b linens, the bacteria responsible for aging washed rind cheeses, are similar to the bacteria responsible for body odor. Grayson makes me proud to be an American. Who's in the Caves?
Cheese Report: Pat, Flip, Babysit
http://belowbleeker.blogspot.com/2008/04/pat-flip-babysit.html
Pat, Flip, Babysit. I know you're beginning to think I'm obsessed with goats and goat cheese. And you're not wrong. But my obsession doesn't spring from nowhere. The goats are a lot of work. The (admittedly dim, but it's a cave! Flipping the cheeses keeps the butterfat from settling on the bottom of the cheese. If you don't turn these cheeses, they will eventually squoosh out of the bottom of their rinds, I think. Who's in the Caves? Chef and cheese maniac Robin Puskas, owner of New York Kitchen Company.
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greenmarketcooking.blogspot.com
Greenmarket Cooking: Shark Part III: Brunch
http://greenmarketcooking.blogspot.com/2009/07/shark-part-iii-brunch.html
Shark Part III: Brunch. Pictured: poached eggs, fried polenta, shredded smoked shark, green lettuce, husband's torso. Eggs, Arcadian farms. Polenta, Wild Hive. Shark, Blue Moon. Lettuce, S.&S.O. farm. Grand total ingredient cost per plate: $3.15. Yay, farmer breakfast. Subscribe to: Post Comments (Atom). Robin cooking at the Union Square farmer's market. Read about Robin's escapades in the cheese caves at Murray's.
greenmarketcooking.blogspot.com
Greenmarket Cooking: Peas + Cream = Soup
http://greenmarketcooking.blogspot.com/2009/07/peas-cream-soup.html
Peas Cream = Soup. Because I love the fancy touches, I put a blob of pea shoots on top for a garnish, but that third ingredient was a flourish I didn't really need. A quick note about half and half: When you make a soup of only two ingredients, they both have to be great in order for the soup to be great. I used half and half from Milk Thistle, which is an organic dairy that doesn't homogenize their milk. The half and half literally has half cream floating on top, and it's delicious.
greenmarketcooking.blogspot.com
Greenmarket Cooking: Shark Part II
http://greenmarketcooking.blogspot.com/2009/07/shark-part-ii.html
Do you ever think of shark as budget meat? Subscribe to: Post Comments (Atom). Robin cooking at the Union Square farmer's market. Read about Robin's escapades in the cheese caves at Murray's.
greenmarketcooking.blogspot.com
Greenmarket Cooking: Best. Two. Dollar. Purchase. Ever.
http://greenmarketcooking.blogspot.com/2009/06/best-two-dollar-purchase-ever.html
Best Two. Dollar. Purchase. Ever. This slab of smoked bluefish from Blue Moon farm cost exactly two dollars. Their fresh fish is always impeccable, but the smoked bluefish, wow! It tastes a lot like a smoked salmon, as both salmon and bluefish are pretty oily fish and benefit a lot from smoking. But this guy is superfresh when it gets the treatment. And it cost two dollars! That looks yummy. How would you serve it? July 29, 2009 at 10:26 AM. July 29, 2009 at 10:48 AM. Awesome. Thanks, Robin!
greenmarketcooking.blogspot.com
Greenmarket Cooking: Subway Sandwich...
http://greenmarketcooking.blogspot.com/2009/06/subway-sandwich.html
It kind of irks me that Subway is touting its sandwiches as a health food. They are as mass produced as any other fast food. Are you looking at that sandwich photo and thinking it looks pretty delicious and fresh? That's not Subway. That's an artisanal, local, seasonal sandwich that costs 25% less than its Subway counterpart. Compare that with the Subway sandwich below, an item off Subway's most inexpensive menu, the BMT, which rings in at $4.29. Commercially farmed everything. Icky bread.
greenmarketcooking.blogspot.com
Greenmarket Cooking: Already Made
http://greenmarketcooking.blogspot.com/2009/07/already-made.html
This lazy lunch required not only no cooking, but also no chopping, assembling, or thought of any kind. All I did was rinse the radishes and curly green lettuce before I nestled on the couch with this plate of: French breakfast radishes, salt for dipping, a blob of curly green lettuce, some hunks of Consider Bardwell (I'm obsessed! Subscribe to: Post Comments (Atom). Robin cooking at the Union Square farmer's market. Read about Robin's escapades in the cheese caves at Murray's.
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Under a concrete sky. Includes unlimited streaming via the free Bandcamp app, plus high-quality download in MP3, FLAC and more. Purchasable with gift card. A drink before you danced. Red / shades of red [reprise]. Blue-hued sleep-deprived love song. Released May 10, 2014. Christopher lopez - guitars, vox, keys. Loredana ribera - guitars, vox. Kimberley rizk - basses. David stubblebine - drums. Recorded at gossard studios, lake stevens, wa. Studios, seattle, wa. Mastered by levi seitz, black belt mastering.
Cheese Report
I'm a little too tired and cheese addled to give a full report right now, but I just finished the three day, sixteen hour, four pound cheese boot camp class at Murray's, and it was awesome. I am stuffed with cheese and exhausted. Pat, Flip, Babysit. I know you're beginning to think I'm obsessed with goats and goat cheese. And you're not wrong. But my obsession doesn't spring from nowhere. The goats are a lot of work. The (admittedly dim, but it's a cave! I would be interested in knowing what would happen...
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