Tag: cheese

Cheese in Temescal: Sacred Wheel and Homeroom

Cheese in Temescal: Sacred Wheel and Homeroom

| February 20, 2011 | 0 Comments

Oakland’s Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant.

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Cheesy Enchilada Casserole: Chicken + Vegetarian

Cheesy Enchilada Casserole: Chicken + Vegetarian

| January 13, 2011 | 6 Comments

So if you love enchiladas, but aren’t crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for Cheesy Enchilada Casserole. The main recipe uses chicken but I’ve also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.

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The American Grilled Cheese Kitchen

The American Grilled Cheese Kitchen

| January 11, 2011 | 12 Comments

Get thee to the great American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does a mid-day grilled cheese sandwich right.

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Nibblers Eatery: A Deep East Bay Oasis

Nibblers Eatery: A Deep East Bay Oasis

| January 4, 2011 | 10 Comments

While the Pleasant Hill area doesn’t exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that’s what you’ll find on the menu at Nibblers.

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Mario Batali’s Eataly: A Visual Tour

Mario Batali’s Eataly: A Visual Tour

| December 7, 2010 | 0 Comments

Megan Gordon traveled to New York City last week and snapped some photos. Here’s her visual tour of Mario Batali’s Eataly.

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Fromage de Chat (aka Cat Milk Cheese)

Fromage de Chat (aka Cat Milk Cheese)

Last week I was introduced to something I didn’t even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new “it” food in the culinary world.

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If you grate the cheese, be grateful for the rind

If you grate the cheese, be grateful for the rind

| July 28, 2009 | 4 Comments

If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away.
If you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away?
Then the time comes to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.

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48 hours in Sonoma County, Part I

48 hours in Sonoma County, Part I

| February 24, 2009 | 4 Comments

I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas.

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Venissimo Gives Meaning to “Save Your Receipt”

Venissimo Gives Meaning to “Save Your Receipt”

| January 17, 2009 | 3 Comments

Okay, are you ready for this, world? Because this idea is the CHEESIEST!

Fellow Bay Area Bites blogger Jen Maiser sent me this receipt from the recently-opened Venissimo Cheese with the note, “Thought you’d be interested in seeing this receipt from a new store in Long Beach.”

(First of all, can we have a little side conversation of how flippin’ awesome it is to receive receipts in the mail that might be “of interest”? It’s like our food geekery knows no bounds!)

Now take a look at that receipt and see just how much bang you get for your buck.

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On My Shelf: American Cheeses

On My Shelf: American Cheeses

| December 19, 2008 | 0 Comments

Last weekend, I wandered back into Omnivore Books on Food to pick up a copy of Margaret Visser‘s The Rituals of Dinner, that store owner Celia Sacks was kind enough to order for me (without my even having to ask, thank you very much).

I knew Clark Wolf, author of American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses would be there, talking about his book with Soyoung Scanlan of Andante Dairy.

As an American who happens to love cheese, the timing of my store visit required little thought.

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Event: Cheese & Wine Dinner at Parcel 104

Event: Cheese & Wine Dinner at Parcel 104

| October 29, 2008 | 0 Comments

Restaurant Parcel 104, a restaurant specializing in seasonal, farm-fresh American fare will be holding a Cheese and Wine Dinner, featuring local artisan cheeses from around California on November 8th. Renowned Bay Area chefs Chris Schloss of Cin-Cin Wine Bar in Los Gatos, and Mark Dommen from One Market in San Francisco, and Arthur Wall of The Restaurant at Wente Vineyards will each develop a course inspired by a specific cheese.

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Events: Sip, Savour & Solstice

Events: Sip, Savour & Solstice

| June 18, 2008 | 0 Comments

You gotta love a free event and this weekend there are no fewer than three good ones. Each present an opportunity for you to reacquaint yourself with a San Francisco original. Crushpad is do-it-yourself (with a lot of help) winery. Designed for non-traditional winemakers you work hand-in-hand with Crushpad staff and consulting winemakers to define […]

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Cold Comfort Charm: Fondue

Cold Comfort Charm: Fondue

| March 29, 2008 | 2 Comments

The weather is still dropping cold in San Francisco, so I see no reason not to dip into a new fondue book. Written by fellow Cowgirl, Lenny Rice, and her friend Brigid Callinan, Fondue is witty, cute, and perfectly delicious. Dropping allusions to Laverne and Shirley and Hawaii 5-0, this cookbook takes you through fifty […]

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Piercing the Heart of Fall: Cowgirl Creamery’s Pierce Pt.

Piercing the Heart of Fall: Cowgirl Creamery’s Pierce Pt.

| October 15, 2007 | 0 Comments

Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery’s Pierce Pt. off their finger and you’ll get five different answers. “Chamomile!” “Fennel!” “Coriander!” Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on […]

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