Roquefort
I recently had the pleasure of touring the caves of Combalou where Roquefort is aged. Roquefort was the first French cheese to receive AOC certification (in 1925). It is made from sheep’s milk from...
View ArticleBanon
Banon is a goat’s milk cheese from the Provence-Alpes-Cotes d’Azur region of France. After aging for two weeks, the cheese is dipped in eau-de-vie and wrapped in a chestnut leaf that has been...
View ArticleCamembert
This is a cow’s milk cheese from the Normandy region of France. Legend has it that a farmer’s wife, Marie Harel, invented this cheese in 1791. A statue in her honor, “The Mother of Camembert,” stands...
View ArticleChaource
This is a cow’s milk cheese from the Champagne-Ardenne and the Burgundy regions of France. The label on the top of this cheese bears a picture of a cat and a bear, evoking the arms of the town of...
View ArticleLaguiole
This is a cow’s milk cheese from the Midi-Pyrenees, Auvergne and Languedoc-Roussillon regions of France. This cheese derives its name from a village on the plateau of Aubrac. It is said that a...
View ArticleOssau-Iraty
I was just back in the Basque Country in France and had the opportunity to taste a 10-month old version of this cheese. It was spectacular! This is a sheep’s milk cheese from the Midi-Pyrenees region...
View ArticlePicodon
This is a goat’s milk cheese from the Rhone-Alpes and Provence regions of France. The name of this cheese is from the ancient language, Langue d’Oc, and means spicy. The goats of this mountainous...
View ArticleGrana Padano
This cow’s milk cheese from Italy is made with unpasteurized milk and compares well to an aged Parmigiano Reggiano. It has a nutty flavor and a dry texture. It is excellent eaten by itself, with a...
View ArticleAged Appenzeller from Rolfe Beeler
This is a cow’s milk cheese from that is made in Switzerland. It has been aged for at least six months by cheese affineur, Rolf Beeler. It has aromas of brown butter and hazelnuts. It is just...
View ArticleBrillat-Savarin
This triple-cream cow’s milk cheese is native to Normandy and is extremely decadent. It was first made in 1930 and was named after an 18th century French gourmet and political figure. I like to serve...
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Fresh Coconut Buttermilk Meyer Lemon Custard
Fresh coconut is always a treat, but you can use frozen or packaged unsweetened coconut instead. This very simple recipe came about when my husband bought a coconut so that he could drink the coconut...
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Rosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and...
This is a meal in a baking dish. It is very easy to prepare and really delicious. The sweet and savory combination is perfect for a rustic summertime lunch or dinner. This dish pairs well with a...
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Blueberry-Meyer Lemon Buttermilk Pancakes
These pancakes are light, fluffy, moist and full of lemony flavor, along with plump blueberries. I buy baskets of ripe blueberries at the farmers markets in the summertime and freeze them for later...
View ArticleChicken Piccata
I am inspired to make chicken piccata when I have Meyer lemons, chives, parsley and dill in the garden. I especially like the addition of the fresh dill. I serve this dish with simple sides of rice...
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Stewed Chicken with Charred Tomatillos and Coconut Rice
Tomatillos are in season right now in Northern California. I am finding them in our local farmers markets. Tomatillos are known for their tart flavor and green color. They lend themselves...
View ArticlePersimmon Upside-Down Cake with Pistachios
This cake is wonderfully moist, fruity and spicy with a little bit of caramelized crunch around the rim. It is one of my favorite ways to use the Hachiya persimmons that grow in our yard. Ingredients...
View ArticleGluten-Free Persimmon Whiskey Bread
This bread is super moist and rich – and full of fruits and nuts. These loaves make great holiday gifts. This recipe was adapted from David Leibovitz’s Persimmon Bread recipe. 3 1/2 cupzs gluten-free...
View ArticleSummer Fruit and Almond Tart
It is the perfect time of year to make this easy and delicious summer tart. You can use any kind of ripe fruit. Mix the fruits or choose just one. I used yellow nectarines, blueberries and...
View ArticleChilled Summer Melon Soup
I first made this soup in Provence. The Cavaillon melons in the markets smelled so good that I wanted to feature them in a course of their own. Since we were on a Lavender Getaway at the time, I...
View ArticleCrunchy Apple-Blueberry Coffee Cake with Almonds
This coffee cake is decadent with its wealth of fruit and its crunchy topping. You can use almost any fruit in it. Feel free to experiment with strawberries, pears, nectarines, peaches, or...
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