Marie Fromage

Spring Fun Fromage: Tarentaise Reserve

Throw open the doors and fling open the windows – the sun is out and spring is here! 

Today’s beautiful weather found me running errands around town and into Ideal Cheese Shop in Midtown.

The knowledgeable folks behind the counter turned me on to Spring Brook Farm Tarentaise Reserve: an aged, Alpine-style raw cow’s milk cheese from Vermont with a tangy, vague nutty stink. Hello gorgeous! You are coming with me to a rooftop party tonight!

They also introduced me to a crisp French Jenlain Printemps Ale paired with an aged Gouda. It’s a zoomy combo, perfect for park picnic fun, so keep that in mind for your next day date with your honey.

 

TRIBUTE

I recently said good-bye to my best friend of almost 30 years, Michael Sullivan, who died February 7 of complications following heart surgery. He was 46 years old.

He & I always had different nicknames for each other over the years, and he started calling me "Marie Fromage" when I began working at The Cheese Shop of Upper Montclair way-way back when, and it stuck. As time wore on he just called me "Fromage". I guess a person would be insulted if someone calls you “cheese” (even if it is in French). But coming from Mike, it was one of the most hilarious things I'd heard whenever he said it.

Mike will be remembered for his profound generosity, his brilliant mind and his sense of humor. The memory of the laughter that we shared will provide me with many smiles for the rest of my days.

We would often tell each other “I love you, dahling” in vague European accents to make each other laugh, but also to express what was truly in our hearts.

 I will always love you my dahling Miguel, forever and ever.

• Mike's blog "The Life Raft"
• A tribute from MSL Group
• New York Times obituary

A Cheese Pumpkin

A cheese pumpkin has absolutely nothing at all to do with fromage.  It’s a pumpkin through and through, named a cheese pumpkin because of its beige exterior and slightly flat shape. A close relative of butternut squash, it also has a creamy texture and sweet taste, which makes it the perfect specimen to use for cooking and baking. The ubiquitous jack-o-lantern is just too stringy to use for cakes and pies and no where near as tasty.

However being Marie Fromage, I thought to myself, why not make a real CHEESE pumpkin! And I got right to work.  Be the hit of the Halloween party and bring one of these little babies to the table.

 Ingredients:

1 package (8 oz.) cream cheese, room temperature

2 cups (8 oz.) shredded cheddar cheese 

2 tsp. Worcestershire sauce

1 tsp. Dijon mustard

¼ tsp. cayenne pepper

Pinch of salt

Pinch of smoked paprika

1/2 cup chopped pecans

Flat leaf parsley

Twisted pretzel sticks 

Equipment:

Stand mixer: with bowl and paddle attachment

Rubber spatula

Plastic wrap

Medium-sized mixing bowl

Plastic spoon

A pair of spectacularly clean hands

1) Shred the cheddar cheese while cold.  Set aside and allow the cheese to come to room temperature.

 2) Combine cream cheese, shredded cheddar cheese, Worcestershire sauce, Dijon mustard, cayenne pepper and salt in the bowl of a stand mixer. Scrape down the sides of the bowl to make sure everything is combined. Beat the cheese mixture until smooth.

 3) Spread out a few sheets of plastic wrap.  Mound the cheese mixture onto the plastic wrap and shape into a ball. Cover with the plastic wrap and chill for about 2 hours.

 4) When the cheese ball is firm, remove from the fridge and remove the plastic wrap.  Using your spectacularly clean hands, shape the ball until it is as round as possible, then flatten the top slightly.

 5) Now the sculpting begins!  Using the handle of a plastic spoon, carve the “ribs” of the pumpkin into the cheese ball. Smooth the edges with the spoon.

 6) Place the chopped pecans in a bowl and place the cheese pumpkin on top. Press the pecans up along the sides of the cheese pumpkin, about half way. 

7) Place cheese pumpkin on a plate. Sprinkle the top of the cheese pumpkin with a pinch of smoked paprika. Add a twisted pretzel stick into the top to resemble the stem. Add flat leaf parsley to resemble the vines and leaves.

 8) Serve with your favorite cracker and enjoy!

 

It’s the Bee’s Knees – Jazz Age Lawn Party on Governors Island

One of the best New York City summer events around is the Jazz Age Lawn Party on Governors Island. The bi-annual picnic, now in its sixth year, is organized by Michael Arenella & His Dreamland Orchestra who is also featured as the main event.

Period costume is optional, but many folks went all out and donned their 1920s glad rags.

There were vendors hawking vintage clothes and jewelry, food (overpriced and lines were long so it’s best if you bring your own) and beverages – soft drinks and beer, along with St-Germain Elderflower Liqeur, a refreshing & boozy alternative.

 

 

 

 

 

 

 

 

 

 

But star of the show was the music! Michael Arenella & His Dreamland Orchestra featured a big band playing vintage jazz age dance music that made it hard to sit still. 

Another crowd pleaser was the Brooklyn-based sassy ragtime jazz of Gelber & Manning that really got the group on their feet.

Seriously good times and here’s something I learned – there is actually a jazz age scene going on in the city.  I was aware of a couple of bands that specialized in fun old-timey tunes (check out The Two Man Gentlemen Band, The Lucky Dogs, and Lauren Ambrose & The Leisure Class to name a few) but there is an entire vintage party circuit one could plug into. Turns-out there are a number of people who would rather party like it’s 1923 and here's a sampling (Wit's End, Gypsy Jam, The Champagne Riot). Who knew?

Now beat it four-flusher, I’m cutting a rug with my baby.*

Click here for more information about the Jazz Age Lawn Party.

 *(To help you fit-in when you hit the parties, here's a handy guide to jazz age slang)

Stress-Free with a Side of Sea Spray

Brilliant.  That’s that best way to describe the SeaStreak high-speed catamaran ferry from Manhattan to Martha’s Vineyard.  Hop-on where E. 35^th Street meets the East River and five stress-free hours later hop-off at Oak Bluffs on Martha’s Vineyard. The transition from harried New Yorker to a relaxed and smiling vacationer begins the moment you climb aboard.

Think about it - while everyone is sitting in traffic on I-95 and then waiting at the Cape Cod ferry terminals, you are kicking-back with a cocktail on the top of a lovely boat with a beautiful view, the sun and sea spray on your face.  Or stay below and watch one of the family-friendly movies screened during the journey.  Or read.  Or sleep.  Or just stare out the window.  The calming choices are endless!

The weekend-only seasonal ferries depart Manhattan at 4:45pm on Fridays and leave Oak Bluffs on Sundays at 4:45pm (departing from the Steamship Authority Terminal), which makes spending just a weekend on Martha’s Vineyard a reasonable proposition. No car necessary! Taxi vans are waiting to whisk ferry riders away to all points on the island.

And here’s a delicious tip – before heading home make a stop at Nancy’s in Oak Bluffs for one of the most sublime lobster rolls EVER.

If SeaStreak could just make a stop in Chatham my world would be complete.

SeaStreak ferries to Martha’s Vineyard from New York City operate from Memorial weekend to Labor Day weekend, with the final run of the season taking place during Columbus weekend. www.seastreak.com

When Life Gives You Blueberries…

The midsummer season is bursting with amazing fresh blueberries!  Blueberry muffins, blueberry pancakes, blueberry crumbles – all of these are terrifically delicious but no friend to those who try to walk on the light side. Sure, blueberries can always be added to yogurt or thrown into a smoothie, but sometimes the craving calls for CARBS.

Below is a recipe for low fat blueberry scones that I found on Weight Watchers.com* that answers the blueberry + carb siren song with little diet damage.  I tinkered with the ingredients without altering the calorie count and kicked-up the flavor by swapping-out honey for maple syrup and adding a bit of fresh lemon zest. I also added a few tips for creating a more tender scone.

These freeze well and are fabulous toasted. Add a side of fruit and a glass of milk (or a small piece of cheese. CHEESE!) and it is a very satisfying, scrumptious, low-guilt breakfast. 

“Lite” Blueberry Scones

Yield: 12 scones

 Ingredients:

 1¼ cup blueberries
2 Tbs. sugar

1¼ cup, plus 1 Tbs. all-purpose flour

¾ cup cornmeal
 1 Tbs. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
1 heaping tsp. fresh lemon zest
1 cup low fat buttermilk (1.5%)
1/3 cup maple syrup
3 Tbsp. unsalted butter, cold and cut into small pieces
1 large egg, beaten
Cooking Spray

 Hardware:

2 baking sheets
Measuring cups
Measuring spoons
Big bowl
2 medium bowls
Rubber spatula
Microplane grater or regular grater (use to zest the lemon)
Fork

The How-To: 

Pre-heat oven to 400°.

Coat baking sheets with cooking spray and set aside.

In a medium bowl, gently mix blueberries with sugar and set aside.

In a large bowl, mix together cornmeal, baking powder, baking soda, salt, lemon zest and the 1¼ cup of flour.

Add the butter and using a fork, cut the butter into the dry ingredients. The mixture should look like coarse crumbs when butter has been cut in completely.

In another medium bowl combine buttermilk, maple syrup and egg.

 Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a rubber spatula fold everything together just to combine; do not overwork the dough.

Add 1 Tbsp. flour to the blueberries and sugar and toss to combine (this will help keep the blueberries from sinking to the bottom of the scone).

Gently, GENTLY fold the blueberries into the batter. Try to avoid smashing the blueberries because their juice will bleed into the dough.

Using a ¼ cup measuring cup (or even better – an ice cream scoop if there’s one about the same size) measure out 6 scoops of dough per baking sheet, spaced about 2 inches apart.

 Bake until scones turn a light golden brown, about 10-15 minutes (oven temps vary – set time for 10 minutes and check for color, add a few more minutes bake time if necessary).

*Adapted from WeightWatchers.com recipe “Blueberry Breakfast Tops” (scones are 4 points per serving).

 

I can now cross this place off of my "must dine" France restaurant list! Great article in April Vanity Fair about storied Paris bistro L'Ami Louis:

http://www.vanityfair.com/culture/features/2011/04/lami-louis-201104

Peter Case

Fans of roots rock should reacquaint themselves with Peter Case. Case first gained prominence in the early 80’s with the band The Plimsouls (remember the tune “A Million Miles Away”?) and went on to make his mark as a first rate solo artist. Peter Case expertly blends rockabilly, blues, folk, new wave and pop influences into songs that pack a rollicking emotional punch.

 

He’s currently on tour to promote his most recent album “Wig!” and an evening at his show is an evening well spent.  If you are a fan of artists such as Lucinda Williams, Steve Earle, Dave Alvin and even acoustic Bruce Springsteen you will love Peter Case.

www. petercase.com

Recommended songs (there are many, so here’s just a few):

* “New Old Blue Car” (from the album “Wig!”)

* “Ice Water” (from the album “Thank You St. Jude”)

* “I Shook His Hand” (from the album “Peter Case”)

* “Ain’t Gonna Worry No More” (from the album “Let Us Now Praise Sleepy John”)

* “House Rent Party Tonight” (from the album “Wig!”)

 

 

 

 

 

 

Little Cheese Pub

Get Your Cheese On…

 Little Cheese Pub

In a town that’s lousy with wine bars (some excellent, many blah) it is with great joy that I welcome the Little Cheese Pub in Chelsea, where serious fromage is being served every which way imaginable.

Got a hankering for mac & cheese?  Over at the cozy Little Cheese Pub there are at least six varieties to choose from, with Dutch Kaas (aged gouda) mac & cheese with a beer pretzel topping being the one that made me swoon.

How about grilled cheese?  You won’t go wrong with the grilled cheese made with Vermont cheddar served with a crunchy house-made pickle.  

What if you just want straight-up CHEESE?  Here’s where the Alpine-leaning menu shines, with carefully selected artisanal cheese choices, many of the deliciously raw variety.  For example, among the 30+ cheeses listed is a hard-to-find Consider Bardwell raw goat’s milk cheese – clearly the folks at Little Cheese Pub know their stuff.

The inspired minds behind the operation are Chef Daniel Angerer and his wife Lori Mason of Klee Brasserie, who were recently in the news for “The Breast Milk Cheese Incident” (which was just an experiment, it was never served in their restaurant).

But it does point up the fact that there truly is a personal touch at work here and most everything at Little Cheese Pub is house-made: the pasta for the mac & cheese, the pickles and the delectable desserts - cheese cake with vodka-brined cranberries anyone?

At the moment they are waiting for their liquor license to be approved (expected by the end of this month).  In the meantime you are welcome to bring in your own bottle to enjoy, with no corkage fee!  And when that liquor license does kick-in it will unleash a wide selection of craft beers and reasonably priced quality wines.

But don’t wait for the beer to arrive – Little Cheese Pub is ready, willing and able to meet your cheese needs right now!

P.S. – kids are welcome (high chairs are available).

Little Cheese Pub: 362 1/2 West 23rd St. between 8^th & 9^th Aves (Chelsea); 646-863-7291; www.littlecheesepub.com
Open for dinner every day & brunch on weekends until 3:30pm. 

Dining with the Dignitaries – United Nations Delegate’s Dining Room

Planning a visit to NYC any time soon?  Do you live here and going to the U.N. has always been on your to-do list?  Want to expand your belly and your knowledge of world affairs at the same time?  Then make a reservation to have lunch at the United Nations Delegate’s Dining Room. Yes it’s true, they will grant access to the likes of you (and me) – as long as you behave.

Really, it’s open to the public?

It is indeed, but you have to plan and make sure you have the time to spend – this will be a long lunch (and not so leisurely). You must make a reservation by calling 212-963-7626, no walk-ins allowed. The best time to do this is when the dining room opens at 11:30 a.m. Otherwise you will have to leave a message with your reservation request and then call back to confirm.  Don’t expect them to call you back.  It’s the U.N. – they’re busy!

What’s the best reservation slot to request?

The Delegate’s Dining Room is open from 11:30 a.m. to 2:30 p.m. Monday through Friday – I recommend you make the reservation for 11:30 a.m. Don’t worry, it only seems early.  By the time you actually sit down to eat you’ll be well into the lunch hour.

Why?  Why so long for lunch?

Here’s the thing – it’s the U.N.!  There are several security hoops to jump through before you actually get to the door of the dining room, so you have to make time for that.  There is also a massive renovation project underway at the 55-year-old United Nations, so there are many detours.
 
Once you make it past the first three checkpoints – yes, three - and turn over your I.D. (to be retrieved on your way out), you are handed a badge to wear around your neck and then you are directed back outside of the main lobby.  From there you must walk down some stairs and across a walkway along the river for about three city-blocks. Enter the Secretariat Annex, go through another security check point, go up a flight of stairs, go through yet another security checkpoint and finally – FINALLY! You have reached the entrance to the Delegate’s Dining Room.
 
At this point about 30 minutes had elapsed since we arrived at the U.N.  “You really have to want it”, my dining companion said.

Enter the doors of the dining room and check-in with the host. If things are running smoothly you will be seated upon arrival. However by the time we got there the line was long and we had to wait another 15 minutes or so before we were seated, bringing the entire door-to-dine time to 45 minutes. Ugh.  Bring your walking shoes!

Is it fancy?

Remember yourself, it’s the U.N.! Proper attire is required, which means jackets for men and no jeans, shorts, sneakers or flip- flops. Represent your country and look respectable.
 
The room is looking its age, but there are comfy chairs, white tablecloths, jacketed waiters to bring your beverages and floor-to-ceiling windows with spectacular views of the East River. It’s a bit like an executive corporate dining room – but with a sweet view.

What’s on the menu?
An international buffet is offered, with a different country featured on any given day.  “Seoul Food” was the bill of fare on the day I dined there, which featured an array of authentic and delicious Korean dishes and a dessert bar. I ate acorn jelly! Go with an open mind and palate and you will be satisfied.

How much is it?

The meal cost us about $20 each, which included tax and tip. Beverages are extra.

 Would you go back?

Hmm, I have to think about that for a minute. It was a lot of effort to get there and the dining room, aside from the sweeping view, was pretty generic.  The food was fine but not life changing.  And things were a little chaotic at the maître d' desk. However, it’s not every day that one gets to go inside the United Nations and I would happily accompany a friend who’d like to check it out for the first time, so there you go. Yes, I would go back.  

Meet, eat and support world peace all at the same time. 

For more information visit the United Nations web site and click on “Visiting UN Headquarters”.

(All photos courtesy of Mary Connolly)