Food in Idaho
Made my first mozzarella braid tonight!
Now that this cheese fiend has taken the first small (& pretty dang easy) step into cheesemaking I can say i’m hooked. Knowledge comes courtesy of the fantastic Ricki Carroll of the New England Cheesemaking Supply Company and some starter cheese kits. Check her out at www.cheesemaking.com
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Recently was invited to attend a fun Locavore dinner group – with the theme of Sexy Foods for the potluck extravaganza in honor of February.
I have been serving manchego and membrillo ever since I moved to Boise and could get a steady supply of the stuff (thanks, Boise Co-Op and the Basque Market!)
What? You’ve never heard of membrillo? You poor kid. You’re missing out. The full name is dulce de membrillo, but all you have to know is that membrillo is quince fruit, water and sugar (and lemon and/or cinnamon, depending on what you buy) that has been slow cooked into a sugary, quivery mass of orangish-pinkish-reddish deliciousness. It is traditionally (and rightly) paired with manchego cheese from Spain. You can even make a little manchego-and-membrillo sandwich. Or four. It’s great for parties — put out a hunk of sweet membrillo, a chunk of nutty manchego, salty olives and good bread and you practically have a meal. By the way — membrillo often isn’t super cheap, but a little goes a long way. And it lasts for a very long time when stored in the refrigerator.- Julie
Nothing better to break up a long work day then a dinner binge on fresh golden tomatoes pulled from the garden (plants courtesy Peaceful Belly) with freshly grilled Idaho Golden Greek Halloumi Cheese from Ballard Cheese. Hmmmmmm
Definitely think my next business will be an artisan cheese shop. What other food group makes people so happy?
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