I just received this photograph of my good friend, Willie Kirst, who will be playing at our OktoberArtFest in the vineyard on Sunday, October 11th! Oktoberfest celebrations are so much fun, and this one will be one of the best! Art in the Vines, Great Wine, Delicious German Food, and Willie Kirst playing his accordion as he strolls around the vineyard!
Don’t miss it! Willie will also be playing on Sunday, October 25th.
Tomorrow is Somerset Painters day. We are painting at or around the vineyard, then going to Casa Somerset for lunch. Chef Michael will be preparing pasta for us. Life is good! The chance of rain is 80%...but we are going!
Speaking of Chefs, Chef Jasper Mirabile quoted insignificant me on NBC Action News on Monday! He used a line from this blog concerning Julia Child’s Boeuf à la Bourguignonne. He prepared the dish on the program, with the magic of television, had it done in 5 minutes!
Thanks for plugging my blog, JJ, I appreciate it!
Everything this week is still Julia, Julia, Julia. I wish she was still with us, she would love the press, the excitement, and I am sure, the movie! I just watched one of her television shows on making French Bread. I’ve said before, when I have a question about food, I go one of two places…Julia Child and/or Martha Stewart. I love all of the cooking shows, and the Food Network, but most of those shows are hosted by someone who specializes in a particular cuisine, or an entertainer. For extensive information on a wide variety of foods I feel Julia and Martha are far more qualified and experienced. If it is a science of cooking question, I check Howard Hillman’s book, The New Kitchen Science. If I have a question on Italian foods, I text dear Jasper and email my friend in Tuscany, Judy Witt Francini. How lucky I am to have friends that I can rely on for a little help!
Today is my sister Ann’s birthday. She and Bruce were here last week and participated in our grilled cheese contest, but more importantly, she gave me a recipe for a Gouda Cheese Spread that she developed one day when she needed another appetizer. Sometimes we get really lucky, and this was one of those times! I took this to the Artist’s Party for Cindy and Dennis and was asked to please print the recipe…here it is, Winnie!
Ann’s Gouda Cheese Spread
1 round of Gouda, grated
1 can of Santa Barbara Ripe Green Olives
Don’t miss it! Willie will also be playing on Sunday, October 25th.
Tomorrow is Somerset Painters day. We are painting at or around the vineyard, then going to Casa Somerset for lunch. Chef Michael will be preparing pasta for us. Life is good! The chance of rain is 80%...but we are going!
Speaking of Chefs, Chef Jasper Mirabile quoted insignificant me on NBC Action News on Monday! He used a line from this blog concerning Julia Child’s Boeuf à la Bourguignonne. He prepared the dish on the program, with the magic of television, had it done in 5 minutes!
Thanks for plugging my blog, JJ, I appreciate it!
Everything this week is still Julia, Julia, Julia. I wish she was still with us, she would love the press, the excitement, and I am sure, the movie! I just watched one of her television shows on making French Bread. I’ve said before, when I have a question about food, I go one of two places…Julia Child and/or Martha Stewart. I love all of the cooking shows, and the Food Network, but most of those shows are hosted by someone who specializes in a particular cuisine, or an entertainer. For extensive information on a wide variety of foods I feel Julia and Martha are far more qualified and experienced. If it is a science of cooking question, I check Howard Hillman’s book, The New Kitchen Science. If I have a question on Italian foods, I text dear Jasper and email my friend in Tuscany, Judy Witt Francini. How lucky I am to have friends that I can rely on for a little help!
Today is my sister Ann’s birthday. She and Bruce were here last week and participated in our grilled cheese contest, but more importantly, she gave me a recipe for a Gouda Cheese Spread that she developed one day when she needed another appetizer. Sometimes we get really lucky, and this was one of those times! I took this to the Artist’s Party for Cindy and Dennis and was asked to please print the recipe…here it is, Winnie!
Ann’s Gouda Cheese Spread
1 round of Gouda, grated
1 can of Santa Barbara Ripe Green Olives
(available at Whole Foods)
Diced red onion
Mayonnaise
Freshly Ground Black Pepper
Grate the cheese into a mixing bowl. Drain the can of olives and slice each olive 3 or 4 times. Add to cheese along with diced onion. Stir in enough mayonnaise to make it as moist as you like it. Season with a good amount of black pepper.
This is excellent! Thanks, Ann, and Happy Birthday!
Diced red onion
Mayonnaise
Freshly Ground Black Pepper
Grate the cheese into a mixing bowl. Drain the can of olives and slice each olive 3 or 4 times. Add to cheese along with diced onion. Stir in enough mayonnaise to make it as moist as you like it. Season with a good amount of black pepper.
This is excellent! Thanks, Ann, and Happy Birthday!
Here is some information on gouda cheeseGouda cheese [GOO-dah, Du. , KHOW-dah]Holland's most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to EDAM, but its texture is slightly creamier due to its higher milk fat content (about 48 percent compared to Edam's 40 percent). Gouda can be made from whole or part-skim cow's milk, and aged anywhere from a few weeks to over a year. The younger the Gouda, the milder the flavor. When aged over a year, it takes on almost a cheddarlike flavor. It comes in large wheels ranging from 10 to 25 pounds, and usually has a yellow wax rind. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with CUMIN or herbs. Though Gouda is also made in the United States, the domestic version is rarely aged and is extremely mild-flavored. Gouda is particularly good with beer, red wines and dark bread. The Dutch make a dish called kaasdoop , a Gouda FONDUE served with potatoes and rye bread, (My goodness, that sounds wonderful! I'll try to find a recipe for us!)
