A scoop of cheese ice cream and blackberry ice cream at Kurt’s Farm Shop.
SEATTLE, WA — Yes, I said, “cheese” ice cream. Not “cheesecake” ice cream. But ice cream made with actual cheese. Have I got your attention now? I should — because this ice cream is worth making a special trip for.
Hats off to my friend Tami, who lived in Seattle for a few years, and suggested I make time for the ice cream at Kurt Farm Shop on Capitol Hill. Tucked inside the Chophouse Row building food hall, this sliver of a shop sells cheese, grilled cheese sandwiches, and glorious ice cream.
The custard base is made at its Kurtwood Farm using Jersey cream and milk from its own cows.
Gotta love the cow art work.
They’re generous with samples. I knew I wanted the Flora’s Cheese flavor from the get-go. The ice cream is super rich and smooth, with a pronounced naturally sweet milky taste. There are actual bits of frozen feta-like cheese in this flavor. It’s cheesecake-like, but not quite as tangy. There’s more of a developed cheese flavor, though, no funkiness. It’s ever so savory and just a twinge salty. It’s one of those flavors that’s an instant classic.
Presenting the new burger at Bird Dog (conveniently cut in half for the two of us to share).
It might very well be the best burger you’ve ever had.
But it’s not listed on the menu. At least not yet.
The only way you can try the sublime double-patty creation at Bird Dog in downtown Palo Alto is to know about it and ask for it.
So for those of you reading this, go for it. You won’t regret whispering this order to your server.
What makes this burger so special?
Ice cream flavored with a toasty tasting Japanese product.
When my husband heads to the store to buy ice cream, I just roll my eyes.
Because he always gets the same flavor, no matter what.
In a world of Chunky Monkey, Tin Roof, strawberry cheesecake, Vietnamese coffee and more, he reaches for vanilla. Every single time.
Oh, he’ll tell me that he might get something different this time.
But of course, he never does.
So I am left to my own devices — to make my own. And in my mind, the more distinctive, the better.
That’s why when “The Perfect Scoop” (Ten Speed Press) was revised and updated recently, I couldn’t wait to pore through my review copy. The original frozen desserts bible by food writer and popular blogger David Lebovitz, who worked at Chez Panisse for a dozen years, was published a decade ago — when I didn’t yet own an ice cream machine. This time around, I was ready. Boy, was I, to make something creamy smooth and unique.
Cheesy muffins to fall for.
Is there anything better than ooey-gooey cheese, all melty and molten with bits that have caramelized and hardened to a lacy crisp?
These savory muffins have all that and more going on.
“Three Cheese and Tomato Muffins” are loaded with cheese, pesto and sun-dried tomatoes.
The recipe is from the new “The Modern Dairy” (Kyle Books) by chef and food writer Annie Bell.
It’s definitely not a book for those who are lactose intolerant, as its 100 recipes celebrate milk, cream, yogurt, cheese and butter. Learn how to make everything from yogurt from scratch to “Spinach and Ricotta Gnocchi” to “Butternut Squash Fries with Date and Mint Quark” to “Milk Chocolate Mousse.”
Pair unusual grapes with an unusual cheese with delicious results.
Get a load of these grapes.
I sure did when I spied Moon Drops at my neighborhood Whole Foods recently.
How can you not notice these beauties that sport such an unusual tubular shape that do give them a rather otherworldly appearance?
They are juicy, sweet and with just enough tannin from their inky purple-black skin to keep everything in balance.
Moon Drops was developed by the Grapery in Bakesfield.
Incredible, edible Moon Drops.
After buying a bunch, I ate quite a few just right out of hand. But I also saved some for this recipe, “Haloumi with Grapes.”