Category Archives: Cheese

Enchanting Endive

Endive salad with creamy Maytag blue cheese.

Endive salad with creamy Maytag blue cheese.

When it comes to bitter, its best buddy is something equally aggressive.

Oh, don’t worry. This isn’t a case of butting heads.

In fact, it’s a recipe for perfect harmony, as one assertive taste needs another, lest one overtake the other completely.

That’s why when it comes to endive, its pleasant bitterness practically begs for something sharp like mustard or vinegar or a piquant cheese.

“Tangle of Radicchio and Endive with Chives and Maytag Blue” proves just that.

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Chris Cosentino’s Acorn Squash, Stracciatella & Sage

Roasted acorn squash wedges topped with rich, creamy burrata.

Chef Chris Cosentino of Incanto restaurant in San Francisco may be known for his offal-good cooking, but there’s little organ meat to be found in his new cookbook, “Chris Cosentino’s Beginnings: My Way to Start a Meal.”

Sure, you’ll find a little bit of tripe, bone marrow and chicken liver, but there’s much more in this book (Olive Press) by Cosentino, of which I received a review copy.

Some of the recipes may have you hunting down specialty purveyors such as for the boar shoulder in “Pickled Boar, Herb Pesto, Grilled Onions & Pine Nuts” or bumming some leaves off your vintner neighbor for “Pan-Roasted Grapes, Turnips & Grape Leaves.”

But most will have you marveling at how just a few key ingredients can elevate a dish to new heights.

You’ve probably roasted acorn squash before. But have you ever served it with stracciatella, dreamy strands of fresh mozzarella soaked in heavy cream?

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Goat Fest, David Chang Visits the Bay Area & More

Nubian goat kids at Redwood Hill Farm. (Photo courtesy of the farm)

4th Annual Goat Fest

OK, just look at those faces above. How adorable are they?

For a closer look, head to the Ferry Plaza Farmers Market for the 4th annual Goat Fest, 10 a.m. to 1 p.m. April 21.

Redwood Hill Farm of Sebastopol will be bringing some of their “kids” for you to meet.

Enjoy samples of goat’s milk lotions, soaps and face creams, as well as cheeses, yogurts, caramels, fudge, chocolates and ice creams.

There also will be cooking demos and chances to meet representatives from Cypress Grove Chevre, Laloo’s Goat Milk Ice Cream and other goat’s milk product producers.

For more goat fun, you’ll be glad to know that Redwood Hill Farm will be offering tours of its farm on May 12, May 13, June 9 and June 10. Cheese, yogurt and kefir will be for sale, so don’t forget to pack a cooler. You can even milk a goat while you’re there.

The one and only David Chang. (Photo courtesy of the chef)

Chef David Chang Comes to San Francisco in July

The always opinionated and colorful New York Chef David Chang will be the star attraction of an event, 8 p.m. July 17 at Herbst Theatre in San Francisco.

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Brazilian Snacks Make Entertaining Easy

Warm and cheesy, these ready-to-bake, gluten-free snacks make the perfect cocktail nibble.

Looking for an easy, last-minute appetizer or fun finger-food for the holidays?

Look no further than Los Gatos-based Mani Pao de Queijo (pown-deh-kay-zho) snack breads.

These airy little rolls, no bigger than a ping-pong ball, come frozen and ready to be baked in a hot oven for 25 minutes

They emerge crisp and golden on the outside, with a texture akin to a sturdier version of a chou pastry for cream puffs or gougeres.

They’re fairly addicting to eat warm, especially with their subtle cheesy flavor, thanks to cotija and parmesan.

They’re made from yuca root flour, making them gluten-free, too.

There’s also a jalapeno version for a little more kick.

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Chocolate Fest, Tomato Dinner, Grilled Cheese Galore & More

Enjoy the fun at the sundae-eating contest. (Photo courtesy of the Ghirardelli Square Chocolate Festival)

16th Annual Ghirardelli Square Chocolate Fest

Celebrate all things wonderfully chocolate at the Ghirardelli Square Chocolate Festival in San Francisco, noon to 5 p.m. Sept. 10-11.

Enjoy chef demos, live entertainment, ice cream sundae eating contests, and plenty of chocolate to swoon over.

The event benefits Project Open Hand, a San Francisco-based organization that provides meals for people living with HIV/AIDS, as well as seniors.

Tickets are $20 each, which entitles you to taste 15 samples.

VIP “Sweet Sixteen” Affair tickets also are available for $50 each for a noon-4 p.m. special event on Sept. 10. You’ll forgo the lines to enjoy exclusive sweets, wine and music, along with your standard 15 sample tastes and full access to the rest of the festival.

Live Out the Fantasy of Being a Chef for a Day

You can do just that at Puccini & Pinetti Restaurant in San Francisco.

Under the tutelage of Executive Chef Richard Hodge, you will don chef whites, and get behind the line at this bustling Union Square restaurant. You’ll learn about food safety, shadow various cooks throughout the day, chop herbs, wash veggies and make pasta. Dress requirements include comfortable clothing and closed-toed, slip-resistant shoes. Participants also must be at least 18 years old, germ-free from colds or the flu, and willing to sign a release form.

The “Chef for a Day” experience is $125 for a five-hour shift and includes dinner afterward prepared by Hodge at the chef’s counter. Proceeds benefit the Larkin Street Youth Program, which helps provide services for homeless and at-risk youths.

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