Dinner: Cheese Plate for One (the “I’m Not So Hungry” Post)

A light, some-assembly-required supper tonight as I’m really not so hungry. I say: If all I want is half an avocado and some cheese and crackers, then find half an avocado and some cheese and crackers.

There are two points worth noting:

photo(4)no. 1: Finding a ripe avocado on demand is 100 times more difficult than finding a television show on demand. I got lucky, as this was a spontaneous craving; after striking out at a local market, I squeezed all 20 of the local fruit-stand guy’s avocados (he was helping me), gambled on this one, and hit gold. It’s perfectly ripe. Also, it’s summer. Infinitely more difficult (impossible?) in winter.

no. 2: This incredible cheese. I had some the other day and didn’t have a chance to write about it; it comes in a self-contained square at Murray’s Cheese Shop with an illustrated, pastoral label; the bottom label says “Caseificino dell’Alta Langa,” Murray’s labels it as “Robiola Bosina,” a sheep- and cows-milk cheese that, according to the label, is:

“Not to be confused with Robiola made of fresh, snowy cow’s milk: This is Robiola Bosina, aka “Due Latte.” This luscious little slab of mild, creamy goodness is made from the pasturized milk of Piedmont cows and shseep, making for a perfectly balanced set of flavors: mushroomy, salty, and sweet. Bosina’s silky interior has been known to run from the tender, edible rind ever so gently across the plate when given the time to warm up, so be ready with slices of crusty bread in one hand and a flute of Prosecco in the other. Multi-tasking was never so delicious!”

Yeah. Amen to that.

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Dinner: Thursday, April 2, 2009

photo5Sometimes a girl doesn’t need a meal to be anything more than a fresh salad and some good cheese.

And I had some first-class goods to work with:

Greens: Earthbound Farm’s organic heirloom lettuce mix, plus fresh dill
Dressing: Fairway Market’s Novello olive oil, plus a squeeze of lemon
Cheese: Cypress Grove’s Humboldt Fog goat’s milk cheese
Crackers: Carr’s Table Water Crackers with cracked pepper
Beverage: (not pictured) Negra Modelo beer

Who has need of more?

COST: +/- $5 (not incl. beer)
PREP TIME: 5 minutes

Lunch: Wednesday, April 1, 2009

Veritable smorgasbord of Village awesomeness from Murray’s squared (unrelated).

photo3photo2

Also known as “finishing off the good stuff” before S. leaves for Geneva.

Round one: Bagels and belly lox from Murray’s Bagels, toasted, smeared with scallion cream cheese, gigantic capers, sliced red onion and a healthy squeeze of lemon juice.

Round two: Domestic prosciutto (from Canada) leftover from Murray’s Cheese Store spree the other night and some organic heirloom lettuce leaves from Earthbound Farms — never had this mix before but it is just stunning.

Finished up with sharing a Murray’s Munchies “Ring Ding.” Yep, you guessed it, Murray’s spin on the Ding Dong, that classic treat from Hostess, the makers of the Twinkie. As a child I’d always preferred Little Debbie’s creme-filled chocolate cupcakes. I’m fairly certain it has something to do with the looped scroll of white frosting on the top.

For a detailed history of the strangely compelling saga of the Ring Ding versus the Ding Dong, read up here.

COST: complicated.
PREP TIME: 15 minutes

Dinner: Monday, March 30, 2009

photo-5“Come, hither.” 

Every meal of every day begins with such a sign — we make our choices based on preferences, whims, little bells and whistles that sound off on a primal level. 

Tonight’s impromptu deliciousness began with a package of Trois Petits Cochons “Bloc de Foie Gras de Canard” (made with Foie Gras and Satuernes wine) burning a hole in the fridge, which led to an expedition through the West Village, which wound up with a visit to the pilot pig (left), pusedo mascot of Sea Grapes, one of my favorite wine shops in the city, before retiring to feast.

 In between, we foraged at Murray’s Cheese Shop, opting for a wedge of photo15Persille Du Malizu, which, the cheesemonger said: “Here’s where our cheese-tasting ends; this is the strongest cheese we have.” (Ed. Note: Okay, that’s a parahrase.)

The signage, if it’s hard to see, reads: “Ohh spicy! Made with the same high-quality, raw Lacaune sheep milk as Rocquefort, but less salty, sweeter and more balanced than its famous cousin. …”

(pictorial essay continues after the jump.)

 

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