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The first time I tried goat cheese, I was a young professional working in South Denver. I had never really been invited to a “co-worker” lunch before, and I was very excited when my supervisor asked our group out to lunch. I remember, as I recall so many of my first experiences with food, the event clearly. So clearly, in fact, that many times I can conjure up the tastes from those experiences, which I could later replicate. This is one of those times. The place was Cucina Leone, a subtle, lovely restaurant I found out later has the best soup in the entire world when you’re sick. On the specials menu for lunch, there was a wilted salad.

“It’s a warm salad,” one of my co-workers explained. On it, it had roasted red peppers, spinach, caramelized onions, and something called chevre.

“What’s this chev–rrree?” I asked.

“CHEV-re. Goat cheese,” my supervisor declared.

“Ah,” I said suspiciously. “What’s cheese normally made from?” Yes, this was before cooking school and after graduate school. The only thing I knew was there was some difference between cheddar and mozzarella.

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Dearest readers (all 2 of you by now…),

It has been forever since I have posted, and you’re right, I’ve been dead.  But I’ve come back to life (much to the surprise of the mortuary scientist, let me just say no more on that) to tell you, I’m actually going to be updating this weekend!  I know!  Why, you may ask?  Well, to be honest, I was bribed.  I was bribed with free cheese. 

People give you stuff when you have a blog?

If there was any reason to have a blog, whether food or mechanical pencils, people give you stuff.  In this case, I received a goat cheese from Ile de France.  I thought it was a scam, but it wasn’t.  I thought some strange person was going to show up at my door with a baseball bat and say, “I got’cher chevre right here” but it wasn’t.  As a matter of fact, it showed up on time and in a nice little brown box.  Not only that, but it came in an overnighted UPS package with a little cold pack in it.  Cool!  Literally.

So, yeah… updating.  With a little nostalgic story and a recipe and everything.  You can still say I never gave you anything, though.

See what’s coming next!

Want to get an idea of what's being cooked next? Visit the "Syllabus" to help you keep track of which age we're eating through: Syllabus so to speak

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