Results tagged chevre from David Lebovitz

I don’t think I’ve ever made a savory tart, until now, which marks the mid-point in my life. And after this one, I’m wondering-what took me so long? I also sometimes lie awake at night and wonder if this really is the mid-point in my life. But that’s a whole nother post because it has nothing to do with baking. (Although that hasn’t stopped me before…)

Neuroses aside, this tart may look fancy, but it’s one of the simplest thing to make that you could imagine. True, it does require a bit of chopping and cooking, but there’s no mountains of long-cooked onions like pissaladière, it doesn’t call for an artery-busting even-handed pour of cream, and it’s wonderful served warm or at room temperature. And it’s even better the next day, when the top gets crusty-brown during reheating. What’s not to like?

I made this tart on the spur of the moment after leafing through the excellent book, Local Flavors by Deborah Madison, which explores all of the magnificent produce from the diverse greenmarkets and small-scale farms spread out across America.

Continue Reading Herbed Ricotta Tart…

There’s sort of some rhyme and reason to my cheese-buying habits. One fromagerie might have the most amazing butter, so I’ll trek over to the place St. Paul to buy a packet of it. But if I want a round of Selles-sur-Cher, I’ll go to the fromager at the marche d’Aligre who always has beautiful ones on display. For St. Nectaire and Cantal, I’ll only buy those from the husky Auvergnate dude at my market on Sunday mornings and refuse to even taste one from anywhere else. His are just so good, I don’t bother doing any comparison shopping.

Last week my neighbors from San Francisco came to visit and I took them to my Sunday market, where I figured we could gather the ingredients for a semi-homemade meal, sans the tablescape.

Continue Reading Comté…

Yes, that’s a few slices of my pain aux ceriales from Le Grenier à Pain paired with some delightful cheeses that I discovered when visiting one of my absolute favorite fromagers here in Paris this morning.

Disclaimer: I confess to a secret and unfulfilled ambition.

Except for working outside in the icy-cold winter and freezing my bourse off, getting up at a godawful hour, and lifting heavy wheels of cheese, my fantasy job is to work as a fromager. Being surrounded by big wheels of cheese and small pyramids of goat cheese, the smell of all those gooey, runny, and nutty cheeses…it all makes me delirious with pleasure
Ok, I guess I could deal with lifting the wheels of cheese, but getting up at 4am?
Now that’s another story…

As a fromager, I would make recommendations to les clients. “Qu’est-ce que vous desirez, madame?”, I would ask, ready to council the customer. (Using my perfect French, of course…this is my fantasy, remember?) I’d slice and wrap a fine selection of cheeses to serve to her her family after a well-prepared supper of roast pintade and pommes des terres rôti with a fine, crisp Sancerre or gravely, full-flavored Pomerol.

We’d make witty banter about Johnny Halliday and socks with whimsical cartoon figures on them while I selected a few fine cheeses, perhaps a dead-ripe Camembert de Normandie and a Corsican Brin d’Amour, covered with fragrant mountain herbs.

Ah, je rêve…

I visit many cheese shops, oops, I mean fromageries here in Paris. I search for shops that have unusual cheeses, since many of the best ones seem to focus on a particular region or type of cheese like les chèvres or fine mountain cheeses from the Savoie.

Although many of the outdoor markets have people selling cheese, I’ve found none better than N. Caillère at the Popincourt Market in the 11th arrondissement on the Boulevard Richard Lenoir. Twice a week, the two cheery women who run their stand never fail to prompt me to discover a cheese I’ve never tasted.
Such as this triple-crème Délice de Saint-Cyr…

Triple-cream means the cheese has a minimum fat content of a whopping 75% (although that percentage refers to the amount of fat in the solids, and most cheeses are about 50% water and 50% solids…still, it ain’t no rice cake.)
Although I ate it at it gooiest best, at room temperature, the cheese left a sweet, suprisingly cool aftertaste.

They also had a lovely, and well-aged Comté de Jura, a marvelously-nutty, full-flavored cheese made from raw cow’s milk and is the most widely-produced cheese in France.
And it’s popular for good reason; it’s always excellent and pairs well with most other cheeses on a cheese plate as well as both white and red wines.

I’m in love most goat cheeses; I seem to like them all. With their smooth, dreamy-white interior and their soft, gentle aroma of the farm, it doesn’t matter to me whether they’re fresh or aged. It’s a rare day at the market for me if I don’t have one tucked into my market basket.

This Tomme de Chèvre is from a small farm and is called Vendômois. Although the outside has the fine crust of mold, I was told the cheese is rather young and the elasticity and suppleness of the p&acurc;te indeed suggests less affinage, or cave ripening.

N. Caillère
Fromager

-Popincourt Market
(Tuesday and Friday)

-Place Réunion Market
(Sunday)