If you are in the coffee business, have a keen interest in coffee or are thinking of opening a coffee roastery, check out the unique coffee courses offered by expert, Willem Boot. Willem started working in his father’s coffee shop as a teenager and knows the specialty coffee business inside and out. He owned his own coffee shop in The Netherlands before moving out to Mill Valley, California, a few years back. He has worked as an international coffee consultant in more than 15 countries. He offers intensive coffee workshops in coffee roasting, cupping and product development. To find out more about these specialty coffee programs, visit Boot Coffee online.
Coffee Classes
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Mt. Tam by Cowgirl Creamery
Cowgirl Creamery’s Mt. Tam is a triple cream cheese from Cowgirl Creamery in Pt. Reyes, California. It is made from pasteurized organic cow’s milk. This award-winning cheese is smooth and creamy with a taste that is earthy and reminiscent of mushrooms. It is an excellent addition to a cheese plate.
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Fiscalini’s San Joaquin Gold
San Joaquin Gold is an original cow’s milk cheese that is produced in California’s San Joaquin Valley by Fiscalini Farms. This cheese is mildly sweet and mellow, with hints of toasted nuts and browned butter. It is made from Fiscalini’s herd of 1400 Holstein cows. It has won a number of awards in both Europe and in California. It is exceptional on a cheese plate or grated over a soup.
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Humboldt Fog by Cypress Grove
Humboldt Fog is a goat’s milk cheese made by Cypress Grove in Humboldt County, California. It has a central layer and outer covering of ash. It ripens with a soft, white interior. When cut, it is said to be reminiscent of the early morning fog. This award-winning cheese is exquisite – expensive but well worth the money.
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Bellwether Farms’ San Andreas
San Andreas is an award-winning sheep’s milk cheese produced in Sonoma County, California, by Bellwether Farms. Bellwether Farms was founded in 1986 by Cindy Callahan, a former nurse. This is still a family-run operation today and produces not only sheep’s milk cheeses but also cow’s milk cheeses (Carmody) and other gourmet dairy items, such as crème fraiche. (I use their crème fraiche often – the flavor is pure and fresh and works beautifully in my recipes.)
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Original Blue by Pt. Reyes
The Giacomini family of Pt. Reyes, California, make their Original Blue from the milk of the cows that graze on their own farm. The Original Blue is aged for a minimum of six months. The result is a cheese that is creamy and full-flavored with just the right amount of saltiness. Try it with a wedge of honeycomb for a great taste experience.
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Cowgirl Creamery’s Red Hawk
Red Hawk is a cow’s milk cheese from Cowgirl Creamery in Point Reyes, California. It is a triple-cream, washed-rind, fully-flavored cheese made from organic cow’s milk from the Straus Family dairy. It is aged six weeks and washed with a brine solution that tints the rind a red-orange color. Red Hawk won Best-in-Show at the American Cheese Society’s 2003 conference.
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Piave Vecchio
Piave Vecchio is a cow’s milk cheese from Veneto, Italy. This is probably my favorite cheese for its flavor and versatility. It was created in 1960 by expert dairy master-producers at Lattebusche. Piave is the name of the cheese, and Vecchio means “aged”. For the richest flavor, be sure to buy the aged cheese. The aging process enhances the already sweet and rich flavor of young Piave through the process of maturing. It has the texture of a young Parmigiano-Reggiano and has a nutty, caramel-like flavor. My friends go crazy for this cheese whenever I put it on a cheese plate. It is also excellent for cooking (take a look at my recipe for Grits with Piave Vecchio Cheese).
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Cone de Port Aubry
This goat’s milk cheese is from Herve Mons, one of France’s most talented cheese affineurs. The cheese has a unique cone shape. The first mold Mons used was said to be his wife’s brassiere, spotted while hanging on the clothesline. (The cheese is now made in a proper mold.) The flavor of the cheese is among the deepest and most complex of any goat cheeses available. The texture is crumbly and dense while light and crumbly on the palette.
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Morbier
Morbier is a mild cow’s milk cheese from France (made from raw milk). The first wheels of Morbier ever produced were made from curds leftover from the production of Comte cheese. The cheesemaker would press the leftover curd from the evening production of Comte into a mold and cover it with a thin layer of ash to keep prevent it from drying out and to keep the flies off. The next day he would add the leftover morning curd from the Comte production on top of the ash. The result was a two-layered semi-soft cheese with a complex fruity flavor and a slight tang. The ash This cheese on a cheese plate and is also great toasted on crusty French bread.
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Roaring 40’s Blue Cheese
This is one of my favorite blue cheeses. I truly love its salty flavor. Roaring 40’s is made from cow’s milk by King Island Dairy in Tasmania. It is a full-flavored blue cheese with a sweet, salty, nutty character. The cheese is matured in black wax to retain its moisture and create a smooth and creamy texture. Try it with honey comb – scrumptious! I also really enjoy this cheese with Silverado Vineyards’ Late Harvest Semillon or Swanson Vineyards’ Les Trois Filles Muscat wine. It also pairs well with Esprit de Henri from Chateauneuf du Pape.
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Windsor Blue
This award-winning blue is a cow’s milk cheese from the limestone country of New Zealand. It is named after the township of Windsor, in North Otago’s downlands. This creamy blue has a fantastic rich and full-bodied flavor. It has won 9 trophies and 9 gold medals! Pair it with a nice late harvest Semillon or a Sauterne.
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Stewed Chicken with Charred Tomatillos and Coconut Rice
Tomatillos are in season right now in Northern California. I am finding them in our local farmers markets.
Tomatillos are known for their tart flavor and green color. They lend themselves especially well to sauces and to pairings with meats. They are a member of the nightshade family and have an inedible husk, similar to the caped gooseberry.
The husk will help in determining which tomatillos to select in the market. You want to look for green husks and firm fruit.
The fruit should be either green or purple. Before using the tomaillos in a dish, remove the husk and rinse the tomatillos to remove the stick residue underneath. I like to char the tomatillos to bring out their flavor.
This is one of our favorite recipes and combines the flavors of the tomatillos with chicken, onions, garlic, cilantro and lime. A charred jalapeno pepper is added for a little heat. I typically serve this dish over rice with toasted coconut.
Ingredients
1 1/2 pounds fresh tomatillos
1 small jalapeno pepper
4-6 pieces of chicken (I use a mixture of dark and light. You can keep the skin on or remove it.)
Gray sea salt and freshly-ground pepper
1/2 cup plain all-purpose flour
1/4 cup olive oil
1 cup onions, peeled and chopped
1 clove garlic, peeled and chopped
1 handful cilantro, chopped, plus more for garnish
2 cups water or chicken stock
1 Tablespoon fresh lime juice
For the rice:
3 cups water
1 teaspoon sea salt
1 1/2 cup white rice (I prefer Charleston Gold rice.)
1 1/2 Tablespoon unsalted butter
1/4 cup unsweetened, organic coconut flakes
You will also need:
Gas stove with rack or grill to char tomatillos
Cutting board
Chef’s knife
Pan for dredging chicken
Large skillet or dutch oven with lid
Large spoon
Medium saucepan with lid
Fork
Small skillet
Instructions
Remove the husks from the tomatillos and rinse them to remove the sticky residue. Dry them and char them lightly on the stovetop or on a grill.
When the tomatillos are charred, remove them from the heat and cut them into quarters or eighths.
Char the jalapeno pepper, as well.
Salt and pepper the chicken liberally and dredge each piece in flour to coat.
Heat the olive oil in the skillet or dutch oven until it is hot. Add the chicken and sear it on each side for about 3 minutes.
Move the chicken to the sides of the pan and add the chopped onions and garlic. Saute for about two minutes.
Add the tomatillos, the charred jalapeno pepper, the cilantro and the water.
Bring to a boil and then cover with a lid.
Reduce the heat to a simmer and cook for another 35 minutes, until the chicken is cooked throughout. (The dark meat chicken should be very tender by this time. The white meat won’t be as tender but will be cooked throughout.) Add the lime juice and cook for another five minutes to combine the flavors. Taste for salt and adjust accordingly. Turn off the heat and let the dish rest for at least 10 minutes. (At this point, I like to take the chicken off the bone or shred it and then add it back to the sauce, but that is optional.)
Meanwhile, heat the water for the rice in a medium saucepan. Add the salt and the rice. Cover and bring to a boil. Reduce the heat and let simmer until the rice is done, about 20 minutes.
Brown the coconut in a small dry skillet over low heat. Keep watching and stirring as the coconut can easily burn. When the coconut is light brown throughout, turn off the heat and stir for another minute.
Add the butter to the rice and stir lightly with a fork until the butter has melted. Add the browned coconut and stir lightly to combine. Taste for salt and adjust accordingly.
To serve, place the rice in an individual serving dish. Top with the chicken and the tomatillo sauce. Garnish with additional cilantro, if desired.
Serves 4-6.
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