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June 2011 Archives

Try This!
Mont Enebro Cheese

spanishchurch.JPGI am recently home from speaking on a culinary cruise along the Atlantic coast of Europe. Thomas P. Gohagan & Company put together the tour for alumni organizations and cultural institutions. Like all of Gohagan’s adventures, the voyage was intimate, with only 230 passengers on a small, luxurious ship. My job was to give lectures about food along our route and host meals at distinctive venues in the countries we visited- Portugal, Spain, and France.

 
My first presentation on the cruise was a tasting of Spanish olive oils, Jamons (Spain’s incomparable cured hams), and cheeses. To prepare, I sampled Spanish food products during the month before the trip. 
 
tastingplate.jpgI tasted some excellent Spanish cheeses, all purchased at Andrew’s Cheese Shop in Santa Monica. Andrew introduced me to Mont Enebro, a real discovery! It is oblong shaped, soft ripened goat’s milk cheese that is covered with a layer of what appears to be ash but is actually penicillium roquefort mold, the same that is used to make exquisite blue cheeses. However, Mont Enebro is not a blue cheese, but has a creamy white center with an earthy flavor punctuated by peppercorn-like spiciness. It is dense when young, but ripens to a plush creaminess. It is the creation of legendary cheese makers, who are part of an artisanal cheese movement in Spain. Its taste is so complex, I like it best on its own with crusty bread or atop a simple tossed salad. If you don’t live near Santa Monica, the cheese can be ordered from Murray’s Cheese
 
Tasting plate photo from Thomas P. Gohagan & Co.

Cooking Class

MushroomManchegoQuesadilla_2.JPGOn Tuesday, June 7 at 6:30-9:30 PM I will be teaching a cooking class at Let’s Get Cookin’ in Westlake Village where I will demonstrate 5 dishes from my book, Weeknight Fresh and Fast. I plan to offer lots of tips for putting together fresh, tasty, and healthful meals after a busy day at work. 

During the many years I was the food editor for Bon Appetit magazine, I worked long hours, but wanted to eat well at home. I developed tactics for cooking quick and fresh food, inspired by my weekly visits to farmers’ markets. My book is filled with entrees featuring lots of veggies, and most make a complete meal. 

Continue reading Cooking Class.

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