Eat First

Blue Danube: C'est (or Say) Cheese in Skaneateles

  I know my travels won't be taking me to Spain any time soon. So I hope they at least take me to Skaneateles. I've eaten the last delicious morsel of Valdeon blue cheese, imported from Spain, that I picked up last month at Blue Danube Gourmet to Go.

Erica Derrick, who owns and operates the cheese shop/gourmet food store with her partner, Lorand Ernyey, introduced me to Valdeon (vahl-day-own) when I asked her to recommend a blue cheese.

Now I'm addicted and suffering withdrawal. It's sharp, but not overly strong, with beautiful blue veins, more like pockmarks, running through it. I love it in salads, but you could slice it thin and eat it on its own. It's that good.

Erica and Lorand opened Blue Danube in the fall. She lived and worked in New York City for many years and missed her neighborhood cheese shop. He was born in Hungary, which might explain the big bags of paprika the shop carries.

Blue Danube is on Jordan Street, in the heart of the village. It's a sweet little store full of great stuff: a refrigerator case stocked with big wheels of cheeses from around the world, like manchego from Spain and aged gouda from Holland; salami and other meats; breads baked at Mirbeau Inn and Spa, a couple miles down the road; baked goods and baking mixes from Organically Hip; spices; coffee, tea and related products; honey, jams, chutneys, spreads and sauces; authentic (and beautiful) Bolga baskets from Ghana, purchased directly from the artists and sold by Bluetree Studios of Syracuse.

Bolga baskets, for your marketing -- and picnic -- needs.

They have dynamite New York cheesecake (or so I'm told!) and make their own cream cheese spreads to enhance your enjoyment of bagels. Their cheeses are served on a cheese plate appetizer at the nearby Sherwood Inn. And they plan to hold more events at the shop in the future, like cheese tastings and wine pairings.
Drunken Goat, on the right, from Spain, is a cheese soaked in red wine, hence its name.

Just add coffee.

Meanwhile, imagine the possibilities when it's summer in Central New York:

You and your "other.'' A picnic basket. A bottle of wine. A stop at Blue Danube. Provisions! A stroll to the lake. A blanket on the lawn. A lazy summer afternoon.

It's 20-something degrees and a heap of heavy, wet snow is falling. A girl can dream, right? Blue Danube is at 33 Jordan St., in Skaneateles. Call 315-685-3774.

 

A winter farmers market takes root in Cazenovia

Peachy keen: Liverpool Farmers Market, August 2009

It's a breeze to eat local in the summer months, when there's so much fresh produce to choose from. In the winter? Not so much. That's when we're glad we made (and canned) sauce and still have a good supply of things like pesto, peaches and blueberries in the freezer. We're also glad for the Regional Market, on Park Street in Syracuse, open on Saturdays year-round, and the scaled-down version of the Cazenovia Farmers Market, open 10 a.m. to 1 p.m. the third Saturday of each month inside Dave's Diner at Common Grounds, on Albany Street (Route 20). We headed to Madison County Saturday morning to "run an errand'' in Canastota, check out the market in Cazenovia and have lunch in DeRuyter -- yup, we really go the distance for something good to eat!

The farmers market didn't have much in the way of fresh -- it is February, after all. But six friendly vendors were there, each with a nice variety of offerings. They included:

Drover Hill Farm, Earlville: Pasture-raised beef products.

Full Quiver Farm, McDonough: White, wheat, rye, spelt, sourdough and other yeast breads, plus cookies and granola.
Garlic from Frosty Morning Farm, Truxton.

Frosty Morning Farm, Truxton: Organic squashes and garlic, dried herbs and flowers, soaps and healing ointments and salves made with natural ingredients, like calendula.
Scone squares topped with maple cream from Loomis Maple Homestead. Despite its name, maple cream contains no dairy.

Loomis Maple Homestead, Morrisville: Maple syrup, maple sugar, maple candy, maple cream.

Whole wheat bread from Full Quiver Farm, a pound of ground beef from Drover Hill and a jar of Primo and Mary's corn and black bean salsa.

Primo and Mary's Heritage Products, Cazenovia: Garden pesto and tomato, corn and black bean salsa in mild and medium.

Organically Hip, Clay: Baked goods, cookie, brownie, waffle and trail bar mixes, including some gluten-free mixes and handmade vanilla extract.

Two more dates for the Cazenovia market remain, March 20 and April 17. Until there's fresh local herbs to be had, we're happy to have this dried parsley from Frosty Morning Farm.

As for lunch in DeRuyter: More on that soon, but the sign shown here is a hint.

Edible Postcard: Granola you'll feel good about

 

There are lots of things to like about Price Chopper: the artisan breads (with the 25-cent coupon to clip from the bag for a future purchase), the seafood department and the meat section, not to mention the friendly service in both areas.

One more reason: the Snacking Granola. I discovered it recently, walking from the bakery to seafood, and my life has changed. No longer do I need to make my own granola to have good granola!

Price Chopper's granola is made with oats, honey, soybean oil, brown sugar, almonds, dried cranberries, raisins, flax seeds, sunflower seeds, other wholesome ingredients and -- best of all! -- not a shred of coconut. It costs $2.49 for an 8-ounce container packed with pieces that you can munch as you walk through the store break up and sprinkle on your yogurt.

There's a reason they say not to go food shopping on an empty stomach, and Price Chopper's Snacking Granola is it: I could have eaten the entire container while roaming the aisles.

In a rare show of restraint, I made it last for several breakfasts.

Try some and see if you don't love it, too!

 

May your Valentine's Day be sweet

Some of you can't be here because you're a state, continent or world away.

Some of you can't be here because you'll be at the Carrier Dome, watching the Orangemen play Louisville. The place is bound to be a sea of orange -- and red.

Some of you can't be here because I had to keep the guest list to 20 for the first-ever, semi-occasional Valentine's Day Tea for Women I Love. With the porch closed for the season, 20 is maximum occupancy for this little house.

What's on the menu?

 

Dorie Greenspan's World Peace Cookies, from "Baking: My Home to Yours,'' a cookbook I never tire of thumbing through.

Miniature orange Bundt cakes.

Miniature chocolate cupcakes, now baked and ready to be frosted.

Pumpkin Dessert Squares, a favorite Williams Sonoma recipe.

We'll have two kinds of tea, homemade chai and regular old brewed black tea.

The man of the house is gearing up for a hike in the forest with guy friends. He made some table decorations for me and helped me clean the house.

He's a sweetheart, that one!

May your Valentine's Day be filled with sweet surprises and spent with those that you love.

Cafe at 407: Thoughtful food and food for thought in Liverpool

I've been to Cafe at 407 in Liverpool four times since December, so I guess you could say that I like it.

Actually, I love it. 

Make that LOVE LOVE LOVE it.

A December salad contained strawberry slices and diced avocado.

There is so much to love, from the black bean soup to the paninis made to order to the fresh, creative salads to the teeny-tiny biscottis that are sometimes served with your order.

The cafe uses meats from Mazzye's on Route 57 and breads from DiLauro's Bakery in Syracuse. The photos here don't do the place or the food justice. You'll just have to go check it out for yourself.

Besides the food, the beauty of the place is its mission. Cafe at 407 is a place that cooks for a cause. Proceeds and tips benefit Ophelia's Place, a non-profit organization that provides outreach, advocacy and educational services and hope to those affected by eating disorders, disordered eating and body dissatisfaction. There's a resource area for those seeking to learn more and a community room for groups or businesses to reserve for use during the day. The table where I enjoyed lunch last Saturday held a book labeled "Beauty is...'' for visitors to share their thoughts in. One visitor wrote: "Beauty is from within yourself. When you allow your heart to be open and when you touch others with your kindness.''  

Apple Walnut Salad with chicken.

I should have written: "Beauty is the Apple Walnut Salad with chicken ($7.95) that Mary Ellen made for me.'' Mary Ellen is Ophelia's Place founder and director Mary Ellen Clausen. She opened Ophelia's Place in 2003, and frequently can be found in the cafe kitchen.

I'm still thinking about that salad a week later. It's a mix of spring greens, chopped apples, diced beets, walnuts, dried cranberries and bleu cheese, tossed with a fruity balsamic vinaigrette and served with two small wedges of toasted focaccia bread.

No time for lunch? Go for breakfast! The Apple Pie Oatmeal on the menu sounds marvelous.

Or take a book or laptop break and enjoy a cup of coffee or a cappuccino. There are comfy couches and chairs here and there, and even a fireplace.

Cafe at 407 is at 407 Tulip St., in the village of Liverpool. Call 451-5544. Hours are 9 a.m. to 8 p.m. Tuesday, Wednesday and Thursday and 9 a.m. to 9 p.m. Friday and Saturday. The cafe is closed Sunday and Monday.  

Eatin' good in the neighborhood: a week of dinners

A favorite main-dish salad. See Friday, below.

Our cooking styles are different, but Robert and I both like to cook and eat.

We like to try new things and experiment with new ingredients and techniques. We watch and learn things from each other. I don't think I knew what the word "brown'' really meant until watching Robert in action, cooking a piece of meat on all sides until it was the shade of a brown paper bag. We like to have family and friends over for dinner, do quantity cooking on weekends and enjoy leftovers during the week -- dinner made easy. And while we have favorite foods that we could eat all the time, we like to change things up and keep things interesting. We eat really well and feel blessed we are able to do so. On a night when we're having what we consider to be an especially delicious dinner, we have an expression: "Eatin' good in the neighborhood.'' Sure, there are nights when we eat grilled cheese sandwiches or make "leftover melange'' out of odds-and-ends in the fridge. But last week offered many good examples of "eatin' good.''

The week of good eatin' started on Saturday, when Frank and Marcos came over for Chicken Curry with Cashews, served with basmati rice and seared green beans with garlic. The photo shows Robert's hand-lettered menu slate, a Christmas gift I found for him at Metro Home Style. Sunday: Family dinner for my nephew Joe's birthday, at Rico's, in East Syracuse (thank you, Annie!). See Tuesday.
Monday: Leftover Mushroom Ragu on pasta, with a sprinkling of grated Parmesan cheese. The recipe is from the January issue of Vegetarian Times magazine (thank you, Diane!).
Tuesday: Leftover Chicken Curry with Cashews and more basmati. The recipe, found on Epicurious.com, is one of those that's even better the second time around.
Wednesday: Leftover lasagna from Rico's and a short pour of red wine. If you think this is big, you should have seen the original slab of it. Very generous portions at Rico's!
Thursday: There's still two pieces of Chicken Curry with Cashews. And plenty of its punchy sauce. I'm not tired of it yet. Are you?
Friday: For me: Romaine salad with orange segments, dried cranberries and toasted almonds, tumbled with homemade ginger-sesame-soy dressing. The salad is topped with chicken that has been marinated in Wegmans "Tangy'' marinade, and baked-broiled until brown.
For Robert: Fried clams and onion rings from the Fish Cove at Shop City, Teall Avenue and Grant Boulevard, reheated in the oven. A man's gotta have fried fish once in a while.
Saturday: Black Bean Burritos, made by Robert. He starts with a can of black beans, to which he adds cayenne, garlic powder, green chiles, cumin and cilantro.
The beans are spooned into flour tortillas, topped with diced tomatoes, chiles and shredded cheese and rolled up.

They're baked for about 30 minutes, then topped with salsa, sour cream (optional) and more cilantro.
Salad as side dish: The Friday salad, minus chicken.

Notes: Most of our main courses are served with something green on the side, which this time of year could be something like steamed broccoli, kale, spinach or chard, or a green salad. Look for a post soon on winter salads.
On weekends, we indulge in dessert. A favorite lately is a sundae made with vanilla frozen yogurt, homemade fudge sauce and a sprinkling of toasted almonds. It starts by pouring a tablespoon of Frangelico (hazelnut liqueur) in the bottom of the dessert dishes. Like I said: Eatin' good in the neighborhood.

Cloudy with a chance of cookies

Valentine's Day is coming, and a group of beautiful, gifted and talented ladies is coming over for some tea and sweets next weekend. This has me in a baking state of mind. In addition to tea, the menu includes several kinds of cookies, mini cupcakes, tea cakes and chocolate. Most of my favorite cookies freeze well. So I got that part of the baking out of the way early.
I Heart My New York State cookie cutter!

The forecast calls for some snow this week, so I decorated them with a mixture of sugar and candied ginger.
I also made some cookies using a teapot-shaped cutter.
It's only February, but some pink roses are in bloom already. Or are they tulips?
I also made some hearts. They're pretty much mandatory for Valentine's Day. Here is some BREAKING NEWS in the cut-out cookie baking department.
I endeavor to make my cookies paper-thin, and usually don't decorate them with icing. But one of my co-workers at Williams-Sonoma, where I worked this holiday season, introduced me to W-S "decorating pens'' ($2.50), available in a variety of colors. The color that came out of the tube marked "red" wasn't a true red -- it's more a shade of rose.
Using the pens is fun. They work GREAT for applying small dabs and ribbons of icing, once you get the hang of using them. Squeeze gently, from the bottom of the tube. Most important of all, the frosting tastes good.

Edible Postcard: Steak & Sundae

Dear Janet and Joyce,

It's not the Roscoe Diner, with its glass storage cases loaded with pies, cakes and cheesecakes revolving round and round in front of diners waiting for seats. But Steak and Sundae, more of a family restaurant than a traditional diner, does have a busy bake shop and impressive dessert display case, holding cakes, cheesecakes, pies, cannolis, chocolate-dipped cannolis, eclairs, baklava and Half-Moon Cookies, which look to have a crunchy bottom beneath the usual two-tone frosting job.

For lunch, I had neither a steak nor a sundae. I had a sensible Greek salad, topped with tomatoes, green pepper, onions, olives, feta cheese and marinated and grilled chicken souvlaki, all tossed with a light, lemony dressing. The tab: $8, plus beverage, tax and tip. The menu offers breakfast all day, soups, sandwiches, burgers, steaks, chops and a goodly amount of Greek fare, including gyros, spanakopita and moussaka.

Next time your travels take you to the 'Cuse, check it out. You'll have no trouble finding something you like on the menu, and I'm sure they'll cook your eggs, home fries and English muffin just the way you like 'em.

The restaurant opens at 6 a.m. Monday to Friday and 7 a.m. Saturdays and Sundays. It's at 1830 Teall Ave., near Grant Boulevard and Shop City. Call 463-6551.

But if you go there at 6 a.m., don't call me!

Love,

Margaret

The Greek Salad with chicken.

And one last look at the desserts.