Traveling predawn, south Georgia roads in an effort to arrive at my younger brother's farm before the daily milking began, I was amazed at just how dark it is in the country. I wasn't as familiar with the route as I should have been and realized, all too late, there was a very real possibility of getting myself totally lost; lost with no cell phone service! So naturally I prayed; prayed and watched the road very carefully for each turn and for each landmark along the way. My prayers were answered and I arrived safely in plenty of time to join Renee, my sweet sister-in-law, at the milking station in the new barn Clyde, my younger brother, had recently built.
The setting was idyllic; the sweet smell of late summer grass, the sounds of early morning farm coming to life and the walk to the barn with my brother and his wife to get the milking done before the day began. Now this is really living, I said to myself! Then the work began...washing the udders, feeding the cow, milking the cow, straining the milk, heating the milk, making the curd, draining the curd, making the cheese...these are just the highlights. We worked non-stop from 6:30 a.m. until 12:30 p.m. with the result of one two-pound hoop of Colby cheese which is still aging in the frig for another two months. This is the simple life? The reality of simple not being synonymous with easy hit me between the eyes! This realization became ever clear to me: maintaining a simple, uncluttered life will, indeed, take a lot of work.
The following morning I traveled again out to the country to pick up the cheese we had made the day before. Oh yeah, I forgot to tell you, the cheese had to stay in the press for 12 hours, then dry out before it can be dipped into the wax for the aging process to begin. Talk about 'slow food'! This trip to the farm was in the bright light of morning, so I took off with no hesitation on whether I would get lost or not; if I can find my way in pitch darkness, then surely I'll have no trouble in the sunlight! Yes, you guessed it, I missed two turns and almost ended up in Bainbridge. Then this revelation became clear to me; in the dark times of life when I draw near to God, He will guide me, giving me 'turn-by-turn' directions and He will not allow me to get lost. Conversely, during the sunny times, when all is right with the world, I can easily get distracted and readily lose my way. I left the farm that day with a renewed commitment to stay close to God, to listen and hear His voice whether it is a sunny day at the beach or the roughest storm of life. Following His directions is the ultimate simple life!
Thursday, October 13, 2011
Monday, September 19, 2011
South Before Winter
Several days ago I returned from Atlanta and have been trying ever since to put in writing some of my experiences at the Institut Du Fromage, aka cheese school. For countless hours we were bombarded with cheese information; everything from evaluating cheese, proper handling of cheese, pairing cheese with food and beverage, to most importantly, cheese nutrition. Needless to say, I tasted heaven during those three days, as countless plates of cheese were set before each student in order for us to taste and see or better said, taste and understand the information given to us. While driving back from Atlanta and in the days following, I have been sorting through this information, reading and re-reading, praying this information would germinate into knowledge and the knowledge into wisdom; wisdom for the journey that lies ahead.
However, with all this information to consume, the DVR in my brain continues to replay our last training session, “Meet the Cheese Makers”. I can vividly remember each cheese maker telling their own story; when they made their first cheese, their basic life philosophy of being stewards of the land, how they made the particular cheese we were tasting, how it was hand pressed, hand rubbed, bathed and aged. I can even remember how each cheese tasted but more importantly, I remember during that session a longing deep within began calling me to a simpler time. Maybe this longing was birthed from being in Atlanta traffic for three whole days or maybe it was a re-birth of my heritage; the ‘farmer spirit’, if you will, of my grandparents calling me to slow down, enjoy the fruit of my labor with those I love.
Consequently, I’m on the road again, going south before winter to spend some quality time with my parents, a couple of my brothers and their precious families. If all goes according to plan I hope to actually milk the cows and make some butter on my brother’s farm; plus I will be visiting a nationally know farmstead dairy and creamery in the area. I promise when I return I will share with you some my most recent ‘gotta taste this one before you die’ cheeses and other foods.
However, with all this information to consume, the DVR in my brain continues to replay our last training session, “Meet the Cheese Makers”. I can vividly remember each cheese maker telling their own story; when they made their first cheese, their basic life philosophy of being stewards of the land, how they made the particular cheese we were tasting, how it was hand pressed, hand rubbed, bathed and aged. I can even remember how each cheese tasted but more importantly, I remember during that session a longing deep within began calling me to a simpler time. Maybe this longing was birthed from being in Atlanta traffic for three whole days or maybe it was a re-birth of my heritage; the ‘farmer spirit’, if you will, of my grandparents calling me to slow down, enjoy the fruit of my labor with those I love.
Consequently, I’m on the road again, going south before winter to spend some quality time with my parents, a couple of my brothers and their precious families. If all goes according to plan I hope to actually milk the cows and make some butter on my brother’s farm; plus I will be visiting a nationally know farmstead dairy and creamery in the area. I promise when I return I will share with you some my most recent ‘gotta taste this one before you die’ cheeses and other foods.
Monday, September 12, 2011
I’ll be back!
I’ll be taking a little break from blogging for the next several days as this week has taken on a life of its own. I’ll be attending classes at The Institut du Fromage, located in Atlanta, GA for a couple of days followed by Atlanta Food International Wine and Food Show on Wednesday, also in Atlanta. Then topping off the week, I’ll be celebrating the Third Annual Cheese Week at Star Provisions September 14 – 17, 2011 with interactive demonstrations and tastings for three entire days! Needless to say I am very excited for the opportunity to study and learn from the best in the industry and I should arrive home on Saturday full of cheese and cheesy ideas for Irma James and a clearer sense of direction for our new shop.
Stay tuned in, ‘cause I will be back!
Friday, September 9, 2011
Thank you Lord
Let me quickly define a perfect Friday:
- Wake up with a cool breeze blowing across the bed, temperature was perfect!
- Spend a little time communicating with builder, security specialist, returning emails, washing clothes and making a to do list
- Set out to “Taste Chattanooga” – what an adventure!
- Visit several local artisans, purchasing their work and loading it home to sample and determine start up inventory! I would love to describe to you what I tasted today, but you will have to check out Irma James in Mid-November to taste and see what I experienced today!
- Take a brief cruise on the Tennessee River with my sweet husband; peaceful doesn’t even begin to describe the River at the end of the day!
- Prepare a dinner for two of Artisan bread, salad of greens and local farm grown tomatoes, grilled lean pork tenderloin rubbed with local artisan seasonings, and grilled organic Yukon Gold potatoes and sweet onion also purchased earlier today.
- Complete the meal with fresh, French-style macaroons baked right here in Chattanooga. Shear Bliss!
- Cool lake breeze is still blowing across the bed, the sheets are clean and calling my name and I’m about done!
Thank you Lord for a perfect Friday!
Thursday, September 8, 2011
What’s in your pantry?
Fall is in the air in East Tennessee, Braves are winning, pro-football kicks off tonight and I’m in the mood for our first pot of homemade soup of the season. Here’s a recipe I have played with and tweaked over the years, depending on what’s in my pantry. By the way, Momma Sturm’s pantry is considered bare if I don’t have a good supply of potatoes, onions, chicken stock, Rotel, olive oil, sugar, flour, salt pepper, Lawry’s Seasoned Salt, Tony Chachere’s Creole Seasoning and peanut butter; my ingredients to conquer the world! Of course I have other seasonings and staples but if I get low on any of the above, my palms begin to sweat, right eye begins to twitch and my speaking voice raises three octaves…panic reigns! Seriously, here’s the recipe; I encourage you to play with it and make it your own – enjoy!
While potatoes are boiling, in a large stock pot, sauté large onion in butter, olive oil or bacon drippings. (Tonight I cooked 5 slices of bacon before I sauté the onions then used the drippings.)
Once onions are cooked clear, add 1/3 – 1/2 cup of all purpose flour (the more flour, the thicker the soup) stirring continually in the onion/oil mixture making of roux, this is your thickening agent for the soup. Then slowly add a box of chicken stock, I use low sodium, no MSG, stir continually. To this mixture add sweet Kernel corn, either frozen or canned, 1 can of Rotel tomatoes (you choose the variety according to heat), continue to stir, then add milk – 1 – 2 cups. (I typically rinse out my veggie cans with the milk the pour into soup mixture.) Bring mixture to slow simmer.
Once this mixture has reached the simmer stage, test the boiling potatoes, they should be tender, then add the tender, cooked potatoes to the soup mixture. Season with ground cumin and cilantro, salt and pepper to taste; For the final touch add your favorite cooking cheese, one that melts creamy and smooth. Gouda works well, Fontina, Monterey Jack or Pepper Jack or just plain Velvetta; I typically add a peppery cheese for added heat, but you can use use whatever you like. Sometimes when I’m low on cheese (heaven forbid) I sprinkle shredded cheese on each individual bowl; also, remember that bacon I cooked earlier for the drippings, it found its way into the soup right before I served it.
As you can see, my recipe writing style is just like my cooking style, a little of this, a pinch of that, not very exact! That’s what makes cooking and eating so exciting; no two pots of soup ever taste the same! Give it a try, go to your pantry, create some soup and make Irma proud!
Potato-Corn Chowder
5 – 8 medium sized potatoes, boiled in salted water, then drained (sometimes I add a couple sprigs of fresh rosemary from the garden into the boiling water, smells wonderful)While potatoes are boiling, in a large stock pot, sauté large onion in butter, olive oil or bacon drippings. (Tonight I cooked 5 slices of bacon before I sauté the onions then used the drippings.)
Once onions are cooked clear, add 1/3 – 1/2 cup of all purpose flour (the more flour, the thicker the soup) stirring continually in the onion/oil mixture making of roux, this is your thickening agent for the soup. Then slowly add a box of chicken stock, I use low sodium, no MSG, stir continually. To this mixture add sweet Kernel corn, either frozen or canned, 1 can of Rotel tomatoes (you choose the variety according to heat), continue to stir, then add milk – 1 – 2 cups. (I typically rinse out my veggie cans with the milk the pour into soup mixture.) Bring mixture to slow simmer.
Once this mixture has reached the simmer stage, test the boiling potatoes, they should be tender, then add the tender, cooked potatoes to the soup mixture. Season with ground cumin and cilantro, salt and pepper to taste; For the final touch add your favorite cooking cheese, one that melts creamy and smooth. Gouda works well, Fontina, Monterey Jack or Pepper Jack or just plain Velvetta; I typically add a peppery cheese for added heat, but you can use use whatever you like. Sometimes when I’m low on cheese (heaven forbid) I sprinkle shredded cheese on each individual bowl; also, remember that bacon I cooked earlier for the drippings, it found its way into the soup right before I served it.
As you can see, my recipe writing style is just like my cooking style, a little of this, a pinch of that, not very exact! That’s what makes cooking and eating so exciting; no two pots of soup ever taste the same! Give it a try, go to your pantry, create some soup and make Irma proud!
Wednesday, September 7, 2011
Irma’s Hands
So today I made my annual trip to the doctor and he tells me I need to think about coming off my Hormone Replacement Therapy. Ok, I thought about it and the answer is: Marsha minus hormones equals DANGER!!! Getting older makes me think I need to move one street over to Crappy Lane; yes, there is a street here in the Chickamauga Fly and Bait Casting Club called Crappy Lane! The thoughts of no hormones should reek havoc in the western world and I’m giving everyone within the sound of my voice fair warning: WARNING, WARNING, DANGER WILL ROBINSON! I guess I’ll have to start a new blog called, “So I’ve ‘Changed’, Now What?” I’ve never really understood why menopause is called, “THE CHANGE”. It’s like the title of some freaky, horror movie! Oh well, stay tuned, there just might be a sequel.
And now a word from our sponsor, Irma James! The past several days have been tedious with research and reading accompanied by an occasional doubt served up with a side of sheer fear. I have re-grouped so many times I could run a political campaign! It’s the same feeling as standing on the 20-foot diving platform at Wakulla Springs; I’m trying to talk myself out of it inevitably knowing full well, the only thing I can do is jump, eyes-wide open and enjoy the fall, cause that bone-chilling water is about to hit you real hard, real soon!
Yesterday morning, during one of my fearful moments, I reached for a box of Irma’s recipes. First of all, you must understand my grandmother never threw away a single piece of paper; she would retool and reuse anything and everything! I have recipes written on the back of a receipt from the Western Auto store, on a church bulletin and a mail outs from Oral Roberts. And usually these recipes are dated along with the date she received the piece of mail, bulletin and receipt. She was as meticulous in her record keeping as she was in preparing food. I can see her now sitting at the kitchen table with a bowl and a sharp paring knife, cutting and slicing fruits and vegetables to exacting thickness and size. To my knowledge she never used a cutting board or a chef’s knife to chop food, she always did it by hand with extremely precise results. The gift of love she exhibited with those sweet hands, whether cooking, sewing or writing recipes or scripture verses is eternal. Her love lives on, not only in her handwritten recipe box, in her handmade quilts and afghans but it lives on in Heaven. Don’t you think she is still using those precious hands to make fresh pear preserves for the saints or is she taking handwritten notes of everything so glorious and Holy all around her?
And now a word from our sponsor, Irma James! The past several days have been tedious with research and reading accompanied by an occasional doubt served up with a side of sheer fear. I have re-grouped so many times I could run a political campaign! It’s the same feeling as standing on the 20-foot diving platform at Wakulla Springs; I’m trying to talk myself out of it inevitably knowing full well, the only thing I can do is jump, eyes-wide open and enjoy the fall, cause that bone-chilling water is about to hit you real hard, real soon!
Yesterday morning, during one of my fearful moments, I reached for a box of Irma’s recipes. First of all, you must understand my grandmother never threw away a single piece of paper; she would retool and reuse anything and everything! I have recipes written on the back of a receipt from the Western Auto store, on a church bulletin and a mail outs from Oral Roberts. And usually these recipes are dated along with the date she received the piece of mail, bulletin and receipt. She was as meticulous in her record keeping as she was in preparing food. I can see her now sitting at the kitchen table with a bowl and a sharp paring knife, cutting and slicing fruits and vegetables to exacting thickness and size. To my knowledge she never used a cutting board or a chef’s knife to chop food, she always did it by hand with extremely precise results. The gift of love she exhibited with those sweet hands, whether cooking, sewing or writing recipes or scripture verses is eternal. Her love lives on, not only in her handwritten recipe box, in her handmade quilts and afghans but it lives on in Heaven. Don’t you think she is still using those precious hands to make fresh pear preserves for the saints or is she taking handwritten notes of everything so glorious and Holy all around her?
Sunday, September 4, 2011
Irma wants to know!
Sorry you didn't hear from me last night, we actually had a bad storm come through and we were without power for seven hours; I'm not complaining 'cause we really needed the 1.5 inches of rain we got here on Possum Creek!
Here's a quick question for you today: When you were a kid, what was your favorite sandwich? Peanut Butter and Jelly or Grilled Cheese? Possibly you had another fav or a take off of one of these classics so let me hear from you!
Here's a quick question for you today: When you were a kid, what was your favorite sandwich? Peanut Butter and Jelly or Grilled Cheese? Possibly you had another fav or a take off of one of these classics so let me hear from you!
Friday, September 2, 2011
Yes Irma, you were a gourmet!!!!
Gourmet refers to:
Definition #2, food of the highest quality and flavor. What could be more flavorful than fresh vegetables grown in her own garden? What could have more quality than hormone free chickens killed in the early morning hours, fried fresh and hot for the noon-time table? Presented in an artful manner on her Homer Laughlin dishes collected from soap detergent boxes in a 'poorer' time. Yes, Irma Smith was a true gourmet; a connoisseur of fine foods.
Please don't confuse her with the current, modern-day description of a gourmet. My husband and I enjoyed (consumed) a gourmet meal this evening. Yes, I admit I fell for the marketing term 'gourmet' when I purchased a Gourmet Slow Cooking Meal; all I had to do was add the meat! That should have been my clue...but it said, "all natural"! Can I not believe the packaging? No! "Do not seek the treasure!!!"
I have labored over what to call our new retail shop. Irma James Fine Foods is what I have concluded, but the Fine Foods must define her food: simple, wholesome, healthy, nutritional, full of love and comfort! Only with your support will I be able to fulfill her legacy.
- Someone who is a connoisseur of good food and drink.
- Gourmet food is of the highest quality and flavor, prepared well and presented in an artful manner.
Definition #2, food of the highest quality and flavor. What could be more flavorful than fresh vegetables grown in her own garden? What could have more quality than hormone free chickens killed in the early morning hours, fried fresh and hot for the noon-time table? Presented in an artful manner on her Homer Laughlin dishes collected from soap detergent boxes in a 'poorer' time. Yes, Irma Smith was a true gourmet; a connoisseur of fine foods.
Please don't confuse her with the current, modern-day description of a gourmet. My husband and I enjoyed (consumed) a gourmet meal this evening. Yes, I admit I fell for the marketing term 'gourmet' when I purchased a Gourmet Slow Cooking Meal; all I had to do was add the meat! That should have been my clue...but it said, "all natural"! Can I not believe the packaging? No! "Do not seek the treasure!!!"
I have labored over what to call our new retail shop. Irma James Fine Foods is what I have concluded, but the Fine Foods must define her food: simple, wholesome, healthy, nutritional, full of love and comfort! Only with your support will I be able to fulfill her legacy.
Thursday, September 1, 2011
Working for Irma!
So here we are after my first full day of working for Irma...everything was checked off the to-do list and yet there is so much more to do. Just to catch you up, I had a great meeting with the builder this morning discussing shop lay-out and design, I've spoken with several distributors, spoken with the health department and left a message for the Department of Agriculture. It appears, in the state of Tennessee, a retail food shop is under the jurisdiction of the DOA and not the Health Department. I do have my list of questions ready and will call them again in the morning. Plus we are now officially an LLC, the paperwork came in the mail today! The remainder of the day and evening was spent researching potential inventory selections; I'm thinking it's time to begin sampling all the possibilities. Do I have any volunteers who might want to help with this arduous task?
Speaking of research....this weekend I'm trying a taste bud experiment. After all the feta talk earlier in the week, I started craving a fresh pear and feta salad, so while at my local mass market retail food store today, I purchased their (so called) fresh pears and some mass market feta. I'm going to put that combo head-to-head against a (local farmstead) goat cheese and (fresh local farm garden) tomato salad with aged Balsamic Vinaigrette homemade salad dressing. The goat cheese and tomatoes were purchased last Sunday at our local market. These salads, of course, won't be served at the same meal, but I will let you know if I can really tell the difference between garden fresh and mass market. What, you think the deck is stacked? Hey, I'm just doing my 'research'! I will also share these with family and friends, so my taste buds won't be the only judge. I will definitely post the outcome of this taste test by Monday night.
Let me know if you have a favorite recipe for the holiday weekend or if you create something new, post the recipe.
Speaking of research....this weekend I'm trying a taste bud experiment. After all the feta talk earlier in the week, I started craving a fresh pear and feta salad, so while at my local mass market retail food store today, I purchased their (so called) fresh pears and some mass market feta. I'm going to put that combo head-to-head against a (local farmstead) goat cheese and (fresh local farm garden) tomato salad with aged Balsamic Vinaigrette homemade salad dressing. The goat cheese and tomatoes were purchased last Sunday at our local market. These salads, of course, won't be served at the same meal, but I will let you know if I can really tell the difference between garden fresh and mass market. What, you think the deck is stacked? Hey, I'm just doing my 'research'! I will also share these with family and friends, so my taste buds won't be the only judge. I will definitely post the outcome of this taste test by Monday night.
Let me know if you have a favorite recipe for the holiday weekend or if you create something new, post the recipe.
Wednesday, August 31, 2011
The scariest part!
Today marks another mile stone in this retail journey; understanding of course, that a mile stone to me might be a pebble in the shoe to you. But I promised I would detail this journey, so no matter how little the rock, you are going to hear about it. Today I said good-bye to every-day work in the real estate office or in other words, I said good-bye to a regular paycheck. Today marks the beginning to Irma James getting my full attention, I will continue to support my real estate team on an as-needed basis from my home office; bottom line, ready or not, Irma, here I come!
First thing in the morning I will meet with a builder and my future landlord to discuss the build out plan and design. Then it's back to the home office to call the Department of Agriculture and hopefully get a list of questions answered, check on the status of our LLC, begin setting up accounts with distributors and finalizing our start-up inventory. Let me tell you, inventory is the hardest part! Trying to decide what the consumer wants is indeed the scariest ride of this entire trip. Every spare moment for the past five weeks I have done nothing but research and the only definitive I can come up with is Chattanooga is unique! The Chattanooga (food) market is not Atlanta, it's not Nashville, New York or Seattle, so I am left to conclude I am on my own to determine what Chattanoogan's want in a fine food/cheese shop. So how do I decide, what spread sheet can I use to make this necessary calculation? There is none?
Here is where faith comes in. Yes, I am a woman of faith and family. Previously I've given you glimpses of my heritage but purposefully I have not mentioned my faith. Why haven't I? Because this is not a Bible teaching or preaching blog, however, my faith is a part of who I am just as much as being Irma's granddaughter is a part of who I am. Consequently my belief system will be displayed on occasion and this is one of those occasions. You see, I need wisdom and my Bible says, "If any one lacks wisdom, let them ask!" So yes I am asking God for wisdom in every area of this venture, particularly in the area of inventory. Inventory is our biggest start-up expense and the biggest unknown; that my blogger buddies is the scariest part.
First thing in the morning I will meet with a builder and my future landlord to discuss the build out plan and design. Then it's back to the home office to call the Department of Agriculture and hopefully get a list of questions answered, check on the status of our LLC, begin setting up accounts with distributors and finalizing our start-up inventory. Let me tell you, inventory is the hardest part! Trying to decide what the consumer wants is indeed the scariest ride of this entire trip. Every spare moment for the past five weeks I have done nothing but research and the only definitive I can come up with is Chattanooga is unique! The Chattanooga (food) market is not Atlanta, it's not Nashville, New York or Seattle, so I am left to conclude I am on my own to determine what Chattanoogan's want in a fine food/cheese shop. So how do I decide, what spread sheet can I use to make this necessary calculation? There is none?
Here is where faith comes in. Yes, I am a woman of faith and family. Previously I've given you glimpses of my heritage but purposefully I have not mentioned my faith. Why haven't I? Because this is not a Bible teaching or preaching blog, however, my faith is a part of who I am just as much as being Irma's granddaughter is a part of who I am. Consequently my belief system will be displayed on occasion and this is one of those occasions. You see, I need wisdom and my Bible says, "If any one lacks wisdom, let them ask!" So yes I am asking God for wisdom in every area of this venture, particularly in the area of inventory. Inventory is our biggest start-up expense and the biggest unknown; that my blogger buddies is the scariest part.
Tuesday, August 30, 2011
Dear Feta
Today I have had two great questions concerning cheese. The first questions asks about some varieties for the ever popular feta and watermelon salad. Here are my suggestions. If you have some favorite suggestions, just add a comment!
Dear Feta/Watermelon
Since I'm not sure exactly what recipe your are using for your recently acquired addiction, let me offer some basic suggestions. Knowing that it is the tanginess and tartness of the feta mixed with the sweet, juicy melon that makes our taste buds do the tango here are some variations you can try:
1) add fresh mint or fresh rosemary to your regular recipe
2) or instead of balsamic dressings, mix up a dressing of lime juice, olive oil and a pinch of Cayenne...this combo is perfect! (for me the more Cayenne, the better)
3) For a different twist, use heirloom tomatoes taking the place of half the melon; this adds another depth of flavor .
4) Or simply add 1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped
A great wine pairing for this tempting summer sensation is Riesling Wines from Washington;These fruity white wines have a strong body, allowing them to work well with this recipe.
Since it is the tangy/sweet combo that we all love, mix it up and try new things. We still have some pretty good looking peaches in our area, so I quickly looked up a feta/peach salad recipe to die for: Grilled Peach Salad with Feta and Honey Balsamic Glaze
4 peaches
1/2 cup honey
1/8 cup balsamic vinegar
1/4 cup crumbled feta cheese
1/2 cup cashews, chopped
5 ounces baby arugula
Directions: Mix honey and balsamic together and blend well. Set aside. Halve peaches and remove pit. Slice into quarter pieces. Place quarter pieces with one side down onto a heated grill. (I used a grill pan.) Grill until peaches are tender and grill marks appear. Flip and repeat on opposite side. Remove from grill and brush with glaze. Arrange the glazed peaches on a bed of arugula. Top with chopped pecans and crumbled feta. Serve immediately.
Also, if you are wanting to try a different cheese variety, and most cheese mongers say "there is no substitute for feta". Try Goat cheeses. These days there are many different varieties of goat cheese (especially if you have access to a good local market. Goat cheese has similarities to the sheep's cheese or sheep-goat combo that makes feta. Look for a crumbly variety of goat cheese to use as a replacement for feta. The taste will be likely be milder than the taste of feta in your recipe.
Dear Mascapone,
Now, for the question of a substitute for mascapone; so sorry you live in an area where you can't find this wonderful sweet, Italian cheese. A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream. Here is a fairly good substitute for mascapone:
Thank you all once again for your comments and please continue to help me spread the word. Also to answer the questions concerning web and mail orders, I do plan to expand our shop for an online store, however, that will be phase two. Stay tuned for more great recipes, pairings and just plan food talk!
Dear Feta/Watermelon
Since I'm not sure exactly what recipe your are using for your recently acquired addiction, let me offer some basic suggestions. Knowing that it is the tanginess and tartness of the feta mixed with the sweet, juicy melon that makes our taste buds do the tango here are some variations you can try:
1) add fresh mint or fresh rosemary to your regular recipe
2) or instead of balsamic dressings, mix up a dressing of lime juice, olive oil and a pinch of Cayenne...this combo is perfect! (for me the more Cayenne, the better)
3) For a different twist, use heirloom tomatoes taking the place of half the melon; this adds another depth of flavor .
4) Or simply add 1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped
A great wine pairing for this tempting summer sensation is Riesling Wines from Washington;These fruity white wines have a strong body, allowing them to work well with this recipe.
Since it is the tangy/sweet combo that we all love, mix it up and try new things. We still have some pretty good looking peaches in our area, so I quickly looked up a feta/peach salad recipe to die for: Grilled Peach Salad with Feta and Honey Balsamic Glaze
4 peaches
1/2 cup honey
1/8 cup balsamic vinegar
1/4 cup crumbled feta cheese
1/2 cup cashews, chopped
5 ounces baby arugula
Directions: Mix honey and balsamic together and blend well. Set aside. Halve peaches and remove pit. Slice into quarter pieces. Place quarter pieces with one side down onto a heated grill. (I used a grill pan.) Grill until peaches are tender and grill marks appear. Flip and repeat on opposite side. Remove from grill and brush with glaze. Arrange the glazed peaches on a bed of arugula. Top with chopped pecans and crumbled feta. Serve immediately.
Also, if you are wanting to try a different cheese variety, and most cheese mongers say "there is no substitute for feta". Try Goat cheeses. These days there are many different varieties of goat cheese (especially if you have access to a good local market. Goat cheese has similarities to the sheep's cheese or sheep-goat combo that makes feta. Look for a crumbly variety of goat cheese to use as a replacement for feta. The taste will be likely be milder than the taste of feta in your recipe.
Dear Mascapone,
Now, for the question of a substitute for mascapone; so sorry you live in an area where you can't find this wonderful sweet, Italian cheese. A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream. Here is a fairly good substitute for mascapone:
- 1 (8 ounce) package CREAM CHEESE
- 1/4 cup HEAVY WHIPPING CREAM
- 2 1/2 tablespoons SOUR CREAM
- Combine well and use in recipes calling for Mascarpone cheese. DO NOT SUBSTITUTE LOW FAT CREAM CHEESE OR LOW FAT SOUR CREAM.
Thank you all once again for your comments and please continue to help me spread the word. Also to answer the questions concerning web and mail orders, I do plan to expand our shop for an online store, however, that will be phase two. Stay tuned for more great recipes, pairings and just plan food talk!
Monday, August 29, 2011
Who's asking???
I have to admit I haven't thought much about cheese or fine foods most of the day today, I've been putting in hours with the real estate team I work with here in Chattanooga. Yes, this is the job I do to make money and the food business is my passion. I must admit this retail food passion has been uncovered late in life as I have spent all of my career helping others fulfill their dreams and never really giving much thought about my own dreams. I have worked in an office environment my entire career; facilitating and organizing those more creative than myself. To be perfectly honest, it is very hard to step outside the office comfort zone and move into retail food and to depend on my own creativity. However, I am determined to take this step; sink or swim, win or loose, this is the path I must follow until God says STOP!
I will confess I did think about fine foods today on my 80 minutes of commute time, when I wasn't praying and planning dinner; I am still formulating plans. Ideas are swirling around in this head faster than Marcus Dupree can return a punt! (I happen to watch a ESPN film on him this past weekend, so if you don't know who he is, catch the rerun!) Here's what I know so far...I will refine and re-define my business plan on Thursday and Friday of this week, however, you will not know the specifics until opening day! That's right my friends, you have to wait to know exactly what and who Irma James is! She is in the developing stages even as I write this blog; this is so much like giving birth! Each day there is new growth, but no one can see it, yet I know this unique individual is growing inside my brain! She will emerge after much pain, blood, sweat and tears.
Once again I want to encourage you to comment on my blog. I appreciate all the Facebook comments, however, don't miss this one blessed point: when you comment on a blog you can be anonymous. No one has to know who the commenter is! Feel free to ask questions; this is better than Dear Abby and I would love to help you plan a menu, select cheeses for your cheese course or appetizer, help you choose a wine to go with your meal. And you can be anonymous which is the coolest part...you see, too many times the 'food experts' make us feel stupid for asking questions or for not knowing what cheese goes with what wine???? Hey, I'm no 'food expert'; I'm a girl who has been in the kitchen since the age of five, cooking along side my sweet mother, feeding six hungry men (a very picky father and five brothers who would eat anything!) My mother, by the way, is now 87 years old and still cooking for those she loves. You have never been so blessed until Reba has cooked your favorite! Doesn't matter what your favorite food is, she will cook it and cook it good! I say all of that to say, talk to me....comment, ask questions, let me know what type foods you would like to see at a local fine food shop...and no one has to know whose asking!
I will confess I did think about fine foods today on my 80 minutes of commute time, when I wasn't praying and planning dinner; I am still formulating plans. Ideas are swirling around in this head faster than Marcus Dupree can return a punt! (I happen to watch a ESPN film on him this past weekend, so if you don't know who he is, catch the rerun!) Here's what I know so far...I will refine and re-define my business plan on Thursday and Friday of this week, however, you will not know the specifics until opening day! That's right my friends, you have to wait to know exactly what and who Irma James is! She is in the developing stages even as I write this blog; this is so much like giving birth! Each day there is new growth, but no one can see it, yet I know this unique individual is growing inside my brain! She will emerge after much pain, blood, sweat and tears.
Once again I want to encourage you to comment on my blog. I appreciate all the Facebook comments, however, don't miss this one blessed point: when you comment on a blog you can be anonymous. No one has to know who the commenter is! Feel free to ask questions; this is better than Dear Abby and I would love to help you plan a menu, select cheeses for your cheese course or appetizer, help you choose a wine to go with your meal. And you can be anonymous which is the coolest part...you see, too many times the 'food experts' make us feel stupid for asking questions or for not knowing what cheese goes with what wine???? Hey, I'm no 'food expert'; I'm a girl who has been in the kitchen since the age of five, cooking along side my sweet mother, feeding six hungry men (a very picky father and five brothers who would eat anything!) My mother, by the way, is now 87 years old and still cooking for those she loves. You have never been so blessed until Reba has cooked your favorite! Doesn't matter what your favorite food is, she will cook it and cook it good! I say all of that to say, talk to me....comment, ask questions, let me know what type foods you would like to see at a local fine food shop...and no one has to know whose asking!
Sunday, August 28, 2011
A trip to the Chattanooga Market
Live Bluegrass music echoed through the pavilion as farmers, craftsman and artisans from the area sold their goods. Excitement filled the air as families bought and sold their goods for the week; young families with babies in strollers as well as senior citizens were eagerly sampling and purchasing fresh, local grown produce. What a marvelous tradition! Dave and I returned home with farm fresh vegetables, artisan cheese and bread plus fresh peach mango salsa and heirloom tomato salsa.O Happy Day! Now for the monumental task of making this glorious find last for the week until we can get back to the Chattanooga Market. Make plans now to attend before the end of the season; please check out the link for a schedule of events. This is just another reason I love East Tennessee!!!
Saturday, August 27, 2011
What!!! Are you crazy or something?
Just finished a wonderful dinner with two dear friends, Maggie and Barb. Thanks to you both for all your encouragement, insight and ideas concerning our new venture. And I really needed that encouragement; too many times I find I'm asking myself the question, "What are you thinking? Are you crazy, you should be getting ready for retirement, not starting a new business!" ..."and in this economy?"
With the encouragement of family and friends, it has also been a great help to have a business plan on paper, with goals and a step-by-step time line. When my husband and I first started investigating the possibilities of starting our own retail business, one of the first things we did was formulate a business plan which includes demographic studies, economic plan, business statement of purpose and various other pieces of information. We, of course, investigated the web for instructions and guidelines and found the most comprehensive information at score.org . As you can see, we have done our due diligence in the preparation stages of beginning a business, but it is the great unknown....the consumer....that scares the stuffing out of me. What does the local consumer want? Can I find the niche and meet the demand ? These are the questions that can only be answered after the time and money has been invested. This is the challenge of the retail market.
With the encouragement of family and friends, it has also been a great help to have a business plan on paper, with goals and a step-by-step time line. When my husband and I first started investigating the possibilities of starting our own retail business, one of the first things we did was formulate a business plan which includes demographic studies, economic plan, business statement of purpose and various other pieces of information. We, of course, investigated the web for instructions and guidelines and found the most comprehensive information at score.org . As you can see, we have done our due diligence in the preparation stages of beginning a business, but it is the great unknown....the consumer....that scares the stuffing out of me. What does the local consumer want? Can I find the niche and meet the demand ? These are the questions that can only be answered after the time and money has been invested. This is the challenge of the retail market.
Friday, August 26, 2011
Why Cheese?
As I sit here eating a thin slice of Colby pepper jack, sliced fresh today from my favorite mass market grocery story, I must attempt to answer the question, “Why a fine food shop specializing in cheese?” I could say, “My fascination for cheese began in 1958 in a one-room school house in Fredonia, Wisconsin, the cheese (head) state” I was actually in Fredonia in 1958 but the only thing I remember are those cute little glass milk bottles they gave us for lunch. No, my love for cheese actually began when I had Lap-Band surgery in 2005. Although cheese was a staple for me all through my single years as a good, affordable meat substitute; my true love for cheese began after this surgery which limited the amount of food I consumed at each meal. It was then I began savoring each bite! And each bite of a good cheese is an experience, shall we say a journey, of extraordinary tastes. (And nothing goes better with college football than cheese! Sorry, just had to get that in. My favorite time of the year begins tomorrow!)
Here are a couple of interesting articles for you to consider:
Cheese, a “Near-Perfect” Food
While we certainly appreciate how cheese can enhance a recipe, we enjoy fine cheeses on their own, without having to cook with them. It’s great to see that more Americans are catching on to the cheese idea; well most of them. A new store that’s opening soon near where I live in lower Manhattan has a banner that claims: “We don’t cook with butter, cream, mayo, or other unhealthy fats!” Though the banner did not mention cheese, apparently not everyone has caught on yet.
Here are a couple of interesting articles for you to consider:
Cheese, a “Near-Perfect” Food
At a Mediterranean Diet conference that I attended recently it was interesting to note that the cooking demos I was able to catch both included cheese in their ingredients, as in “healthy food.” We’ve known it for years, that cheese was a near-complete, a “near-perfect” food.
-Max McCalman
Dean of Curriculum and Maître Fromager
Dean of Curriculum and Maître Fromager
Posted by Max McCalman
Calcium-rich Dairy foods Boost the Body's Burning of Fat After a Meal
A study published in the American Journal of Clinical Nutrition not only shows a diet rich in calcium, which is supplied by low-fat cheese, is associated with fat loss but may help explain why.
Normal-weight women ranging in age from 18-30 years were randomly assigned to a low (less than 800 mg per day) or high (1000-1400 mg per day) calcium diet for 1 year, and the rate at which their bodies burned fat after a meal was assessed at the beginning and end of the study.
After 1 year, fat oxidation (burning) was 20 times higher in women eating the high calcium diet compared to those in the low-calcium control group (0.10 vs. 0.005 gram per minute).
The women's blood levels of parathyroid hormone were also checked and were found to correlate with their rate of fat oxidation. (The primary function of parathyroid hormone is to maintain normal levels of calcium in the body. When calcium levels drop too low, parathyroid hormone is secreted to instruct bone cells to release calcium into the bloodstream.)
Higher blood levels of parathyroid hormone were associated with a lower rate of fat oxidation and lower dietary calcium intake, while lower blood levels of parathyroid hormone levels were seen in the women consuming a diet high in calcium, who were burning fat more rapidly after a meal. So, it appears that a high-calcium diet increases fat oxidation, at least in part, by lessening the need for parathyroid hormone secretion, thus keeping blood levels of the hormone low.
The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world. www.whfoods.com.
A study published in the American Journal of Clinical Nutrition not only shows a diet rich in calcium, which is supplied by low-fat cheese, is associated with fat loss but may help explain why.
Normal-weight women ranging in age from 18-30 years were randomly assigned to a low (less than 800 mg per day) or high (1000-1400 mg per day) calcium diet for 1 year, and the rate at which their bodies burned fat after a meal was assessed at the beginning and end of the study.
After 1 year, fat oxidation (burning) was 20 times higher in women eating the high calcium diet compared to those in the low-calcium control group (0.10 vs. 0.005 gram per minute).
The women's blood levels of parathyroid hormone were also checked and were found to correlate with their rate of fat oxidation. (The primary function of parathyroid hormone is to maintain normal levels of calcium in the body. When calcium levels drop too low, parathyroid hormone is secreted to instruct bone cells to release calcium into the bloodstream.)
Higher blood levels of parathyroid hormone were associated with a lower rate of fat oxidation and lower dietary calcium intake, while lower blood levels of parathyroid hormone levels were seen in the women consuming a diet high in calcium, who were burning fat more rapidly after a meal. So, it appears that a high-calcium diet increases fat oxidation, at least in part, by lessening the need for parathyroid hormone secretion, thus keeping blood levels of the hormone low.
The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world. www.whfoods.com.
Thursday, August 25, 2011
Back it up, Back it up
Last we blogged, I spoke of my heritage and the beginning of a new journey. The purpose of this blog is to keep you informed of the detailed process, without boring you to death, of the birth of a dream; a retail fine food shop (without an ‘e’). And also to keep me honest and focused on the tasks at hand without using excessive air quotes! This entire process began a couple of months ago, so my first task is to catch us all up with what has transpired thus far. However, our first hurtle is to create another blog format. It seems the Google format will only allow Googlites to post comments on the afore mentioned Google blogs; therefore, my precious husband Dave, aka, IT Director of Irma James, is currently working to correct this slight problem. You see, the ability to comment is most important because it “takes a village” (so sorry about the air quotes) to create a fine food shop (without an ‘e’) and you, my faithful friends, are my village. Dave is working feverously to create a new blog site, so stay tuned for a new and improved me!
Wednesday, August 24, 2011
Back and There Again
Waking up on a cold, Florida morning in Granny (Irma) Smith's feather bed with the sound of country sausage and eggs sizzling in the kitchen and the smell of buttermilk biscuits browning in the oven; these are my first memories of food. This is where the passion was born, not a passion to eat but a passion to nourish those I love with the work of my hands. Now at the age of 59 years, I am embarking on a journey to develop this passion into a retail business. Yes, that's right, a business that will provide, not only a creative expression for myself but a monetary income for my family. I am on a journey to become a purveyor of fine foods and a cheese monger, one who cares for and sells cheese. A journey to turn this passion from feeding those I love into an entrepreneurial adventure of a life time! This is where the story of Irma James begins. My shop is named after Irma, my grandmother and Jamesanna, my great-grandmother; my heritage for food.
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