Say Cheese!

I recently went to Medford, Oregon and was taken to a sweet little creamery. Rogue Creamery in Central Station to be exact. And it didn't hurt that it was next door to a chocolate shop. A very decadent chocolate shop! As in Blue Cheese Truffles. Let's just say, I'll be getting more then one of those next visit!
I bought four totally different cheeses and some , should we say, condiments? Oh, and a wooden board to plate the cheese on. I couldn't resist! I then took my bounty to Bodega Bay where we shared artisan cheese with good friends around the roaring campfire. I'm sorry to say, I didn't get a picture of that cheese tray because it was dark and it was after a couple bottles of wine. Wine and cheese, now there's a winning combination! Such a winning combo, that I cut up the leftover cheese and made this platter for an appetizer a few days later.


The first cheese was called Barely Buzzed and it comes from The Beehive Cheese Co. located in Utah. This cheese is hand rubbed with ground coffee and lavender buds. This wondeful artisian cheese has won 1^st Place in the Flavored Cheddar American Cheese Society Annual Competition in 2007 and 2008. This cheese is available almost everywhere and I recommend it!

This second cheese was interesting. It had a jerk seasoning flowing through it's veins. It was a great selection for a cheese platter and good for a stimulating conversation, but not one I cared for all that much. Bet it would have been much better with a Gewurztraminer wine. (wink,)

This cheese is a Rosemary Cheddar and I loved it!. They had many different Cheddars including lavender, and garlic. Newt time I'd like to try the lavender! It was especially excellent with the Quince Paste.

This is the Quince paste. It is popular in the middle East, especially in Spain. It is made from the fruit of the Quince tree and it's like a thick jam. It comes in a little tub and can be quite spendy. I saw it in the California wine valleys for $11.99 but I got it for a steal in Oregon. I paid $5.99 a tub.
This made the cheese really sing and was popular most with the Rosemary Cheddar.

This was another "condiment" I got. It's a fruit and nut log. It was made by a chef from Portland and he originally made it as a snack bar. When I asked the cheese lady which one to buy, Quince Paste or this, she said, "Hard choice but I would go for the fruit and nut log. So,...
I went for both. While this was delicious, the Quince Paste was the winner in my group.

The final cheese I bought in Oregon was this "Oregon Blue" Smokey Blue Cheese. It's smoked for 16 hours over Pacific Northwest hazelnut shells producing a sweet hazelnut flavor that contrasts the sharpness of the blue cheese. This was one of four blue cheeses they had and I believe the best. We had free samples of them all!


As I said earlier, I took my Oregon cheese to The Wine Country and found a few more cheeses to add to my selections at the Calistoga market. This one I couldn't resist buying. The sign just said it would make a great dessert cheese. SOLD! This was like eating a slice of cheesecake with cranberries. OK, almost like cheese cake.



I left the best for last if I could honestly say there was a best. I mean, come on, IT'S CHEESE!
This last one is a Sticky Toffee Cheddar. I first had this two years ago when I was on a Sticky Toffee Pudding kick. When I saw this cheese, I bought a little chunk and went back to my fifth wheel and ate almost the whole chunk by myself. I had to go back and get more the morning we left Calistoga. This was sweet and caramely. Sticky Toffee Cheddar=my favorite!

We ate all the gourmet crackers that I spent a (Dear Hubby, Dont read the following)
small fortune on in Calistoga. So we just went for Ritz this time. A good common cracker!

I hope this inspires you to go out and try some good artisan cheeses and put together your own cheese platter. It makes a great appetizer, dessert, lunch, of just a simple snack.
Remember, always add fruit. I like grapes.

As Julia Child would say, Bon Appetit!

Barefoot in Bodega Bay and a Giveaway!

One of our favorite place to go every year is Bodega Bay.
The land of "The Birds".

You know, the movie by Alfred Hitchcock.

We love to bring that movie with us and we watch it each year.

Traditions!

The Hubby has a history there and his sister owns a house on the bluff. We have had a few family celebrations here, like last years wine pairing dinner,
as well as our annual camping trip.

I'm ready to get barefoot and feel the warm sand between

my toes as the cold water chills my bare feet.

Now when I say camping, well... were not tent camping. Were really in a very comfortable RV. So don't feel sorry for us because you think were roughing it. We don't rough it. In fact, we've been known to get quite gourmet.

All the comforts of home and a lot cooler weather!

I got the towels loaded, the ice chest is full, and the truck is running.

It's party time at the bay.

And I have a super giveaway for you.

It's from the nice folks at Barefoot Wines.

How about a luxurious beach towel, a super cute beach tote,

a stemless wine glass and a wine opener?

All for one lucky winner who's ready to get barefoot.

The only requirements for the giveaway is that you must have a US address and you join the Barefoot Republic. It's a fun site about wine, food, and fun. Then come back and leave me a comment with your Barefooter name.

Mine is Tickletoes.

Don't laugh at me.

I cant wait to see what you come up.

Now check out the Barefoot wine flavors and let me know which is your favorite, and what food would you pair it with? I'm having another wine pairing dinner this October (for my 50th birthday!) and I could use your suggestions.

Easy enough?
Want to earn another entry?
Tweet it, Facebook it, or even blog about it!
Then come back and leave me a separate comment.
That's two entry's available if you leave me two comments.

When I come back from the beach, I'll use the random number generator
and pick a luck winner.

Good luck

Kick off those shoes and let's get Barefoot!

Old World, New Life. A Wine Pairing Dinner

We had a family celebration this last weekend at Lake Almamor.

Celebrating the birth of the newest member of the family

(5 month old Will from New York)

to celebrating the birthday of the matriarch,
it was lots of family, lots of fun, and lots of food!

The Matriarch, Isabel

With a family of 30, we had an action packed weekend. Bird house painting, swimming, and boating were just a few of the highlighted activities. And it all started with a noon tee-off for many, and a welcoming dinner on Friday night,

In the spirit of Old World, we were treated to a menu of:

Argentina Spiced Ribs
Chinese Chicken Drumsticks
German Potatoe Salad
Greek Salad
French Rolls
Dutch Chocolate Cake

Saturday afternoon held a lakeside bbq lunch .

Can you tell by the menu below that this is a family descended of Portugese?

The BBQ Menu

The wine pairing dinner was held on Saturday night.

With each meal served at a different house, we had the wine dinner over looking the golf course. Many activities were planned throughout the evening, including a family photo, games and a silent action for art work that was contributed by the many talented children in the family.

After appetizers, the children were hauled off to another one of the homes where they were served frozen pizza and brownies. The older children helped look after the younger ones. This has become an annual event that I look forward to each year.

Each place setting has their own menu and the table is
decorated with old world maps.
Several family members are in charge of different courses and
the wine that is to be served with their course.

Mozzarella and Tomato Lollipop

Appetizers
Mozzarella and Tomato Lollipops
Spanish Chorizo-stuffed Mini Potatoes
Cristalino Brut Nature Vintage Cava 2005-Spain
Nino Franko RUSTICO Prosecco di Valdabbliadene-Italy
Vinho Verde 2007-Portugal


Spanish Chorizo stuffed Mini Potatoes

First Course
Salade Au Chevre with Thyme and Lavender Honey
Pouilly Fuisse 2006
Laboure-Roi - Vallon d' Or
Burgundy, France

Second Course
Crispy Halibut on Piminton Grilled Corn Cakes
with Red Pepper Coulis
Cabernet sauvignon Rose 2008
Mulderbosh
South Africa

Third Course
Bastilla
Bodega LAN Crianza Rioja 2005
Fuenmayor, Spain
Burgans Albarino 2007
Rias Baixas, Spain


Intermezzo
Champagne, Peach and Mint Chilled Soup with Creme Fraiche


Fourth Course
Beef Medallions Wrapped in Apple-smoked Bacon
On Crispy Fries with Chimichurri Sauce
Santa Ema Reserve Cabernet Sauvignon 2005
Maipo Valley
Chile

Fifth Course
Old World Cheeses with Quinche Paste, Marcona Almonds
and Turron Blando
Warre's Warrior Special Reserve Porto
Portugal

Sixth Course
Panna Cottta with Berries Compote, Vin Santo Sauce
with Italian Polenta Cookie
Moscato di Asti 2007
Del Marchesi Di Gresy
LaSerra, Italy



We finished up the weekend with a send off breakfast for the whole gang.

What's for Breakfast?

Mexican Eggs
w/salsa, avocado, and Sour Cream
German Glazed Ham
Polish Kiekbasa
Tahitian Fruit Salad
Kartoffelnester Hash Browns
Hawaiian Rolls
Flour Tortillas
Danish Pastry
Hawaiian Mimosa
Brazilian Coffee

I glad I could share my weekend with me.

I hope the menus intrigue you,

the food inspires you,

and the weekend invigorates you!

Enjoy!

A New Look, Easy Cheesy Danish and The Redwoods!

Welcome to the newly designed Megan's Cookin' How do you like it?
Since I'm coming up on the 2 year anniversary of my blogging AND it's my 300th post,
I thought it was time for a face lift! Actually this is my 301st post, but who's counting?

So... come on in, Join the party!
Grab a drink and enjoy some pictures and a danish.

Note: If your just here for the danish, it's at the bottom. But Since your here,
please stick around and enjoy The Redwoods!

Living in Northern California, I'm just hours away from almost anything. An hour to the mountains, few hours to the coast, few hours to the city, heck,
I even have two beautiful lakes in my own back yard.
On our way home from our Oregon vacation,
we spent our last night in the Redwoods.

These pictures were taken in the Lady Bird Johnson Memorial Grove. It's a pretty fern lined path that loops through the grove of these Redwood giants. They are just awe inspiring! It was a misty foggy lovely afternoon and we had water droplets falling on our heads.

Aren't they beautiful?

You can see how huge they are. There's Kellie peeking between two trees.

This next picture is for Grandma.
I thought she would enjoy a picture of the family and friend.

OK!
Now ya ready for some danish after that little hike through the redwoods? This is an easy cheese danish that I got from Jo at The Adventures Of Kitchen Girl. I made it her way the first time and my way the second time. Yep! I've made it twice in a little over a week.

And it all starts with a couple cans of crescent rolls,and some cream cheese!

Roll out your dough!

First I slathered it with seedless raspberry jam.Then I flavored the cheese mixture with not only the vanilla but a little bit of rose water. You couldn't taste the rose, but I think it complimented the raspberry filling and just gave it some depth.

Then instead of just putting the top layer of dough on top, I thought I would do a lattice. That way some of the cheesy goodness could peek through.
I just thought that I was so darn smart. :)

Drizzle a little glaze over the top and that's it. If you would like to see another similar version of this, check out My Tasty treasures. Donna made individual danishes using the same stuff. Enjoy!

Easy Cheese Danish

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese (I used 1 8oz package)
1 cup sugar (I used 1/2 cup)
1 teaspoon vanilla extract (I added more, I LOVE vanilla)
1/2 teaspoon rose water (Optional)
1 egg
1/4 cup any flavor jam
1 egg white-for egg wash

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk (I used less)
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan.
Lay a pack of crescent rolls in the pan and pinch the openings together.
Spread jam all over dough.
Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the jammed crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.