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One of the cheeses of Christmas: the Chouleout, an experimental version of the Ouleout, from Vulto Creamery, with chocolate nibs from Cacao Prieto in Red Hook, Brooklyn, embedded in the rind. I have to admit I was a bit skeptical at first, given that “cheese with stuff on it” is often a recipe for mixed results, but in this case I was pleasantly surprised.
The man behind the Chouleout is urban cheesemaker extraordinaire Jos Vulto of Vulto Creamery. He’s actually no longer an urban cheesemaker per se —having built himself a cheesemaking facility in Walton, NY (in the Catskills, about 3 hours north of the city) — and now splits his time between Brooklyn and Walton, heading up there to make and age his cheeses and bringing them back to be distributed at a limited number of cheese counters in the city, as well as selling them himself at the farmer’s market at McGolrick Park in Greenpoint. He’s only been up and running in a licensed facility for less than a year and batches are still small, but already the reception has been excellent among cheesemakers and turophiles alike. You can learn more about Jos (and some other “urban cheesemakers”) in the post I wrote for Modern Farmer in July 2013. You can read about the Miranda, an absinthe-washed button of cheese, here.
The flavors have the trademarks of a great Taleggio: brothy, meaty, savory and earthy, with nutty and grassy notes and a bit of barnyard; the influence of the chocolate is subtle, and most noticeable on the finish. What you taste first is the paste, with perhaps a subtle earthiness; near the end however, I noticed distinct bursts of chocolate flavors. It’s kind of like pairing a cheese with a chocolate and in this case the pairing works really well.
Cacao Prieto was founded by Daniel Prieto Preston, an inventor and aerospace engineer, whose family has been farming organic cacao at Coralina Farms in the Dominican Republic for more than 100 years. All chocolates and chocolate products are organic and sustainably harvested. You can visit their factory store at 218 Conover Street in Red Hook, Brooklyn, NY.
Yep Brooklyn/the Catskills
The Making Of: Baking Artisanal, Organic Bread with @bakerhands
To learn more about Tara and her baking techniques, follow @bakerhands.
Tara Jensen’s (@bakerhands) love of artisanal baking took root in the pine forests of Maine where she grew up. “My childhood is marked by memories of snow banks, piles of leaves and painting with my mother at the table once the dinner dishes were cleared,” she says. “Spending my life in beautiful but remote environments impressed upon me the importance of self-sufficiency and traditional crafts.”
Tara started baking while studying at the College of the Atlantic. After graduation, she spent the next years of her life traveling the coasts and learning the trade from bakers dedicated to the artisanal and organic food movements. “I would make bread all day and paint all night. Now that I run my own micro-bakery, Smoke Signals, bread has become my primary mode of self-expression.”
When a friend introduced Tara to Instagram, she immediately saw it as a place to share and connect with a global baking community. “I’ve always enjoyed visual documentation and storytelling. Instagram encompassed both of these interests in an easy-to-use format with instant connection to others,” she says. “I may spend 12 hours at the bakery without seeing a single soul or saying a word. Instagram has been my teacher and social connection on these long, solo bakes.” For Tara, the community on Instagram is also a resource for learning more about her craft. “Each picture posted and shared is a gold mine of information. Now, when I’ve run into troubles, I have the wisdom of bakers worldwide at my side. I consider the baking community I have on here to win out any textbook I’ve encountered.”
It would seem that eating chocolate cake in the morning will help you loose weight. I would love to start selling breakfast pizza. Why not an article about eating pizza to help you loose weight? Oh well, till then, enjoy more pizza by eating cake in the morning? LOL! PS: Click on the picture to read the article published in the Telegraph.