Hello world!

October 2, 2009

Word Press: “Welcome to WordPress.com. ”

Me: “Why thank ya’ll.”

I started a blog several years ago when I had my son, largely about staying creative in the kitchen and focusing on bargains and things that just taste good. I took a break in April and have decided to get back at it but in a new venue. I decided to include a few past posts from the old blog that … well, should help introduce me, I guess but also shows a little of what I did with the time I spent writing the old blog. 

First, my family joined a CSA in June, 2008 which has since greatly enriched our lives both in the kitchen and out.  As of this October 2008, I contribute blog posts and in general help with updates to the blog for the CSA. Investing in a small farm, belonging to a community organization and giving back through volunteering has been a high point for me in my life in NYC. The enjoyment we’ve had of CSA produce led to our family focusing more on where our food comes from and paying attention to things like “buying local”, “environmentally friendly packaging”, “supporting small farmers”, etc. and so forth. Like everyone else, I guess, I started reading Bittman and Pollan and then taking to heart what I was reading. But more than that I re-discovered my roots as a Southern farmer’s daughter and realized that knowing where my food comes from is important to me.

That being said, Pollan didn’t make me forget my love of Mrs. Julia Child and I can’t live without a little Ruth Reichl-like food in my life from time to time. But being a foodie and considering the source can go hand in hand and should.

The second really important thing I did with those months of  “old blog” was start a ladies dining group which is still going strong almost 2 years later. With a core group of four women, including myself, we’ve challenged each other’s creativity and formed a close bond of friendship over beautiful monthly meals. Each month a different core member hosts, comes up with and delivers the menu and other members/guests are given a choice by the hostess of what to bring. There is always a great time had by all.

So…why “Stinky Cheese”? I dunno. It is a food and one of my favorites but I also plan to have regular “Cheese Corner” and “This Week in Crazy Cheese” postings.  I also hope to pepper this site with plenty of posts about local food, farmers markets, access to small farm products, healthy eating, kid-centric food ideas, my own recipes, recipes I come across and simply must share and how I use food efficiently and creatively in my own kitchen.

Thanks for Reading and ya’ll come back,




– Spicy roasted macadamia nuts served with Aviation Cocktail (Kinsey recipe. Available on New York Times website.)

– Cow’s milk cheese made in Tipperary, Ireland. Served w/ bread from local Astoria bakery (that was AMAZING) and a Sicilian Iced tea (cocktail recipe from the blog "30 bucks a week". I used simple syrup I infused with fresh rosemary. It rocked.)


– Micro-green salad (kohlrabi and beet greens) topped with sauteed pea shoots and shallot and a rice wine dressing (my own concoction)

– Pork loin "coins" in a fig molasses and mustard cream sauce over a bed of purple new potatoes and baby carrots (both csa) roasted in a mixture of olive oil, butter, herb de provence, sea salt and pepper.
(wine w/ entree brought to LWD by sarahbird)

– Berry cornmeal cake w/ fresh whipped cream

Micro-green  Pea shoot Salad

– pre-rinsed and air dried (paper towels are good!) Micro-greens (small handful on each plate)
– Saute 1 cup of pea shoots (2 handfuls) w/ olive oil and 1 chopped shallot for 2 minutes and then put over micro-green beds
– Dressing is 1 tbsp olive oil, juice of 1/4 lemon, 3 tbsp. mirin. Drizzle over salads on plates.

Happy New Year

January 9, 2009

Well, the holidays are over and I have got to get with it! I certainly cooked a lot but the only report was Christmas night. boo!

Got several food books for Christmas that am completely distracted by. Am also really excited to see all the ongoing op eds in the NYT about sustainable agriculture and discussing the issues concerning big agriculture. Very exciting. Here is one I really enjoyed:


The CSA share for the month is coming up on Tuesday and LWD is slated for the 22nd. The LWD will be "going out" edition.

Going to try to blog the share, the LWD night, an entry on our liquor cabinet, thoughts on the Pollen book I’m reading and maybe something on attempting to perfect Thai curry. Goals for posting this month seem like a good plan or there won’t be a post…

Christmas night

December 25, 2008

The kitchen looks like a tornado hit is. We made a 8 pd. leg of lamb and served it with baby carrots (there were baby and full sized in our CSA share), new potatoes (CSA), roasted fennel and creamed pearl onions. It was…really good.

This Christmas at "home" in NYC has been…INSANE. Hubbie’s parents are in town (and we are so thankful for the visit, yes) and EVERYONE sent food. So far the tally is:

– One stollen baked by a random cousin
– 1 large box of sausages and cheeses from Murray’s Cheese (woot. yeah. rock on.)
– 1 WONDERFUL ginger cake from Zingermann’s in Michigan (so tasty)
– 1 tin of chocolate covered pecans (from Alabama yet from a lawyer I work for, randomly…and thoughtfully. Small farm.)
– 1 bottle of Veuve (another lawyer)
– 1 bottle of a really nice Cote de Rhone I’m enjoying…right now (another lawyer)
– huge box of grapefruits and tangelos from Florida

The last on the list is from my sweet 90 year old great-Aunt living in Sarasota and her younger man, Uncle Bob who is 81. They went to a local farm in their area and sent us local produce. Um…rock on. Seriously, this is very likely my favorite gift besides the hubbies surprise of the first season of "Weeds" on DVD (he knows I worship the Mary Louise Parker bigtime). My elderly relatives went to a LOCAL SMALL FAMILY OWNED FARM…you know, near them and they sent out Christmas gifts of those products. AWEsome. We have realllly enjoyed them, too. Citrus can last out and then in the fridge for over a month but we are down to one grapefruit. woot.

Duck Fat

November 14, 2008

The challenge to use everything from the CSA goes on and on and it is especially difficult when we get something unusual. Last week we got Kohlrabi with the greens attached and very fresh. I saw a recipe for Kohlrabi root and watercress sauteed in duck fat and came up with the below recipe. It involves some cheating, in that you need frozen dumpling (think Chinese). Our chef friends turned us on to these easy cheap eat. Look in your frozen section…often the cheaper are better! I used "Chef One" brand from NY’s Fresh Direct. There are veggie, shrimp and chicken ones easily available, I know, but the pork ones were really outstanding. They have some cabbage in them. TASTY.

Kohlrabi and Pork Dumpling Stir-Fry

2 medium Kohlrabi roots diced into like size pieces
– 1/2 a bunch of Kohlrabi greens chopped
– 2 tbsp. duck fat
– 1 tbsp. mirin
– 1 tbsp. tamari
– 12 pork dumplings
-1/4 to 1/2 cup chicken broth
– 1/2 cup chopped fresh green beans
– 1 clove garlic crushed

Place duck fat in a wok/ large skillet w/ cover on medium heat. Add crushed garlic, and kohlrabi roots. After about a minute add the dumplings. Sear dumplings over medium heat, then add 1/4 cup of chicken broth, green beans and Kohlrabi greens and simmer, covered for 3 to 5 minutes.

Uncover and let broth cook down (should not take long), then add tamari and mirin, simmer for a minute or two and then turn off heat.

Optional additions: Fresh ginger (add with the tamari and mirin), chopped scallions (add after turning off heat), fresh chopped radish (add with tamari and mirin) and/or broccoli rabe (add with green beans and greens).

Beet Recipe

October 31, 2008

As mentioned in my last post, I’m now working on the blog for my CSA. Pretty siked about that actually. I posted a lengthy entry on beets including the below recipe I made up for the entry. I gotta say…those cippolini onions ARE YUMM-eh!

Beet Salad


3 tbsp. balsamic vinegar
3 chopped cippolini onions (1 small red onion as substitute)
1 Tbs turbinado sugar
2 tbsp. extra-virgin olive oil
salt and freshly ground black pepper
2 medium beets, cooked and quartered
2 cups fresh arugula
1/4 cup pecans, toasted and coarsely chopped
1 ounce soft fresh goat cheese, coarsely crumbled

To make the dressing, place oil in a saute pan over medium heat, add onions and then simmer with the rest of the dressing ingredients for 2 minutes. Onions will lightly caramelize. Toss the salad ingredients in a bowl and then add dressing (there will be slight wilting but arugula is a tough green). Serves 2 as an appetizer.

LWD – Chez Troy

October 24, 2008

Sarahbyrd, Juli and Liz came over Wednesday night as it was my month to make the LWD dinner. Menu was as follows:

– Salad of red lettuce (csa), radishes (csa) with sardines and green wine.
– Crusty bread with spanish cheeses (bread was provided by Liz and cheeses were provided by Sarahbyrd)
– Braised beef shortribs with sauteed Tsa Toi (csa) on a bed of semolina polenta (made w/ leeks from the csa) served with Smuttynose Pumpkin Ale (provided by Juli. That stuff is yum!).
– Mitsu and pecan apple tart served with port.

Apple Pecan Tart

The tart was a variation on several simple apple tart recipes I found on the web:

– 1 sheet of puff pastry (I used Pepperidge Farms. They come in a double pack. One sheet makes four servings)
– two apples thinly sliced (put aside in lemon juice and water)
– 1/4 cup of pecans
– 2 (or 3:) tbsp. of softened butter
– 3 or 4 tbsp. of turbinado sugar

Place pecans and sugar in a mini-prep or grinder and fine grind (as much as possible. Can be rough. this is rustic.:). Then add butter and form a paste. Spread paste onto the puff pastry (laid out on a cookie sheet) but leave a bit of room at the edge of the pastry. Then layer on apple slices tightly. Bake at 400 degrees for approximately 15 minutes (you will see that it is a golden brown on the puffed up edges of the tart). Let cool…as long as your self control will allow! and serve. You can add ice cream to this or whipped cream but it is really great alone. Serves 4.