Snow white and as soft as butter, Capricho de Cabra is a creamy and mellow young Spanish goat cheese. Produced from Murciana goats, the high fat content of the milk coupled with high traces of protein make for one versatile cheese, sans the graininess or grassiness associated with most young goat curds. Spread on morning toast then slather with jam, crumble atop a beet and arugula salad, cut into rounds, coat with bread crumbs and bake, or slather on your arm and lick off. It’s up to you.
Available at Whole Foods $11.99 a pound, around 3-4 bucks a container.
In the New York Times: Crock pots have always been thought of as the prep-it-then-fuggatabout-it cooking tool, Julia Moleskin takes a look at the rice cooker for one pot meals. I also covered this trick as one of my very first blog posts, though Julia’s recipes look way tastier. The next generation of eaters, more adventurous thanks to mom. In house butchery allows both cooks and customers to get closer to the source. He had my heart at Dark Chocolate Peanut Butter Cups. Knowing exactly where your food comes from, grocery stores to begin labeling meat and fish. The face of urban farming.
In the Washington Post: Mushrooms are in season, and what to do with them. Jen Lin-Liu, Chinese cooking authority, is 31 and a Fulbright scholar. I might love and hate her at the same time. A look at the food responsible for making me the foodie I am today, tofu.
In the Wall Street Journal: Get ready for more food magazines. How chef/restaurateurs expand in tough financial times. A tour of the Northwest’s own Clear Creek Distillery. The WJS’s take on beef origin labeling. Pick your poison, er- energy drink.
In the SF Gate: I’ll have a Pinot Noir and Soda, wine cocktails from cocktail authority Gary Regan. Taking advantage of sunny fall days with a hearty picnic spread.
In the LA Times: Keeping your Monday Morning Quarterback sated all season long, and expand your fungi lexicon to include King Trumpets, Maitake, and Shimeji.
