Get your Thanksgiving Stank On! Washed Rind Cheese and Potatoes

Thanksgiving is a time for old favorites and traditions and it is also a time to try out a few new dishes. I suggest preparing some baked potatoes with your favorite washed rind cheese. There are many to choose from Taleggio, Epoisses and Racalette are some of the more popular or try out OMA (see blog entry), Grayson or Robiola. Stinky cheeses all melt very well so pairing them with vegetables, mushrooms and potatoes always works well. Here is a recipe to start with but be creative. Bake 4 Russet Potatoes until cooked through. Once they have cooled enough to handle scoop out the inside while leaving the skins intact. Put the potato insides into a bowl with 1/2 pound (or more) of your favorite Stinky cheese (cut the cheese into small chunks) with 1/2 cup of sour cream, 1/2 stick of butter (softened), salt and pepper to taste, some finely chopped rosemary and/or other fresh herbs (heat them on a dry pan to bring out more flavor if you have the time). Mix it all up with out completely mashing the potatoes. Place mixture back into the skins and bake for 15 minutes (they can be made ahead and reheated but try and get them to room temp before doing this) or until they are golden brown on top. Serve with some herbed sour cream or additional butter (it won't need it but it is Thanksgiving and gluttony is the name of the game) GET YOUR STANK ON!

Philly Cheese Steaks

Saturday I was in Philly with Polly to watch Peter compete in the Frostbite Regatta. After the race we decided it wouldn't be right to leave without having a cheese steak. Once we found the spot in South Philly ( at the intersection of Passyunk and

9th St

) we were faced with a choice Pat's or Geno's? Pat's is the older more established place and Geno's is the upstart only getting into business in 1966 to Pat's 1930. Pat's has a plaque from the City and Geno's does not. It appears that Geno's is trying to attract the crowds by putting up Police and Fire Badges. Pat's had no such civic mindedness. The decision was made more by fate than choice as my 16 year old jumped on the Pat's line while I was at the ATM (neither accepts credit cards). As both lines appeared equal and we had no bias opting for the more "old school" establishment seemed to make sense. After about a 20 minute wait we stepped up to the counter and placed an order according to the specific instruction Wit - Whiz, Wit- American - Wit Out. We then asked for Fries (why not go all the way?) and drinks but were dismayed to discover that was an equally long line. Faced with the thought of cold sandwiches we skipped the fries and the drinks and sat across the street to enjoy. (There is a business selling drinks near Pats if someone wants it) The steaks were OK. Very greasy and not so cheesy loaded with salt or possibly MSG. Probably just the thing during or after a good bender.
I would say when I return to these environs I will try Geno’s. I believe you get the same basic product but they are much cleaner, more organized and appear to not use "rudeness" as their selling point. So in the battle between Pat's and Geno's - Geno's wins and we didn't even eat there. Pat's basically beat them selves. No matter for you Pat's enthusiasts - Pat's as is Geno's is open 24/7 365 with an ever present line. Regardless of anything if you are in Philly you should give Pat's or Geno's a try - probably best after many cocktails!

Dogfish Head Shelter Pale Ale

This is the original of the Dogfish Head Craft brewery's many fine selections. It is an everyday drinker that is very smooth and easy to drink. With very little bitterness it is well rounded and full bodied. It is satisfying without being filling. This beer is perfect for the occasion when you are settled in and driving is out of the question because you will want to have more than a couple. If you are just getting interested in moving from your factory beer to a craft selection this is an excellent jumping off point. 5% ABV

Sound of Music Reunion and Cheese

The Sound of Music and cheese? Yes, the Von Trapp Family at least a branch of it is busy producing cheese in VT. Sebastian and and Dab Von Trapp are currently  Oma (Grandmother in German) a raw cow's milk cheese.  This is a washed rind cheese so it is stinky but don't let that stop you. The cheese is soft and spreadable without being runny/. The taste is rich and complex without being the least bit over powering. As is habit let the cheese rest at room temperature for an hour or more. Will pair well with most beer and seet or full bodied reds and whites. The taste is addictive and an excellent addition for any cheese board.

Tarry Market - Focaccia

I bought the foccacia at the Tarry Market and it was excellent. It benefitted greatly from 15 minutes @400 degrees in the oven but overall this is a signature item for the Tarry Market. They have herb, olive, meat and potato. All are served in oversized pieces for $2 for the Herbed and $2.75 for the rest. This is a very reasonable price. I also bought some Semolina bread which was very good and very inexpensive ($3)

Good and Grate Food

Good and Grate Food is a place to share thoughts, ideas and experiences surrounding food. Retsaurants, retail, recipes, tastings and commentary on health and argiculture.  I am very interested and enthusiastic about clean foods, sutainable agricultural practices, artisanal products and locally grown but I am also just as interested in awesome food and food experiences. I can appreciate a down and dirty Philly Cheese Steak (that's Wit!) as much as small batch handmade beer. I am passionate about food and hope that passion comes through on Good and Grate Food!