JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.
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Humboldt Fog surface ripened soft goat’s milk cheese from Cypress Grove in California. Cypress Grove has been one of my favorite US cheese producers for some time. My personal favorite is the Midnight Moon, a firm aged goat’s milk cheese similar to a very good Gouda that I just learned is actually made for Cypress Grove in Holland.
Robiola di Capra in foglie di castagno is an Italian goats milk cheese that is wrapped in chestnut leaves. It’s a really nice Robiola, pleasantly tangy, herbaceous, and very slightly stinky. It paired nicely with a Pinot Noir Rosé from Benovia Winery in the Russian River Valley.
The previously mentioned Kunik from Nettle Meadow Farm. Not much more to say about this, other than it’s a delicious cheese that goes really well with a nice, complex Champagne. In the background is Larmandier-Bernier’s Extra Brut Grand Cru Cramant Vieilles Vignes from 2005, a really nice grower bottling.
Fat-wrapped prime filet topped with stilton and maple-glazed carrots. The filet from Florence Meat Market comes wrapped in fat which does a great job adding some flavor to this cut. Cheese is Colston Basset Stilton from Neals Yard, probably my favorite blue. Carrots were simply roasted and glazed with BLiS Bourbon Barrel Matured Maple Syrup.
Colston Bassett Stilton, one of my favorite cheeses in the world. For my tastes, the best blue. Maybe not a classic pairing, but it’s really nice with Egly-Ouriet Brut Grand Cru grower Champagne.
Frico (parmesan crisps) with light and airy, herbed, whipped goat cheese.
