041. Wine, Cheese and Summer Produce

Plus, a board for the Paris Olympics!

Hello hello, it’s been a while! Buckle up for an action-packed newsletter. I’m finally back in New York City and enjoying the surprisingly quiet streets. Now that the humidity has subsided a bit, I’ve returned to my regular scheduled programming of walking to get an iced coffee while listening to my favorite podcasts. I’ve been really into silly, lighthearted podcasts lately, like Ride and Giggly Squad. Both make me literally laugh out loud in public like I’m a crazy person. As for coffee, I am spoiled with endless options in my neighborhood. If you ever find yourself in Greenpoint Brooklyn, check out Rhythm Zero, Littleneck Outpost, Homecoming, Flower Cat and Acre. I’ve also been deep in cookbook 3 writing, I can’t wait to show you what I’ve been working on. I know you’ll love these new recipes as much as I do.

Now that we’re nearing the end of July, we are in peak summer mode. This means stonefruit, specifically juicy peaches and cherries. I made two simple summer recipes last week that earned spots on the frequent rotation. See below!

Grilled Peaches with Triple Crème Brie, Prosciutto, Honey and Mint

To Make:

• Slice peaches and grill on medium until both sides are lightly browned.

• Slice a baguette, brush with olive oil and toast on both sides until lightly brown.

• Assemble with triple creme brie, prosciutto, peaches, honey and a sprig of fresh mint.

Burrata Bowl with Cherries

To Make:

• Toss arugula in olive oil and lemon, add to bowl

• Top with burrata balls, sliced red and rainier cherries, toasted pistachios, extra virgin olive oil, salt and pepper. Serve with a fresh baguette and mint.

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Wine and Cheese Pairing Tips

National Wine and Cheese Day was this past week! I’m not sure who decides these national holidays, but I’ll take any excuse to celebrate. Many would assume that wine and cheese are the perfect match, but that’s not always the case. For example, a big, bold red will completely drown out the nuances of a light and delicate goat cheese, or a sharp, pungent blue will overshadow the flavor of a crisp white.  Here are some of my wine and cheese pairings tips to help.

Pair Similar Intensities

A lush and creamy burrata will go well with a crisp Sauvignon Blanc. The light bodied wine won’t overpower the notes of the cheese. If you want to go with a red, try pairing a blue with a dessert wine, like port. 

Think About Tasting Notes

A Pinot Noir may have notes of piercing tart red fruits. Think about what cheese you would pair with those fruity aromas. cheddar pairs wonderfully with a sour cherry jam, so cheddar would be a great pairing for pinot noir. 

Bubbles and Brie

A prosecco or champagne goes great with a fatty, creamy cheese like Camembert or Brie. The bubbles act as a palate cleanser. Sparkling wine is also great with dry, salty cheeses like parmesan, pecorino and Grana Padano

Big Bolds with Aged Cheese

A sharp, fruity, umami cheese like aged gouda, Ossau-Iraty or vintage cheddar can stand up against a medium or full-bodied red wine like Bordeaux, Merlot or Cabernet Sauvignon. The flavors can stand on their own without overpowering each other.

Salty and Funky

A salty cheese like feta or halloumi would pair nicely with a funky orange wine. The slightly sweet quince undertone of the orange wine makes for a great match with salty Eastern Mediterranean and middle eastern cheeses.

Pairings are personal, so try some experimental taste testing. As I always say, if you like it, the pairing works!

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Step by Step: That Paris Plate

There's always something truly magical about the Olympics. This year, with the games being hosted in Paris, I’m bringing you a celebratory cheese plate full of my favorite French pairings. See below for a board-building tutorial, plus shopping list!