How do you think milk tastes if the cows roam free all year round, in their own forest? Apparently much better. Theory, happy cows make better milk. Sustainable dairy, great concept. Where? Japan. Happy cows? Yes, Jersey cows. Huh? Yes- Jersey cows. Company? Bruno Forest Milk, Amita Corp. The packaging is very original and is presented the way a bottle of milk should come, in a bottle. Home Delivery? Nope, sorry folks. 
image: lovelypackage.com
If you had to choose between thinly sliced ribeye beef, griddled with fried onions and topped with melted Cheez Whiz (just what the hell is that anyway?) on an Amoroso roll; OR a creamy, rich-n-smooth New York style cheesecake- WHICH WOULD YOU CHOOSE? This week that's a pretty serious question. And some are betting big on the winner.
Forget that the Yankees have the best team money can buy, hands down, I'm supporting my NY family tradition and picking Yankees and the New York Style Cheesecake.
BTW, If the Yankees lose, New York City's Hunts Point Terminal Market will donate a truckload of local produce to a Philadelphia Food Bank. If the Phillies lose, the Philadelphia Regional Produce Market will send food to a New York City Food Bank. That's great to hear!
And, in case you didn’t already know, the first game of the World Series is set for Wednesday night, 8PM EST from New York.
What’s for dinner tonight? Have you ever waited until the first pains of hunger scream feed me to make a what's for dinner tonight decision? Please don't shove a frozen mac-n-cheese in the oven or dial out for pizza.
If you're stumped, I think this weeks' Daily FOOD posts should give you a few good, healthier ideas.
Each day this week I built a menu, course by course. Say Cheese reminded you of a good cheese, Dubliner; a combination of a mild cheddar and a Parmigiano Reggiano. Serve with a chilled Pinot Grigio or Prosseco. The Fruit Whisper offered ideas for a salad course using pears instead of the same old lettuce and tomatoes; as well as the recipe for Roasted Pear with Raspberry Sauce Recipe. Upstream Fish Meets Cedar Planks gets you outdoors to grill a healthy main course, with a very easy and flavorful way to prepare salmon. After all, just how may times can you bake salmon, right? Serve a Zinfandel with the salmon (or whatever you like); the smoke from the salmon pairs very well with this red. And of course make everyone happy with Georgie Porgie Pudding, a basic but good rice pudding recipe.
Well friends- have a great weekend. See you back here on Monday.
Forget about the stories of screaming chefs throwing pots and pans in a hot kitchen to get their point across. Today, I'd like to think it’s more of a calm environment with chefs communicating on-and-beyond behind the line. A few words resinate; local and sustainable. Chefs are sharing the important message of what’s not only fresh on today’s menu- that's local; but they are putting emphasis on using ingredients that haven’t spent unnecessary time on the back of a truck to get to your plate.
There’s a lot to be said for my brothers and sisters in the kitchen and the connection we all share no matter where we are in the world. My friend Gino, owner L’Orciaia Trattoria, in the historic village of Montebenichi- (halfway between Siena and Arezzo, in the Tuscany region) and I shared an instant connection as if we've known each other for many years. The thing is Gino speaks no English, and my Italian is, well- niente.
I'd like to think the bond is because we share the same love of food, prepared simply with the purpose to feed and nurture others.
Here's a recipe that I learned from Gino. He serves this local speciality, a typical Sienese dish. You would die for his Fagioli al Fiasco, Beans in the Flask; basically beans cooked in a Chianti bottle. Note, without the wrapped straw. It's so simple, yet one of my most memorable dishes I tasted traveling in Italy.
Fagioli al Fiasco aka Beans in the Flask
Cannellini beans are soaked overnight in water with salt.
The next day put into the ‘fiasco’ or heat-proof crock with 2 Tbsp of olive oil and 2 cloves of garlic, a quarter onion, 2 sage leaves, a small piece of fresh rosemary. Then fill 3/4 full of water or better yet chicken or meat broth. Bring beans up to a boil, then moved to a lower temperature, cap and gently simmered for an hour. Traditionally the fiasco was capped and put next to a dying fire in the hearth and slowly cook until the next day.
Oh, the translation of this recipe- I promise it didn’t suffer when Gino and I talk over a few Grappas!