Oregonzola Shrimp Bake

Truth be told, when I started as a Dairymaid 3 years ago, I didn't really like blue cheese. Sure, I could dunk veggies and greasy chicken wings in something that resembled blue cheese, but I had qualms with a real blue. I actually had a nightmare about Bosque Blue. Now I love them. We carry several "life changing" cheeses, for the blue novice. This dish was inspired by my new found love and it's drowning in butter, so that's cool. Serve over baked spaghetti squash, pasta or toasted baguette.

1 lb shrimp (about 15), peeled
2 tablespoons Lucky Layla Golden Butter 
Sea salt and black pepper, to taste
1/2 tablespoon mined garlic
1 generous dash crushed red pepper 

1 generous dash Pollen Ranch Dill Pollen
2 lemons, juice and zest from 1, plus 1 for garnish 

1/4 lb Oregonzola 

Heat oven to 450. Toss shrimp in seasonings, garlic and lemon. In an oven-proof baking dish, slightly melt butter for just a minute or two. Add shrimp and slices of lemon to dish and bake 15 minutes. Remove from oven and top with crumbles of Oregonzola. 

*generous servings for 2 

Green Eggs & Ham

My dad raised me right, I grew up on Dr. Seuss and Rock n' Roll. Sam I Am and Cat in the Hat were usually sung to the tune of the Rolling Stones or AC/DC. Perhaps my dad's parenting style was unconventional, but I think I turned out alright. This breakfast dish is the culinary version of my childhood Dr. Seuss remixes. Comfort food meets nostalgia. It's a great way to start the day. 

6 farm fresh eggs

2 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil

1 bunch kale, rinsed and chopped 

SarVecchio, grated for garnish 

Sea salt and fresh cracked pepper, to taste

1 loaf Slow Dough Cranberry Walnut Bread, sliced 

1 Granny Smith apple, sliced thin

1/3 lb Holey Cow, sliced thin

1 package La Quercia Prosciutto Americano

For green eggs: heat evoo over medium heat and cook kale until just wilted and bright green. Whisk eggs with salt and pepper and scramble with sautéed kale. Garnish with grated SarVecchio. For ham: layer apple slices and Holey Cow on each slice of bread. Toast until cheese is melted and bread is golden. Top with a few slices of prosciutto. 

*Serves 4

New On the Tasting Plate: Baetje Farms' Bloomsdale

photo courtesy of Baetje Farms

   

We are happy to welcome a new state to our line-up: Missouri! Baetje Farms is a farmstead goat dairy in the town of Bloomsdale in southeast Missouri. Cheesemakers Veronica and Steve Baetje (pronounced BAY-gee) strive to raise their goats in the best possible environment with the healthiest diet, even spoiling them with warm herbal tea in winter.

Their happy goats provide them with great milk for cheesemaking. Bloomsdale, named for their town, is their signature cheese. Patterned after a French Valencay, Bloomsdale is in the shape of a pyramid with a flattened top. Dusted with ash as per tradition, it ripens from the outside in, getting gooey and more piquant as time goes by. An elegant cheese, Bloomsdale was won multiple ACS and World Cheese Awards.

We'll be tasting it this week until it runs out. Come on by!

Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. On Wednesdays, we sample a wine, cider or beer as well and all wine and beer is 10% off. Our hours are Tuesday thru Friday 10 to 6, Saturday 10 to 4, and Sunday 11 to 4. 

Colby Beet Burger

As a cook and a cheese monger, I live by one simple rule: every ingredient matters. Sand Creek Farm is one of our beloved Texas cheese makers that shares this principle. They take special care with ingredients and it shows in this batch of Colby. It's super savory and reminiscent of a sharp cheddar. Ingredients are pretty important when it comes to alternative burgers too. I know you're thinking, why don't you just eat a beef burger? Are you a rabbit? Well, the Dairymaids appreciate a good challenge. This vegetarian burger will surprise you. Even Ron Swanson might enjoy it, but probably not.

1 cup cooked brown rice
1 cup cooked lentils
1 cup shredded beets
1/2 cup breadcrumbs

3/4 cup Sand Creek Colby, grated (1/3 lb)
3 tablespoons red onion, finely chopped
2 cloves garlic, minced
1 farm fresh egg
1 teaspoon dried thyme
1 teaspoon Pollen Ranch Fennel Pollen
1 teaspoon dry mustard
1 generous pinch of sea salt
freshly ground black pepper, to taste
Terra Verde Estate Blend Extra Virgin Olive Oil
6 burger buns of your liking
Seasonal sprouts and greens, for topping

Pure Luck Chevre, for spreading on bun

Directions:
Put brown rice, lentils, and shredded beets in a food processor fitted with a metal blade and pulse until the mixture comes together, but still has texture. It should look like ground meat. Transfer to a large bowl and add the bread crumbs, onion, garlic, egg, cheese and seasonings. Use your hands to mix well. Form 6 patties and chill for 30 minutes. Drizzle evoo into a pan over medium-high heat and cook the patties for about 12 minutes, flipping once. The burgers should be charred at the edges and heated through. Serve on toasted buns with a generous spread of Pure Luck Chevre. 

*Yields 6 burgers

Tasting Plate Close Up: Rogue Smokey Blue

Oregon grows 99% of America's hazelnut crop. The first commercial hazelnut trees were planted there a little over 100 years ago. Blue cheese is also an Oregon staple thanks to the Rogue Creamery, which first started producing blue in 1954.

The innovative cheesemakers at Rouge have combined these two Oregon points of pride by cold-smoking their blue over hazelnut shells.

Rogue's Smokey Blue is sharp, but not overly strong, with rich, nutty undertones from the smoking. Savory and sweet, it tastes like candied bacon.

Not surprisingly, Smokey Blue pairs beautifully with hazelnuts (we have delicious ones). Creamy and crumbly, it also makes a great addition to a salad or topping to a grilled steak.

It's on the tasting plate this week. Stop by the shop to try it!

Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. On Wednesdays, we sample a wine, cider or beer as well and all wine and beer is 10% off. Our hours are Tuesday thru Friday 10 to 6, Saturday 10 to 4, and Sunday 11 to 4.