Goat Cheeses, Bread, and Rosé. I’ve been Cured.

I was really excited to jump right in and write about the four goat cheeses I bought at Cured.  But, that has to wait a bit so I can tell you how very happy I was upon leaving Cured.  It felt like a movie, or like I was magically somewhere else- walking through downtown Boulder with a small brown paper bag full of wine, plums, cheese, and a freshly baked baguette.  This baguette was teasing me with a freshly baked aroma as I ducked into Topo Ranch to buy a birthday present for one of my favorite people in the world.  I had a great conversation with the girl working at Topo Ranch about the baguette I got at Cured, my blog posts about cheese, the aroma of the baguette… and more about how I could hardly keep myself from biting right into the tip of the bread that stuck out of that slender brown bread bag.

Ahh… the baguette- it changed things that day.  After an unnecessary splurge on my new bracelet (which I justified since I was so excited about the fresh bread) in addition to the important bday gift, I kept walking towards my car.  It started to rain.  My umbrella saved the day as the most important thing was keeping the baguette dry. A woman asked me if I had bought the bread at Panera bread.  Oh, no ma’am.  I went to Cured because I’m a food blogger on a mission to explore cheese and wine.  And this baguette- well, it’s freshly baked by some guy named Steve who uses a local restaurant space to bake breads.  This is no Panera bread baguette.
And so, I got home and unpacked my brown bag.

Coral Ferguson, co-owner of Cured, sent me home with four goat cheeses (beautifully wrapped like little cheese presents), locally grown plums, a bottle of Spanish rosé, and my baguette.  Time to explore some goat cheeses.

I had a taste of Capriago (bottom left), Garrotxa (bottom right), Covered Bridge (upper right), and Goat Cheddar (upper left).

 

But, before I even unwrapped the cheeses, I tore off the top of that baguette and stood in the kitchen, silently enjoying my bread.  I didn’t even put on music yet.  Just ate the bread.  It felt so good to devour the beautiful section of bread that had been teasing me for so long.  I poured a glass of Borsao Rosé made from Spanish Garnacha grapes.  I’m Spanish wines’ biggest fan, and I really enjoy rosé, so this was perfect for me.  It was also light and fruity, which helped cut the fat from all of my cheeses.

So, I just sliced right into those cheeses.  A little cheese and bread, sip of wine, bites of plum here and there.  It was fun.

Capriago comes from the Bohemian Creamery in Sebastopol, CA.  It’s a moist cheese that’s just slightly sweet, and I had no problem eating slice after slice.  Yum.  I would get this again.

Garrotxa (pronounced ga-ro-cha) comes from Catalonia, Spain.  It’s mild, despite a moldy rind, with a delicate goat flavor- so, it didn’t taste too much like a barnyard.  However, I tend to enjoy the barnyard in cheese while others do not, so that’s something to keep in mind with goat cheeses.  It’s also the only cheese from this sampling that I found in The Murray’s Cheese Handbook, so I’ll quote. “This aged wheel is a brilliant expression of goat’s milk at its best.” I especially enjoyed this one.

Covered Bridge comes from Pholia Farms in Rogue River, OR.  This cheese comes from Nigerian dwarf dairy goats.  That’s unique.  There was something different about this cheese, and it might be because the milk comes from dwarf goats.  I know of a number of people who would find it too farmy, or too barny. When I compared it to the Capriago and Garroxta, I didn’t enjoy it as much.  A friend actually spit it out, but that’s just rude, gross behavior, now isn’t it?

And finally, Goat Cheddar from Avalanche Goat Dairy in Basalt, CO.  This is one I’m still unsure of.  I had a problem with the mouth feel of this cheese.  I felt a sensation of wet chalk or something, but the flavor was nutty and sweet.  This cheese was also spit out by my friend- not once, but two or three times.  I kept insisting on trying things over and over to really get an opinion.  We both agreed that the texture of goat cheddar was a bit odd for us that evening.  I’m open to trying it again, or something like it.

And so, my adventures in cheeses have officially begun.  I’m so glad Cured is in town.

Pickled Lemon

As the owner of Local Table Tours in Boulder, I am often asked by my dining guests about places to eat in town.  I usually run through all the best places downtown… SALT, The Kitchen, The Pinyon, Bácaro… But recently, my recommendations have expanded to the hill, that few square blocks of town up by CU.  Where should you eat up there? Pickled Lemon.

Pickled Lemon is the latest culinary creation from the Bar-on family, more well-known as the founders of Udi’s bakery.  The casual Israeli eatery is now on the top of my list of places to eat in town.  Chef Robin Bar-on created a healthy, mostly vegetarian menu that honors traditional Israeli dishes while being interesting and quite pleasing to the American (and more importantly, Boulder) palate.

Sauces: All made in house.
Harissa (hot!), Dill Ranch, Roasted Garlic, Green Chili, Green Tahini, Amba Mango (Ketchup of Iraq) 

Pickles: House made.
Pickled Lemons, Kimchee Kraut, Cauliflower, Sumac Onions, Jalapeños, Turnips, Cucumbers
The Chicken Shawarma features a 21-spice blend made exclusively for Pickled Lemon by Savory Spice Shop.  Pitas are baked from scratch every morning at Udi’s in Louisville, hummus is made daily, and green falafel, also made daily, is perfectly fluffy, crispy, and almost creamy on the inside.  

The vegetable salads at Pickled Lemon are all fantastic, so you’re not going to leave this place without a few servings of veggies.  

Robin served us some traditional Turkish coffee. This is apparently reserved for “special” occasions.  But, I thought I’d tell you, in case you’re a Turkish coffee aficionado and are looking for a spot that serves it traditionally in town.  It’s an amazing coffee… that’s all I’ll say.  If you want to try it, you’ll have to ask Robin!

Pistachio Pudding is my new favorite dessert.  This is a must-try.
Pickled Lemon also serves a few cocktails, such as Pickled Lemon Margaritas, Moscow Mules, Piña Coladas, and Pomegranate Mojitos.  I tasted all four and would recommend all four, especially the marg. 
So, head up to 1155 13th Street up on the hill.  It will soon be one of your new favorite places in town.

SALT, Still a Personal Favorite

Some of my friends think I’m a little too obsessed with SALT.  I’m certainly not talking about the crystals of flavor we sprinkle on food.  I’m talking about the bistro named after our oldest seasoning.  Why would I be obsessed with a restaurant?  That’s silly.  Silly, yes, but there must be some truth to it because when a friend texted me that the restaurant we had planned to meet at was packed, I suggested SALT without hesitation. 
Let’s go to SALT.
Go to SALT we did, and we enjoyed a plum and goat cheese flatbread.  I’d never had a plum, goat cheese, and mint flatbread, and while plums are in season, you should go try one of these.  The plums are sweet and moist, local goat cheese adds a nice contrast to the sweetness of the plums, and a sprinkle of mint ties it all together.  Good thinking, Mr. Executive Chef Kevin Kidd and staff.
I also enjoyed a unique cocktail- Cool as a Cucumber– created by SALT’s up and coming Tyler Anderson.  This vodka-based cocktail with cucumber and Serrano peppers is fantastic, especially on a hot summer day.

And I could go on and on… like how there are a number of cute men working there… but that has NOTHING to do with the quality of their food nor with why I enjoy SALT so much.  It just continues to be one of the best places in Boulder for food and drink. Period.

Boulder Granola

Let’s talk about granola.  I am not really a fan of it.  There’s something about granola that turns me off.  Maybe because it’s associated with hippies.  Maybe because people seem to think it is healthy when it is generally laden with sugar, fat, and calories… definitely not the “diet” food it often pretends to be.  Maybe I don’t like it because Boulder, CO, is the butt of some jokes about hippies, health, and granola.  
Whatever my personal issues with granola are, or have been… I found a brand I happen to love.  I mean that.  I love this granola.  
Boulder Granola, to be more specific, and, in case you need me to spell it out… it is made right here in beautiful Boulder, CO.

Boulder Granola will definitely satisfy all you granola-lovers out there.  This 45 year-old family recipe is worth tasting, and I tried Original, Cranberry, Gluten-Free, and Chocolate. I enjoy having this stuff in my house because it makes a great snack.  Everyone who knows me well knows I live off of Vitamix veggie smoothies all morning and afternoon.  So, I enjoy indulging in the evening, and Boulder Granola definitely satisfies my craving for something sweet (sweetened with maple), fulfilling, and organic.

This granola has a nice light crunchy texture and is just perfectly sweet.  I would be incredibly happy with a lifetime supply of the Chocolate Chip Granola, as I tend to eat this stuff in the later hours of the evening.   The Cranberry granola reminds me of my dad, so I’ll be sending him a package for him to try. The Gluten Free variety is fantastic and uses certified gluten free oats which are processed on equipment for certified gluten free grains.

You can sample some at the Boulder Farmers’ Market on Wednesdays and Saturdays.  Or, go ahead and buy some online.  Give it a try and, as their tagline says, “unleash your inner hippie.”

Welcome to my kitchen

A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
© 2017 A Bolder Home LLC. All Rights Reserved. | Boulder, CO Personal Chef Services