Gourmet Cheese & Claudio’s Specialty Shop

Claudio’s, a small specialty shop nestled in Philadelphia’s Italian Market, is one of my all-time favorite spots. The shop has been open for over 50 years serving meats, cheese, olives, pasta, and other imported goods. It’s one of those places you go and feel the old world preserved. The employees who work there were born and raised right down the street. They can recount for you how their mothers used to send them down for a half pound of fresh mozzarella, and now they’re keeping the tradition alive by running the place themselves.

My favorite part about Claudio’s though is the cheese. They’re selection is out of this world. Gourmet cheeses of every kind – Italian, French…fresh, aged…sheep, goat….

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It’s become my go-to place for cheese experimentation. I’ve tried everything from Bulgarian Feta to smoked cheddar – each inspiring me with a new recipe idea. After much sampling, here is some ingredient inspiration with my favorite, and some of the most novel cheeses, that I’ve discovered at Claudio’s.

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(from left to right: Beemster, Vento D’Estate, Crucola, and Testun Occelli al Barolo)

Beemster

Beemster is my absolute favorite cheese that’s I’ve discovered at Claudio’s. It’s a bright orange, 3-year aged cow’s milk cheese that originated in Holland. Its texture is delicate –its flavor sharp and nutty.

I love it on its own, or thrown into a gourmet grilled cheese – think pressed foccacia bread with thin apple slices and mixed greens.

Vento D’Estate

This cheese is the most unique thing I’ve ever tasted. It’s an Italian cheese made from sheep’s milk. In the aging process they actually cover it with hand-picked hay, and place it in wooden barrels. The idea came from a famer who, many years ago, was driving his cart filled with cheese down a country road when hay from the buggie in front of him started to blow off. He sniffed the air, and wondered why, if the scent was so pleasant in the air, couldn’t it be pleasant combined with his cheese. So he wrapped the cheese in the nicest hay he could find, and thus Vento D’Estate (literally meaning summer wind) was born. The hay gives it a pungent earthy flavor unlike any other cheese I’ve ever had.

I can see this cheese being great in a spanokopita-type dish because of its strong earthy flavor.

Crucola

Crucola is a cow’s milk cheese originating from the Italian Alps. The flavor is mild with a slight hint of swiss. The swiss cheese flavor is ever so slight, so if you’re not a fan of swiss (like myself) you may still like it.

This is the perfect cheese to add into morning eggs for a twist on the old cheddar.

Testun Occelli al Barolo

You got it, this beer is bathed in wine – Barolo wine. For the last few months of its 7-month aging process the cheese is infused with it. The blend of cow and goat’s milk picks up the fine flavor, and the outside forms a funny flaky texture of dried wine bits.

I imagine this one crumbled up in a salad with some nuts and grapes, but then again, this guy might go best with some crackers and a glass of…Barolo.

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If any of you love cheese as much as I do, and you’re interested in trying them for yourself, you can order off of their website. I highly suggest getting all four, slicing up an apple, putting out some crackers, pouring some wine, inviting over some friends, and having a cheese party. It’s one of the simplest, pleasure-filled ways to pass an evening.

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What’s your favorite cheese? What’s your favorite way to eat it?

Office Style: Another Fall Day

It’s definitely fall. The office was filled with cozy looks to prove it. Sweaters, boots, and jackets were at every turn.

I knew I loved these boots, they give this outfit that special added touch.

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Her knit hat is so cute! And I love the surprise detailing in her tights.

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The Embroidered Midtown Jacket – perfect for fall!

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Her top was so cool. I love how intricate it is in its detailing.

Style File: Fashion Blogger & Creative Researcher

The fashion blogger and creative researcher here at Free People is a little pixie with amazing style. Using her sharp British eye she blends rich colors and details, and always knows how to style vintage pieces in a way that strays from dowdy. She’s one of those select few who can pull of a vintage floral-print jumpsuit and make it look modernly chic. She rocks the borrowed from the boy look with nostalgic touches of corduroy, elbow patches, and canvas – keeping her silhouette streamlined, but relaxed. A lot of her clothes she either makes herself or she’s picked up on a vintage store run. And then there are those pieces it seems that she is religiously attached to. You can almost bet she’ll have on her black lace-up walking boots and silver rings. They seem to go with everything she wears, always adapting to the spirit of each outfit.

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Do it Yourself Granola

These days the word “granola” seems to be slightly vague. When you go to the grocery store there are so many versions. It can be made with oats. It can be made with nuts. There can be cinnamon, or vanilla – even chocolate. You get the point. Basically, to be granola it has to have crunch, and it has to be delicious. When you make it at home, however, there are even more versions to experiment with. The options are endless, so I wanted to share some of the interesting granola recipes that have been catching my eye lately. I love the idea of making your own granola, and really controlling what goes into it. I’m still deciding which I should throw together, but if any of you try one, let me know how it is!

Crunchy Quinoa Granola

Ingredients:

3 cups old-fashioned rolled oats
1/2 cup dry quinoa
1/4 cup flaxseeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup chopped almonds
1/2 cup applesauce
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons agave syrup
2 tablespoons blackstrap molasses

Directions:

  1. Preheat oven to 300F.  
  2. Combine all dry ingredients (oats, quinoa, flaxseeds, sesame seeds, sunflower seeds, almonds) in a large bowl. Mix well. 
  3. In a small bowl stir together all wet ingredients (applesauce, cinnamon, vanilla, agave, molasses).
  4. Pour over the dry ingredients and stir until well coated.
  5. Spread the granola on a baking sheet and bake for 30 minutes. Turn it over every 10 minutes or so to provide even toasting.
  6. Let cool completely. Keep in airtight container.

(recipe via Anja Food 4 Thought)

Lemon Rosewater Pistachio Granola

Ingredients:

1 lemon, zest and juice of
1/4 cup date syrup or honey
1 tablespoon rosewater
3 cups rolled oats
1/2 cup flax seeds
1 cup chopped pistachios
1/2 cup raisins

Directions:

  1. Preheat oven to 300F.
  2. Line large baking sheet with parchment paper.
  3. Combine lemon zest, lemon juice, rosewater and syrup/honey in a saucepan.
  4. Bring to a boil. Take off the heat and let cool a little. Set aside.
  5. In a big bowl, combine oats, flax seeds, and chopped pistachios.
  6. Pour the lemon syrup mixture over the oat nut mixture and stir until well combined.
  7. Let sit for 5 to 10 minutes.
  8. Spread the granola evenly on a baking sheet and bake for 20 to 25 minutes.
  9. Let cool completely. Stir in raisins (optional).
  10. Keep in airtight container.

(recipe via Anja Food 4 Thought)

Pumpkin Granola

just because I’m loving fall :)

thepastryaffair

Ingredients:

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old fashioned oats
3/4 cup dried cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened flaked coconut
1/4 cup roasted pumpkin seeds

Directions:

  1. Preheat oven to 350F
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt.
  4. Stir in the brown sugar and maple syrup until smooth.
  5. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.
  6. Spread out evenly on prepared baking sheet.
  7. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes.
  8. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.

(recipe via The Pastry Affair)


Office Style: It’s a Wash

There’s something so hot about denim. The laid back approach to style has always been a favorite of mine. It’s never over or under dressed, you look casual and cool, but fashionable and chic at the same time. Denim just never looks bad…

Check out how we’re styling it here at the home offices this week.

Layering perfection paired with a sheer black dress and Joe Lace Up Over the Knee Boots

Denim and stripes, a classic combo that never fails

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How badass is the attitude of this vest?

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This tough girl look is spot on in fashion right now. Just throw on some tights and ankle boots with those cutoffs, and you’re good to go!

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A fresh take with a lighter wash alternative

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The chambray button-down crochet – it goes so well with everything!

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Denim on denim…one don’t rule that SHOULD be broken

Thursday Poll: La-la-legs

It might be fall, but I don’t know that we’re completely ready to fully cover up those legs. Tights are a great way to bring shorts and other summer items into the cooler weather. They’re also really fun to wear with all the different statements they can make. Will your legs be sexy, loud, fun, or warm – what kind of tight are you wearing for fall?

Lalique Floral Tights

London Opaque Tight

Victorian Backseam Tight

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Pocono Sweater Legging

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(I’m loving the new color of these)

Fanfare Footless Tights

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[polldaddy poll=”5562744″]

Chilled Lentil Salad

Most people do not eat many lentils, but they’re a great food to try and incorporate into your diet more often. Technically legumes, they are high in protein (especially great for vegetarians), and have a multitude of vitamins like magnesium, iron, zinc and vitamin B.  They’re also good to lower cholesterol, but perhaps the best part is that these little guys are extremely filling which isn’t always the case with healthy foods.

I’ve been trying to eat lentils more often, and this week’s recipe is my first stab at a chilled lentil salad. I used to think that lentils were hard to cook, and generally stayed away from them. After reading up a bit, I realized I was wrong – they’re just about as easy to cook as rice. Some might think lentils can get a bit bland, but that’s why I’ve added some kick with Serrano peppers for this recipe. The onions throughout help to add a bit of crunch, and the spinach is just plain tasty. This is a great to-go lunch or side dish for dinner.

photo incorporates tomatoes which aren’t in this recipe, but feel free to add them in! (via the grub daily)

Ingredients:

2 Cups of Dried Green Lentils

6 Cups of Hot Water

5 Cups of Spinach

3 Serrano Peppers

1 Red Onion

½ Tbsp Cumin Seeds

½ Tbsp Minced Ginger

2 Tbsp Grapeseed Oil

Directions:

Pour dried lentils into a strainer and pick over for any bad looking bits.

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Rinse a few times, mixing around with your hand to be sure every piece gets rinsed well.

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Throw into a pot, with 6 cups of hot water, and let cook for about 25-30 minutes.

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Slice onion and peppers, mince ginger, and throw into a saucepan with grapeseed oil to sauté.

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While that is sautéing mix cumin seeds into your lentils, and then begin to stir in spinach. You’ll have to stir it in bit by bit as bulky spinach moistens and wilts, creating space to add more.

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Once onions begin to appear transparent, mix everything in the sauce pan into your lentils. Let sit until they reach room temperature, and then stick them in the fridge to chill overnight.

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Okay, it’s not the prettiest food out there, but it sure is delicious – and good for you!

Style File: Meadow Design Assistant

Style file this week is dedicated to the design assistant on our meadow team. She’s a fabulous dresser with extremely feminine taste. Dresses are her specialty, and her collection is out of this world. Delicate lace, dainty peter pan collars, and retro polka dots are just the details that showed up in her numbers this week. Everything she wears feels like something you’ve never seen before – it looks like a vintage piece with a great story behind it, or a uniquely handmade piece. It’s like she finds special pieces and gives them a home. Her collection of feminine ankle socks is another great aspect to her style. She’s often wearing a pair, and manages to pull off the look so well. No doubt, she has a great wardrobe, and her styling is on point, but her best accessory is the huge smile that lights up every outfit she wears and brings it to life.

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I fell in love with delicate beauty of this lace on her vintage dress!

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She had some awesome nail art going on.

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Office Style

Day by day I’m so impressed by all of the amazing fashion I come across here at the office. Everywhere there are items that make you want to melt. The styling is so fresh. I find myself staring just taking in the aesthetic of it all.

She was a little camera shy, but I had to capture this necklace for you all. How amazing?!

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I love how she knotted the dress and wore it with printed boots to give this look a laidback feel.

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This crazy mix match of prints is so daring and perfect. I love how the prints have a funky feel yet the look remains retro and feminine overall.

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How stylish is this pairing of the ruffle legging with chambray and booties?Picture 004

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I love this dressed down look with the lacey layering skort for fall.

Superfood Sushi Salad Bowl

This week’s recipe is part 2 of my coverage on Julie Morris’s recipe book, Superfood Cuisine.   This time around as a big sushi lover, I decided to replicate her Sushi Salad Bowl.  I’d never thought of putting a salad like this together before, but with the first bite, I quickly fell in love. I think what makes it so delicious is a combination between the Nori sheets and ginger dressing (I’m a huge love of ginger dressing). These two ingredients combined, I just couldn’t get enough. Dare I say, I might even like it more than sushi. I paired the salad with a side of edamame, put my new Hong Kong-purchased chopsticks to use, and had a wonderful dinner. It was simple to throw together, and I can’t wait to share this guilt-free dinner with friends.

Ingredients:

3 ½ Cups of cooked brown or wild rice (about 1 ¼ cups uncooked)

3 Cups of Sunflower Sprouts (or any other sprouts you’d like to use – I used an alfalfa blend)

1 Handful onion sprouts (or scallions)

4 Nori Sheets

1 Carrot

Ginger or Shoyu dressing to taste

Directions:

Throw sprouts into a large bowl. Grate carrot, (if you’re using scallions) chop scallions, and throw them into the bowl along with sprouts.

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Cut 4 Nori sheets in half.

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Make one pile, and cut in half again.

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Make one pile, and now cut them going the other way to make lots of small strips.

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Scatter the Nori sheets around. Once you add the dressing they will clump together if they’re all in one place.

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Make sure rice is room temperature, and add it to the mixture.

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Mix it all up.

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Add dressing & mix again.

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Serve!

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