Who doesn’t like potatoes, cream, and cheese? If you are willing to fork out some cash for some Cowgirl Creamery cheese, I promise that you can produce a delicious potato gratin.
Cowgirl Creamery in Point Reyes, California makes some of my favorite cheeses. The Marin County artisan business started in the 1990’s and has expanded to include a cheese shop in San Francisco’s Ferry Building. Although you can get their cheese at many Bay Area grocers including Whole Foods, they still make their rounds to Farmer’s Markets around the Bay Area including the Saturday market at Grand Lake in Oakland.
Red Hawk is one of their most winningest cheeses and is the featured ingredient for this potato gratin recipe. Made from organic cow’s milk, Red Hawk is a triple-cream cheese that has been aged for four weeks and washed with a brine solution.
This recipe for Red Hawk Potato Gratin is adapted from Cowgirl Creamery Cooks:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium sized onion, julienned
- 3 cloves garlic, diced
- 3 pounds Yukon Gold potatoes, sliced thin
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 10 ounces Red Hawk, cut into wedges (including rind)
Preheat the oven to 350 degrees. Heat a cast-iron skillet over medium heat and add butter and olive oil to pan. Add onions and garlic and sauté until soft (about ten minutes).
Turn off heat and add heavy whipping cream and half of the grated parmesan cheese. Mix well.
Transfer half of the onion-cream mixture into a casserole dish, and layer half of the potatoes to the pan. Add half of the Red Hawk cheese wedges.
Layer on the remaining potatoes, Red Hawk wedges, and the onion-cream mixture. Sprinkle with the rest of the Parmesan cheese.
Cover the casserole dish with foil and bake for 45 minutes. Remove foil and bake for another half hour or until the top is brown and bubbly.
The results are amazing.
Last Sunday afternoon, I hung out with my two youngest nieces, ages 7 and 9. They wanted to bake. I was inspired to make cream puffs having recently eaten the Italian version, bigne alla crema from Ca’ momi in Napa. If you are in the area, you must visit Oxbow Market and pick up some of these delicious pastries.
Never having made cream puffs before, I searched for a simple recipe. I found a recipe online from King Arthur Flour. I use King Arthur flour and have been successful in the past using their recipes. I already had most of the ingredients. Fresh whipped cream would fill these pastry shells. I picked up some of the sweetest organic strawberries from the farmer’s market earlier in the morning so I would add that to the recipe. This recipe makes a dozen cream puffs.
Ingredients for pastry:
- 1 cup water
- 8 tbsp unsalted butter
- 1/2 tsp salt
- 1 1/4 all purpose flour
- 4 large eggs
Ingredients for filling:
- 1 pint heavy whipping cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 basket of strawberries, washed and sliced
Preheat oven to 425°F. Place water, butter, and salt in a medium-sized saucepan over medium high heat. Let the butter melt. When the butter reaches boiling point, remove the pan from heat. Quickly add the flour and stir vigorously.
Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
Remove the pan from the heat, and transfer dough to a mixing bowl and let the cool for 10 minutes. Beat eggs one at a time. Once last egg is in, beat for an additional 2 minutes.
Measure out the dough into 3-4 tablespoons rounds and place them on a parchment paper lined baking sheet about 3 inches apart.
Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for another 20 minutes. The pastries should be a medium golden brown. Do not open the oven door while the pastries are baking.
Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool.
To make the whipped cream, pour the heavy whipping cream into a mixing bowl, and begin to whip on high speed. Add sugar gradually as you whip. Continue to whip until stiff and smooth.
The cream puffs are now ready for assembling.
Slice the cream puffs in half and fill the bottom halves of the puffs with whipped cream, add sliced strawberries, replace their tops, and dust with confectioners’ sugar.
The nieces loved helping to make them and eat them. They especially loved the whipped cream.
When I first heard that La Borinquena Mex-icatessen was closing after 71 years of business in Oakland, I felt a kind of sadness. La Borinquena is a Mexican restaurant with a cafeteria style setting. Tucked in the back of the restaurant, they have a little shop selling supplies such as spices and tortillas. In general, it’s usually not good news when a business has to close down in Oakland. I view it as a retirement and became happy and excited for them. Four generations of a family have operated the business for seven decades and have earned this awesome status. I call it success. Friday, July 31, 2015 was their final day of operation. I went over for lunch the day before with a couple of colleagues to be one of the last patrons to enjoy the food of La Borinquena. There may have been about 25 customers ahead of us. I observed a family leaving with two huge buckets of masa. Others were leaving with bags of goodies. The party ahead of us have been regulars at La Borinquena all their lives. There was definitely a sense of history and celebration as I awaited.
After about a thirty minute wait and changing my order in my head a few times, I made a last minute decision to order what one of the people ahead of me ordered. I got the carnitas plate which came with rice, beans, and tortillas. I enjoyed it very much. It probably tasted exactly like it tasted 71 years ago. There is something to be said about good tasting, classic food with no frills.
A friend of mine who grew up in Oakland and now living in the South Bay was sad about this closure. She requested some tamales from La Borinquena, so I ended up with half a dozen tamales to go.
I froze my tamale. In the weeks to come when I crave a “Tina Tamale”, I can pull mine out and celebrate again. Congratulations La Borinquena Mex-icatessen on your retirement!