Grant Lazlo - Alabama

'Alabama' by Grant Lazlo is taken from the compilation Electro Blues Vol. 1 on Freshly Squeezed Music. Electro Blues Vol. 1 features a great selection of 24 Electronic Jazz, Blues and Electo-Swing tracks that work perfectly to bring the old with the new. This double CD features tracks from Swing Republic, John Lee Hooker, Moby, Big Moma Thornton and more. Worth checking out!

'Alabama' by French producer Grant Lazlo (AKA 'Lazlo') is a perfect blend of the use of electronic beats with blues. It has great blues vocals, harmonica and even a bit of scratching.

This is a short sampling of Grant Lazlo's track. You can't help but want to move your feet'n'booty listening to this bouncy new refashioned vintage sound.

http://www.freshlysqueezedmusic.com

To listen to more of Grant Lazlo tracks, mixes and remixes, check out: https://soundcloud.com/grantlazlo

Cheez-Elle's Tomato Cheddar Pie

After reading Fromage Homage Cheese,Please! Challenge I was stimulated to enter her September's Challenge - Cheddar. Not only in England, but also here in Canada "we're practically weaned on cheddar cheese". I just love a good sharp cheddar. Did I have a Cheddar recipe in mind? Sure, that wasn't the dilemma, what better time of year, when tomatoes are aplenty to make a Tomato Cheddar Pie.

Now the harder choice to make, was which Cheddar would I use for my Tomato Cheddar Pie? Would I use my favourite Quebec sharp cheddar standby; Île-aux-Grues 2 year old Cheddar?  Or would I use the delicious Lindsay Bandaged Goat Cheddar from Mariposa Dairy in Lindsay, Ontario? Instead I selected to use the prized Avonlea Clothbound Cheddar from COWS Creamery in Charlottetown, PEI. Avonlea Cheddar is an exquisite farmstead type cheddar with a wonderful creamy, earthy, tangy flavour. This is exactly the perfect blend I wanted for my Tomato Cheddar Pie that is delicious and very simple to make.

Cheez-Elle's Tomato Cheddar Pie

Serves 4

Ingredients:

1 large onion
1 Tablespoon oil
1 to 2 teaspoons mustard
1 pinch of basil
1 cup of grated cheddar cheese
2 tomatoes
1 clove of garlic
1 unbaked 8 or 9 inch pie shell

Instructions:

- Slice your onion in rings

- Heat the oil in a frying pan

- Sauté the onion with basil and mustard

- Place this mixture in the bottom of unbaked pie shell

- Slice the tomatoes into slices and place on a paper towel and pat dry

- Cover the onion preparation that is in the pie plate with the grated cheddar cheese

- Top with the tomato slices

- Sprinkle a pinch of basil, salt, pepper to taste

- Sprinkle the pie with small pieces of garlic

- Bake at 350 F. for about 20 minutes

This is quite a versatile pie. You can easily substitute mustard with pesto, which is quite plentiful in my kitchen this time of year. Or if you want to use gruyère or any other cheese you have on hand instead of cheddar, it always turns out yummy.

Here are two other great cheddar cheese recipes you might want to try: Apple Cheddar Soup, SharpCheddar Zucchini Bread

Have a Cheddar recipe in mind? Want to take part in September’s Cheese, Please! Recipe Blog Challenge? Check out the full rules here.

L'Étoile Bleue de Saint-Rémi

 

L'Étoile Bleue de Saint-Rémi is an artisanal sheep-milk blue cheese fabricated by Fromagerie Du Charme located in Saint-Rémi-de-Tingwick in the Appalachian mountain area in the Centre-du-Québec region. Young entrepreneur Olivier Ducharme has recently acquired the Fromagerie from what was formerly Bergerie Jeannine.  

L'Étoile Bleue de Saint-Rémi is a lovely blue-veined cheese made from thermized sheep-milk cheese. It is produced in a small cylindrical 1.5 KG wheel that is distinguished by its blue aluminum foil covering.

L'Étoile Bleue de Saint-Rémi has a white, crumbly yet creamy texture, with lovely veins of blue-green mold. The overall flavour sensation starts off slightly mild, then a sweet fruity taste, ending with a moderately sharp tang. 

What I like about L'Étoile Bleue is that even though it is made from sheep milk like the world renowned Roquefort blue cheeses, it is not as salty.

L'Étoile Bleue could be a great addition to any salad. It pairs nicely with a dry white Jurançon.

Fromagerie Du Charme is currently producing two excellent cheeses made from ewes milk, from recipes that he has retained from the former owners; L'Étoile Bleue de Saint-Rémi and Le Friesian. They also produce two new cow-milk cheeses; Hermann and La Tablée.

www.facebook.com/fromagerie.ducharme

Photo sources:
www.lanouvelle.net
virtuel.lesactualites.canoe.ca