Tag Archives: gourmet

National Cheese Day – Robiola

Robiola Cheese originates from the small town of Arona, in the province of Novara, in the Piedmont area of Northern Italy.

The term 3 Latti is Italian for three milks. This cheese is made from an equal mixture of cow’s milk, sheep’s milk and goat’s milk.

Robiola is a mild cheese perfect blended into polenta or rice for a creamy flavorful side dish.  Try it with some apple or pear for a simple, appetizer.

gourmet cheese market


December Events at Janssens Market

December Events at Janssens Market :
December 7th: Cheese Tasting with Greenville Wine & Spirits
December 14th: Crossings, an importer of fine French specialties will be offering selections for tasting.
December 14th: Daniel DeKalb Miller will be selling and signing his book: Chateau Country. Read more about.
December 7 and 21st: Carter Caviar and the Bad Company guitarist Paul Cullen.Santa will be in the Cafe: 12/7, 12/14, 12/21, 12/22.

Carter Caviar is your  source for not only the purest and most flavorful caviars but some of the finest quality specialty goods from around the world. At Carter Caviar we look to change the way caviar is viewed and tasted. Ranging from an incredibly smooth Cold Smoked Trout to an American Farmed Siberian Sturgeon we provide a wide range of experiences for your palate to enjoy.
Janssens Market
Janssens Market will be closed on Christmas Day! Happy Holidays!

Giselle Cheese – New to Janssens Market


Giselle Cheese is a raw milk cheese hand-made made by Renate Nollen of Leonardsville, NY,  from raw sheep milk, salt, rennet, cultures.

Giselle Cheese

Gourmet Cheese at Janssens Market

Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.

Janssens Market

From the Garden: RAMPS

local ramps

Janssens Market local Ramps are unique to the area from Jamie Wyeth’s property on the Brandywine River.  Arriving in store around April 20th! 
A print by Jamie Wyeth of his RAMPS will be on display in the store!

Only available for a short time, Ramps announce the arrival of spring in the woods! Ramps have a strong flavor of both onion and garlic and can easily substitute in your favorite recipes! The white bulb of the vegetable is the most flavorful, but the greens offer great flavor additions too.


Scrambled Eggs with Ramps & Taters

1 large potato, diced 1/4 lb. bacon

1 ramp, cleaned and sliced 3 eggs, beaten

salt and pepper to taste

Fry bacon in skillet, remove from pan and set aside. Fry potatoes in bacon grease for 3 to 4 minutes. Add cut up ramps and continue frying until potatoes are well done. Add eggs & bacon and cook to desired texture.

From The Deli: Get to Know Your Cheese

This cheese is only available in the Springtime.
A Janssens Family favorite.
We do carry Mt. Tam and Red Hawk year round.
Stop by for a sample today!
st pats
photo source: Cowgirl Creamery

St Pat’s distinctive green rind commemorates the arrival of spring in Marin County. Made with whole organic milk from the

Chileno Valley Jersey Dairy, this creamy semi-firm cheese is wrapped with the (de-stung) nettle leaves that grow wild all around the area.

Flavor notes: Mellow, soft, and full of smoky, artichoke flavor.

Recipe of the MonthNigella Lawson’s Coca Cola Ham 
For the Ham:
1 (4 1/4 to 4 1/2-pound) bone in ham
1 onion, peeled, cut in 1/2
1 (2-liter) bottle cola (recommended: Coca-Cola)
For the Glaze:
1 handful cloves
1 heaping tablespoon molasses
2 teaspoons English mustard powder
2 tablespoons Demerara (raw cane sugar) or granulated brown sugar
For the ham:
Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2 liter bottle of coca-cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds.
Preheat oven to 500 degrees F.
For the Glaze:
Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut.. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly.
For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.

Culinary Parchment Cooking Bags

Culinary Parchment Cooking Bags are an innovative and convenient way to prepare sumptuous meals in the tradition of cooking with parchment. Cooking Bags will elevate many of your favorite meals to a whole new level by intensifying the foods’ natural flavors.


Parchment is the essential tool when utilizing the classic French technique of “en papillote” in your kitchen. This simple yet elegant culinary tradition creates dishes that will impress a table full of discerning dinner guests – but is also a more satisfying and nutritious alternative to a frozen dinner-for-one.

Opening the bag after cooking will release an aromatic rush of warmth and richness. Steamed to perfection, “en papillote” meals embody the essence of fresh, healthy cooking.

However, parchment bags are not just reserved for delicate French fare. Place a variety of lightly seasoned vegetables in the pre-folded bags for your next backyard barbecue. Heating the pouch on the top rack on a metal plate with the lid closed at no more than 425°F (218°C) will not only bring out the vegetables’ naturally dramatic flavors, but will prevent the unwanted scorching that is notorious with aluminum foil.

An indispensable “mise en place” preparation tool, Culinary Parchment Cooking Bags make everything from prep-time to clean-up – and everything in between – a heightened culinary experience for the everyday gourmet.


RECIPES: Rack of Lamb with Garlic & Thyme

By Fabrice Morel


  • 4 racks of lamb, approximately 250 gm each (ideally as boneless medallions)
  • Fresh thyme
  • 4 potatoes, medium-sized
  • 4 cloves of garlic
  • 1 cup (250 mL) fresh beef stock or stock cube
  • Olive oil
  • Salt and pepper to taste
  • 3 tablespoons (45 mL) balsamic vinegar
  • 3 tablespoons (45 mL) white wine

Preparation Instructions:

  • Preheat oven to 400°F (200°C)
  • Parboil the potatoes in boiling water with the skins on (do not overcook to soft)
  • Once cooled, remove skins and cut in halves or quarters
  • Place 4 cloves of garlic into a pan with olive oil, and cook until garlic softens
  • Add the rack or medallions of lamb with seasoning to pan and sear for 1 to 2 minutes per side
  • Once seared, remove from heat and place rack or madaillions of lamb onto a cool tray
  • Drain off excess oil from frying pan, then add balsamic vinegar and let reduce before adding wine, stock and full cup of water
  • Boil for 4 to 5 minutes to reduce and thicken consistency
  • Remove from heat
  • Open a Culinary Parchment Cooking Bag, and inside place 1 piece of lamb with a clove of garlic, aside potatoes, and then cover with sauce (one bag can be used to cook 1 to 2 servings)
  • Close the bag and fold 3 to 4 times, crimping to seal
  • Place the bag(s) on a tray and bake for 12 minutes (for medallions) or 15 minutes (for racks)

Serves 4.


Rack of Lamb with Garlic & Thyme

Chef Fabrice Morel of Hostellerie du Périgord, Aubeterre, France offers this beautiful recipe for succulent Rack of Lamb “en Papillote”  infused to perfection with garlic and fresh thyme.

source: PaperChef