Macking with Murray’s: Mom-to-be Mac & Cheese Recipe

For all the moms-to-be in the house, we know you need gooey, golden comfort for two, which is why we tailored our Classic Mac and Cheese recipe just for you, swapping out raw milk cheeses for equally meltable and delicious pasteurized varieties.

Expectant mom, Daphne Oz, approves!

Pregnancy Mac & Cheese (Serves 6 to 8)

Ingredients:

1lb  elbow macaroni
1 quart milk
8oz Irish cheddar, grated
8oz Taleggio, rind removed and cubed
6oz Fontina, grated
6oz Isabella Gouda, grated
2oz Cabot Clothbound Cheddar, finely grated
8 TBSP butter
½ cup all-purpose flour
.5 tsp nutmeg
.25 tsp cayenne
1 cup panko breadcrumbs
Zest of 1 lemon
2 sprigs fresh thyme minced
3 TBSP butter
.5 tsp black pepper
1 half onion, skin removed
1 bay leaf
2 cloves
½ clove grated garlic

Directions:


Pre-heat your oven to 350 degrees. Grate all cheeses and combine.

Cut a slit into the halved onion and place a bay leaf in the slit.  Stick the 2 cloves into the onion.  Start making the mornay sauce by placing the milk in a saucepan over medium low heat and adding the onion.  In a separate saucepan, melt the butter and add ½ clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes.  Ladle in the warm milk, whisking constantly, until combined and smooth.  Add the nutmeg, black pepper and cayenne pepper. Add 5oz Irish Cheddar and 5oz Taleggio and 3oz Fontina and 3oz Isabella Gouda.

In a separate pan, bring water to a boil and add salt.  Add the macaroni and cook until tender.  Strain the macaroni and place in a bowl.  Add the remaining grated cheeses and toss to combine.

Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3TBS butter and add the panko breadcrumbs, thyme and lemon zest.  Place the combined macaroni and cheese into a shallow baking dish and top with the grated Cabot and the breadcrumbs. Bake in a 350-degree oven for 20 minutes and serve. Bon appetit!

As seen on The Chew.


Cheese from Coast to Coast

By Rob Kaufelt, Proprietor of Murray’s Cheese

This week Murray’s opens its 100th location — you can find our newest cheese counter inside the Ralphs store in the heart of Studio City, California.  With this latest shop within a shop, Murray’s becomes the first coast to coast specialty cheese company in the US.

No one, myself included, could foresee that happening way back when us young mongers in our old mom and pop shop in Greenwich Village began introducing artisan cheeses to the neighborhood.  It would have been pure fantasy that this, the oldest cheese shop in New York, would become something bigger.

But our mission was to bring great cheeses to America at large.  Our approach at first was to teach what we had learned. We began to learn about Spain, England, France — the great cheese countries. But the main thrust was always the USA, and the local dairy farmers across the land who were beginning to make cheese to be proud of.

Now we have local cheeses in our stores in Washington, Oregon, Colorado, Georgia, Texas, California, with many more regions to come. On top of this, by year end we’ll have trained and certified over a thousand cheese mongers to proudly wear the Murray’s ‘Red  Jacket.’

We do hope that within a few years, there will be a Murray’s somewhere near you.  While it’s a far cry from that little shop on Bleecker where it all began, what you’ll find in your neighborhood is just like the Greenwich Village original – quality cheeses and a friendly, knowledgeable staff, some great prices, and a whole lot more.

Murray Greenberg, the founder, a refugee from war torn Europe, a little guy who sought a better life in America, would be amazed to see his name a household word across the land.

I am amazed myself!

Help us celebrate! Enter to win a $100 Murray’s shopping spree! Or come by one of our 100 stores on Saturday, February 1st for a day of cheese (and free Murray’s Melts in New York and LA!) Get the details here

 

Better Your Blue: Customize Your Blue Cheese Dressing

PICK A BLUE

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MILD & CREAMY

GORGONZOLA DOLCE

Mild|Sweet|Velvety

CAMBOZOLA 

Milky|Sweet|Earthy

UNIQUE

BLU DI BUFALA

Earthy|Buttery

STILTON

Fruity|Deep|Mineraly

[/one_half]

[one_half last=”yes”]

NUTTY & SWEET

BAYLEY HAZEN

Rich|Balanced|Chocolaty

CAVEMAN BLUE

Sweet|Tangy|Mineraly

IN-YOUR-FACE

ROQUEFORT

Spicy|Intense

VALDEÓN

Bold|Spicy|Fruity

[/one_half]

    MIX IT IN

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RECIPE

1/4 lb of your favorite blue cheese

1/4 cup sour cream

1/4 cup buttermilk

1/2 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon minced carlic

Black pepper (to taste)

Salt (to taste)

Hot sauce (to taste)

[/one_half]

[one_half last=”yes”]

DIRECTIONS

1. Break cheese up with for and mix together all ingredients

2. Add additions such as: honey, bacon, apples, nuts, mushrooms, or dried fruit

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Murray’s NY Bites: January Tasting Events

Cold winter nights leave us sleepy, bored, and usually a bit hungry. Roaming around the West Village or Midtown n and looking to get out of the cold for a second? Come by the shops to try something extra special! This month we are featuring demos from some of our favorite producers:

Thirsty Thursday

Bleecker Street Every Thursday (4PM-7PM)

It’s Thirsty Thursday at Bleecker Street! Come by the West Village to try some of our favorite beer and cheese pairings. Whether you are gearing up for a weekend of football, or just hanging out on the couch with some brews and buds, we’ll help you figure out exactly what to sip on. 

Fabrique Delices

Bleecker 1/15, Grand Central 1/25 (3PM-7PM)

Old school charcuterie from a New World producer. Fabrique is all about salami and pate. Always a winner alongside cheese, sometimes it helps to get the insider tricks to find out exactly what meat to serve with that wedge. Come by and chat with the folks from Fabrique, and nosh on something a little bit porky while you’re at it.

 

Red Kite Caramels

Bleecker 1/21 (3PM-7PM)

Not only is Vermont a pretty sweet place, they are also producing some pretty sweet treats up there! One of our long-time favorites are these rich, creamy caramels from Red Kite. While most wouldn’t expect caramel to play nice with cheese, it is an often ignored pairing option. If you can’t escape the hankering of your sweet tooth, come by and try a little wedge of queso with a hunk of caramel. 

NY Shuk

Grand Central 1/24 (3PM-7PM)

This hip New York-based producer just hit our shelves a few months ago, and we can’t get enough. Shuk is all about producing Mediterranean influenced products. We can’t put down the jar of bold and peppery Harissa and we’re sure you won’t be able to either.

 

 

Score A Snack Down: Easy, Cheesy Recipes

We have a core belief here at Murray’s. Snacking should be fun, and as close to effortless as possible.

After all, the point of a snack is to spend as little time preparing, and as much time eating as possible. Grab some of our new “Made By Murray’s” prepared foods from our Bleecker Street or Grand Central store and get your snack on without breaking a sweat.

“Smokin’ Smoked Salmon Sandwich”

4  Bagels sliced in half
1 Container  Fromage Blanc with Hungarian Paprika
1 Package Smoked Salmon
¼ Red Onion, sliced thin
1 Head Frisee
1 Bunch Watercress
2 Tablespoons Olive Oil
Salt & Pepper, to taste

 

1. Toast bagels on cut side until golden brown.
2. Spread Liptaur dip over each bagel slice, approximately 2 tablespoons per slice, and transfer to indivdual serving dishes.
3. Layer each bagel half with slices of smoked salmon.
4. In a small bowl, toss together the red onion, frisee and watercress and gently add olive oil.  Dress the red onion and greens with olive oil and lightly season with salt and fresh cracked black pepper.
5. Garnish each bagel slice with the salad and serve immediately.

Serves: 4

Endive Canapés 

3 Heads Belgian Endive
1 Container Murray’s Blue Cheese and Caramelized Shallot Dip
2 Each Honey Crisp Apple
½ teaspoons Lemon Juice
2 Tablespoons Olive Oil
Murray’s Candied Walnuts, 2oz
Micro Greens to garnish
1. Cut the bottoms off each head of endive and gently separate the leaves.
2. Put Murray’s Blue Cheese and Carmelized Shallot Dip into a pastry bag with a medium sized tip.
3. Halve and core the apples and thinly slice them lengthwise.  Lightly dress the apple slices in lemon juice and olive oil and set aside.
4. Roughly chop the candied walnuts into a medium course consistancy and set aside.

 

To Assemble:

1. Pipe a nickel sized amount of Murray’s Blue Cheese and Caramelized Shallot Dip onto the base of each endive leaf.
2. Top each endive leaf with approximately 1 tsp of Murray’s candied walnuts.
3. Layer each endive with an apple slice and garnish with micro greens.  Transfer endive to a serving tray and enjoy.
 

Lamb Fettuccini

3 Qts water, for pasta
Salt for pasta water, to taste
5oz Made by Murray’s Fresh Fettuccini
1/2 lb Murray’s Lamb Meatballs
½ Cup E.V. Olive Oil
1 Container Made by Murray’s Marinated Kale Salad
2 oz Podda Classico
1. In a large pot, season the pasta water with salt to taste.  Pasta water should taste like the ocean.  Add a ½ cup of olive oil and bring to a rolling boil.
2. In a large saucepan heat on a low flame Made by Murray’s Lamb Meatballs and cover until meatballs are hot in the center and sauce is heated through.
3. By this time, your pasta water should be at a rolling boil, add the fresh fettuccini to the water and cook until al dente, approximately 4-6 minutes.
4. Using tongs, remove the fettuccini directly from the pasta water to the saucepan with the lamb meatballs and combine well.
5. Toss in Murray’s Marinated Kale salad and portion into bowls.
6. Garnish with shaved podda classico and serve immediately.
Serves: 2