Murray’s Cheese and 360 Cookware

Last night, I had the privilege (and the pleasure!) of joining several other bloggers and food writers to taste cheese, load up on gourmet goods, and watch a fun and innovative cooking demonstration.

We began at Murray’s Cheese Shop, a New York institution that opened in 1940. Since then, the shop has been a respected purveyor of gourmet cheese and artisanal foods, many made locally and in small batches. Upon arrival, we were each handed a gift box and a $50 budget.

Like the other bloggers, I immediately got in the cheese line, mesmerized by the incredible selection.

The cheese case is divided by animal (i.e. goat, cow, sheep) and each tag lets the consumer know where the product came from, how it was made, how it will taste and a little history of how it came to be.

At Murray’s, you can sample any of the cheeses. I was a little hesitant at first because I didn’t want to take up a lot of the cheese specialists’ time, but the man who was serving me behind the counter, Joaquin, was endlessly patient and seemed to genuinely care that I find a cheese that suited my fancy.

Deena, Murray’s coordinator, was also extremely helpful in helping me select something I like.

I ended up taking home three different types of cheeses: a crumbly Massachusetts-made goat called Capri (Deena’s favorite); a hard, extra sharp cheddar called Tickler made in the UK; and a velvety-smooth blue called Fourme d’Ambert, which came all the way from France.

I’d been planning on filling my gift box with holiday presents for my family, but…. I got greedy and couldn’t resist all of the unique items in the shop. Sorry, Mom and Dad!

Here’s what I went home with:

• Tickler cheddar
• Fourme d’Ambert blue
• Capri goat
• da Rosario white truffle oil
• Taza stone ground organic chocolate, salt & pepper flavor
• pumpkin gnocchi
• dried red plums

I’m still kicking myself for forgetting the jar of peanut butter I’d been eying, but I’ll just have to go back! Murray’s will ship their cheese and other goods all over the country, so if you have a foodie friend in need of a special holiday gift, I suggest building your own customizable gift box!

We left Murray’s and made our way over to the Broadway Panhandler, an amazing cooking and baking supply store that gives me starry eyes every time I go in. Luckily, I was there as a spectator an not a shopper, or I’d really have been in trouble!

Before the event started, we sipped wine and nibbled appetizers.

Then, we all moved to the demonstration table to watch Chef Stephen White show us how to use 360 Cookware, a new line of high-quality, stainless steel waterless metal cookware.

360 Cookware uses vapor technology, which creates a low but intense heat that permeates food evenly from all sides, turning each piece of food into a mini oven… eliminating the need for an oven… and water!

The cookware is constructed to heat not only the bottom of the pan like ordinary cookware, but also through the sides and up the lip to cook food quickly and evenly at lower temperatures. The product uses less energy than traditional pots and pants and doesn’t contain the harmful toxins associated with coated non-stick cookware. A specially designed lid creates a vapor seal that surrounds food with intense heat, locking in vitamins, moistures and flavor without added oil, fat or excess water.

Instead of saving money by manufacturing their products overseas, 360 Cookware wants to keep their business local and makes all of their cookware- instead of the handles- in West Bend, Wisconsin. The factory uses renewable wind power to generate electricity for machinery, and employs a closed-loop dust collection system to filter the air internally and prevent volatile organic compounds (VOCs) from entering the environment. No harmful chemicals are used in the manufacturing process, and purified water from a state-of-the-art reverse osmosis de-ionized treatment system is used along with a natural detergent.

Chef Stephen showed us how to make several different kinds of dishes using 360 cookware.

After rinsing a variety of chopped vegetables, he placed them in a 1-quart pot. He covered the pot and kept it over low heat for about 15 minutes. Once a bit of steam escaped from the pot, Stephen tried spinning the lid. (When the lid spins freely, it’s done.) They were done, and the vegetables were bright and crisp, perfectly cooked.

Stephen continued to impress us by cooking chicken, a “baked” potato, a “fried” potato, and a sweet potato in a 2.3 quart pot… all without water or oil. The potatoes took about 20 minutes, the chicken 12. Everything looked just like they’d been made in the oven!

He also made a vegan lasagna…

… and a gingerbread cake.

I was shocked. I never would have even thought to try making lasagna on the stove, much less a cake!

The best part of all of these dishes? The pots came out completely clean, so there was no bothersome scrubbing and clean-up.

Stephen told us that the best way to experiment with vapor cookware is to try making your favorite recipe. (I asked if brownies would work, and he said they would!) 360 Cookware behaves much like a pressure cooker, so dishes like rice and soups would take only a fraction of the time to prepare.

Beth, the co-owner of 360 Cookware, made a 10-lb turkey for her family using the 8-quart pot. Guess how long it took to cook? An hour and a half! Totally crazy.

I’ll be sent a piece of 360 Cookware shortly, and as soon as I do, I’ll be sure to show you how I use it. In the mean time, feel free to check out their website to learn more. You’ll find all sorts of recipes, videos, care and cleaning tips, and more.

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It was almost 10 by the time I got home, but I still hadn’t had a formal meal. Sure, I’d nibbled here and there, but you know me better than that! I need a real dinner. Plus, I couldn’t wait to try out my new goodies!

I put together a simple feast using the pumpkin gnocchi, Capri goat cheese, and white truffle oil from Murray’s Cheese.

After boiling the gnocchi for 8 minutes, I put my portion on a bed of baby spinach and garnished it with crumbled Capri goat cheese, white truffle oil, and a little balsamic vinegar. It was the perfect late dinner for a cold Fall night.

For dessert, a bit of Taza chocolate.

What would you put in your Murray’s Cheese gift basket?

Have you ever used vapor cookware? Have you prepared something on the stove that is traditionally baked or roasted in the oven?