Too cold to leave the house? Nor'easter have you working from home? Sick of spending five dollars on large gingerbread extra hot whole milk lattes? Whatever reason you have for not wanting to visit your regular barista, we have a way you can still get your coffee fix. Check out Honest Cooking's article on how to foam milk at home and make yourself a cappuccino this morning.
After trying for years to froth milk at home, I chanced upon a winner method using a French press. Easy as A and ready in minutes, it came close to creating my perfect smooth cuppa.
The Southeast has seen a boom of small, independent creameries in recent years, and it may not be long before Dancing Fern, a pungent and oozy washed-rind cheese from Sequatchie Cove Creamery in Tennessee, is just as well-known as the region's beloved Pimento.
Amanda Parker of Murray’s Cheese Shop in New York says that her colleagues were blown away by some of the cheeses they tried at the Southern Artisan Cheese Festival in Nashville in early October. “There seems to be a lot more interest in the South, a lot more people being exposed to great cheeses.”
Photo by Hyosub Shin
If you don't already have a cheese platter, it's a good idea to invest in one for the holidays. And what better way to label cheeses than by writing directly on the plate? Wit & Whistle show you how to create your own DIY cheese plate with chalkboard paint in a few easy steps.
Making a cheese plate is an easy and stress-free option for entertaining. All you have to do is buy a couple of cheeses and crackers -- that's it, you're done. No chopping, no cooking. But of course, to make a cheese plate it helps to have an actual plate for the cheese.
Photo by Wit & Whistle
A perhaps underrated root vegetable, Gruyere, and some cream come together in this hearty side dish, perfect for Thanksgiving or any dinner on a cold night.
Firstly, do not substitute whole milk or half and half, or the gratin will end up watery. Using fresh thyme is essential. Using fresh whole nutmeg is a nice touch, but you could substitute ground nutmeg. I have substituted pecorino and manchego cheese for the gruyere and it tasted great. I have also substituted yukon gold potatoes or peeled russets for half of the parsnips, and it works well.
Photo by Sylvia Fountaine
Kicked-up versions of cornbread with jalapenos are pretty popular, but we think this caramelized onion and goat cheese cornbread might provide some stiff competition! Just give it time, folks...
While I was being blasphemous, really at the point of Respectable Southern Cornbread no-return, I threw in some goat cheese. And it was the best cornbread I’ve ever made. It was perfect. Oh, and maybe they were just being nice but my friends ate it with their Carolina barbecue and everything. But I promised not to tell anyone.
Photo by smitten kitchen
Small businesses in the Northeast are struggling because of Hurricane Sandy, and cheese shop Stinky Brooklyn, along with Smith & Vine and JakeWalk, are going to do what they can to help.
Brooklyn has been truly devastated by Hurricane Sandy, you have all witnessed what pictures can’t really capture. All of us know someone who has been profoundly affected either professionally or personally, and it hurts to watch those we love suffer. Now is the time for action!
NEXT WEEK- Smith & Vine, Stinky Bklyn and The JakeWalk will donate 10% of our TOTAL SALES!
Our aim is to first assist the many small businesses affected who are forced to shut their doors for the next 2-8 weeks. Lets help them get back up and running as quickly as we can!
Just because American Cheese Month has come to an end, it doesn't mean we need to stop celebrating. With Thanksgiving around the corner, we have a perfect opportunity to give thanks for American cheeses and cheesemakers. In this spirit, Formaggio Kitchen has put together an American cheese board to enjoy as part of your feast.
We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right!
Sick of beer and cheese? Impossible! Beer and cheese pairings can be new and fun for anyone whether you're a cheesehead, a cheesemonger, or a newbie to the cheese world. Check out these suggestions from The Kitchn and tell us what you think. PBR and Camembert? Hmm...
Cheese and beer - both natural foods whose origins date back to the ancient civilizations of Egypt and Rome. They are true heritage foods derived from a very small number of basic ingredients. Cheese is composed of milk, salt, rennet and other active cultures; beer is brewed from a combination of barley, hops, water and yeast. How have I managed to keep these two party essentials separated from one another for so long?
Twenty five percent of all American cheese comes from Wisconsin, so it may be a bit intimidating when trying to decide which block, ball, or spread is worthy to take home from your local cheese shop. Obviously, we say try them all, but you have to begin somewhere. Serious Eats offers these ten cheese's from Wisconsinites to get you started.
The cheese scene in Wisconsin is very interesting; you have just about every type of cheese maker represented from the old-school guys like Joseph Widmer, who has been making a couple kinds of cheese in his family for three generations. On the other hand you have large factories like Roth Käse that produce many distinct varieties that cater to a variety markets. No wonder Wisconsinites are called cheeseheads, right?
Shane Kearns chronicled his love affair with the grilled cheese on his blog grilledshane, and soon you'll be able to continue reading his cheesy recipes in print. Melt 100 Adventures in Cheeses by Shane Kearns will be published and released in stores and on Amazon this month.
With not enough cooks in the kitchen, the book adventure became a family affair. Shane’s mother, Sandy, gave up her kitchen as it turned into a virtual test kitchen and assembly line for sandwiches as he feverishly created six new candidates per day. To help him save time, Sandy shopped for ingredients while Shane was at work. She also did dishes, earning her a heartfelt acknowledgment in the book. Shane, a vegetarian, prepared nearly all of his ingredients from scratch. Meanwhile Shane’s father, Craig, became the chief taste tester, a job he relished..