First make the beurre manie by mixing butter and flour with your hands until well combined
In a fondue pot combine the wine, beurre manie, and all the cheese with a wire whisk. Whisk until cheese is melted, and finally add a dash of kirch.
Photo courtesy of Monsieur Marcel
The Great American Beer Festival kicks off today in Denver, hosting beer tastings, a brewery competition, and several exhibitions. We hope you grabbed your tickets early, because this big event is sold out!
The Great American Beer Festival invites industry professionals from around the world to sit together in small groups and, without knowing the brand name, taste beers in each specified style category. The ultimate goal of the Great American Beer Festival Judge Panel is to identify the three beers that best represent each beer-style category as described and adopted by the Great American Beer Festival.
Cheese crime alert! A Florida Papa John's driver was attacked by a robber hungry for some free, cheesy pizza. Luckily, the delivery driver managed to hold his ground, refusing to give up the pies even after being hit with a stun gun!
The Daytona Beach News-Journal writes that the assailant, Christopher Dondre Collins, directed the delivery to a home that was dark upon the delivery man's arrival. Collins allegedly told the delivery man over the phone that Papa John's had gotten the address wrong and would meet him at that location. Shortly after Collins arrived, he thrust a stun gun into the belly of the delivery man instead of paying the owed $26.09 for two pizzas.
The true value of affinage is revealed for Anne Maxfield, when a disappointing cheese plate is the surprising host of one of her favorite curds.
When the waitress told us what the cheeses were, we were stunned! The not-very-interesting, kind-of-plastic cheddar was my beloved Cabot Clothbound! My friend would not believe it was the same thing. To me, this is the prime example of how affinage makes (certain) cheeses taste so much better. It's like letting wines age -- just develops their full flavor potential.
Photo by Anne Maxfield
This succulent, stick-to-your-ribs grilled cheese sandwich is bursting with Mexican flavor, and guaranteed to melt away the cold of a dreary afternoon. Hungry yet?
María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite.
Photo by Maria Del Mar Sacasa
The classic pairing of wine and cheese is officially backed by science! A recent issue of Current Biology explains why we enjoy the two together -- besides the fact that they're delicious!
Findings published in the October 9th issue of Current Biology suggests that mouthfeel, the way food feels in our mouths, is responsible for the phenomenon. In a release, the publication's publisher, Cell Press, explains that "astringent wine and fatty meat are like the yin and yang of the food world, sitting on opposite ends of a sensory spectrum."
Okay, so we all know there are some bad ice cream flavors out there, but when it comes down to regular Joe flavors, which comes out on the bottom? Vote for your least favorite "normal" ice cream flavor every day this week!
So now, unleash your inner jerks. Tell this ice cream what you really think of it. It's time for the Worst Ice Cream Flavor Deathmatch.
Macaroni and cheese is traditionally baked, with only its thin surface offering toasty, crusty goodness. Thanks to this inventive recipe, the old model of mac and cheese is no longer the only option. Try it and tell us which version you like better.
In an effort to realign macaroni and cheese, I brought together three concepts: a baked pasta technique from Cucina Simpatica, a potato gratin method from Jeffrey Steingarten, Vogue's food columnist, and a similar method used by Melissa Clark for kugel.
Photo by Food52
Congratulations to Andy and Mateo Kehler, who have been named food honorees of Martha Stewart's American Made Awards. Jasper Hill's artisanal cheeses mature in one of their seven, climate-controlled caves, producing blue and washed-rind soft varieties.
Mateo insists that "other cheesemakers aren't the competition," he says. "As a group we compete for the person who hasn't had that awakening yet. We want the person who bites into a Hervé Mons Camembert, and the light comes on."
Photo by Colin Clark