Who made the Huffington Post's "16 Great Under-the-Radar Food Magazines" list? Oh yeah, we did! Check out Culture's spot, as well as the fifteen others if you fancy more than just cheese.
Photo by Huffington Post
Tasting Table got their hands on this fantastic recipe from chef Nicole Krasinski of San Francisco. Tapioca alone is scrumptious (for those who don't mind the texture), but add dulce de leche and we think it might be a home run:
Nicole Krasinski didn't grow up in a particularly dessert-heavy household, but tapioca pudding, one of the few desserts she remembers eating regularly, was a post-dinner constant. When she opened State Bird Provisions in San Francisco with her husband, Stuart Brioza, pastry chef and co-owner Krasinski turned to the tender pearls of her youth. In this iteration, she stirs dulce de leche into tapioca-studded pudding and tops it with more dulce de leche and fresh strawberries. It’s a dessert that’s both simple to make and impossible to stop eating. Pearls of wisdom indeed.
Los Angeles Times Food Test Kitchen brings us this helpful tip when grating cheese: spray your grater with a light coat of vegetable oil to prevent cheese from sticking to the grater. The oil coat can also be used on a knife to prevent dried fruit from sticking -- so break out that no-stick spray for a no-hassle fruit and cheese plate prep!
The local food movement is booming in the U.S., so why the hesitation to buy local wine? Eric Asimov argues it's the same reason consumers don't buy cheese simply because it's local: it is a product developed by people to be transportable, tradable and unique to its place of origin.
“Over time the wine of a region and the food of a region creates the cuisine of a region,” said Mr. Page, who previously was a chef in Northern California and New York City. “That can take decades, sometimes centuries, to build.”
“I watched it develop in California in the 1970s and ’80s,” he said. “I’m seeing it happen all over again, albeit in a much smaller way.”
The 2nd annual Great Canadian Cheese Festival promises to be bigger and better than its inaugural year. Attendees can sample over 36 Canadian cheeses, enjoy cooking demonstrations, and try local artisan food from the region. Enjoy this cheese-filled weekend June 1-3 and don't wait to make plans - tickets are selling out and B&Bs are filling up!
“There are so many phenomenal cheeses being made in this country,” says Kolesnikovs. “My mission is to show that Canadian artisan cheese is as good as, or better than, many international cheeses.”
Pastoral Artisan Cheese, Bread and Wine owners are set to open Bar Pastoral next door to their popular shop this fall. The wine bar will offer small, "grazing" plates, the occasional cocktail, and of course, a large selection of wine.
Guests can look forward to great products from around the globe, like fine cheese or small-production, earth-friendly wines and craft beers, as well as a number of hot and cold small plates featuring food made in house. As for specifics, O'Neill said the menu is still in development while they look for a chef to bring on board.
Proposal 1007 has been approved, allowing the sale of non-pasturized hard cheeses in Australia. This is big news for all Aussie curd connoisseurs!
While it approved the sale of non-pasturized hard cheese, the authority also concluded that raw drinking milk currently presents too high a risk to be considered for sale.
Local Sri Lankan farmers are having trouble selling their own milk, so they took to the streets in protest. 12,000 liters of farm-fresh milk flooded the streets of of Hatton, in response to private milk companies suspending their purchases.
Alarmed at the wastage, the government has ordered the state-owned milk company, Milco, to buy all the farmers' unsold milk to bolster moves towards national self-sufficiency.
"We are committed to encourage dairy farmers in this country to produce milk," Milco's chairman Sunil Wickramasinghe told the BBC in Colombo. "And we are committed to buy that milk."
Mob-grazing, the practice of using a large amount of animals to graze a small area for a short period of time, has proven extremely effective for these four farmers. Stimulation from the cattle provides the soil with more growth potential, and the rest periods allow for this growth to occur. Farmers are seeing an improvement in their soil quality, as well as an affinity for their profession.
Susan Neel has taken home the gold for her delectable Mushroom Mac and Cheese with Brioche Crumbs! Along with cheesy fame, she's won a $250 DeLaurenti gift card.
Mushroom Mac & Cheese with Brioche Crumbs
1 pound dried pasta: I used DeCecco Elbow pasta
6 cups half and half
3 large sprigs fresh rosemary, bruised (smacked around)
11 ounces fresh goat cheese
4 cups sliced crimini mushrooms
1 cup toasted brioche crumbs (preferably Macrina) tossed with 1/4 cup melted butter
Preheat oven to 250 degrees. Butter a 9x13 baking dish.
For Brioche Crumbs: Start with stale brioche bread or buns. Tear coarsely, pulse a couple times in food processor. You want rough crumbs, so don’t pulverize. Put on a sheet pan and dry in a 250 degree oven until dried and slightly toasted. Cool. Right before using, measure out 1 cup and toss with 1/4 cup warm melted butter to coat lightly.