We just realized we haven't posted an eggplant parmesan recipe in ages! Now that autumn is upon us, it's definitely the right time:
I never liked Eggplant Parmesan growing up. My mother would cut thick slices, cover them in bread crumbs, bake them, and then add Hunt's tomato sauce from a can and not nearly enough cheese for my taste. But then I had the courage to try it again at an Italian family reunion. I was stunned that it could be the same relative ingredients yet taste so different. So good! So I tracked down the cousin responsible and got her general description and recreated it. It was good! It's a little labor intensive, but worth the effort.
This recipe is for four people, with no leftovers. I tend to double it and then have leftovers, but then, I always seem to cook too much.
Think you've got a knack for creating awesome sandwiches? You should probably use it. Submit your sandwich creations to Panera Bread and you could win a whole lot of cash, gift cards and bragging rights. Check it out:
Now through October 6, individuals can submit their original sandwich recipes online.The site gives contestants a list of Panera’s toppings and ingredients, which can be combined with its artisan and other specialty breads to create the ideal sandwich through an interactive virtual sandwich builder. Contestants will also be asked to tell the story behind their submission and why their entry should be named the next great legendary sandwich.
Nell's Dairy, in Kingham (UK) is using a remarkably simple method to sell their milk. Two milk vending machines have been installed in town, and consumers can fill up their glass bottles with the farm's fresh Guernsey milk 24 hours a day, seven days a week. An extra perk is that one of the vending machines is inside a local pub. The Flemings, owners of Nell's Dairy, are quite happy with the results of their new means of distribution:
“We spotted one on holiday in Italy two years ago,” says Caroline. “We were sitting in a village square near Pisa, and there was this milk-vending machine outside a shop. People were filling up jugs and bottles even though the shop was shut. We thought it could be a great opportunity to sell our milk directly to the public without selling it through the horrible supermarkets. Oh, I’d better not say that.”
Formaggio Kitchen recommends three of their favorite honeys just in time for Rosh Hashanah. They have also given suggestions for cheese pairings so you can add a dollop to your next cheese board.
Although we are known for having a vast international honey selection at the shop, I think that this year’s selection of domestic honey particularly stands out. Over the years, I have gotten to know our domestic honey producers quite well and, while the stories behind their passions are different, they each strive to produce beautiful, unique and delicious honey. Here are a few that will knock your socks off!
Rosh Hashana is coming up this Sunday, so we were psyched to find this great kugel recipe at Serious Eats. If you've never had it, you'll be surprised at how tasty this ingredient combo can be:
Kugel is a noodle pudding that can be sweet or savory and is often served with the Rosh Hashana meal. This version is sweet, with lots of cinnamon and raisins, making it the perfect breakfast (and break fast) dish.
Ok, this video has been floating around the internet all week, so we're finally posting it. Caution: this is not a video you can watch in the office (you might end up freaking out your coworkers). For whatever reason, I can't stop giggling every time I watch it:
Bruce Fisher has been dreaming about a fresh dairy delivery business for years, but he just kicked it off yesterday, making his first deliveries of bottled milk, eggs, cheese, and orange juice from Lamers Dairy in Appleton, Wisconsin. He has two trucks, and will be making deliveries in Wasau, so if you're in the area be sure to get your order in!
“Lamers is close; all their milk is hormone-free, and it comes from family farms around the area,” Fisher said. “Bottled milk is a totally different kind of milk — it’s fresher, colder, sweeter — Lamers is just a quality, local bottling dairy plant.”
About one month ago, Fisher, 50, left his desk job in Weston to make his dream of dairy home delivery a reality. He completed his first delivery of about 20 orders Sept. 12 with two refrigerated delivery trucks he bought from Lamers. Fisher is confident the business will grow when more people experience the taste of the fresh milk.
Earlier this week the New York Times ran a story on buttermilk, and as a result received a flood of inquiries about where to buy the stuff. This piece is a simple how-to for finding quality buttermilk, and also includes a recipe for making it yourself. We're going to give it a shot here, and you should do the same if you're craving some tasty buttermilk:
Some supermarkets carry a product called “whole milk buttermilk” from big dairies like Gustafson’s in Florida and Marburger Farm in Pennsylvania. it is a richer milk than true buttermilk, with cultures added that move the flavor in the rich, tangy direction of sour cream. But, be aware that it can also contain additives for flavor, color and thickness.
The Virginian Pilot published an article by Kerry Dougherty over the weekend that seems to say nothing except that the author doesn't like goat cheese. She also took the bold and topical position of criticizing Jimmy Carter's presidency. But she's not alone! In an inspired fit of journalistic research, Dougherty found out that Googling "I hate goat cheese" yielded 21,000 hits:
Who among us truly has a palette refined enough to give us the objective analysis of goat cheese this divided country desperately needs?
At least one Internet expert suggested that those of us who gag at the thought of goat cheese are actually "supertasters" - afflicted with too many goaty receptors on our tongues, or something like that.
Whatever the reason, I smiled as I read descriptions from my goat-cheese-hating brethren who called the ubiquitous cheese "gamey," "muttony" and "sour."
The cheese Paul is learning to make reflects the farm — its wildness, its craggy horizon. One cheese, Tobasi, has a rind that is exactly the color of the dusky sunset I watched fall across the fields. It’s wild and unfettered like the cats that roam through the tall grasses, past cow skulls and tractor furrows.