Lottie and Doof knows how to get us excited for dessert with this rhubarb fool topped with cardamom cream. Get out the creme fraiche and rhubarb, and whip yourself up this fabulous dessert:
This is probably an odd pick of recipe from April Bloomfield’s beautiful cookbook, A Girl and Her Pig. The young British chef has made a name for herself cooking with animals and all forms of fat. Those recipes looked great, but I got stuck on this one for a fool (like a fool?). For anyone who doesn’t know what a fool is, (insert joke about you being a fool—somebody stop me!) it is a decidedly British treat of fruit and cream. It is about as simple and satisfying as a dessert gets and good for everyone to have in their bag of tricks.
Laura Werlin wrote the book on American cheese (it's true!) and since then she's been one of the cheese world's favorite writers and advocates. Check out this interview she did with Bay Area Bites for an idea of what a day in the life of Laura Werlin looks like:
Where do you get your information about cheese? What’s on your nightstand reading pile?
Werlin: I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.
There’s one book that I think is great called Mastering Cheese by Max McMalman who is Maître Fromager in New York. Also I go to conferences and get information there.
Adam Smith is a professional cheesemonger and he's pretty dang good at his job. This was proven publicly when he won the Cheesemonger Invitational earlier this summer, beating out over 40 competitors. Writer Sam Hiersteiner gets a closer look at this dedicated cheese head in this article for the Washington City Paper - he even got our own editor, and Cheesemonger Invitational judge, Elaine Khosrova to weigh in:
“He was confident during the customer engagement segment, which really separates the weak from the strong, because everything comes together in that moment,” says Elaine Khosrova, editor at Culture magazine and a judge at this year’s event.
Dairy Crest is facing angry consumers after they began selling smaller bottles of milk for the same price as their previous, larger size. Eighty-two-year-old Joyce Buckley-Parker was particularly miffed:
The 82-year-old, of Ashridge Grove, Adderley Green, said: "I've been having a pint delivered every other day since 1953 and I've never known anything like this to happen before.
"We always got our sterilised milk in a normal 568ml bottle, but this new one is only 500ml and you can tell it's a lot smaller just by looking at it. We are now getting less milk but are still being expected to pay the same price as we were before. I don't think it's fair and I'm in two minds to tell them to stop delivering it to me."
Dating back to the late first or early second century, this milk pot was discovered near Swindon during a garage excavation. An extremely rare and exciting find, the artifact will eventually go on display at the Swindon Museum and Art Gallery:
Beth Werrett, conservator at Wiltshire and Swindon History Centre, said: "The last residues of milk have been retained which makes it quite rare."
The pot, known as the 'Highworth Ceramic', was unearthed along with other Roman artefacts at a private property on Cricklade Road in Highworth during excavations for a garage.
"It's pretty hefty - it takes two or three people to lift it - and it was found with a slab of stone covering the mouth," said Ms Werrett, who has been working on the conservation of the pot for the past year.
This summer, activist groups such as Farmers For Action have staged blockades and protests against major UK dairy processors, arguing for higher milk prices. In this article for Farmers Weekly, dairy farmer Steve Brown details his plan for winning public support and shifting the profit margins of the supply chain from the processors to the producers.
I would tackle the situation with a fresh approach, as follows:
Full Belly Sisters strikes again with this ricotta and vegetable sammich that was most likely inspired by leftovers. An added perk is the nutritional value this sandwich holds. Ain't a thing wrong with eating healthy - especially when cheese is involved:
This sandwich is simple, but provides lots of nutritional benefits: calcium and protein from the ricotta; vitamin K, folate, and omega-3s from the chive-wanut pesto I used; and carotenoids, Vitamin C, and manganese from the squash. Squash also offers a significant amount of lutein, which is key for pregnant and breastfeeding moms, as it helps protect babies' eyes and has also been found in infants' brains in the regions associated with memory and learning.
Scardello Artisan Cheese and TJ's Seafood Market offered a seafood-and-cheese pairing class at their Dallas location and Side Dish Magazine columnist Andrew Chalk was there to witness. In this article, he describes the event and the effort of creating a plate that yields a better combination than its individual components.
The new pattern seemed to be that melted cheese in hot dishes with seafood is a winner, but raw, cold cheese paired with seafood isn’t. The French have known this for ages.
The protagonist’s point of view, which they promoted with the finest techniques of crack marketing, was that seafood and cheese go together like cheese and seafood. The whole is more than the sum of its parts.
We've been hearing about the negative effects of the drought on the dairy business all summer, but this article spotlights a small farm that sells raw milk to locals in upstate New York. Farmer Steve Galens had to stop selling his milk for the time being, but he's got a tougher skin than some of his customers, it seems:
“I’m sad,” says Gabrielle Young of Marion, Wayne County, whose husband drinks a quart of raw milk every day. She is considering other farms, but they do not have the state permit, which she says is important to her husband. Organic, pasteurized supermarket milk is her family’s last resort.
Financially, halting raw milk sales won’t hurt him, but Galens says he feels bad for the customers such as Don Earle of Seneca Falls, who says his wife’s fibromyalgia symptoms have been helped since she started drinking raw milk.
Jay Furst dissects cheese curds in this column, down to how to cook them, where they come from, and where the best places to eat fried cheese curds are. There's no kidding around in this manifesto, so look sharp and absorb the wisdom:
What makes Four Stars-caliber curds? Steve Lee, who owns Beer Bellyz in Rochester, says it's all in the cooking. "The biggest thing is to not overcook them," Steve says, and I agree — I had some curds at an unnamed bar this month that were as hard as golf balls.
Beer Bellyz, which is better known as a lively bar with some of the best volleyball action in town, is one of the August Four Stars winners, along with Glynner's Pub in Rochester, the Pickle Factory grill in Pepin, Wis., and the Olde Triangle Pub in Wabasha.