Dinner with Laura has taken bruschetta to a whole new level with this goat cheese-pistachio combo topped with honey and apricot. Let us know what you think:
Take two on the pistachio goat cheese. I made this delicious spread a week ago and served it on top of roasted beet and sweet potato medallions. I was so enamored that I wanted to try it again, on a different platform. Enter bruschetta. I’ve discussed this before, but bruschetta is simply toasted or grilled bread drizzled with olive oil. You can top it with anything you see fit. This weekend I topped it with pistachio goat cheese, apricots, and honey.
If you're like me, you crave ice cream on a constant basis in summertime. Since ricotta is just as crave-worthy, and chocolate is always a bonus, this cannoli ice cream recipe from full belly sisters really hits the mark. Give it a try and tell us what you think:
This frozen dessert is super easy; you don't even have to make a custard since it's mostly ricotta. And if you've only ever had ricotta in lasagna, you are in for a treat: it makes for a wonderful dessert, whether in cannoli or Italian cheesecake! Ricotta is also a fantastic source of calcium, protein, and B vitamins.
For the record, I used both whole milk and whole milk ricotta; I always use whole dairy products. I do this for a number of reasons, including taste (holy cannoli, it tastes so much better!), satisfaction (fat is very satiating, so you'll be satisfied with a smaller serving), and nutrition.
Recently several colleges have gotten rid of local food trucks on campus and started their own, capitalizing on the student audience. The Wall Street Journal has the story:
The University of Washington's three food trucks—Hot Dawgs, Motosurf and Red Square BBQ—have exclusive access to the college clientele, though the university still gets requests for access from outside vendors. "People want to bring their falafel trucks, their taco trucks, their pie trucks, their ice creams—but we already have our trucks," says Andrea Benson, general manager and head chef for the university's food trucks.
If you've ever wondered what goes into cannoli-making here in the US - specifically Boston - the answers are here. The Boston Globe interviews Golden Cannoli Shells Company, as well as the owners of Modern Pastry in Boston's North End. Of course, Modern's ricotta filling is made in house with Purity Cheese ricotta:
As for the filling, the baker still makes his own from locally produced Purity Cheese ricotta, adding sugar and flavoring before blending the ingredients in a mixer.
Admit it, you have a weakness for cheese straws! We certainly do, and this recipe from the Baker Chick looks awesome. The best part is that they take less than an hour to make:
I decided to make these with whole wheat pastry flour which I am trying to use more lately. I have to say it didn't change the consistency at all and the texture was still light and crispy. I actually didn't feel that bad eating these, (in moderation, they do have lotsa butter and cheese.) Wouldn't they be perfect with a bowl of tomato soup? These are very simple to make and took me no more than 30/40 minutes start to finish!
Dean Foods and Tetra Pak have teamed up to donate milk to hungry children in North Texas, some of whom may not have access to a refrigerator. That's where Tetra Pak comes in with aseptic technology that allows kids to take home unrefrigerated containers of milk once a week, along with other, non-perishable foods:
Dean Foods and packaging company Tetra Pak have donated 250,000 special cartons of milk that stay fresh for a year to the North Texas Food Bank’s Food 4 Kids program. That’s $92,500 worth — a three-month supply for the program — which the companies’ workers helped distribute at an event on Wednesday. Employees at Dallas-based Dean Foods came up with the idea of donating to Food 4 Kids in September 2010. But the company’s local Oak Farms plant doesn’t make milk that can sit unrefrigerated on shelves. So Dean started working with Tetra Pak to produce milk in aseptic packaging.
This might be best fried cheese dish we've come across all week. Of course, there's only one way to find out for sure, and that's to make it! Luckily the whole recipe is brought to us by serious eats. Check it out:
Churros de queso, not to be confused with the ridged, sugar-and-cinnamon coated churros commonly served with chocolate sauce and coffee, are a savory Nicaraguan finger food. These index finger-sized pastries are rolled and filled with firm, salty, white cheese that resembles mozzarella in texture.
Churros, also called by the diminutive churritos, are a common item found in Nicaraguan bakeries, but they are most commonly served at afternoon parties and especially kids' birthday parties, there known as piñatas after the totem of the celebrations
Most of the time eating fills you up, right? Well some argue that it doesn't do the job quick enough. Enter this anti-hunger additive that has been approved in the UK. This additive is designed for dairy products like ice cream, flavored milks, and other cold desserts. What do you think?
The UK Food Standards Agency (FSA) has given preliminary approval to a novel ‘anti-hunger’ ingredient designed to be added to a number of dairy products including yogurt.
Jesse Werner is the young cheesemaker at Plymouth Artisan Cheese in Vermont, and he runs a tight, historically accurate ship. Coming off a second place ribbon at the ACS conference in Raleigh earlier this month Plymouth Artisan Cheese scored this great profile in the Boston Globe:
“I was excited about the possibilities,” says Werner. Nothing in the rental agreement stipulated that the cheese needed to be historically accurate, but Werner made that part of his mission. “Coming in, I really wanted to re-create that early cheese from 1890, to abide by the recipe and try to reposition and rebrand Plymouth cheese,” he says.
Two years old and working on their second location, The American Grilled Cheese Kitchen in San Francisco beat out over 70,000 small businesses from around the country in the Mission: Small Business competition. The Huffington Post's Aaron Sankin profiles The American and the American love of cheese.
It's an objective fact that people love cheese. But until now, we weren't quite sure how deep that love really ran.
On Tuesday morning, San Francisco's foremost cheese purveyor (of the grilled variety), The American Grilled Cheese Kitchen, became one of a dozen small businesses from around the country to win the Mission: Small Business competition.