Pimento cheese keeps popping up on our radar. Here's a little insight as to why (at least in the South):
On the cover of the issue are a bowl of pimento cheese and a stack of crackers. My husband, Rock, and I wanted to lick the cover, but what really caught our interest was an article on pimentos. To be perfectly honest, I don't think I ever held a fresh pimento in my hand, but I certainly have eaten my fair share of them stuffed into those huge Queen olives that I put in my martinis.
Of course, they appear in the bowls and bowls of pimento cheese Rock makes whenever the mood strikes. I also have to admit that on occasion, I buy pimento-olive loaf to stack on white bread slathered with mayonnaise and dressed with thick slices of tomatoes. It reminds me of family vacations when Mama stashed cold cuts in an ice chest so we could stop for lunch at roadside parks.
There are some days when you just wake up and say, "I want a souffle. No, scratch that, I want to make a souffle." I mean, we all have those days when we want to tackle one of the most intimidating foods known to cooks everywhere... No? Well, in case you want to try, here's a recipe for a delicious-looking red velvet souffle with cream cheese icing.
Since souffles are somewhat old fashioned, I wanted to make one with a modern twist. With the popularity of red velvet cake and my love of cream cheese frosting, I took on this what’s old is new challenge. The resulting decadent warm red velvet chocolate souffle with a touch of sweet fruity Grand Marnier and tart cream cheese icing sauce definitely fits the bill.
Photo by Megan Peck Cooks
The American Cheese Society Conference is back this year and it's larger than ever. With judges critiquing 1,711 cheese entries, we were happy to gain some insight into their process:
First, they do not want cheesemakers to take the critiques personally—the experts are only trying to help them hone their craft. Second, the real indication of a good cheese is whether or not the scorers swallow their bite:
“If it’s good, you swallow,” said judge, N.C. State University professor MaryAnne Drake. “If it’s not good and not worth the calories, it goes in the spit bucket.”
Plus, check out the awesome goofball picture of our own Lassa Skinner, who's the manager, (not owner as reported) of Oxbow Cheese Merchant.
Four years ago, a batch of milk was condemned for containing traces of beta lactum antibiotics at Lebanon Cheese Co. Allegedly, the company continued to produce and distribute ricotta cheese made from the contaminated milk.
Lebanon Cheese Co. and its president, Joseph G. Lotito of Annandale, were fined $210,000 in connection with the sale four years ago of ricotta cheese that had been made from contaminated milk.
According to the federal “information” filed in Philadelphia, the defendants one time sold ricotta impastata cheese that was unfit for human consumption because it was manufactured from milk that had been condemned by Pennsylvania dairy processors for failing screening tests for the presence of beta lactum antibiotics.
A picture is worth a thousand words, and this photo looks pretty dang delicious. Blueberry? Cream cheese? Pound cake? Now, please, gimme a slice!
This pound cake is really delicious. It’s dense, moist and very flavorful. I didn’t have wild blueberries, but I did have a quart of fresh blueberries, and they worked perfectly in this recipe.
I had a little trouble getting the pound cake out of the pan, so next time I’ll make sure the pan is very generously greased, or I might even grease and flour it. I also found that even though I used fresh berries, the cake took about 80 minutes to cook. If your cake isn’t done in the specified time, keep setting the timer in 5 minute increments and test the cake each time the timer goes off. You don’t want to burn the cake, but you definitely want to make sure it’s cooked. There’s nothing worse than a cake that looks cooked on the outside, but sinks when you take it out of the oven to cool.
This raw milk, bloomy-rind cheese from Mecox Bay Dairy has Ina Garten swooning, but Cheese and Champagne not as much. According to the blog post, this New York cheese was purportedly a good one, but not as good as other Minnesota Camembert-style cheeses.
I don’t know if Hamptons-based Mecox Bay Dairy has gotten a boost in sales from being occasionally featured on the Food Network’s “Barefoot Contessa” show, but that’s what caused me to take notice of its Atlantic Mist when I was at Eataly recently. Surely, if this raw-milk cheese graces Ina Garten’s fine French tableware, it has to be top-notch stuff – or, in Ina speak, “good” cheese. Good – yes, amazing – no.
Photo by Cheese and Champagne
Rozanne Gold made a recipe book with her teenage daughter, featuring one healthy version of mac 'n cheese. Two years later, the dish is being served—and reviewed by a food critic—in a Singaporean restaurant:
It's amazing how recipes circulate around the world. Back in the early '80s it took about two years for "blackened redfish" to migrate from New Orleans, where it was invented by Paul Prudhomme, to Chicago. But that's because the primitive media of culinary exchange were cooking magazines and Wednesday's newspaper food sections.
By the time the blackening fad arrived in Australia, redfish had been over-harvested to near-extinction, recovering only after trendinista chefs moved onto something else. These days, of course, food news and recipes shoot around the globe in no time flat via the Internet -- which is why we're suddenly inundated with gilded "gourmet" hamburgers and bizarre pizzas everywhere in the United States.
A mystery man and his pet sheep were repeatedly kicked off a train and prevented from riding the bus in London. The two ended up walking home, which was over six miles away.
A man out walking his pet sheep was booted off a train and a bus before being forced to walk more than six miles home with his woolly pet in tow.
Passers-by watched dumbfounded on Monday as the pensioner tried and failed to take the animal on the capital's public transport network.
Photo by Daily Mail Online
Before Robert E. Hardell came into the cheese world, our Swiss was not the same. While it still had holes, they were inconsistently formed and made, frustrating cheesemakers everywhere. Hardell discovered a culture system to bring us uniformly-made eyes and a faster Swiss cheese process.
In the spring of 1940, a farewell party was held for Robert E. Hardell of Sugarcreek at the village’s community hall, attended by managers of 25 cheese factories in the area.
The factory managers were paying tribute to a scientist who was responsible for the holes in Swiss cheese, Hardell having established the Bulgaria culture system of making cheese.
The traditional caprese salad is one of the simplest and most beloved of Italian dishes, and a summer time staple. If you're looking for new ways to pair mozzarella, tomato, and basil, the Huffington Post has compiled 16 easy recipes that put a spin on the caprese.
Not that Caprese salad is boring, but sometimes you want something more. Since the combination of tomatoes, mozzarella and basil is so good, why not use it in other recipes? We've got 16 great ideas from food bloggers across the web. Think of Caprese-style panini, burgers, skewers, pasta and more.