In an effort to change her image from the Queen of Butter, Paula Deen is now selling her own…butter? Yep, and the "flavored butter spread" comes in groovy flavors like lemon dill and sweet citrus to be sold in Walmart Stores.
Deen's new butters are actually, really, truly being marketed as healthy. They're "finishing" butters that "let cooks bring a wonderful fresh butter taste to various dishes while just adding butter to the end of the cooking process."
Photo Courtesy of Eater
From Matt Lewis and Renato Poliafito: "Yes, this incredibly rich, creamy, Cheddar Corn Soufflé can be served as a dessert—a studious, old-school, cheese course. It can also be served as an appetizer. Or as a side. Or, less typically, as a main course. We actually encourage you, if you are feeling full of morning pep, to try it our on unsuspecting breakfast or brunch guests. Fact is, we really don't care when you serve this multipurpose concoction, we just encourage you to make it often. Our riff on this venerable dish is punched up with the decidedly unsubtle extra-sharp cheddar (we have classic macaroni and cheese on the brain) and a handful of corn—the two flavors complement each other well, and the corn adds a bright burst of texture. Finally, we think our perfectly golden Cheddar Corn Soufflé is one of those dishes that fancifies the mood with little effort, and everyone knows we could use a bit more fancy in our lives."
A new study published in the most recent issue of General Dentistry suggests that eating cheese can decrease the odds of developing cavities. It's just one more good reason to keep eating lots and lots of cheese (as if we needed another).
Researchers believe that eating cheese stimulates saliva production, which is the body's way of keeping the mouth at a normal acidity level. The saliva acts as a flush to remove any residue in your mouth, and also provides a buffer against high levels of acidity.
This is a tongue-in-cheek version of a BLT sandwich. Gougère, the classic French cheese puff, can be made ahead and frozen for an improptu gathering, but mini-brioche toasts can also be substituted.
Goodbye boring light fixture, hello cheese-chic! What better way to be close to your cheese than to have a lamp that looks like a wheel of Parmigiano-Reggiano? We hope there’s more cheese-themed home décor where that came from.
This recipe, by Yvette Van Boven, is a perfect celebration of the flavors of summer.
Warm the goat's milk with the lemon juice, coriander, and salt in a large saucepan over medium-high heat until it curdles. Let the mixture boil gently for 3 minutes, or until the whey is clearly separated fromt he curds.
"In Wales," says Chef Kevin Gillespie, "cheese is the poor man's meat. Welsh rarebit is simple tavern food—a thick cheese sauce mixed with draft beer and melted over rustic bread. It's cheap and it's good. And when done right, it's super flavorful and super rich. My mom and uncle liked it, so my grandmother used to make it for them. The Welsh make it with local, well-aged cheddar. Buy the best cheese that you can because it's the star of the dish. For the bread, the heartier the better. Whole-grain brown loaves work really well. You could even use one with nuts in it, like pecan-raisin bread. The sturdy bread forms a dense backdrop for the velvety melted cheese sauce. Not everything should have the same texture, which is part of what makes this dish fun to eat. It might look like an open-faced sandwich, but this is definitely knife-and-fork food."
"The garlicky herb 'butter' is similar to the butter served with escargots in southwestern France. But instead of butter we are using goat cheese for better flavor and better health!" says Tasia Malakasis of Belle Chèvre.
Mix together in a small bowl the goat cheese, parsley, chives, garlic, and Cognac. Add salt and pepper to taste. Cover and chill until needed.
Heat a grill to medium-high. Rub each of the steaks with a generous amount of salt and pepper.
Technology is a beautiful thing—especially when it can help you figure out how far away you are from the closest artisanal cheese shop. The new iPhone app California Cheese Trail gives you all the tools you’ll ever need to explore the California cheese scene (besides your taste buds).
Sometimes, it's good to be a creature of habit. Once you've found a couple good recipes, they're always there for you. A grilled cheese is that perfect food. This one from Tastespotting, spread with pesto (homemade or not), avocado, two cheeses and spinach, is heaven sent. Hey, we all need five a day. Why not in a grilled cheese?
We made a fresh herb pesto with the standard Green Goddess herbs, plus a sneaky handful of kale (which is now going to be a staple condiment in our kitchen), spread it onto the bread, added sliced avocado, fresh baby spinach, and goat cheese.