So you put the ice cream in the pantry instead of the freezer during a late night sweet tooth attack. No need to fear, it happens to the best of us, and now there is something to do with that melty mess (and it may be even better than Creme Anglaise).
Ever had creme anglaise? That lovely, custard-like sauce that gets drizzled over warm cakes, fried dough and fresh berries? We hate to burst your bubble, but that's basically an ice cream base that never gets frozen.
Photo Courtesy of HuffPost
Move over wine--there's a new artisanal product coming from Northern California. Cheesemakers have happily settled into the crisp ocean air and rolling hills, making it a prime destination for cheese lovers. You could even take a cheese-centered trip. Sonoma Marin Cheese Trail gives a list of all 21 cheese producers in the area. West Marin Farm & Food Tours offer a five-hour guided tour including 30 tastings and a picnic. A match made in wine-cheese heaven.
Three years ago, Lisa Jacobs dropped the law books and decided to start her own advertising company, but she ended up with a lot of free time. After taking an intensive cheesemaking course in Massachusetts, Jacobs began making her own fresh cheeses and selling them at a local farmers market. The overwhelming positive response from customers led to experimenting with aged cheese -- which she now sells.
Traveling across the world and collecting rind samples of over 160 different cheeses, researchers Rachel Dutton, Ben Wolfe, and Julie Button were able to isolate and identify the individual organisms of the cheese and compare the differences. Their discoveries led to the notion of terroir, a concept brought up by the French to explain why their wine tastes different from other wines.
“We thought maybe we would find completely different things in French cheeses than we did in the US cheeses,” Dutton told me. “Instead, what we are finding is that the way you make a cheese creates a specific environment, and then you get the microbes that are associated with that type of environment.”
Wisconsin farmer Vernon Hershberger is currently on trial for selling raw milk without proper licensing. In addition to his farm, Hershberger runs a small private club, where he provides members with his products like milk, poultry and beef. But it's not the raw milk that many are questioning in lieu of this case -- it's food freedom.
Fundamentally, they [activists] say, it's about personal food freedom and the rights of farmers and consumers to enter into private contracts without government intervention.
People have been picnicking before the word even existed. In fact, one of the earliest accounts of picnicking is traced all the way back to Robin Hood and his Merry Men, who would dine on bread, cheese and ale under the trees.
The original definition of the word 'picnic' denoted something like a potluck, so you would have a bunch of people getting together, and each would be contributing to the feast.
Photo Courtesy of NPR
Making a grilled cheese sandwich might seem like a simple task, but the truth is that many of us make sub-par grilled cheeses as a matter of course. A well-made grilled cheese involves just the right ratio of bread, cheese, and butter—and a little bit of love, of course. Check out Huffington Post's advice on how to treat your grilled cheese right and avoid sandwich shame.
The most common grilled cheese mistake that befalls sandwich-makers is forgetting a cardinal grilled cheese commandment: simplicity rules. There are three ingredients in a grilled cheese sandwich -- bread, cheese and butter. Other things are welcome once in a while, but as the number of ingredients increases, so too does the mediocrity of the sandwich. And we just can't abide mediocre grilled cheeses.
The flavor of this ice cream will make other tea treats green with envy. This is not a recipe that turns out green, but tastes like vanilla. It's got bold, traditional green tea flavor, and a punch of ginger to keep things interesting.
o the macho green tea ice cream lovers out there—of which I occasionally count myself a member—who say such things, this is the ice cream for you. It's as loaded as green tea ice cream gets. That doesn't mean it's inedibly bitter, though—just that it's giving green tea its due: grassy and robust, but with sweet vanilla undertones.
Photo by Max Falkowitz
This cat really loves ice cream, but really, can you blame it?
Don't let go of that ice cream cone, kitty. NEVER LET GO.
Photo by Serious Eats
Creamy, pillowy, elastic, and melty...all qualities of a great mozzarella. If you're stumped at the grocery store, searching for something to top your pizza or stuff in your calzone, this mozzarella roundup from Saveur may come in handy. What's your favorite mozzarella?
We worked our way through pounds and pounds of mozzarella for this issue, including authentic mozzarella di bufala from Italy; the milky, creamy fior di latte praised by pizzaioli in Naples; and cows' milk mozzarellas made in the U.S. Some were sturdy and smoky; others ethereal globes in saltwater brine. All brought wonderful textures and flavors to our pizzas. Here are 12 of our favorites.
Photo by Todd Coleman