tag:blogger.com,1999:blog-16783552606714946942024-02-21T01:56:35.450-08:00The Cheese GoddessCheeseGoddesshttp://www.blogger.com/profile/11796845543044610543noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-1678355260671494694.post-76072235027865485572011-07-23T12:30:00.000-07:002012-06-16T15:24:33.471-07:00Cheeses from Near and Afar: Cotswold, Havarti and BergenostCotswold... Havarti... Bergenost. Not in your vocabulary?<br />
<br />
If you love a good cheddar cheese, you will fall head over heels for the Clawson Cotswold Double Gloucester with Onion & Chives. Not only outstanding on its own, or as part of a Ploughman's Lunch, but absolutely extraordinary on boiled or steamed cauliflower as well. Cotswold makes for a lovely contrast to a good strong ale. Enjoy these luxurious flavors on a slow Saturday afternoon... well, how about ANY afternoon, what the heck? 5 stars.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
You'll want to eat the Havarti from Denmark's Finest if you want to taste a high quality, pure version of a lovely, delicate cheese with subtle in flavor and charm. Havarti is a cow's milk creamy semi-soft cheese that works nicely in omelettes! Other versions of Havarti may leave you wanting for flavor or substance, or something-- so make sure you try an authentic version. <span style="font-size: small;">A little cheese trivia: <i>Havarti is not originally from Denmark, but came from Eastern Prussia.</i></span></div>
<div style="text-align: left;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--mCzWZvy3uM/T90HOgUuGoI/AAAAAAAAB60/HFWdIcODnZQ/s1600/Bergenost.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Yancy's Fancy Bergenost Cheese" border="0" height="200" src="http://2.bp.blogspot.com/--mCzWZvy3uM/T90HOgUuGoI/AAAAAAAAB60/HFWdIcODnZQ/s320/Bergenost.jpg" title="Yancy's Fancy Bergenost Cheese" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy and decadent, Bergenost by Yancey's Fancy</td></tr>
</tbody></table>
Most recently I've tried Yancy's Fancy Bergenost, a "buttery triple cream Norwegian style cheese, made with imported cultures". This one I found to be a nice snacking cheese with a long, buttery mouth-feel. Hailing from New York state, this cheese won the 1999 Gold Medal in the New York State Fair competition. A crisp, fragrant Reisling would make a nice complement to this Bergenost cheese.<br />
<br />
Though cheese may be a foreign concept in China, not so in the Western world. Hundreds of varieties are now available, so knock yourself out, and git yourself something a little out of the ordinary.Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com1tag:blogger.com,1999:blog-1678355260671494694.post-77167005744450953422011-06-06T10:00:00.000-07:002012-06-16T15:30:20.137-07:00Afternoon Luxury: Biscuits and Tea (and Cheese!)One of the little luxuries I look forward to in my day is afternoon tea time (this, of course, after my afternoon nap :p). Cheese makes a wonderful addition to any tea time, and in fact, the Chilean version of afternoon tea, <a href="http://eatwineblog.com/2009/06/22/tea-time-in-chile-onces/">"onces"</a>, most definitely includes cheeses into the prized ritual.<br />
<br />
My perfect tea time would include a biscuit, cheese, fresh fruit and a strong, fragrant Earl Grey, perhaps a touch of milk. (Now, doesn't that sound healthy?) Shortbread is a standby favorite and fits my requirement for a biscuit perfectly, but recently was sent a package of Newtons Fruit Thins Blueberry Brown Sugar to try and now truly, have found a lovely addition to my tea-time regime.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-h3uRpsCV1lk/T90IsFs9tkI/AAAAAAAAB68/9KNDmP7ow2M/s1600/BlueBrownSugarHR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Newtons Fruit Thins" border="0" height="320" src="http://3.bp.blogspot.com/-h3uRpsCV1lk/T90IsFs9tkI/AAAAAAAAB68/9KNDmP7ow2M/s320/BlueBrownSugarHR.jpg" title="Newtons Fruit Thins" width="224" /></a></div>
<br />
Newtons Fruit Thins are quite a bit different from the iconic fig newton (is there any other cookie on the market like a fig newton?) Crisp and crumbly like a shortbread, pleasantly fruity and not-too-sweet, this is one stellar cookie! Large round flat circles with a scalloped edge makes them a lovely component of a plate for entertaining as well.<br />
<br />
The Blueberry Brown Sugar Thins offer a subtle-but-distinct flavor that goes nicely with mozzerella cheese. I can even skip the fruit element if I don't have any on hand that day since in keeping with the Newton fruit theme, they are made with real blueberries. Absolutely a smart option, with only 5 grams of fat, 130 calories, per 3 cookie-serving-- much better than a muffin or slice of cake-- add the protein-dense cheese, you won't be hungry for a while.<br />
<br />
Really now, when you come to think of it, there are only a few food groups that a person needs in life: cheese, wine and cookies. <br />
<br />
<span style="font-size: x-small;"><i>Disclosure: The cookies were sent to me, but opinions expressed here are very much my own!</i></span>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-81581294290421725592011-03-14T09:00:00.000-07:002012-06-16T15:49:52.715-07:00Goat Cheese is Great on Green Beans, Humboldt Fog That IsI love that America has expanded their love for the millenia-old craft of cheese making in recent decades. To me cheese making is an art, much like winemaking. It's as if the US has had a fromage renaissance, a few steps beyond the machine-cut, mass-produced orange glop into a more advanced enlightened reawakening of the beauty of cheese that has always been. :P<br />
<br />
One creamery worth mentioning is Cypress Grove Chevre out of California. They are taking cheese to a whole new level, keeping par with the more experienced British creameries. If you haven't tried their signature confection, Humboldt Fog then put it on your list next time you have company.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-q6m6yhKdbSQ/T90KEY7JbFI/AAAAAAAAB7E/QI5DU36or8g/s1600/Houston-US-Grocery-Store-US-Cypress-Groves-Humboldt-Fog-Chevre-CheeseForum.org_.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Cypress Grove Chevre Humboldt Fog" border="0" height="298" src="http://3.bp.blogspot.com/-q6m6yhKdbSQ/T90KEY7JbFI/AAAAAAAAB7E/QI5DU36or8g/s320/Houston-US-Grocery-Store-US-Cypress-Groves-Humboldt-Fog-Chevre-CheeseForum.org_.jpg" title="Cypress Grove Chevre Humboldt Fog" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Humboldt Fog from Cypress Grove Chevre</td></tr>
</tbody></table>
Humboldt Fog is unlike any cheese I have had before, a combination of really two textures and tastes layered curiously together and visually, more like a <span class="mContent">gâteau</span> than a cheese, with it's ash marbled through the middle and its perimeter. The interior of the cheese is pure white, crumbly, creamy and leaning towards the flavor of a proper Roquefort Blue and the texture of a premium cream cheese, while the exterior is more like bloomy variety of Brie but with a more humble flavor of earthy mushrooms. A very interesting contrast, but absolutely lovely.<br />
<br />
The creativity and quality of Humboldt Fog is truly unique, something American cheese makers haven't been known for on the international stage. And what makes it even more interesting, Humboldt Fog, you would never guess by taste, is a goat cheese which makes it is significantly lower in fat per serving than a cow's milk cheese. (Now how do I work this cheese into more of my recipes?) As it was, while experimenting the other day I discovered that Humboldt Fog is not only great on its own, but absolutely wonderful on green beans. Out of a can or freshly boiled, crumble some on top before serving and you will have an extraordinary little side dish.<br />
<br />
Scratch my last note about buying Humboldt Fog for company, and put it on your list this week so you can eat it on top of your green beans!Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com5tag:blogger.com,1999:blog-1678355260671494694.post-21979278648643010412011-02-21T08:00:00.000-08:002012-06-16T15:51:10.852-07:00English White Stilton - Fair, Voluptuous and Pleasing<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SYonadejF14/T90LDYcd20I/AAAAAAAAB7M/STsHe8ztdWY/s1600/clawson-white-stilton-lemon-119077.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Long Clawson's White Stilton with Lemon Zest" border="0" src="http://2.bp.blogspot.com/-SYonadejF14/T90LDYcd20I/AAAAAAAAB7M/STsHe8ztdWY/s1600/clawson-white-stilton-lemon-119077.jpg" title="Long Clawson's White Stilton with Lemon Zest" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Long Clawson's White Stilton with Lemon Zest</td></tr>
</tbody></table>
<br />
My latest cheese addiction has turned to a White Stilton with Lemon Zest by Long Clawson's Dairy out of the U.K. This is a creamy culinary delight that's more like a decadent lemon cheesecake than a cheese. I literally had to force myself to stop before eating the entire wedge (it was a small one), the only reason being that I wanted to taste it again the next day.<br />
<br />
Once again to my surprise, I found myself bringing home a cheese with stuff in it-- but so glad I did. White Stilton is the lesser known sister of her big brother, Blue Stilton, but both are protected by designation of origin status by the EU and only made in 3 counties in the United Kingdom guaranteeing an outstanding product. <br />
<br />
Exceptionally creamy, buttery and rich the <a href="http://www.amazon.com/gp/product/B00271EP3I?ie=UTF8&tag=thefiftdimein-20&linkCode=xm2&camp=1789&creativeASIN=B00271EP3I">White Stilton</a> has small pieces of candied lemon peel zest perfectly measured throughout so the result is not too sweet, but surprisingly satisfying-- only a small bite yields tremendous pleasure (curious, because lemon and cheese is not a combination I would normally put together). This lemony confection would be a perfect addition to a salad, and I found this great <a href="http://cheesemongerrecipes.wordpress.com/2009/06/20/long-clawson-dairy-lemon-zest-stilton-salad/">recipe </a>over at Cheesemonger. But honestly, I don't think you're wedge will make it that long. It's no wonder that it's a best seller and beloved by the English.<br />
<br />
In keeping with my New Year's resolution this year, I have several cheeses in the fridge: Camembert for Marin French Cheese Company, Havarti from Denmark's Best, Raclette from Artisanal Cheese and Red Dragon cheddar with mustard seeds and ale. I find it fascinating that essentially the same basic ingredients can yield such extraordinarily different results. I guess that's what makes cheese so beautiful.<br />
<br />
<div align="center">
<iframe allowfullscreen="" frameborder="0" height="265" src="http://www.youtube.com/embed/wlDmslyGmGI?rel=0" title="YouTube video player" width="425"></iframe></div>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com2tag:blogger.com,1999:blog-1678355260671494694.post-7055461068474847042011-01-17T11:19:00.000-08:002012-06-16T15:48:09.206-07:00Red Dragon, A Stand Alone Cheese Made in the Welsh Tradition<div style="text-align: left;">
Now, I’m not one for things added to my cheese. I like my cheese unadulterated by nuts, fruits and unusual colors. Call me boring, but when it comes to cheese, it’s gotta be the good stuff and its gotta be just cheese, please. <br />
<br /></div>
<div class="MsoNormal" style="text-align: left;">
So I found myself a little surprised at the market the other day to be holding a small wedge of a brown speckled-yellowish cheese in bright red wax. I think it was its appealing label of medieval artwork, or maybe the name, but after reading that it was a cheddar made with mustard seeds and ale I was intrigued, and found myself bringing home a cheese I wouldn’t normally consider.</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal">
The name of this extraordinary cheese, <a href="http://www.amazon.com/gp/product/B0000D9N6N?ie=UTF8&tag=thefiftdimein-20&linkCode=xm2&camp=1789&creativeASIN=B0000D9N6N">Red Dragon</a>, is taken from a symbol in the Welsh flag. Part of Somerdale’s <i>Welsh Range</i>, Red Dragon Welsh Cheddar is made with the rich creamy cow’s milk of the region, blended with Welsh brown ale and whole grain mustard seeds yielding a firm but exceptionally buttery, creamy and full-bodied cheese with a remarkably developed flavor, though they claim it’s only been aged for 3 months.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PR-iOgkpH18/T90McpWNx5I/AAAAAAAAB7U/okczDo_1yt0/s1600/51Rdy+-JdRL._AA300_PIbundle-1,TopRight,0,0_AA300_SH20_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Red Dragon Welsh Cheddar" border="0" src="http://1.bp.blogspot.com/-PR-iOgkpH18/T90McpWNx5I/AAAAAAAAB7U/okczDo_1yt0/s1600/51Rdy+-JdRL._AA300_PIbundle-1,TopRight,0,0_AA300_SH20_.jpg" title="Red Dragon Welsh Cheddar" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Dragon Welsh Cheddar from Somerdale Dairy</td></tr>
</tbody></table>
<div class="MsoNormal">
Red Dragon is also known as Y-Fenni, a Welsh rendering of the town in which it’s made Abergavenny. This traditional English cheddar has an outgoing, tangy personality attributed to the light brown ale from which it's made, but tempered by its creamy, buttery smooth finish-- and for an added layer of texture, the mustard seeds give a pop as you bite down. Just a small taste leaves tremendous delight for the tongue, a veritable party for the tastebuds.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve found that Red Dragon works nicely as a spread on a roasted chicken and avocado sandwich but I have to say, I enjoy this wonderful Welsh treat on its own. It’s so incredibly dynamic in flavor that you simply don’t want to diminish all the fun your tongue is having!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Maybe because of its upbringing, Red Dragon Welsh Cheddar most certainly begs to be paired with a pale ale, and maybe some good bread. Though this trilogy alone would make a perfect meal for me, the addition of sweet dried fruits or an acidic fresh fruit would suit it well. Red Dragon would make an outstanding cheese centerpiece for entertaining and would highly recommend it as a solo cheese on a cheese plate that might look something like this.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="font-weight: bold;">
Red Dragon Cheese Plate<br />
<br /></div>
<div class="MsoNormal">
1 pound cut of Red Dragon Welsh Cheddar, cut into 2 wedges</div>
<div class="MsoNormal">
Crusty bread</div>
<div class="MsoNormal">
Figs</div>
<div class="MsoNormal">
Pineapple chunks</div>
<div class="MsoNormal">
Celery sticks</div>
<div class="MsoNormal">
Sliced Vidalia and/or purple onion<br />
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Good news for vegetarians, Red Dragon Welsh Cheddar has no animal rennet. Those of us fortunate enough to have so many options, count your cheese blessings! <br />
<br /></div>
<div class="MsoNormal">
Props to Somerdale. They have successfully converted me and now I see cheese in Technicolor. Now, I can’t wait to try the others in Somerdale’s Welsh Cheddar Range: <span style="font-style: italic;">Tintern</span>, <span style="font-style: italic;">Black Mountain</span> and the intriguing sounding, <span style="font-style: italic;">Harlech </span>with horseradish and parsley, confident that the complexity of flavors chosen will complement the outstanding foundation of exceptional dairy quality.<br />
<br /></div>
<div class="MsoNormal">
<span style="font-size: 85%;"><span style="font-style: italic;">Sources:</span></span></div>
<div class="MsoNormal">
<span style="font-size: 85%;"><span style="font-style: italic;"></span>Somerdale.co.uk</span></div>
<div class="MsoNormal">
<span style="font-size: 85%;">Amazon.com</span></div>
<div class="MsoNormal">
</div>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com4tag:blogger.com,1999:blog-1678355260671494694.post-65975907308388638382011-01-10T08:00:00.000-08:002012-06-16T15:56:45.433-07:00A Cheaper Pesto Recipe, Part 2Cilantro pesto, a nice alternative to the traditional basil pesto, isn't for the faint-hearted. Cilantro when ground into pesto, surprisingly takes a backseat to the pungent garlic aroma, but does retains some of its grassiness. If you find it's too strong for your liking, combine with basil leaves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KhS7BXqfAjY/T90ObERO7BI/AAAAAAAAB7c/mnmfA_yBGEo/s1600/cilantro+soaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="http://3.bp.blogspot.com/-KhS7BXqfAjY/T90ObERO7BI/AAAAAAAAB7c/mnmfA_yBGEo/s320/cilantro+soaking.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iaUfdZILIsE/T90Oe73TbpI/AAAAAAAAB7k/nLM9V7ZaFPY/s1600/cilantro+pesto+bowl+SM.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-iaUfdZILIsE/T90Oe73TbpI/AAAAAAAAB7k/nLM9V7ZaFPY/s320/cilantro+pesto+bowl+SM.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6VsRYAZQeC4/T90OgiSN9_I/AAAAAAAAB7s/ocGvxgVa3oo/s1600/cilantro+pesto+plate+SM.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://3.bp.blogspot.com/-6VsRYAZQeC4/T90OgiSN9_I/AAAAAAAAB7s/ocGvxgVa3oo/s320/cilantro+pesto+plate+SM.JPG" width="320" /></a></div>
<br />
<br />
A cow's milk <a href="http://www.amazon.com/gp/product/B0000D9N59?ie=UTF8&tag=thefiftdimein-20&linkCode=xm2&camp=1789&creativeASIN=B0000D9N59">Parmigiano Reggiano</a> fuses the flavors together. Pecorino Romano makes a lovely, slightly cheaper albiet, more earthy alternative to Parmigiano Reggiano. Made of sheep's milk, a good Romano is dense and salty in flavor.<br />
<br />
Really, the hardest part about this recipe is the washing of the cilantro! But if you have the right frame of mind, set aside a half hour, you might really find this enjoyable. Learning how to enjoy the process is part of the joy in cooking, no?<br />
<br />
Often, I can find cilantro at 3 bunches/$1 versus the $2.99/bunch for fresh basil. Just this factor alone is motivation enough to spend a few extra minutes on such a delicious project. But add to that the knowledge of cilantro’s health benefits and surely, washing cilantro becomes a labor of self-love. Sunflower seeds have a significantly longer shelf life than pine nuts, lasting a few months in the pantry and up to a year in colder storage.<br />
<br />
<span style="font-weight: bold;">Cilantro Pesto</span><br />
<span style="font-size: 85%; font-style: italic;">Recipe modified and adapted from Food Network and SimplyRecipes.com.</span><br />
<br />
2 cups packed fresh cilantro leaves (about 2 bunches)<br />
2 cloves garlic<br />
1/3 cup <a href="http://www.amazon.com/Bobs-Red-Mill-Sunflower-20-Ounce/dp/B000ED9L6C/ref=sr_1_1?s=grocery&ie=UTF8&qid=1294611182&sr=1-1">sunflower seeds, raw</a><br />
1/2 cup extra-virgin olive oil<br />
Salt and <a href="http://http//www.raclettechalet.com/2010/08/the-peugeot-classic-pepper-mill/">freshly ground black pepper</a>, to taste<br />
1/2 cup freshly grated Parmigiano Reggiano cheese<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
Wash Cilantro. Cut off the ends that are bound and gently wash in a large bowl of salted water, then drain. Wash like this twice to remove all the dirt and grit.<br />
<br />
Then (this is the fun part!), remove the cilantro leaves from the stems, discarding any brown or yellow leaves and stems that are especially woody or thick.<br />
<br />
<span style="font-style: italic;">Simple trick:</span> hold a stem with leaves of cilantro, and with your index finger and thumb slide the bottom portion of leaves off in a downward motion; then, just snip off the top bunch of leaves.<br />
<br />
It’s not necessary to remove all of the stems, just a lot of them.<br />
<br />
Now, we get to it: In a food processor, combine cilantro, garlic, and sunflower seeds pulse until the consistency you desire. Add 1/2 cup of the oil gradually and process until fully incorporated and smooth. Add grated cheese and pulse to incorporate. Season with fresh ground pepper and a pinch of salt if needed.<br />
<br />
Serve tossed with your favorite pasta and serve with fresh orange wedges to clean the palate.<br />
<br />
Fresh pesto is an extraordinary treat. Power-packed with polyphenols and an outstanding source of Vitamin E and protein, perhaps pesto really has magical powers after all.Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com2tag:blogger.com,1999:blog-1678355260671494694.post-14158071798551517252011-01-06T11:01:00.000-08:002011-01-07T10:09:07.349-08:00A Cheaper Pesto RecipeI loved pesto clinging to my long pasta from the first mouth full-- maybe it's something about the bright color and the smell that enlivens the senses, even before the powerful flavors and nutty rich layer hits the tongue-- whatever it is, pesto is pure potion of witchcraft.<br /><br />What's kept me from giving into the mysterious seduction on a more frequent basis? For one, why in the world does a basil pesto have to be so expensive? It has just a handful of ingredients: olive oil, garlic, basil, pine nuts, hard cheese and some salt. I've tried every economical form of it short of the real thing, the Knorr instant powder pesto to the pre-made refrigerated versions, but nothing seems to come close to the dynamic taste of freshly made pesto.<br /><br />Secondly, pine nuts (<span style="font-style: italic;">pignolis</span>) and fresh basil are not the most readily accessible ingredients. <a href="http://www.amazon.com/Candy-Express-5LBS-PINE-NUTS/dp/B0038KHMRI/ref=sr_1_6?s=grocery&ie=UTF8&qid=1294422937&sr=1-6">Pine nuts</a>, one of the most expensive nuts on the market, not only spoil quickly but demand for them worldwide fluctuates greatly from year to year resulting in their exorbitant prices. Using walnuts or almonds makes a good substitute, but even these are not cheap. Some claim that basil is easy to grow year round, but I haven't found that to be the case. Finding it in the off season in the cooler months isn't all that easy.<br /><br />Quite by accident in one of my culinary experiments to satisfy my craving for the green monster, and as so many good things happen in the kitchen, I discovered that the sunflower seeds sitting on the counter might be a good substitute for pine nuts, and, perhaps the cilantro sitting in the drawer of my refrigerator might work instead of basil for pesto. I was using a wedge of Parmigiano Reggiano at the time, so I used that instead of Romano cheese. The result: Absolutely delicious!<br /><br />Cilantro <span style="font-style: italic;">(didn't ya know?)</span> is a superfood and a card-carrying polyphenol heavyweight, comparable to basil. Polyphenols are now known to have almost supernatural powers to fight off infection, reduce cholesterol, detoxify and reduce blood sugar levels in the system. Indeed it turns out that pesto is an elixir of sorts, curative and restorative to the physical body.<br /><br />Look for Part 2 coming shortly with my recipe for Cilantro Pesto.<br /><br />"<span style="font-style: italic;">Pesto</span>", from the Italian verb "pestare", means to pound or to crush.<br /><br />Sources:<br /><ul><li>Wikipedia</li><li>The Fat Resistance Diet</li><li>Food Network</li><li>AnswerBag.com<br /></li><li>Pinenut.com<br /></li></ul>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-38836723060781676502011-01-01T12:11:00.000-08:002011-01-03T10:42:01.625-08:00Here's to a Cheesey 2011!Another year gone, and a new one to face. Here are some of my cheesy thoughts and cheese resolutions for the year:<br /><br />I will eat more goat cheese. Not only because it's lower in fat than other cheeses but there are now, on the market, so many excellent choices. And like any good cheese, a little goes a long way. Hmm... goat cheese omelette... some chevre on my multigrain bagel... some fresh feta on my pasta with fresh basil... mmm... the possibilities.<br /><br />I will demand more Raclette! Watching the fat intake the majority of the time is well and good, but darn it, I'm going to enjoy myself and eat raclette a few more times than just during Christmas and New Years. Raclette can, in fact, be a very healthy meal-- all those roasted veggies, some meat or even fish and a modest amount of cheese-- I might even try to grill tofu. <br /><br />More importantly, though, is my insistence on wanting to enjoy simple pleasures this year with people that mean the most to me, without the pressure of dazzling others with all I know and how creative I can be. <a href="http://www.raclettechalet.com/2010/08/582/">Raclette grilling</a> allows for this. Anyone can boil potatoes; anyone can buy deli meat, anyone can slice cheese and wash vegetables. But few of us take the time to enjoy one another. And somehow, this rather simple combination of ingredients results in something intangibly good and indeed healthy for us.<br /><br />I will have at least 3 kinds of cheese in my refrigerator at all times (and I don't mean the Parmigianno Reggiano I need for just cooking). This year, I plan to venture out of my normal confines of Camembert, Humboldt Fog and Monterey Jack and set my sights on the likes of a Mahon of Spain, <a href="http://www.pjtra.com/t/R0BGSUZJQ0BJRExFQ0BHSERJSA?url=http%3A%2F%2Fwww.igourmet.com%2Fshoppe%2Fprodview.aspx%3Fcat%3DCheese%2Bby%2BCountry%26subcat%3DBelgium%26prod%3D859S%26name%3DChimay%2BGrand%2BCru&website=140356">Chimay </a>of Belgium, Bijou from Vermont... and the many more I'm increasingly seeing on display. For these special cheeses, I will reserve for my afternoon tea time and for all that stop by and visit, for this year will be a year of sharing and extending to others what good comes our way.<br /><br />Great expectations, indeed... but that's really the only way to live... with thoughts of greatness and achieving something beyond just ourselves.Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com4tag:blogger.com,1999:blog-1678355260671494694.post-69483933992723291082010-12-06T12:11:00.000-08:002010-12-07T17:06:40.760-08:00Cheeses and Jesus, a Serendipitous ConjugationNativity sets captivate me (I have a growing collection of them). And frankly, so does cheese. Strange how 2 very disparate entities can be entwined so seamlessly, but watch this video and you'll see...<br /><br /><object height="265" width="425"><param name="movie" value="http://www.youtube.com/v/of3DCydFBiw?fs=1&hl=en_US&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/of3DCydFBiw?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="265" width="425"></embed></object><br /><br />... Sustenance, nourishment, simplicity, universality, stillness, meekness, grace, a gift to mankind. Both the nativity and cheese have an inherit immutability about them. I've wondered what it is that draws folks like <a href="http://online.wsj.com/article/SB10001424052748704764404575287261162114450.html">John Putnam</a> to leave a successful career in law or<a href="http://www.theglobeandmail.com/report-on-business/your-business/business-categories/sustainability/cheese-maker-comes-of-age-with-energy-smart-dairy/article1463191/"></a> <a href="http://http//money.cnn.com/2010/02/18/news/companies/fifth_town_cheese.fortune/">Petra Cooper</a> who left her job as a publishing exec, to embrace a labored life of cheesemaking. Could it be a spiritual pilgrimage or a foray into the creative realm of inspired art?<br /><br />For me, the essence of cheese (yes, you read that correctly) reminds me that we are more than what we make with the toil of our hands, and the beautiful result pressed and aged in a wheel tells of something greater at work-- an Omnipresence orchestrating the rains to grow the grasses for the cows to enjoy, to the milk extracted from the hands of faithful hands--tells of a premeditated power at work in the universe.<br /><br />And nativity scenes engender a similar thought pattern in me... They make you stop for a moment to think of the story being told in it, and if you're really open to it, you might see the connection that Christmas is more than a very expensive holiday, and cheese is more than a favorite pizza topping. Angelo Frosio, the Italian cheesemaker in this news clip, seems to be thinking of something more.<br /><br />Maybe that's the reason why I love cheese and nativity scenes so much-- they remind me I am part of a much bigger picture, I'd like to think of it as work of the biggest masterpiece known to mankind. I don't know about you, but to me the very thought gives me peace in a troubled world, and beckons my heart towards goodwill to those around me near and far.Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com3tag:blogger.com,1999:blog-1678355260671494694.post-40663672649329172802010-11-05T12:40:00.000-07:002010-11-05T13:08:32.973-07:00Smoked Salmon Recipe for the Raclette GrillIf you love raclette like I do, you've already pulled your raclette grill out and it's sitting comfortably smack-dab in the middle of your dining table, just cuz it's November. It's amazing how versatile a cooking apparatus it is. I'm discovering all kinds of interesting ways to make yummy little morsels.<br /><br />I recently came across an recipe using Smoked Salmon with a raclette grill instead of the typical charcuterie like my favorites: salami, prosciutto and Serrano ham.<br /><br /><span style="font-weight: bold;">Ingredients</span>:<br />Smoked salmon, thinly sliced<br />Neuchatel or cream cheese<br />dill<br />fresh Spinach leaves<br />French baguette<br /><br />Essentially, all you do is slice your baguette which you can toast on the top of your raclette grill. Feeling extravagant?-- Brush the grill first with garlic infused olive oil. Then, put about an ounce of cream cheese, a bit of smoked salmon, spinach and fresh dill in the coupelle to melt in the lower half of the grill . When melted, scrape the cheese mixture onto your grilled bread which now, has been transplanted to your plate. Dust with some ground nutmeg if it's convenient, and there you have it, yummy tapas for Friday night! Serve with a lovely white wine or rose.<br /><br />Let's see... I might try scallops and scampi with pasta next.Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-76576155401061789182010-10-21T13:51:00.000-07:002010-10-21T14:38:47.530-07:00Starbucks Establishing Yet Another Trend with CheeseFrom its inception, Starbucks has given more thought to the concept and the idea of their brand rather than their product itself, the coffee. This has certainly worked for them with their empire extending now to 49 countries. And in a new twist, the Seattle-based coffee trader is thinking up a new concept for their worldwide brand: adding wine, cheese and charcuterie to their evening offerings.<br /><br /><object id="flashObj" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0" height="265" width="425"><param name="movie" value="http://c.brightcove.com/services/viewer/federated_f9?isVid=1"><param name="bgcolor" value="#FFFFFF"><param name="flashVars" value="videoId=637805269001&linkBaseURL=http%3A%2F%2Fwww.usatoday.com%2Fvideo%2Findex.htm%3Fbctid%3D637805269001&playerID=102195605001&playerKey=AQ%2E%2E,AAAABvaL8JE%2E,ufBHq_I6Fnyou4pHiM9gbgVQA16tDSWm&domain=embed&dynamicStreaming=true"><param name="base" value="http://admin.brightcove.com"><param name="seamlesstabbing" value="false"><param name="allowFullScreen" value="true"><param name="swLiveConnect" value="true"><param name="allowScriptAccess" value="always"><embed src="http://c.brightcove.com/services/viewer/federated_f9?isVid=1" bgcolor="#FFFFFF" flashvars="videoId=637805269001&linkBaseURL=http%3A%2F%2Fwww.usatoday.com%2Fvideo%2Findex.htm%3Fbctid%3D637805269001&playerID=102195605001&playerKey=AQ%2E%2E,AAAABvaL8JE%2E,ufBHq_I6Fnyou4pHiM9gbgVQA16tDSWm&domain=embed&dynamicStreaming=true" base="http://admin.brightcove.com" name="flashObj" seamlesstabbing="false" type="application/x-shockwave-flash" allowfullscreen="true" swliveconnect="true" allowscriptaccess="always" pluginspage="http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash" height="265" width="425"></embed></object><br /><br />Really, how could you go wrong combining a coffee lounge with a soft-core bar atmosphere? Customers are always looking for a casual place to relax, read a book or meet up with friends. Some even do serious business in the plush cushioned couches of the quiet hum of espresso machines a-whirl. The company will start with a few stores in Seattle.<br /><br />This is appealing for someone like myself who shies away from the bar scene, but occasionally would enjoy a glass of wine and a cheese plate for an evening meet-up with a girlfriend. Add to the luxuries of cheese, wine and coffee with music and art with a moderate pricing scheme, and you have a very chic and attractive environment indeed.<br /><br />Just like the Americans to join the bandwagon late, but always with a loud bang. <span style="font-style: italic;font-size:85%;" >(Source: The Puget Sound Business Journal)</span>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-80391642229415092902010-10-14T11:10:00.000-07:002010-10-14T14:26:12.683-07:00What do The Beatles and Cheeses Have in Common?No denying it, English cheeses have proudly soared to the popularity of The Fab Four, The Beatles.<br /><br /><object height="325" width="480"><param name="movie" value="http://www.youtube.com/v/AsVKlOxacIM?fs=1&hl=en_US&rel=0"><param name="http://www.blogger.com/post-edit.g?blogID=1678355260671494694&postID=8039164222941509290"allowFullScreen"" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/AsVKlOxacIM?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="325" width="480"></embed></object><br /><br />A recent study shows that British cheeses have outpaced their French counterparts at the rate of about two to one, as buying local has become the dominating ethos for the Brits and their longstanding love of cheese. The rise is also attributed to an evolved palate to make a larger place for Stilton, sheep's and goat's milk cheeses. <span style="font-size:85%;"><span style="font-style: italic;">(Source: The Telegraph.co.uk)</span></span><br /><br />But they're not resting on their own laurels, the French think that English cheeses are worth importing with the latest export figures showing that the demand for English cheese, especially Cheddar and Stilton, has increased considerably. England still imports cheese, but more and more, the taste for their own wins over their love of Brie.Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-51216644321855629322010-10-09T10:19:00.000-07:002010-10-09T13:05:12.608-07:00Cream Cheese History and Pumpkin BlatheringsIs cream cheese, "creamed cheese"? And, why do we call cream cheese "cheese" at all? Cream cheese, in fact, is essentially cream that has evaporated into a thicker substance that is no longer liquid. So it's not really "creamed" or whipped in any fashion, or, perhaps not even a cheese at all. Maybe a better name would be "cream spread" or "spreading cream".<br /><br />Regardless, cream cheese has evolved to become an American staple ingredient in many treats especially around the holidays. Ah, the marketing genius of Kraft...<br /><br />But is cream cheese really from Philadelphia, Pennsylvania? In fact, not at all. Cream cheese history fact: Though fresh "cream cheese" has been around since the beginning of domesticated animals, it wasn't until really 1880 that Kraft started distributing the Philadelphia brand name in tin foil wrappers, as it is still done today. Labeling their product this way conveyed "Philadelphia quality" which was a higher standard in the day. Surprisingly, the Philadelphia brand is still superior in taste and texture compared to the generic brands over 130 years later<span style="font-style: italic;"> </span><span style="font-size:85%;"><span style="font-style: italic;">(references: The WorldWideGourmet.com and The Food Timeline.org)</span></span>.<br /><br />Cream cheese gets me thinking about pumpkins, October, the holidays, cheesecake and "The Great Pumpkin Waltz". How about you? This year I'm eyeing a recipe called <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/sweet-spot-dessert-recipes/Pumpkin-Whoopie-Pies">Pumpkin Whoopie Pies</a> on Rachel Ray's magazine, "Everyday With Rachel Ray". They're essentially a cream cheese icing sandwiched between 2 little round pumpkin cakes. Holy YUM.<br /><br />Living in developing countries for the past several years has taught me to appreciate the conveniences of wild and imaginative recipes like this. I'm not sure Americans pause to recognize how good they have it sometimes, being able to walk down the aisle of their grocery store and pick up pureed pumpkin in a can and pumpkin spices (already pre-mixed) and a just a few steps away, go to a refrigerated case replete with a variety of mass-produced dairy products like cream cheese. Who knows, you can probably buy Pumpkin Whoopie Pies already pre-made these days!<br /><br />As we strive in the recession, aren't we all... remember there are many many others out there without, and be thankful for cream cheese!<br /><br /><object height="325" width="480"><param name="movie" value="http://www.youtube.com/v/qudVbqF8uBc?fs=1&hl=en_US&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/qudVbqF8uBc?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="325" width="480"></embed></object>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com1tag:blogger.com,1999:blog-1678355260671494694.post-69011495286088545172010-10-08T07:45:00.000-07:002010-10-08T07:47:33.819-07:00Macaroni and Cheese Recipe from Sweetie Pie and Soul Food Diva<span style="font-weight: bold;">Must Watch Video:</span> Oh Mama! do I wish I had a soul food diner <a href="http://www.5min.com/Video/Macaroni-and-Cheese-Recipe-244080775">like this </a>in my neighborhood! Soul food Diva, Robbie Montgomery, has been dishin' out "heaping tablespoons" ;) of her macaroni and cheese for 40 years. Her Southern style macaroni and cheese recipe is a customer favorite at Sweetie Pie's in St. Louis, Missouri. For the rest of us, we'll have to settle on attempting to replicate her recipe in our own kitchens at home (<span style="font-style: italic;font-size:85%;" >via Helium and The Food Network,</span><span style="font-size:85%;"><span style="font-style: italic;"> with Guy Fieri</span></span>).Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-2864227377800594342010-09-21T13:01:00.000-07:002010-09-21T14:40:01.580-07:00The Cheesy Culture of Kid's Birthday Parties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zEkBg9rNjhU/TJkUvs1hGuI/AAAAAAAAADE/IsQWpFwjsRA/s1600/chuck+e+cheese.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 325px; height: 244px;" src="http://3.bp.blogspot.com/_zEkBg9rNjhU/TJkUvs1hGuI/AAAAAAAAADE/IsQWpFwjsRA/s320/chuck+e+cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5519465628041288418" border="0" /></a>What do children's birthday celebrations say about us as a people?<br /><br />I can honestly say that I have never been to a birthday party at Chuck E Cheese, but it seems to be almost a rite of passage for Americans to celebrate another year of life with second rate pizza, turn-in-your-token arcade, and corny Animatronics that beckon you to join them for a number on stage.<br /><br />For the price of admission, and it's a pretty steep price for the average American, you get an overload of pinball and video arcade machines, the pleasure of singing with oversized mechanical stuffed animals (that are quite scary), and 3 slices of the most forgettable pizza you'll ever taste.<br /><br />A birthday party at Chuck E. Cheese is loud, artificial, bright <span style="font-style: italic;">or should we say colorful</span>, corny, overdone, sensationalized and excessive.<br /><br />... And then, we have birthday party in let's say, Western Europe with <a href="http://www.flickr.com/photos/durkheim/4998617171/">raclette</a>. Austere and ever-practical... the focus of the party is on the people, the relationships, the conversation.<br /><br />Who's having the better time? Hard to say, but I think it's a tie. Amusement and entertainment seem to be important factors to a culture that gave birth to Hollywood. Food is only secondary. Doing more than one thing at once, running around wasting money on pinball, going to the table for a sip of a your never-ending soda is perfectly acceptable.<br /><br />But when it comes to the food, the Swiss children are faring much better. They dine on a few high quality ingredients. The food is as memorable as is the conversation. The food and people sharing the food is prized above other excesses.<br /><br />One thing though they both got right: Cheese seems to elevate a meal to a celebration.Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-11793883985021683582010-09-09T09:48:00.000-07:002010-09-15T13:30:48.582-07:00Swiss RacletteBy: Al Mann, <span style="font-style:italic;">Courtesy of Rocket Articles</span><br /><br />Raclette is a signature culinary dish of the Swiss and French Alps. It consists of slices of heated, soft, runny cheese accompanied by small, firm boiled potatoes, gherkins, and pickled onions. Raclette traces its origin back many centuries to cow herders, shepherds, and farmers, who would place a wedge of cheese in front of a campfire and scrape off layer after layer as the cheese heated. The word raclette comes the French "racler", which means to scrape.<br /><br />One may still enjoy raclette in front of a campfire today, but the modern way of preparing raclette in the home is to use a small tabletop electric <a href="http://www.raclettechalet.com/2010/05/swissmar-stelvio-stainless-steel-reversible-raclette-party-grill/" target="_blank">raclette grill</a> or broiler. It is self-service as each person places a sliced portion of raclette cheese onto a small tray under the heating elements of the grill. In a minute or two, the cheese is bubbling hot and ready to be retrieved and scraped onto the plate over a cooked potato.<br /><br />Often thinly sliced, air-dried beef of the Grisons region of Switzerland is served with raclette in addition to the potatoes, gherkins, and pickled onions. Prosciutto also goes well. Today's modern tabletop raclette grills also have heated top grill plate which can be used to grill shrimp, meat, poultry, and vegetables.<br /><br />The potatoes should be boiled in their skins before the meal. Keep the potatoes warm by placing them on top of the grill in a bowl covered by a small towel. There also are willow baskets with insulated covers for holding the potatoes warm.<br /><br />Typically hot tea or dry white wine is served with the meal. White wines from the Alpine region are preferred with raclette, but if not available, a dry pinot grigio, pinot blanc, or riesling go well with the raclette. Usually an after-dinner cordial also is in order for the digestion after a hearty raclette dinner! Or maybe two...<br /><br />The cheese itself is also called raclette. Usually <a href="http://www.125west.com/p-4760-raclette-cheese.aspx" target="_blank">raclette cheese</a> is produced from pasteurized cow's milk and aged. It is characterized by a firmly textured, pale-yellow body with scattered small holes and a smooth, light-brown natural rind. The cheese has a mellow, distinctive aromatic flavor/taste that grows stronger when hot. Raclette cheese can be found in specialty food stores and ordered online. Unless you have a larger cradle raclette grill, described below, it will be necessary to pre-slice the cheese before the meal begins. Quarter-inch thick slices work well with the electric raclette grills.<br /><br />Alpine restaurants will serve raclette (and portions will keep coming to the table until you say stop/halt). Instead of a tabletop grill, resturants use a larger cheese heating apparatus that holds a cheese wheel wedge in a cradle in front of a heat source, and the cheese is sliced off as it heats.<br /><br />In Europe, raclette is often served during the winter holidays, and the meal turns into a festive evening with family and friends. The goal in raclette dining is relaxed and sociable eating and drinking, the meal often running to several hours. Many families in the United States and other parts of the world also have discovered the fun of raclette.<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Readers that are searching through the web for more information about the topic of </span><a style="font-style: italic;" href="http://www.freetrafficsystem.com/internet-marketing/" target="_blank">internet marketing</a><span style="font-style: italic;">, please make sure to check out the link which is mentioned right in this line.</span></span>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-82876734246363508182010-09-02T07:57:00.000-07:002010-09-15T13:16:03.326-07:00Skiing and Raclette, On the Slow GlideDanish free-ski fanatics show how slick their tricks are-- their flow like Raclette cheese sliding off the wheel.<br /><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" width="480" height="340" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab"><param name="movie" value="http://www.newschoolers.com/ext/jw_player/player-4.6.swf"><param name="autoplay" value="true"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="allowFullScreen" value="true"><param name="flashvars" value="file=http://media.nscdn.com/uploads/member/videos.264/1234822532_1234822120Videoblog_Episode_2_news.mp4&link=http://www.newschoolers.com/ns/content/viewvideo/id/246016/&config=http://www.newschoolers.com/jwplayer.xml"><embed type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" src="http://www.newschoolers.com/ext/jw_player/player-4.6.swf" width="425" height="256" bgcolor="000000" allowfullscreen="true" allowscriptaccess="always" flashvars="file=http://media.nscdn.com/uploads/member/videos.264/1234822532_1234822120Videoblog_Episode_2_news.mp4&link=http://www.newschoolers.com/ns/content/viewvideo/id/246016/&config=http://www.newschoolers.com/jwplayer.xml" /></embed></object><div style="font-family: arial, sans-serif; font-size: 10px;">Courtesy of <a href="http://www.newschoolers.com">Newschoolers.com</a></div>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-13059045103894635852010-09-01T08:21:00.000-07:002010-10-09T13:05:33.819-07:00Three Retirees Spread the Mission of Cheese in New JerseyAin't no stoppin' them now-- the Big 3: Paul Robinson, 62, Walt Bodkin, 67 and Fred Austin, 72-- three big-hearted, hard-working retired executives not letting a receding economy, or a receding hair line, get in the way of generating income for themselves and the Atlantic City Rescue Mission in New Jersey.<br /><br />The 3 decided to start a business selling cheese spreads, now 40 in all. With a little help from Bill Southrey, the Director of the mission, they had enough to begin whipping the cheese. When Robinson, Bodkin and Austin saw that the mission was helping to train and employ those in even more dire circumstances they decided to name their company after him: Bill Southrey's Gourmet Mission Cheese.<br /><br />Currently, the custom-order preservative-free spreadable cheeses are only available to restaurants and stores, but plans are in order to roll them out onto dairy shelves in the local supermarket. Blueberry, raisin and walnut, jalapeno, scallions and crab are some of customers' favorites.<br /><br />The creamy confections are made right in the Rescue Mission kitchen, and as demand for them "spreads" so will the opportunities by way of providing work for residents of the mission as well as to the Atlantic City Rescue Mission's farm in Cape May. With heart and soul poured into a venture such as this, they'll be reaping profits beyond what they can see or taste and leaving a lasting gift for many more to enjoy. <span style="font-style: italic;font-size:85%;" >(Source: pressofatlanticcity.com)</span><br /><br /><object height="325" width="480"><param name="movie" value="http://www.youtube.com/v/26-AippA-vs?fs=1&hl=en_US&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/26-AippA-vs?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="325" width="480"></embed></object>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-88569546124906086372010-08-23T09:23:00.000-07:002010-09-15T13:16:03.329-07:00Raclette Grilling at the End of the SummerThe end of August is fast approaching, and the cooler months of fall are just around the corner. It's time to seriously think about Raclette! Here's a great idea to treat your kids to a <a href="http://www.raclettechalet.com/2010/08/back-to-school-raclette-party/">back-to-school raclette party</a>.<br /><br />Whether the weather is balmy or starting to chill, the raclette grill instantly infuses warmth into the home. Now though, you can have raclette outdoors too! The <a href="http://cheeseandraclette.blogspot.com/2010/08/this-is-mini-raclette-grill-and-this-is.html">Barbeclette </a>allows you to melt cheese right over the barbecue. With some beers in the cooler and some Raclette cheese on the grill, what could be better!<br /><img src="http://ad.linksynergy.com/fs-bin/show?id=Hr3Iy7iwAoA&bids=194737.10000602&type=4&subid=0" border="0" height="1" width="1" />Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-60440670002849190232010-08-22T13:09:00.000-07:002010-09-15T13:16:03.331-07:00The French Cowboy Tames the Wild West with Cultured TastesLaurent Bonjour, 'The French Cowboy", knows a lot about cheese. But you won't find him behind a cheese counter at your local cheese shop. Instead, you'll find him out on the range, the farmer's market circuit in Southern California with his refrigerated truck of cheeses.<br /><br />Raised in the Swiss Alps Monsieur Bonjour has cheese in his blood, so selling the 75 varieties or so of cheeses and imparting the knowledge that goes with each one is like second nature to him.<br /><br /><object height="256" width="425"><param name="movie" value="http://culvercity.patch.com:/swf/external_video_player.swf"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><param name="flashvars" value="flv_url=http://hss-prod.hss.aol.com/hss/storage/patch/1690e44078e48800f925def5b6eee511&video_url=http://culvercity.patch.com/articles/french-cowboys-cheese-corner-gets-historical#video-1190830&publication_url=http://culvercity.patch.com&twitter_status=http://patch.com/A-1Jm+v-mz5n& full_screen=true"><embed src="http://culvercity.patch.com:/swf/external_video_player.swf" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" flashvars="flv_url=http://hss-prod.hss.aol.com/hss/storage/patch/1690e44078e48800f925def5b6eee511&video_url=http://culvercity.patch.com/articles/french-cowboys-cheese-corner-gets-historical#video-1190830&publication_url=http://culvercity.patch.com&twitter_status=http://patch.com/A-1Jm+v-mz5n&full_screen=true" height="256" width="425"></embed></object><br /><br />Catch him in his Australian Outback hat at one of these outdoor <a href="http://http//www.cheesecorner.net/Laurent_Bonjour_Cheese_Corner_farmersmarkets.htm">LA locales</a> where fresh vegetable and fruit stands comingle with The Cheese Corner. <span style="font-size:85%;"><span style="font-style: italic;">(Source: The Culver Patch)</span></span>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-9292109706942023792010-08-19T11:20:00.000-07:002010-10-09T13:06:06.222-07:00The Genesis of Kraft Macaroni and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zEkBg9rNjhU/TG1-idvZGkI/AAAAAAAAACQ/awT8yfOkM2M/s1600/Kraft_dinner.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 192px;" src="http://2.bp.blogspot.com/_zEkBg9rNjhU/TG1-idvZGkI/AAAAAAAAACQ/awT8yfOkM2M/s320/Kraft_dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5507197049908042306" border="0" /></a><br />A Tenderoni Macaroni Company salesman in 1937 came up with the brilliant idea to attach grated cheese to a package of pasta. When Kraft got wind of the idea, they quickly hired the genius, and the first box of Kraft Macaroni and Cheese sold 9 million boxes in the first year at 19 cents per box. <span style="font-size:85%;">(Source: VitalStatistics.info)</span><br /><br />Ever since, Kraft Macaroni and Cheese has been the "tenderoni" of the Kraft dynasty.<br /><object height="325" width="450"><param name="movie" value="http://www.youtube.com/v/t4auq5tlUX4?fs=1&hl=en_US&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/t4auq5tlUX4?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="325" width="450"></embed></object>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-31245747105420211892010-08-12T14:39:00.000-07:002010-09-15T13:16:03.332-07:00This is a Mini Raclette Grill, and This is a Barbeclette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.raclettechalet.com/wp-content/uploads/2010/07/85-20-30-Cheese-Barbeclette-single-vertical-109x400.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 109px; height: 400px;" src="http://www.raclettechalet.com/wp-content/uploads/2010/07/85-20-30-Cheese-Barbeclette-single-vertical-109x400.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.raclettechalet.com/wp-content/uploads/2010/07/85-11-00-Mini-electric-grill-400x400.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 266px; height: 266px;" src="http://www.raclettechalet.com/wp-content/uploads/2010/07/85-11-00-Mini-electric-grill-400x400.jpg" alt="" border="0" /></a>Get a free Barbeclette when you buy a <a href="http://http//www.raclettechalet.com/2010/08/boska-holland-portable-raclette-grills-now-available/">Boska Holland Mini Raclette Grill </a>during the month of August.<br /><br />This "Mini" is designed for 1 or 2 people. It's just the perfect size if you don't have a lot of space.<br /><br />My suave friend, Andrew, really impresses all of his girlfriends when he pulls this thing out and starts cooking. He swears it's the best thing that's happened to him <span style="font-style: italic;">(on the romantic front) </span>since he bought a car.<br /><br /><div style="text-align: left;">A Barbeclette looks like this. You use it on a traditional outdoor barbecue grill to melt cheese. Vegetarians love this because they can enjoy grilled veggies with melted cheese on top at a BBQ.<br /></div>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-73927741860375378292010-08-11T11:28:00.000-07:002010-08-11T11:34:48.851-07:00Who Says Asians Don't Like Cheese?<a href="http://engrishfunny.com/2009/03/18/engrish-sexy-more/"><img class="alignnone size-full wp-image-6812" title="engrish-funny-sexy-javascript:void(0)more" src="http://engrishfunny.wordpress.com/files/2009/03/engrish-funny-sexy-more.jpg" alt="engrish funny sexy more" /></a><br />see more <a href="http://engrishfunny.com">Engrish</a>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-71461011941383801362010-08-06T13:38:00.000-07:002010-08-06T14:18:02.531-07:00Snack Culture: Yankee Cheez Doodler Dies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t2.gstatic.com/images?q=tbn:ANd9GcT_aNXOjtGGGG8FYJeDeH5BwnHJr5NLJC-CZ7viBn81lDG_F2U&t=1&usg=__VNeeokCRsUF_yQq5yMbaSr0x344="><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 100px; height: 104px;" src="http://t2.gstatic.com/images?q=tbn:ANd9GcT_aNXOjtGGGG8FYJeDeH5BwnHJr5NLJC-CZ7viBn81lDG_F2U&t=1&usg=__VNeeokCRsUF_yQq5yMbaSr0x344=" alt="" border="0" /></a><br />Since my last post, the inventor of Cheez Doodles has died. Morrie Yohai, a Wharton School business graduate as well as a Marine pilot in WWII, clearly also had a creative streak that resulted in the iconic neon-orange colored snack so well loved today.<br /><br />In his father's snack manufacturing company back in the 1950's he and his father discovered that liquefied cornmeal pressed through one of their machines and then coated and baked with seasonings and cheese powder, made for a tasty snack.<br /><br />His stroke of genius has left an orange-stained mark on our palate for sure. Known as a teacher and educator too, Morrie was 90 years old dying of cancer in his New York home on July 27, 2010.<br /><br /><span style="font-style: italic;font-size:85%;" >Sources: The LA Times, The NY Times</span><span style="font-size:85%;"><span style="font-style: italic;">, The Washington Post</span></span>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com0tag:blogger.com,1999:blog-1678355260671494694.post-63887155895620740572010-08-02T09:11:00.000-07:002010-09-15T13:16:03.334-07:00Hosting a Raclette Party<strong>Author: <a title="Michael Binetti" href="http://www.blogger.com/authors/michael-binetti/468210">Michael Binetti</a></strong><br /><br />The word 'Raclette' can be used to refer to three things - a particular type of cheese, a grill that is placed on the dining table to melt cheese, and a type of meal or a manner of eating.<p>The Raclette cheese is a Swiss semi-firm cows-milk cheese that is very popular in Switzerland, and although originally from the Alps, it is also made in France. Good Raclette cheese is mild, creamy and slightly nutty, and is very ideal for melting. The classic use of Raclette cheese involves melting it and serving it with boiled potatoes, pickled onions, a variety of sliced meats, and vegetables. Most people believe that fondues is the most popular dish in Switzerland when it fact, Raclette is actually more popular than fondue in most parts of Switzerland. The term Raclette comes from the French word racler, which means "to scrape", pertaining to the fact that the melted cheese must be scraped from a grill and on to the plate of the diner.</p><p>Raclette cheese can be melted into different kinds of dishes, even fondue, or it may be eaten plain. Its creamy, mild taste fits well with an assortment of things, which is why Raclette cheese is a favorite for quick snacks and dinner cheese platters. A lot of people nowadays enjoy these Raclette dinners because they make a great venue for catching up with friends without the tedious food preparation.</p><p>For most of use who have just recently discovered Raclette may feel like we have stumbled on to the latest and perhaps the most enjoyable dinner party trend ever. A Raclette meal is pretty much like a fondue party, but better - the same socializing, but with more cooking options. Aside from being absolutely fun for the guests, a Raclette meal is also one of the easiest parties to hose. This is because much of the food preparation can be done ahead, while the cleanup afterwards is equally simple.</p><p>In a nutshell, Raclette party goes like this.</p><p>The Raclette grill usually serves about up to eight people, and can take different shapes - some Raclette grills are rectangular while some are round or oblong in shape. Although traditionally, the Raclette grill is made of wood, modern Raclette grills are available in most department stores today. While the cheese melts on the grill, the guests get to cook their own meats, sausages, fish and even vegetables on the grill. The melted cheese on the trays is then scraped out and onto a selection of side dishes (the most common of all, are small boiled potatoes). Guests cook, talk, eat, and repeat the entire process often a few times, for several enjoyable hours.</p><p>Be sure to offer your guests a cocktail, something dry but not too sweet - perhaps a good old wine or a martini. But what good would your Raclette party be if you do not have the best Raclette cheese? Organize your next Raclette party and order <a href="http://www.idealcheese.com/raclette.aspx">Raclette cheese</a> today!</p><p>Buy your favorite cheese from idealcheese.com, New York's trusted gourmet <a href="http://www.idealcheese.com/">cheese shop</a>, serving cheese lovers for over 50 years. Our cheeses are guaranteed fresh and always hand-cut to order. For any questions about our cheese call us 1800-382-0109 for cheese.<br /></p><p>Article Source: <a href="http://www.articlesbase.com/cooking-tips-articles/hosting-a-raclette-party-2836506.html" title="Hosting a Raclette Party">http://www.articlesbase.com/cooking-tips-articles/hosting-a-raclette-party-2836506.html</a></p><strong>About the Author</strong><br /><p>Article Source: <a href="http://ezinearticles.com/?expert=Michael_M_Binetti"> http://EzineArticles.com/?expert=Michael_M_Binetti </a></p>Mai Overtonhttp://www.blogger.com/profile/14288880712727965363noreply@blogger.com1