I will easily admit that cheese makes me weak in the knees. I love it, but needed to review why cheese should be savored in moderation and not take center stage at a meal. Take this short quiz to see if you know your health-related cheese facts.
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Labor Day weekend means food-happenings galore. At front and center is Slow Food Nation '08, the country's first ever slow food event, to be held in San Francisco. I'll be in attendance, so I can learn more about eating sustainably.
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Lately I've been really into quiche. Quiche can be filled with random odds and ends of ingredients, are quick to throw together, and make delicious leftovers. This quiche recipe caught my eye because it combines two elements I wouldn't normally pair together, curry and canned tuna, to create one delicious dish.
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A couple weeks ago I was asked to play pub quiz trivia. My role would be to answer any questions related to the culinary world. The team was lucky they invited me because the matching round was all about cheese.
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Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese.
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If you prefer to use cheese in a recipe (rather than simply enjoying it pure), you are probably familiar with the classic dish pictured below. Do you know what it's called.
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In case you don't already own cheese serving tools, I went shopping for stylish cheese serving trays and found a fabulous selection. They run the gamut from ornate and over-the-top to sleek and minimalist. My favorite is this marble tray with silver bamboo hardware ($78); it's got the perfect amount of flair and will look excellent displaying everything from a pungent blue to a sharp cheddar.
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A couple of weeks ago, I featured audreystar's recipe for chili con queso. While she served her variation as a warm dip, I decided to experiment with the cheese as a nachos appetizer. I substituted chicken habanero sausages for the Jimmy Dean and used a combination of Velveeta and sharp cheddar cheeses.
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With a store bought pie crust, a quiche comes together in minutes. This quick quiche features crab meat, fresh herbs, and grated cheese mixed together in a warm, fluffy custard.
Once you have the technique down, you can make hundreds of quiche variations.
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