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Truffle Mac and Cheese

OnSugar Blog — Fri, 20 Jan 2012 11:55:45 PST

Winter's prime time for comfort foods, and what could be more reassuring on a bleak day than truffle mac and cheese? Cooking in Pajamas expounds.

You could go to a restaurant and pay $15 for a bowl of this decadent pasta, or simply make it at home for a fraction of the price. That's right. You can make this at home for a surprisingly reasonable price. The secret is truffle oil.

The use of truffle oil has become controversial in culinary circles. Ask any chef what they think of truffle oil, and they will most likely turn up their noses and declare it to be an unacceptable substitute to the real thing. One of the biggest reasons for this is that many truffle oils on the market do not contain any actual truffles. They use a synthetic ingredient to duplicate the aroma of the truffle, but their are a few brands that contain natural truffle to infuse the oil.

Keep reading for her truffle macaroni and cheese secrets.

Harbison Cheese: A Domestic Alternative to Vacherin Mont d'Or

Susannah Chen — Fri, 06 Jan 2012 14:24:02 PST

All Winter long, I've been on a relentless hunt for Vacherin Mont d'Or, the oozy, ripe cheese that's made from the Winter milk of Swiss Gruyère cows. But it soon became clear to me that it wouldn't be so easy to track down a version of the alpine cheese in tip-top shape; when I asked cheese fanatics for advice over Twitter, many of them urged me to try American alternatives.

A quick trip to San Francisco's Cowgirl Creamery cheese shop led me to Harbison, a similar cheese produced by Cellars at Jasper Hill, a creamery based in idyllic Greensboro, VT. Much like Vacherin, Harbison is a wintertime-only cheese with a blooming rind and an extremely soft center; like its French counterpart, Harbison is also meant to be eaten by slicing off the top rind of the cheese wheel, then dipping in with crackers, bread, and other accoutrements.For the holidays, I went with another traditional Vacherin preparation by dotting my Harbison with garlic cloves, adding a couple of glugs of dry white wine, and then baking the cheese until runny. I served it with squares of salami and tiny gherkins for dipping, and the experience was not unlike that of an Alpine raclette. Who knew such a French experience could be replicated with American cheese?

4 Pointers For Perfecting That Holiday Cheese Platter

Susannah Chen — Fri, 16 Dec 2011 10:39:53 PST

Pulling together a cheese platter for your next holiday soiree seems like an übereasy task - and it should be, if you know the few basic fundamentals of cheese pairing.

Take a few tips from Cathy Strange, cheese buyer from Whole Foods Market, before you stock up your party pantry, and you'll be sure to have a cheese plate that's as dynamic as your Christmas party conversation.

Your platter's only as solid as your cheese is delicious. "If you pick up mass-produced cheese that's more focused on low price than quality, that will be reflected in the tasting process," Strange says. If you're on a budget, she recommends chatting with your local cheese monger instead and asking to see what they're excited about this holiday season given the budget you have in mind.

Keep reading for a few more basic cheese pairing bytes.

3 Cheeses to Pair With Pear

Anna Monette Roberts — Fri, 09 Dec 2011 07:08:38 PST

Pears are in season, and what better way to celebrate this divine Fall fruit than with cheese? Next time you go to your neighborhood cheese shop, be sure to ask about these sheep, cow, and goat milk cheeses so you can enjoy them atop sweet, crunchy pear slices. Before a meal or after, these sophisticated duos will impress without being showy.

Taste Epoisses, the "King of All Cheeses"

Anna Monette Roberts — Thu, 08 Dec 2011 15:08:17 PST

Napoleon loved it, and Jean Brillat-Savarin, a famous French epicurean, dubbed it the "king of all cheeses." Époisses de Bourgogne is a creamy, semisoft white cheese with a runny interior and a distinct wrinkled orange rind that was created in the 16th century by a group of Cistercian monks living in Époisses, France. Women in the region learned the unique method, and carried the tradition until World War II, when production of the cheese nearly died out.

Read how Époisses was rediscovered.

Killer App: Cheese Diablo Wafers

YumSugar — Tue, 29 Nov 2011 03:15:30 PST

In my family, the holidays mean one thing: cheese diablo wafers. This is a longstanding family recipe that we make every Thanksgiving and Christmas, and the whole family inevitably ends up fighting over them. They're spicy, crumbly, and irresistibly rich, and they set the stage for a decadent holiday feast.

Another bonus? They're a cinch to make, meaning you can make several batches (which you'll probably need) without much added effort. Use good-quality cheddar - I like sharp Tillamook - and keep an eye on them in the oven because they bake up quickly! Side note: best enjoyed with a Manhattan. Keep reading for the recipe!

A Reader Recipe: Grana Padano and Fig Appetizer

Fit Community — Mon, 14 Nov 2011 12:39:21 PST

When thinking of an appetizer to serve at upcoming holiday parties, skip processed, premade food and serve something fresh and whole instead. We love this idea from FitSugar reader CheesePlease; she posted it in the Snack Attack: Healthy Snack Ideas community group.

Think of Grana Padana as Parmigiano Reggiano's high-maintenance cousin. This cheese is less nutty and salty; a much more delicate cheese compared to your regular Parmesan. Pair Grana Padano with a high quality fig spread or preserve for an elegant and rustic appetizer!

Check out more of CheesePlease's recipes and snack ideas over at her blog, Cheese Please. And don't forget to post your own recipes and snack ideas in the FitSugar Community; they may end up on the FitSugar homepage!

Burning Question: Why Is Cheese Orange?

Susannah Chen — Wed, 31 Aug 2011 11:07:27 PDT

Mother Earth surprises us with plenty of naturally colorful foods, from blueberries to squid ink, and everything in between. So have you ever been stumped about why, given that cow's milk isn't orange, certain cheeses have such a shockingly bright color?

I asked our resident cheese expert, Laura Werlin, what the reason is behind that. Turns out there are several possible historical explanations. "In England, a golden-hued cheese was an indication that the cows were out on pasture and therefore a superior cheese. The beta carotene they ingested translated to the color of their milk and therefore the cheese. So, to get the same price for cheese year-round, cheesemakers began adding drops of a natural dye, annato," she explained.

Another theory is that the orange coloring helped to set regional cheesemakers apart. "When cheesemaking was developing in the United States, cheddars from the East Coast were always white. In order to distinguish their cheeses on the market, Wisconsin cheesemakers made their cheeses orange, says Werlin. To this day, there isn't much orange cheese to be found along the eastern seaboard; some states, like California, produce both.

Are you partial to white or orange cheese?

Tips For Creating the Ultimate Cheese Spread

Katie Sweeney — Tue, 30 Aug 2011 03:37:54 PDT

When it comes to appetizers, there's one quick and easy item that can be enjoyed year round: cheese. For impromptu entertaining, a cheese spread is the ideal starter, be it a Fall brunch or Summer cocktail party. The best thing about a cheese display is that it involves no cooking; it's a completely assembled dish. However, in order to put together a harmonious and delicious cheese board, there are some things to consider. Here's what you should think about when assembling your next cheese plate:

A traditional cheese board has a variety of flavors, textures, ages, and colors. From mild to extra sharp, crumbly to hard, raw to aged, white to blue, choose a wide range of cheeses.
Although it depends on how many people you're serving, generally select three to five cheeses.
If desired, let your selection be dictated by a theme. An assortment of cheese from Italy (ricotta, pecorino, gorgonzola, etc.) is a tasty start to an Italian meal.
Think about offering a cheese vertical where you feature a single variety of cheese. Love cheddar cheese? Assemble a board with English cheddar, Wisconsin cheddar, Californian cheddar, etc. Showcase the cheese at various ages.

Keep reading to learn more about creating the best cheese board.

Simple Supper: Tex-Mex Chicken With Cheese and Chiles

Lauren Hendrickson — Mon, 29 Aug 2011 10:56:58 PDT

You can't go wrong with corn, chicken, cheddar cheese, and chiles wrapped up in a warm tortilla. This simple supper is a great recipe to cook up in a pinch and everyone is bound to enjoy it. I had chicken tenders on hand, so I used those and the recipe was even easier and quicker to cook. Employ fresh corn since it's in season and adds great flavor. You can serve this in a tortilla (like I did) with a little salsa and avocado or offer it with rice and a side salad. Bring this tasty Tex-Mex dish to your kitchen table by reading more.