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2007 Winter Fancy Food Show - Part 2 (Goat Cheese!)
Trendspotting: Goat Cheese and Friends
Like I mentioned earlier, we ate a lot of cheese at the Fancy Food Show. But oddly enough, we ate more goat milk flavored items than cow milk flavored items. Now there's nothing wrong with goat cheese (in fact, I LOVE LOVE LOVE the stuff), but it seemed as if goat milk products far outnumbered cow milk products.
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Fast & Easy Dinner: Goat Cheese and Tomato Strata
Instead of making croutons, use leftover bread to make a simple supper in the form of a strata. Like a savory bread pudding, this layered dish is filled with fleshy tomatoes and melted cheese. The recipe involves minimal prepwork giving you plenty of time to unwind after a long day.
Say Cheese! Tomato and Goat Cheese Tarts
Earlier today I teased your tastebuds with a goat cheese quiz, so it's only fair to share my current favorite goat cheese recipe: tomato and goat cheese tarts. Goat's milk has a high amount of fatty acids (much more than cow's milk) that provide the cheese with its characteristic tart flavor.
Goat cheese most commonly comes in a soft, spreadable, crumbly form, although there are hard aged varieties that have a consistency more like feta.
Say Cheese! Cypress Grove's Midnight Moon
The other day I decided to treat myself to my favorite table cheese, grana padano. This Italian cheese is similar to Parmesan reggiano and is excellent eaten right out of your hands. However, my local grocery store was all out.
Say Cheese! Baked Feta With Marinara
Feta cheese is perhaps Greece's most spectacular contribution to the culinary world. Traditionally feta is made from sheep or goat's milk. However, many producers today make it with cow's milk.
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- Microwaves may be better for the environment than ovens.
- With Archie McPhee's new gravy bath salts, the only lump in the gravy is you.
- What's it like to be an astronaut cooking in space?
- Peek inside 1970s tome The Male Chauvinist's Cookbook.
- Meet Mekkerbeck, an herbal goat's milk cheese made in Belgium.
- Why you may need to stockpile your favorite Ethiopian coffee.
Say Cheese! Fresh Ricotta
One of my New Year's resolutions was to learn more about cheese, and now that it's almost March, I decided I better get on it! Don't worry readers, I'm taking you along for the ride: allow me to introduce my new feature devoted to the wonderful world of cheese. Each week, I'll pick a different type of cheese and use it in a delectable recipe.
Latest War in the Middle East Over Hummus
A group of Lebanese businessmen have accused Israel of stealing their traditional dish, hummus. Although the exact origins of the creamy garbanzo bean spread are unknown, the Lebanese Industrialists Association, lead by Fadi Abboud, plan to sue Israel for ownership. Abboud hopes to make hummus a dish with protected geographical status.
What Would You Make???
Ok here's the scenario: you are at home and hungry for food. You have to make something delicious for you and your boyfriend/girlfriend/spouse/child/friend but the ingredients you have from the grocery store are limited.
You have several uncooked chicken breasts, a batch of fresh arugula, and a log of herbed goat cheese.
All The News That Fit To Eat - August 8
- There's a big debate going on over raw milk. It's illegal in most states (although I can buy it here in California), but some folks say it's tastier and more nutritious. Plus 10 more meals you can make in 10 minutes.
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