Red Salad With Blue Cheese and Walnuts

Red Salad With Blue Cheese and Walnuts
Houston chef Hugo Ortega shares his recipe for a simple, salty-sweet, bright and bitter ensalada roja made with red endive, radicchio, blue cheese, candied walnuts and an orange-lime vinaigrette
Feb. 9, 2017


Getting the Blues

Getting the Blues
If you want to understand the wide world of blue cheese, start by getting to know these four classic, flavor-forward styles
Oct. 5, 2012

French Roquefort: serve it alongside some lightly dressed greens

English Stilton: beef and Stilton pies

Italian Gorgonzola

Spanish Cabrales: add it to fried eggs and onions, tuna and piquillo pepper toasts, and cheese croquettes with membrillo sauce

The Art of the Cheese Plate
Pascal Vittu, head fromager of Daniel restaurant in New York, offers a tour of the best offerings for after dinner
Nov. 11, 2015


Blue Cheese Potato Salad
It’s rare to find a potato salad that draws more attention than some of the meats at a barbecue, but the creamy blue cheese bite of this classic summer side is no wallflower.
Serves 4-6.
July 2, 2011

Raw Milk Cheese & Listeria

Two Dead From Raw Milk Cheese Contaminated With Listeria
Mar 9 2017
by Maggie Fox

Unpasteurized milk is an important vehicle for transmission of pathogens, which include Brucella species, Mycobacterium bovis, Salmonella species, Listeria monocytogenes, Campylobacter species, Yersinia species, Coxiella burnetii, and Shiga toxin-producing Escherichia coli.
[ProMED Digest, Vol 57, Issue 26]

Ancient Evidence Of Cheese-Making

Archaeologists Find Ancient Evidence Of Cheese-Making
December 13, 2012

As any cheese maker will tell you, it’s not that hard to make cheese. You just take some fresh milk, warm it up a bit, and add something acidic to curdle it.
Then, once it has cooled, you drain off the whey — the liquid part — and you’re left with cheese.

But when did we figure out how to do this? According to a new paper in the journal Nature, at least 7,000 years ago. Since then, the process hasn’t changed much.


Risotto with goat cheese and Spring Vegetables

Steven Redzikowski’s Recipe for Risotto With Goat Cheese and Spring Vegetables
April 15, 2015

Now is the moment when the weather’s still chilly enough to call for a dish that’s creamy and consoling, but we’re craving something green. This recipe for risotto lightened with peas and ramps delivers on both counts

Total Time: 35 minutes Serves: 4-6
Salt and freshly ground black pepper
1 cup fresh or frozen peas
2 ramps or scallions
3 cloves garlic, minced
1 small yellow onion, minced
Leaves from 2 sprigs thyme
2 tablespoons olive oil, plus more for garnish
2 cups Carnaroli or Arborio rice
1½ cups [dry] white wine
10 cups hot chicken* stock
½ cup grated Parmesan
2 tablespoons cold butter
¼ cup pea shoots or thinly sliced basil
2 ounces goat cheese

1. In a small pot of boiling salted water, blanch peas until bright green, 1-2 minutes. Use a slotted spoon to transfer directly into an ice-water bath. Strain and toss peas dry. Set aside.

2. Set a burner on high, place ramps directly on top and char on all sides, 1-2 minutes total. Remove and thinly slice. Stir peas and sliced ramps together and season with salt. Set aside.

3. In a wide medium pot over medium-high heat, sauté garlic, onions and thyme in oil until onions are translucent, about 5 minutes. Stir in rice, coating grains, then add wine and increase heat to high. Cook, stirring, until wine evaporates, 4-5 minutes.

4. Return heat to medium-high, ladle 2 cups hot stock into rice and simmer, stirring, until most of liquid evaporates, 2-4 minutes. Add remaining stock 2 cups at a time, letting it mostly absorb before adding more, and continue to cook, stirring, until grains are just tender and consistency is loose but not soupy, about 20 minutes. Season with salt and pepper. Off heat, fold in Parmesan and butter.

5. To serve, ladle risotto into bowls. Garnish with pea and ramp mixture, pea shoots, dollops of goat cheese and a drizzle of oil.

* or vegetable stock if …

Sautéed Mushroom Omelette

Sautéed Mushroom & other omelettes by Alton Brown

Wake-up omelets {video}
by Alton Brown
gruyere cheese (grated) + sauteed mushrooms
– feta cheese (crumbled) + spinach (cooked & drained)
– red & green peppers (sauteed with onions) + Monterey Jack cheese (shredded)

Omelet for a Crowd
by Alton Brown
herbal additions:
– 1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
fillings: see “Wake-up omelette”
CATEGORY: Breakfast

sprinkled with chivesOmelet [sprinkled with chives]
no herbal additions
no fillings
CATEGORY: Breakfast

Wild Mushroom Omelette

Asian Mushroom Omelette

Mushroom Omelette