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This Asparagus-Ricotta Toast Is So Right Now
May 23, 2019 | WSJ | By Kitty Greenwald.

TOTAL TIME: 25 minutes SERVES: 4

4 eggs
4 tablespoons olive oil, plus more to finish
4 (½-inch thick) slices sour dough bread
2 pounds medium asparagus, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
Juiced and finely grated zest of 1 lemon
1¼ cup ricotta
⅓ cup roughly torn basil leaves, plus more to garnish
¼ cup minced chives
8 oil-packed anchovy fillets
bread  breakfasts  brunch  cheese  cured_and_smoked  eggs  fish  recipes  savoury 
may 2019 by jerryking
Broccoli and Cauliflower Gratin Recipe - Allrecipes.com
2 teaspoons butter 2 heads cauliflower 2 heads broccoli 1/2 cup butter 1/2 cup all-purpose flour 4 cups milk 1 tablespoon mustard powder 1 tablespoon Worcestershire sauce 1/2 teaspoon ground black pepper 2 cups grated Cheddar cheese 1 cup Italian seasoned bread crumbs 1/4 cup extra-virgin olive oil 1 pinch paprika, or to taste
recipes  fresh_produce  dairy  cheese  vegetarian  Thanksgiving 
october 2017 by jerryking
The A-to-Z Guide to Cheese—Plus Pungent Pairings - WSJ
By Tia Keenan | Photography by F. Martin Ramin/The Wall Street Journal
cheese 
march 2016 by jerryking
Flavoured Gouda can hold its own on a holiday menu - The Globe and Mail
SUE RIEDL
Special to The Globe and Mail
Published Tuesday, Oct. 07 201
cheese  Sue_Riedl  Thanksgiving 
october 2014 by jerryking
Gruyère: A great summer cheese for any place you go - The Globe and Mail
SUE RIEDL
Special to The Globe and Mail
Published Tuesday, Jun. 10 2014
cheese  Sue_Riedl 
september 2014 by jerryking
Brie and Camembert: a win-win whichever you choose - The Globe and Mail
SUE RIEDL
Special to The Globe and Mail
Published Tuesday, Sep. 09 2014,
cheese  Sue_Riedl  win-win 
september 2014 by jerryking
Mozzarella, Tomatoes and Onion Sandwiches with Pesto - The Globe and Mail
LUCY WAVERMAN
Special to The Globe and Mail
Published Tuesday, Jul. 29 2014,
cheese  sandwiches  recipes  Lucy_Waverman  tomatoes  pesto 
august 2014 by jerryking
Gruyère: A great summer cheese for any place you go - The Globe and Mail
SUE RIEDL
Special to The Globe and Mail
Published Tuesday, Jun. 10 2014,
cheese  Sue_Riedl  summertime 
june 2014 by jerryking
Langres cheese – the perfect excuse to pop some bubbly - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Nov. 19 2013
cheese  Sue_Riedl 
november 2013 by jerryking
This Halloween, don’t be scared of orange cheese - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Oct. 29 2013
cheese  Sue_Riedl 
october 2013 by jerryking
This Canadian cheese named best in the world - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Oct. 15 2013
cheese  Ontario  Sue_Riedl 
october 2013 by jerryking
Savour Canadian Cheeses_Cheese Notes
Savour Canadian Cheeses
Cheese Notes
Five Brothers is a cow's milk cheese that combines traits from Gouda and a Swiss variety called Appenzeller. At eight months old it has a turn yet creamy texture and rich diverse flavours with sweeter overtones. Distinctive are scattered throughout the body of the cheese. All of the milk to produce this unique cheese comes from the family's dairy farm. It is named after the five Ysselstein brothers. one a4 whom is the owner and cheese maker at Gunn's Hill Winner, Firm Category, 2013 Canadian Cheese Grand Prix.
Alpindon Kootenay Alpine Cheese Co. Creston, British Columbia

The Schalkwijk family moved to Alberta from Holland in 1995 so start a farm. Not finding any cheese that compared to their homeland they started making cheese in 1999 with the milk from their own cows. All Sylvan Star cheeses are made with heat healed milk which does not contain additives or antibiotics and all cheeses are lactose free. The Grizzly Gouda is the oldest and is available Extra Aged (9 to I2 months old) and Grizzly Sharp (over one year old). The rich flavour is a mixture of nuts. butter and toffee. The texture becomes flakier with some crystals forming in these aged versions. Winner. Gouda and Farmhouse category. 20l3 Canadian Cheese Grand Prix.

Ask {or these fine cheeses in:
Toronto: Alex Farms [Bayview and Danforth locations). Global Cheese, Nancy’s Cheese, The Cheese Smythe (at the Brick Works Market Saturdays). Whole Foods. Loblaws and Sobeys.
cheese  artisan_hobbies_&_crafts  Canadian 
october 2013 by jerryking
News and Events at Gunn’s Hill Artisan Cheese
In Oxford County:
Gunn’s Hill Artisan Cheese
445172 Gunns Hill Road
Woodstock, ON N4S 7V8
Email: info@gunnshillcheese.ca
Phone: (519) 424-4024
artisan_hobbies_&_crafts  cheese 
may 2013 by jerryking
At a crossroads, a sheep Gouda was born - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Last updated Tuesday, Apr. 09 201
cheese  Sue_Riedl  sheep 
april 2013 by jerryking
A delectable cheese from Zamora - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Jan. 22 2013
Sue_Riedl  cheese  Spain  Spanish  sheep 
january 2013 by jerryking
14 Arpents cheese: nuanced, complex and full of flavour - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Nov. 20 2012
cheese  Sue_Riedl 
november 2012 by jerryking
Butternut Squash, Spinach and Feta Frittata
Butternut Squash, Spinach and Feta Frittata
Directions:
1. Place squash in a large covered microwave-safe bowl leaving a corner open to vent. Microwave on high for about 5 minutes or until fork-tender. Drain off excess liquid. Stir in spinach. potatoes and red onion. Spread in prepared baking dish.
2. In bowl, whisk eggs and milk. Season with pepper. Pour over vegetables and stir. Sprinkle evenly with cheese.
3. Bake 35-40 minutes or until eggs set.
Frittata  brunch  recipes  cheese 
november 2012 by jerryking
The Eat-Your-Veggies Sandwich - The Globe and Mail
Sue Riedl

Special to The Globe and Mail

Published Sunday, Oct. 28 2012
Sue_Riedl  sandwiches  recipes  cheese 
november 2012 by jerryking
Cheese please
Murray's cheese bar

www.murrayscheesebar.com
cheese  New_York_City  things_to_do 
october 2012 by jerryking
A vibrant, eye-catching cheese with big flavour to match - The Globe and Mail
SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Sep. 25 2012
Sue_Riedl  cheese 
september 2012 by jerryking
The end-of-summer-denial sandwich - The Globe and Mail
Sue Riedl

Special to The Globe and Mail

Published Sunday, Sep. 09 2012,
Sue_Riedl  cheese  recipes  sandwiches  summertime  tomatoes 
september 2012 by jerryking
Enzymes and Cultures
June 2006 | Dairy Field | Lori Dahm
dairy  enzymes  cheese 
august 2012 by jerryking
What Greece Makes, the World Might Take - NYTimes.com
By ADAM DAVIDSON
Published: July 3, 2012

In the last decade or so, companies in the United States, France, Denmark and elsewhere flouted the feta ruling and invested in their own food-science research and manufacturing equipment. They subsequently turned the salty, crumbly cheese into spreadable, grillable, fat-free and shelf-stable forms. In Italy and Spain, small olive-oil producers merged into globally competitive conglomerates and replaced presses with more efficient centrifugal technology. The two countries now provide nearly all the world’s supply. And the Greeks, despite their numerous inherent advantages, remain in the least profitable part of the supply chain, exporting raw materials at slim margins.

Tassos Chronopoulos, owner of Tassos, a Greek food importer based outside Chicago, says that the country’s disorganized agricultural business all but disqualified itself from partaking in the fancy-food craze of the past few decades. Greek growers never banded together to establish uniform quality standards and trade rules.
agribusiness  agriculture  cheese  competitiveness_of_nations  conglomerates  dairy  Denmark  disorganization  disunity  economic_development  farming  food  food_science  foodies  foodservice  France  gourmet  Greece  Greek  innovation  olive-oil  quality  quality_control  rules_of_the_game  standardization  technical_standards  supply_chains  value_chains 
july 2012 by jerryking
Want real buffalo mozzarella? Look no further than Alberta - The Globe and Mail
SUE RIEDL
From Wednesday's Globe and Mail
Published Tuesday, Apr. 17, 2012 12:00AM EDT
Last updated Thursday, Apr. 19, 2012
cheese  Alberta  Sue_Riedl 
may 2012 by jerryking
Coffee, triple cream (cheese, that is) - The Globe and Mail
Mar. 13, 2012 | Globe and Mail | Sue Riedl.

The cheeses we sampled included a chèvre; a triple-cream (Délice de Bourgogne); a young, fruity Gouda; and a complex, 18-month Comté. I also threw in the buttery Bleu D’Auvergne.

The coffees were made from single-origin beans and served black, allowing their flavours to shine, and leaving cheese to assume the dairy role. We stuck with coffee made in an AeroPress (similar to a French press) that brought out clean, crisp and nuanced flavours without being overpowering.
Sue_Riedl  cheese  coffee 
april 2012 by jerryking
Avoid Food Waste
Before you toss out old food, consider creative ways to salvage it: Blackened bananas are fantastic in banana bread, mushy tomatoes are perfect for pasta sauce, stale bread can be turned into bread crumbs, use leftover pasta in an omelette or strata, and add cheese rinds for
a richer soup stock.
Excerpted from Living Me to We to be published April, 2012,
by Greystone Books and Me to We Books.
waste  food  bread  fruits  cheese  leftovers 
march 2012 by jerryking
Oka: the making of a Canadian classic
Jan. 31, 2012 | The Globe and Mail | Sue Riedl
Sue_Riedl  cheese  Quebec 
february 2012 by jerryking
How to buy bolder and better cheese - The Globe and Mail
sue riedl
From Wednesday's Globe and Mail
Published Tuesday, Jan. 03, 2012
cheese  Sue_Riedl  howto 
january 2012 by jerryking
Ricotta, Goat Cheese and Spinach stuffed shells
Ricotta, Goat Cheese and Spinach stuffed shells
By Cathy | October 29, 2008
recipes  pasta  cheese 
october 2011 by jerryking
Gratin of Yukon gold potatoes with cheese - The Globe and Mail
jeff dueck
The Globe and Mail
Published Sunday, Mar. 01, 1998
potatoes  recipes  cheese 
october 2011 by jerryking
Fish and seafood fondue - The Globe and Mail
The Globe and Mail
Published Sunday, Dec. 01, 1996
fish  recipes  cheese 
october 2011 by jerryking
Salad with hazelnuts and cambozola - The Globe and Mail
jennifer base
The Globe and Mail
Published Saturday, Jun. 01, 1996
recipes  salads  cheese  salad_dressings 
october 2011 by jerryking
Tomato and mozzarella salad - The Globe and Mail
lucy waverman
The Globe and Mail
Published Saturday, Aug. 27, 2005
Lucy_Waverman  recipes  tomatoes  cheese  salads 
october 2011 by jerryking
Couscous with Caramelized Onion and Goat Cheese Recipe | MyRecipes.com
Judy Hasselkus, Indianapolis, Indiana, Cooking Light
OCTOBER 2005
recipes  couscous  onions  cheese 
august 2011 by jerryking
Tips & Trends - The Globe and Mail
SUE RIEDL

Last updated Friday, Feb. 18, 2011
Sue_Riedl  cheese  hospitality 
april 2011 by jerryking
Cheeses to compare and contrast
Nov. 30, 2010 The Globe and Mail Sue Riedl -
Sue_Riedl  goat  Alpine  Sheep  cheese 
april 2011 by jerryking
Pair luscious goat cheeses with bubbly - The Globe and Mail
SUE RIEDL
From Wednesday's Globe and Mail
Published Tuesday, Dec. 28, 2010
Sue_Riedl  goat  cheese 
march 2011 by jerryking
Baked Brie stuffed with wild mushrooms
Dec. 03, 2010 | The Globe and Mail | SUSAN MENDELSON
cheese  mushrooms  recipes 
december 2010 by jerryking
A mellow blue cheese even skeptics will love - The Globe and Mail
Sue Riedl | Columnist profile | E-mail
From Wednesday's Globe and Mail
Published Tuesday, Sep. 28, 2010
Sue_Riedl  cheese 
september 2010 by jerryking
Where to find Le Bleu d’Élizabeth
Sep. 28, 2010 | The Globe and Mail | Sue Riedl |
Sue_Riedl  cheese 
september 2010 by jerryking
Cheese review: Belle de Jersey
Aug. 11, 2010 | The Globe and Mail | Sue Riedl
Sue_Riedl  cheese 
august 2010 by jerryking
Eggplant Recipe - Recipe for Eggplant Parmesan
By Diana Rattray. Add: mushrooms, garlic, basil, rosemary,
sweet peppers, green onions, cilantro to preparation of tomato sauce.
Definitely prepare eggplant via flour & salt, then eggs & milk,
and then seasoned breadcrumbs. Make sure to have grated parmesan and
shredded mozzarella on hand for layering on top of sauce. Alternatively,
add layers of shredded spinach sauteed with garlic, mushrooms, sweet
peppers, onions, parsley and cilantro AND ricotta cheese.
cheese  eggplants  Parmesan  recipes 
july 2010 by jerryking
How Cheese Is Leading the Charge in the Artisan Food Movement | Books | AlterNet
May 13, 2010 | The following is an excerpt from The Farmstead
Creamery Advisor: The Complete Guide to Building and Running a Small,
Farm-Based Cheese Business By Gianaclis Caldwell.
cheese 
may 2010 by jerryking
Tomme de Gaston cheese
Sep. 30, 2009 | The Globe and Mail | Sue Riedl
Sue_Riedl  cheese 
may 2010 by jerryking
Bleu Bénédictin and Ermite cheese - The Globe and Mail
Sue Riedl

From Wednesday's Globe and Mail Published on Wednesday, Dec. 09,
cheese  Sue_Riedl 
december 2009 by jerryking
Le Mamirolle cheese
Sep. 09, 2009 | The Globe and Mail | by Sue Riedl. A French transplant that's stinking delicious
cheese  Sue_Riedl 
november 2009 by jerryking
Le Migneron Charlevoix cheese
Oct. 14, 2009 | The Globe & Mail | by Sue Riedl.
cheese  Sue_Riedl 
october 2009 by jerryking
Where the buffalo roam -
Sep. 01, 2009 | Report on Business Magazine | by Chris Nuttall-Smith
cheese  mozzarella 
september 2009 by jerryking
Ewenity feta cheese
July 15, 2009 | Globe & Mail | Sue Riedl
Sue_Riedl  cheese  feta  sheep 
july 2009 by jerryking
Cheese Whizzes - WSJ.com
JUNE 20, 2009 | Wall Street Journal | by DANIEL MACHALABA
cheese  Second_Acts  retirement 
june 2009 by jerryking
The flavour of the mountains in every wheel - The Globe and Mail
Jul. 30, 2008 | Globe and Mail | SUE RIEDL. The flavour and
supple texture of the L'Hercule de Charlevoix cheese gives a nod to such
greats as French Comté and Swiss Gruyère. Distributor: Provincial
Fine Foods, Fromagerie Atwater
Sue_Riedl  cheese 
june 2009 by jerryking
Family ties and a passion for cheese
06-30-2008 | The Globe and Mail | Pitts, Gordon
cheese  Saputo  Gordon_Pitts 
may 2009 by jerryking
Climbing Mount Mozzarella
March 2004 | Report on Business Magazine | By Konrad Yakabuski.
Never mind about sweeping up local parts of Parmalat. The scion in
charge of fast-growing Saputo wants to rule the cheese-mad market to the
south. Jerry Dryer, a Chicago-based consultant to the dairy industry
and editor of Dairy & Food Market Analyst. Robert Cropp, an
economist at the University of Wisconsin who specializes in the dairy
industry.
cheese  Saputo  mozzarella  Konrad_Yakabuski 
may 2009 by jerryking
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