January 28, 2015 |
Sue Miller loves hanging out in her cheese cave. "Sometimes I get attached to certain wheels of cheese," said Miller, co-owner of Birchrun Hills Farm, a dairy farm in Chester Springs. "And my husband says, 'You know, it's meant to be sold.' " She knows. Her love of cheese grew out of necessity. About nine years ago, declining milk prices and rising costs had Miller and her husband, Ken, worried they might lose the small farm they hoped one day to pass on to their two sons.
December 5, 2010 |
Pro athletes hit the gym to train for the big game. Jose Garces works out in the kitchen. In addition to his role as owner of Amada, Tinto, Village Whiskey, and four other Philadelphia restaurants, Garces wears the starched jacket of an Iron Chef, one of seven culinary household names who battle challengers on the Food Network. With its campily scowling "chairman," sparkling Kitchen Stadium, and flashy graphics, Iron Chef America might seem like a prime-time game show.
April 29, 2010 |
South Philly's brunch culture began to evolve in the 1990s with the arrival of the Big Three: Sam's Morning Glory Diner, Carman's Country Kitchen, and a bit later, Sabrina's Cafe. Each set new morning-meal standards, featuring the likes of homemade sausage, local preserves, and garden-fresh veggie burgers, making the local brunch outing less a morning-after necessity and more an epicurean experience in its own right. In the last couple of years, so many new spots have sprouted that South Philly has stepped up to take on yet another culinary identity: Brunchland.
December 24, 2009
Cheese of the Month The "Roaring Forties" evokes the brutal gales that howled along 40° longitude to wreck many a tall ship against tiny King Island between Tasmania and South Australia. So why is the blue cheese named in their honor so sweet and mellow? Legend has it the straw mattresses from those ill-fated vessels washed ashore and seeded King Island's lush pastures - grasses that now nourish some of the richest milk Down Under. This decadent cow's milk blue is the ultimate proof of that.
April 16, 2009 |
They're gone for the weekend, so I've brushed aside a tear and rushed to the store for a hunk of blue cheese and a bag of onions. In general, those left behind are expected to sorrow over loved ones leaving on a short holiday. But time alone at home is a gift to cooking martyrs. Day in and day out, we considerately do not serve food that our family members dislike or are unable to eat. In my home, this would also include mushrooms, lima beans, brussels sprouts, tofu, beets, very spicy green curry, and breakfast for dinner - all of which I love.
May 22, 2008 |
When Betts McCoy whipped up her first flavored cheese spread at her Villanova Cheese Shop in the early '70s, few noticed or made much of its being all-natural. Since then, an expanded line of those spreads has become the core business supporting the family's second and third generations. And the all-natural content and fine, fresh taste of Betts cream-cheese spreads may just be the first thing that customers take note of when they find it in gourmet shops and in chains such as Genuardi's (Betts' first big customer 10 years ago)
January 31, 2008 |
In 1964, at the Anchor Bar in Buffalo, N.Y., owner Teresa Bellissimo received a large order of chicken wings by mistake. She deep-fried them, added hot sauce and a food phenomenon was born. They call them buffalo wings. Later she added celery sticks and blue cheese as a foil for the fiery wings. You may not have tickets to the Super Bowl, but you can relax in front of the TV and enjoy buffalo chicken wings. Frying makes for crisp skin and moist meat but requires working in small batches.
December 20, 2007
Here are some inexpensive recipes to serve at your easy party. TUSCAN CHEESE FONDUE 1 1/2 cups dry white wine, such as pinot grigio 2 large cloves garlic, minced 3 cups shredded fontina cheese 1 cup shredded Asiago or Parmesan cheese 2 tablespoons cornstarch Use any or all of these as dippers: brown cremini mushrooms, trimmed and halved; small, cooked artichoke hearts, halved; red or gold cherry tomatoes; bread...
July 12, 2006 |
Good cheese has always been one of the pillars that propped up the circus tent of the gastronomic extravaganza that is the annual Fancy Food Show. But rarely has it been a central theme in so many of the show's prizewinning products. The popularity of fine cheese has extended beyond the cheese board into mass production: in appetizers, desserts and biscuits - even a Hollywood promotion. The show's grand prize for Outstanding New Product was an extraordinary cheesecake with a pecan-shortbread crust (and a $45 online price tag)
February 16, 2006 |
The right wine showcases the best in a meal. The wrong wine displays my ignorance. And that's the long and short of My Problem With Wine. That, and so-called wine "lovers" - pedantic elitists ready to pounce on my every misstep. And a minefield of mistakes does await: vintage, color, body, storage, taste, temperature, corkage, decanters, glasses. The very geography (or terroir) of it. Is French inherently superior to Australian or Chilean? What about domestic? Which cheeses?