June 30, 2016
Makes 1 serving A few handfuls market baby greens (arugula works well) 5 leaves picked torn basil and parsley 8 slivers cucumber 5-8 fresh sliced strawberries 2 ounces goat cheese, crumbled (preferably Shellbark Hollow Farm Sharp) Handful of granola Your favorite vinaigrette Chive blossoms (optional) 1. Toss all ingredients together, and serve. - From Talula's Daily Per Serving: 460 calories; 25 grams protein; 32 grams carbohydrates; 15 grams sugar; 27 grams fat; 60 milligrams cholesterol; 321 milligrams sodium; 8 grams dietary fiber.
June 24, 2016
I crave hard cave-aged cheeses because of their complexity. But that complexity takes time - at least 60 days by law in the United States if it's made from raw milk, plus extra weeks to harmonize. But aging time, of course, costs money, both for producers and consumers. And raw milk cheeses can't be eaten by everyone (i.e. pregnant women). So Valley Shepherd Creamery's Eran Wajswol has come to a tasty compromise with a new cheese made in the Italian caciotta-style. His latest creation, called Nanticoke after one of New Jersey's Native American tribes, is made from 100 percent pasteurized sheep's milk cheese and finished within just 35 days, as opposed to the 90-plus typical for many of Valley Shepherd's other products.
June 19, 2016 |
All 78 Philadelphia Housing Authority Police Department officers will be equipped with body cameras on Tuesday, making the department the latest to employ the devices across its force. Kelvin Jeremiah, PHA president and chief executive officer, said he believes PHA is the nation's first housing authority to outfit all its officers with body cameras. "We believe strongly this is the wave of the future," Jeremiah said. "Police hold a position of public trust and we want to make sure they are using the awesome authority they have in a responsible way. " PHA Police Chief Branville Bard, who joined the department last year after a 21-year career with the Philadelphia Police Department, said his officers were "overwhelmingly pleased" about the cameras.
May 27, 2016
There is a wild-eyed look of mischief to the tousle-haired youth whose face is stamped on the rind of Chällerhocker. But that boy is the imaginary "cellar sitter" for which this cult cheese from Switzerland is named, and I could imagine looking a little loony, too, if I were locked up for 10 months of aging on a wooden shelf. The upside is that this Swiss cheese has fast become one of my favorites in the world. Cheesemaker Walter Rass at Kaserei Tufertschwil in the canton of St. Gallen created it in 2003 as a variation on classic Appenzeller (for which he is also renowned)
May 20, 2016
Makes 8 servings 24 scrippelle crepes, see my recipe under Pastas 2 quarts fresh chicken broth 1 cup fresh Pecorino Romano cheese, grated 1/4 cup fresh Parmesan cheese, shredded Fresh parsley for garnishing 1. Prepare the scrippelle crepes and chicken broth according to my recipes. 2. Lay one crepe at a time on a clean surface, sprinkle it evenly with grated Pecorino cheese, and roll into a tight scroll. Line 3 crepes in each bowl. Ladle on the broth, garnish with Parmesan cheese and parsley, and serve immediately.
May 20, 2016
Makes about 5 cups 4 cups whole milk 1 stick salted butter 2 tablespoons all-purpose flour 1/4 cup fresh Parmesan cheese, grated 1/4 cup fresh Pecorino Romano cheese, grated In a small saucepan, melt the butter. When melted, stir in the flour to make a smooth paste. Cook, stirring with a wooden spoon for 2 to 3 minutes. Add the milk, whisking to avoid lumps. Bring to a simmer, whisking until thickened, about 5 to 7 minutes. Remove from heat, and whisk in the salt and grated cheese.
May 20, 2016
Makes 10-12 servings 2 pounds fresh mozzarella cheese, shredded 1 cup fresh Pecorino Romano cheese, grated 2 eggs 2 portions fresh scrippelles, (see recipe) 1/4 cup milk 2 pounds mini-meatballs Fresh tomato marinara sauce 1. Prepare a pot of fresh tomato marinara sauce, mini-meatballs, and scrippelles. Preheat oven to 350 degrees F (175 degrees C). 2. Beat the eggs and milk in a small bowl. Use an extra-large, deep round cake pan, 13-15 inches in diameter.
April 20, 2016 |
The long: Sometimes, you and your kid just need a buncha big, goofy belly laughs. This kooky musical version of the irreverent, Caldecott-winning storybook The Stinky Cheese Man and Other Fairly Stupid Fairy Tales, by Jon Scieszka and Lane Smith, mashes up the original title character with narrator Jack (as in, and the Beanstalk), Cinderella, the Ugly Duckling, and the Cow Patty Boy (another new invention). It also lets audience members in on every silly joke. The short: Like a wacky, G-rated version of Into the Woods.
April 15, 2016
Makes 2 quarts of ricotta and 3 quarts of whey 1 gallon whole milk 4 cups heavy cream Fine sea salt 1/2 cup freshly squeezed lemon juice 1. Combine the milk, cream, and 1/2 teaspoon salt in a large heavy pot, then place over medium heat and, stirring frequently, bring to 190 degrees F. Remove the pot from the heat and whisk in the lemon juice. Let the mixture stand undisturbed until the curds and whey have separated, about 15 minutes. 2. Line a sieve with 3 layers of cheesecloth and set over a large bowl.
March 24, 2016
It's full-on kidding season in Chester Springs, where precious little goats are being born every day to Catherine and Al Renzi's herd of Nubians at Yellow Springs Farm. When it comes to prize season, though, Yellow Springs is no joke. Their Cloud Nine goat cheese just took home first prize at the Pennsylvania Farm Show for the second consecutive year. This quarter-pound snowball of a cheese, hand-shaped instead of set into the usual geometric form ("We're artisans, I guess!" says Catherine)