September 25, 2015 |
DAMON Menapace, of Kensington Quarters, offers two recipes for "quick and simple sandwiches that I am often snacking on at the restaurant and at home. " OPEN-FACE HEAD CHEESE SANDWICH 1 slice sourdough bread Mayonnaise Coleslaw (recipe below) 3 slices head cheese Grill or toast bread, spread with mayo. Add headcheese and top with coleslaw (recipe below). Serves one. COLESLAW 1 cup thin sliced green cabbage 1/4 cup shredded carrot 1 tablespoon minced onion 1 tablespoon cider vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/2 teaspoon salt Mix all ingredients together.
September 25, 2015 |
Making good blue cheese isn't easy. After a first batch of beginner's luck, Amos Miller at Misty Creek Dairy in Leola, Pa., spent nearly two years flailing at subsequent blues that "even the pigs wouldn't eat. " Thankfully, with the help of a consultant and some pristine raw milk from Eli Esh's Millwood Springs Organic in Willow Street, he is now making a blue under Millwood's name that has become one of the best examples in Pennsylvania....
August 14, 2015 |
THE BIG CHEESE of the Catholic Church, Pope Francis, soon will be available in mozzarella, thanks to South Philly's Pastificio Homemade Pasta Co., which is preparing blocks of cheese in the shape of Pope Francis in advance of his visit next month to Philadelphia. "There's no doubt about it, it's definitely cheesy," said Anthony Messina, co-owner of Pastificio. According to Messina, the cheese pope will stand about 6-inches tall, weigh a little more than a pound and will sell for $20. Pastificio, on Packer Avenue near 15th Street, is already taking preorders and expects to have the cheese pope on the shelves by the second week of September.
May 29, 2015 |
Cheese(s) of the month, bolstered by beer Beer makes just about everything better, and it's especially true with washed-rind cheese, whose flavors take on extra dimensions when yeasty brew is added to a brine brushed across the rind during aging. Two excellent examples using local beers come from Pennsylvania farms. Tommenator from Keswick Creamery near Newburg in Cumberland Valley is a semi-firm raw milk tomme, whose naturally mild flavor takes on a hoppy tang and malty resonance, thanks to a Troegenator double bock from Tröeg's Brewing Co. A considerably more assertive beer cheese is the funky wedge from Calkins Creamery in Honesdale called Levon's Luck, a softer round that reminds Aimee Olexy at Talula's Garden (where it's included on cheese plates)
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.
November 27, 2014 |
'So why aren't we making real grilled cheese?" said chef Marc Vetri, who was visiting our after-school cooking class. "Well, we're going for something healthier," I said. Baked whole-wheat pitas stuffed with cheese and homemade tomato soup - a reinvention of the classic pairing. "You think these are healthy?" he said, grabbing the pitas and reading off the offensive ingredients: preservatives, enzymes, gluten. "So, what kind of bread should I buy in a grocery store?
October 10, 2014 |
There are more than 100 cheese-makers in the province of Québec, the most of any in Canada, and they are producing some of the most exciting artisan cheeses in the New World, from washed-rind stinkers to creamy blues. That comes as no surprise, given the province's cheese-loving French DNA. Unfortunately, few of the best - especially those made from raw milk - are widely available in the States. That just means you'll have to visit some of the fine cheesemongers of Québec City.
August 22, 2014 |
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.
July 25, 2014
Backstory: Andrea Capecci and her brother Nicholas are new to Philly's growing lunch-truck scene. They opened earlier this year but spent a couple of years kicking around ideas before setting on Pbon's interesting mix of seafood and sausage, inspired by the Philadelphia natives' upbringing: frequent trips to Bridesburg with their grandmother for hard-shell crabs, and twice-a-week traditional Italian dinners whipped up by their mother (think plenty...
July 25, 2014 |
The humble mason jar has become the symbol of DIY culture, Pinterest aspiration, and nostalgia for homespun days of yore. Invented in Philadelphia in 1858 and revived by neo-food preservationists and Martha Stewart wedding pictorials circa the early aughts, the old-timey glass with the tin lid has become the go-to restaurant vessel for cocktails, single-serve cakes, and plain old tap water. Mason jars just seem to make everything look simple - in a good way. It's not only a matter of aesthetics, though.