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Archive for Cheese/Yogurt/Dairy

TIP OF THE DAY: Uses For Egg Yolks

Here’s what to do with the yolk if you’re only
using the white. Photo courtesy Eight Turn Crepe.


When life gives you lemons, make lemonade. When it gives you egg yolks, make mayonnaise, hollandaise or dessert.

Certain recipes—angel food cake, egg white omelets, macaroons, marshmallows, meringues/pavlovas, seven-minute frosting, white cake and some soufflés—use only the egg whites. Here’s what to do with the extra yolks:


  • Béarnaise sauce. Béarnaise is a more complex form of hollandaise. The key difference is in the flavoring: Hollandaise is seasoned with lemon juice while béarnaise includes shallot and tarragon with vinegar instead of lemon juice.
  • Hollandaise sauce. A great way to use up three egg yolks. Use it to sauce asparagus, broccoli, green beans, fish/seafood or Eggs Benedict (recipe).

  • Mayonnaise or aïoli (garlic mayonnaise). It’s easy to make mayonnaise, and the taste is so much better than commercial varieties that use cheaper oils. Check out Julia Childs’ mayonnaise recipe. And yes, before it became America’s favorite sandwich spread, mayonnaise was (and is) a French sauce.

  • Custard. There are numerous types of custard, from baked custard and crème brûlée to flan and custard sauce/zabaglione. All are made with yolks. See our Custard Glossary and take your pick.
  • French custard ice cream. Add egg yolks for a much richer ice cream. That‘s the recipe Häagen-Dazs uses.

  • Lemon meringue pie or lemon tart. Lemon meringue pie is so much more delicious when it’s homemade. Here’s the recipe. Lemon tart is one of our favorite desserts: simpler (no meringue) and yet sophisticated.
  • Lemon curd (or lime, raspberry or other curd). It’s similar to the filling of lemon meringue pie, and can be eaten as dessert or spread on breakfast breads. Recipe.
  • Pastry cream (crème pâtissiére). This is the filling for éclairs and napoleons; you can also make fruit tarts by filling tart shells with it and topping with fruit.
  • Pots de crème. You can make French style pudding, thickened with egg yolks, or American-style butterscotch, chocolate or vanilla pudding. “Pots” refer to the individual, lidded dessert dishes traditionally used to serve the pudding.

    Photo courtesy My Most Favorite Food.



  • Avgolemono soup or egg drop soup. Add the extra yolks into the standard recipe.
  • Eggnog. It doesn’t have to be the season to be jolly in order to enjoy a cup. Eggnog recipe.
  • Omelets and scrambles. If you’re not counting your cholesterol, simply add the extra yolks to an omelet, scramble or frittata.

    Egg yolks tend to dry out after a few days in the fridge, and especially in the freezer. The gelatin in the yolk causes it to thicken when frozen. Store yolks in the fridge in an airtight container with a few tablespoons of water. Plan to use them quickly.

    If you have too many to use, you can beat and freeze the egg yolks. Follow these instructions from the American Egg Board, which offers detailed information on storing eggs in every form.


    Egg whites can be stored, covered, in the fridge for a few days; but if you’re not going to use them immediately, freeze them. Place each egg white into an individual compartment of an ice cube tray. Freeze and transfer to a freezer bag. Then, just defrost what you need at room temperature.

    Yes, we’ll be publishing an article on what to do with those leftover whites!


    Check out the different types of eggs in our Egg Glossary. You’ll be surprised!



    TOP PICK OF THE WEEK: Honey Goat Cheese

    At a recent trade show, we tasted hundreds and hundreds of products. Our favorite was honey goat cheese.

    Fresh goat cheese logs and tubs of honey goat cheese spread are available in supermarkets nationwide. Producers from Coach Farms to Montchevre make it.

    While these products mix honey into the milk during the production process, you can create your own variation at home. Just drizzle honey over a conventional log of goat cheese.

    It’s simply delicious at breakfast, lunch, dinner and for dessert. It’s special for entertaining. It’s a winner.

    Read the full review to see why we’re in love with honey goat cheese, where to find it and how to serve it.

  • Getting Your Goat: all about goat cheese; the different types of goat cheese and why goat’s milk is different.
  • THE NIBBLE’s Cheese Section: cheese terminology, a glossary of cheeses, the history of cheese, how to taste cheese and reviews of our favorite cheeses.

    You can buy goat cheese already mixed with honey, or drizzle honey over regular goat cheese. Photo by Elvira Kalviste | THE NIBBLE.




    TIP OF THE DAY: Blueberry & Yogurt Parfait

    When summer gives you affordable fresh blueberries, go all Bubba Gump on them and make every type of blueberry recipe you can think of: blintzes, cheesecakes, cobbler/crisps, coffee cakes/crumb cakes, cookies, fruit salads, ice cream, lemonade, pancakes, pies, preserves, muffins (try corn muffins or this blueberry muffin recipe), sauces, smoothies, sorbet, sundaes, tarts, trifles, whatever.

    We often toss blueberries and Greek yogurt (instead of milk) onto a bowl of cereal, but lately we’ve been getting fancier with a blueberry granola parfait. You can have it for breakfast, lunch, a snack or dessert.

    In this recipe, the orange yogurt is a refreshing change. If you can’t find orange yogurt, you can use lemon yogurt and lemon zest, or mix chopped orange segments into plain or vanilla yogurt.


    Ingredients For 4 Servings

  • 1 cup granola or your favorite breakfast cereal (we’ve used Cheerios and Corn Flakes)
  • 3 five-ounce cartons of lowfat orange yogurt
  • 4 cups fresh blueberries
  • Fresh orange zest
  • Optional: chopped orange segments

    Blueberry yogurt parfait with orange or lemon yogurt. Photo courtesy Fruits From Chile.


    1. DIVIDE and layer ingredients into four sundae glasses, large-bowl wine glasses or other interesting dish or glass. Start with granola, then blueberries, then yogurt. If you’re using chopped oranges as a layer, add them between the granola and the blueberries.

    2. REPEAT layers. Garnish with orange zest.

    Find more fruit recipes at


  • Do not wash blueberries—or any other fruit—until ready-to-eat.
  • To freeze berries, place them one layer deep on sheet pans, freeze, then store in freezer containers.


    TIP OF THE DAY: Cheese Flag For July 4th

    Cheese flag photo courtesy Vermont
    Farmstead Cheese Co.


    You can fly the flag on July 4th, and you can eat it too.

    This tasty flag was created by Vermont Farmstead Cheese Co., an award-winning creamery in Woodstock, Vermont. The creamery specializes in Cheddar, Edam, Tilsit and WindsorDale (based on a 1800 farmhouse Wensleydale recipe).

    You can make your own flag cheese plate with:

  • Cubes of one or several different white cheeses.
  • Red “stripes” made of cherry tomatoes, peppadews and/or red bell pepper strips.
  • A dish of blueberries in the “stars” field, or cubes of blue cheese.
  • A plate of white crackers on the side—ideally these star-shaped crackers.
  • For a red, white and blue-ish cracker effect, look for different colored rice crackers. You can find them in pink, white and black (we love them!).

    If you don’t have a large, white rectangular plate, use a rectangular baking pan. If it isn’t in gleaming condition, cover it with foil.

    Play John Philip Sousa marches as you prepare the food.



    TIP OF THE DAY: Ways To Use Fresh Goat Cheese

    Fresh goat cheese is one of our favorite foods. We’re always looking for new ways to use it. Since it spreads and melts easily, that’s not hard to do.

    It’s called chèvre (SHEV) in French, which is the word for both the goat and its cheese.

  • Bagels and sandwiches. Use goat cheese instead of cream cheese. It’s delicious with smoked salmon. Layer it on sandwiches (we love goat cheese and grilled vegetables); toss it into wraps. Take a look at this tuna salad with goat cheese.
  • Dessert. If you’re a cheesecake lover, try this goat cheese cheesecake recipe: excellent! If the grill is hot, make grilled peaches with goat cheese and honey. Or make goat cheese frosting for cakes and cupcakes.
  • Dips, spreads and toppings. Just blend fresh goat cheese with herbs and spices. A simple recipe: blend with fresh thyme, cracked pepper and a bit of olive oil. Chives, dill, oregano and parsley are delicious additions.

    One of our favorite first courses: beet and goat cheese Napoleons. Here‘s the recipe. Photo courtesy Ile de France.

  • Eggs. Fold into omelets or scrambled eggs. Add crumbled goat cheese on top of any egg mixture as it begins to cook.
  • Fish, meat and poultry. Goat cheese melts easily and is delicious with mains. Melt it over broiled or grilled fish for a tangy new topping (try this goat cheese stuffed salmon). Add some creaminess to steaks and chops. Take a look at this pork tenderloin with goat cheese.

    What’s better than a cheese soufflé? A goat
    soufflé! Here’s the recipe. Photo
    courtesy Ile de France.

  • Fruit. Goat cheese and fruit ise a simple but sophisticated dessert or snack. It’s as easy to serve as putting goat cheese and grapes on a plate. Many other fruits, from apples to pears, are perfect matches.
  • Pasta, Pizza, Risotto. Fresh goat cheese melts into hot pasta, creating its own sauce. Add diced tomatoes, vegetables and cracked pepper. Toss onto pizza before or after it goes into the oven. Make goat cheese mac and cheese. Or both! Add goat cheese to risotto along with the Parmesan.
  • Salad. Goat cheese is delicious in a green salad with vinaigrette. You can crumble it or top the salad with sliced disks from a log (here’s hot to fry disks of cheese for the salad). It’s delicious with grapefruit, in endive leaves, with spinach and beets…. Now we’re getting hungry!
  • Soup garnish. Top soup with a crumble or disk of goat cheese, or make herbed goat cheese mousse. Check out this gazpacho topped with goat cheese.

  • Quiche. Goat cheese pairs well with the bell peppers, nions, tomatoes and other ingredients of quiche recipes.
    There’s much more, of course. Check out all the delicious goat cheese recipes from Ile de France.



    TIP OF THE DAY: Your Signature Steak & Eggs For Father’s Day

    Treat dad to homemade steak and eggs for Father’s Day. While most often a breakfast choice, the combination is equally appealing at lunch and dinner.

    Get creative with your preparation. Although a conventional recipe combines sirloin steak with fried eggs, select from the variety of steak cuts and egg styles to create a signature dish—and name it after Dad.

    Add a green vegetable to set off the plate (and the cholesterol), and pick a “signature condiment”: anything from chimichurri sauce or chutney to curried ketchup or homemade wild mushroom and red wine sauce.


    Sirloin is a popular cut; a petite sirloin makes individual portions easy. But if your budget allows, go for a New York strip or rib eye. You can employ other favorite cuts as well.


    A Father’s Day favorite. Swith the homemade potato chips for something green. Photo courtesy Peach Valley Cafe.



    A fancy turn: poached eggs atop filet mignon
    and mushroom gravy, topped with a frisée
    salad and fresh chives. Photo courtesy Epic
    Roadhouse | San Francisco.



    Fried eggs are popular, and the yolk provides a “sauce” for the steak—as do poached egg yolks. But you can serve any style of eggs that Dad prefers: scrambled, boiled, hard-cooked and sliced, a mushroom omelet, a frittata.

    Our signature steak and eggs recipe was inspired by the clever renderings of Chef Thomas Keller (his Oysters and Pearls is a sabayon of pearl tapioca with oysters and sturgeon caviar [caviar eggs are called pearls}):

    We designed our steak and eggs as a filet mignon served with boiled potatoes. The top of the potatoes is scooped out (with a small melon baller), filled with crème fraîche and topped with caviar (i.e., the eggs) and garnished with a hard-cooked quail egg, halved and garnished with chive mayonnaise.


    Most restaurants serve steak and eggs with a side of hash browns or other potatoes. But the dish needs more of a balance than that provided by a pile of fried beige simple carbs.

    So go for something green. We like:

  • Arugula, frisée or mesclun salad lightly dressed with vinaigrette
  • Asparagus, steamed and lightly tossed with butter and lemon zest
  • Snap peas, snow peas or zucchini, sautéed with garlic

    Nothing picks up a dish better than fresh herbs. Sprinkle your creation with a favorite herb or two: a basil chiffonade, chopped chives, cilantro, parsley or rosemary.



    TIP OF THE DAY: Celery Salad

    Celery doesn’t get a lot of respect. In most recipes, it’s an also-ran.

    But great American cheese maker Paula Lambert shows how it can be a main ingredient, in her Shaved Fennel and Celery Heart Salad.

    You can eat this salad as an appetizer or side, as a base for a poached chicken breast or salmon fillet, or as cheese course with a pungent washed rind cheese. The hazelnut oil is an inspired touch.

    The recipe is from Lambert’s cookbook, Cheese Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere.

    If you can’t find fennel, use 6 ribs of celery. And use this recipe as a jumping-off point to create your own celery salads.


    Photo © Ulterior Epicure, all rights reserved.


    Ingredients For 4 Servings

  • 4 ribs celery hearts
  • 3 ribs of fennel
  • 4 ounces washed rind cheese, such as Blanca Bianca or Taleggio
  • 1/2 cup toasted pecans
  • 1/2 cup finely chopped yellow onions
  • 2 tablespoons hazelnut oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish: fresh dill

    Bianca Bianca is a pungent (“srinky”) raw
    milk cheese with a creamy, soft texture. It’s
    washed with white wine as it ages. Photo
    courtesy Mozzarella Company.



    1. REMOVE the strings on the outsides of the ribs of celery and fennel using a vegetable peeler. Cut the ribs on the diagonal, into slices about 1/4 inch thick.

    2. PLACE the celery and fennel in a medium-sized bowl.

    3. CUT the cheese into thin slices and then cut again into small pieces about 1 inch square; add to the bowl.

    4. CHOP the pecans coarsely and add to the bowl. Add the onions.

    5. MAKE the vinaigrette: In a small bowl, combine the oils, vinegar, salt and pepper. Whisk the ingredients until the vinaigrette is emulsified.

    6. POUR the vinaigrette over the salad ingredients. Toss well to coat the salad. The salad can be served immediately or set aside for up to an hour to marinate. Plate, garnish and serve.



    Blanca Bianca was inspired by French washed rind cheeses: soft in texture and very flavorful. The Mozzarella Company makes it in a six-inch wheel.

    As a washed rind cheese, it has a pungent aroma that comes from the bacteria Brevibacterium linens (B. linens) that develops on the exterior of the cheese.The rind is tender and delicious, and the interior paste is pale and creamy.

    “The flavor is assertive but not too strong,” says Lambert. “To make Blanca Bianca we heat farm-fresh cow’s milk and then add cultures and rennet. Once the milk coagulates, we cut the curds and gently stir them as they mature. Finally the curds are poured into molds to drain. The cheeses are salted in a brine and then placed on racks to dry.

    “During the next two months, while the wheels of cheeses are maturing, they are massaged daily with white wine. The USA laws governing raw milk cheeses mandate that all raw-milk cheeses must be aged for a minimum of 60 days before they are sold. So, after 60 days, Blanca Bianca is ready to sell.

    “However, we have found that additional aging allows the flavor to intensify and the texture to soften, so we age our Blanca Bianca for three or four months. We have a limited quantity of Blanca Bianca because we produce only 20 wheels at a time. It is wonderful with both red and white wines, and it pairs very nicely with late harvest dessert wines. It is good with fruits such as pears and apples. It’s also great with toasted nuts and dried fruits as well as fruit pastes, jams and chutneys. It is especially good in salads.”

    Check your local cheese store or purchase Bianca Bianca online directly from, Mozzarella Company’s website.



    RECIPE: Mango Caprese & Other Caprese Salad Variations

    Mango caprese salad. Photo courtesy
    Murray’s Cheese Bar | New York City.


    So many people we know—ourselves included—are fans of the Caprese salad. So simple but so delicious, the salad comprises slices of tomato and mozzarella with fresh basil, olive oil and balsamic vinegar. It’s named after the Italian island of Capri, where it was widely popularized in the 1950s following its “discovery” by tourists to the beautiful isle.

    It will be another month or more before lush, seasonal tomatoes make the Caprese a thing of glory. So in the interim, try a Mango Caprese, an inspiration of Murray’s Cheese Bar in New York City.

    Just substitute sliced mangoes for the tomatoes.


  • Caprese Salad With Watermelon
  • Caprese Pasta Salad
  • Goat Cheese Caprese Salad
  • Plum Caprese Salad
  • Tofu Caprese Salad (vegan)



    TIP OF THE DAY: Pasteurized Eggs

    Do you make or eat these foods?

  • Caesar salad
  • Cake batter
  • Cookie dough
  • Cold soufflés
  • Chiffons
  • French custard ice cream
  • Eggnog
  • Egg smoothies
  • Egg white cocktails
  • Homemade mayonnaise
  • Mousse
  • Steak tartare

    Caesar salad. Photo courtesy


    What these delicious dishes have in common: All are traditionally made with raw eggs that remain uncooked in the finished recipe.

    Then there are undercooked recipes with egg, such as over easy eggs, sunny side up eggs, Eggs Benedict or other dish with hollandaise sauce, and other lightly cooked egg sauces and custards.

    If you make or eat them, you fall into one of three groups: the group that ignores the risk of salmonella poisoning from raw eggs; the group that cooks the eggs or uses liquid egg products, which alters the taste of the recipe; or the third, best, group, which uses pasteurized eggs.

    The U.S. Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked. But it states that “In-shell pasteurized eggs may be used safely without cooking.”


    Pasteurized eggs undergo an all-natural pasteurization process that kills harmful bacteria without altering the consistency or texture of the eggs: They look and act just like raw eggs while eliminating the risk of salmonella. Unlike processed egg liquids, they deliver the fresh, wholesome flavor and quality of raw eggs.

    So you can enjoy the brownie batter, cookie dough and other raw egg foods with the gusto they deserve. That’s certainly worth going the extra step to bring home pasteurized eggs.

    If your grocer does not carry them, ask the manager to bring them in. Learn more at


    The “P” is for pasteurized. Photo courtesy



    The USDA requires a safe-handling advisory statement on all packages of raw shell eggs* that are not pasteurized to destroy salmonella:

    “SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.”

    The USDA further advises: “Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.”

    Pasteurized eggs do not need to carry this warning because they eliminate the risk of salmonella.

    *Shell eggs are eggs sold in the shell, as opposed to packages of de-shelled eggs that can be purchased by foodservice, where professionals are trained in safe handling.


    Eggs are an economical, enjoyable food; but raw eggs, as has been noted, can be a source of salmonella poisoning.

    Raw eggs, undercooked eggs, or foods containing them are the leading cause of salmonella foodborne illness in the U.S. today, responsible for 4 out of 5 salmonella infections.

    And it’s not just obvious recipes like Caesar salad: Over a four-year period, 17 outbreaks and more than 500 illnesses in the U.S. were traced to salmonella bacteria in homemade ice cream, according to the CDC.

    The Centers for Disease Control (CDC) has estimated that annually 2.2 million eggs are contaminated with salmonella. They warn that “everyone is at risk for egg-associated salmonellosis.” Tthe U.S. Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked.

    The CDC created a report identifying the 10 riskiest foods regulated by the FDA. Raw eggs were #2, following leafy greens. Here’s the full report.


    Occasionally, a small blood spot will appear in an egg yolk. This actually indicates an extremely fresh egg. It is not a fertile egg, but rather a ruptured capillary that appears on the yolk surface during the egg formation.

    These eggs are safe to eat and the blood spot can be removed with a knife if you are concerned about the appearance.

    Discover all the different types of eggs in our Egg Glossary.



    TIP OF THE DAY: Make A Savory Yogurt Sundae

    People regularly top plain Greek yogurt with fruit, granola and other sweet ingredients to create yogurt sundaes or parfaits.

    But what about savory toppings?

    When Pinkberry recently added conventional Greek yogurt to its frozen yogurt shops, among the fruit flavors were two savory yogurt sundaes:

  • Tomato Basil Yogurt Sundae: grape tomato, fresh basil, olive oil, sea salt, balsamic glaze
  • Sunflower Cucumber Yogurt Sundae: cucumber, sunflower seed bites, olive oil, chili powder
    We liked them, and they inspired us to use vegetables and other savory toppings on our plain Greek yogurt, as well as vegetable-fruit mixes. An ingredients template follows so you can do the same.


    Pinkberry’s Tomato-Basil Yogurt Sundae. Photo courtesy Pinkberry.

    While it takes more time to chop, we like a smaller dice of vegetables and fruit, rather than large, chunky pieces. It’s more sundae-like, as opposed to salad-like.


  • Avocado
  • Bell pepper
  • Celery
  • Beet, cooked or raw
  • Cucumber
  • Giardinera*
  • Grilled vegetables, mixed
  • Pimiento
  • Tomato (halved cherry or grape tomatoes or diced, seeded conventional tomatoes)
  • Zucchini and/or yellow squash

  • Apple
  • Berries
  • Citrus segments
  • Melon
  • Stone fruit

  • Balsamic glaze
  • Chutney (a savory variety, such as cilantro/coriander)
  • Fine olive oil
  • Flavored olive oil or other infused oil (basil, chile, lemon, rosemary, etc.)
  • Guacamole, thinned
  • Hummus (thin hummus with water to the consistency of salad dressing)
  • Mole
  • Peri-peri
  • Pesto
  • Salsa (red or green, including fruit salsa like mango or peach—see salsa types)
  • Tzatziki or raita (recipes)

    Pinkberry’s Sunflower Cucumber Sundae.
    Photo © The Wandering Eater | Flickr.



  • Beans and/or lentils
  • Caramelized onions
  • Cheerios, Corn Flakes or other unsweetened cereal
  • Corn kernels
  • Garlic, roasted
  • Green onions (scallions)
  • Nuts and/or seeds
  • Olives, whole or sliced
  • Pickles, chopped
  • Raisins or dried cranberries
  • Sweet onion or red onion

  • Baby arugula
  • Basil, chiffonade
  • Chives, snipped
  • Cilantro
  • Cress
  • Microgreens
  • Parsley or other herbs
  • Spices: anise, caraway, celery seed, chili pepper flakes, cracked black pepper, dill seed/dill weed, fennel, toasted sesame seeds or anything appealing on the spice shelf, including flavored salts
  • Sprouts

    We’d be remiss if we didn’t supply the recipes to Pinkberry’s sweet yogurt sundaes with Greek yogurt:

  • Chocolate Berry: Blueberry, raspberry, dark chocolate granola, chocolate shavings, cinnamon honey
  • Strawberry Mango: Strawberry, mango, strawberry purée, toasted almonds, shaved coconut
  • Kiwi Strawberry: Kiwi, strawberry, mango, honey almond granola, vanilla agave nectar
    *Giardinera is a mixture of pickled vegetables, Italian in origin, that can include carrots, cauliflower, celery, onions, red bell pepper and zucchini, carrots and cauliflower, pickled vegetables in red- or white-wine vinegar. It is typically eaten as an antipasto, and is also delicious on sandwiches.



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