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[1] Baked Brie with cranberries and olives. The recipe is below (photo © DeLallo). [2] Caramelized onion baked Brie (photo © Paul Binet | iStock). [3] The simplest topping: jam or preserves. Add chopped nuts or snipped herbs (photo © Murray’s Cheese). [4] Here, the honey and rosemary were added before the Brie was baked…
Continue reading “TIP OF THE DAY: Baked Brie Toppings”
[1] Chocolate chip cookies are even better with brown butter (photo © Bella Baker). [2] Brown Butter Parmesan Pasta. Here’s the recipe (photo Joe Lingeman | © The Kitchn). [3] Brown butter can be used as an ingredient, for sautéeing, or as a sauce (photos #3 and #4 © Go Bold With Butter). The photos…
Continue reading “TIP OF THE DAY: Brown Butter, Black Butter & How To Use Them”
September 18th was National Cheeseburger Day. It inspired us to create this history of the cheese that tops more cheeseburgers than any other: American cheese. But is American cheese “real” cheese? Not in the sense that blue, cheddar, Swiss and other cheeses are. It is made from milk, but not with the traditional cheese-making process…
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Add a burger, lettuce and tomato to this week’s products and you can make a different type of bacon cheeseburger. Vive la différence! 1. DIESTEL UNCURED TURKEY BACON Diestel Family Ranch sells turkey in every form imaginable, from the whole turkeys and cuts to ground turkey, hot dogs and sausages. The birds are…
Continue reading “PRODUCTS OF THE WEEK: Diestel Turkey Bacon, Jarlsberg Slices, Perinaise”
You can tell that Americans suffer from lactose intolerance by the different types of lactose-free milk in stores. In our supermarket, there are as many varieties of lactose-free milk as conventional cow’s milk (0%, 2%, whole, chocolate, etc.). In fact, Prevention magazine says that 65% of the world population are officially diagnosed as lactose-intolerant. Others…
Continue reading “TOP PICK OF THE WEEK: Siggi’s Lactose Free Yogurt”
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