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Last spring we published a tip on serving foods in mini flower pots—the size that can be used to pot small succulents. You can use them anytime: to serve breakfast, brunch, lunch, dinner, desserts and snacks. You can find mini flower pots in terra cotta or terra cotta-colored plastic. Either can go into the dishwasher.…
Continue reading “TIP OF THE DAY: Serve Eggs In Mini Flower Pots”
American-style garlic bread is a descendant of Italian bruschetta and crostini. The first recipe we found was published in 1940 in Edith Barber’s Cook Book, written by the editor of the New York Sun food column. [Source] The Americanized version used a baguette or narrow loaf of Italian bread, substituted butter for oil, mixed with…
Continue reading “Garlic Bread, Old School & New School & A Garlic Crostini Recipe”
Top: Crostini with Brie, Serrano ham and Fig Spread (photo courtesy Favor The Moments). Bottom: Enjoy trying the different spreads with different cheeses (photo courtesy Bonne Maman). What’s a cheese condiment? What’s a cheese spread? you may ask. Here’s the food nerd explanation: Cheese spread is one of the sweet cheese condiments. A condiment…
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[1] The first contest winner, “Bewitching,” with arugula, bacon, blackberries, spinach and two cheeses. The recipe is below (photos #1, #2and #4 © The Grilled Cheese Academy | Wisconsin Cheese). [2] Second place goes to Grilled Cheese Benedict, with Canadian bacon, poached egg, spinach and Gouda on an English Muffin; both from The Grilled Cheese…
Continue reading “Grilled Cheese Sandwich Recipes – Award Winners!”
Admission: We are addicted to burrata, a filled ball of mozzarella. When we discovered it 20 years ago, it was only carried by a few U.S. cheese shops, in cities with direct flights from Italy, its place of origin. Today, America’s cheese makers are turning out their own burrata: just as creamy, milky and delicious…
Continue reading “Burrata Salad For Spring & Burrata For Dessert”
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