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[1] This beauty is spoonable, and when super-ripe, it becomes pourable (all photos © Jasper Hill Farm). [2] When on the younger side, the bark can be peeled away for sliced portioning. If the paste is gooey and the bark has fused with it, then leave the bark intact, cut away a portion of the…
Continue reading “Harbison, The World Cheese Awards’ Super Gold Medal Winner”
[1] Chef Ina Garten adds smoked salmon to her deviled eggs, with a topping of salmon roe (photo © California Caviar | Facebook). [2] Durkee’s Famous Sauce, used by our mother and grandmother (photo © B & G Foods). [3] Egg yolks mixed with mashed avocado create a creamier egg stuffing (photo © Avocados From…
Continue reading “Famous Chefs’ Surprise Ingredients In Deviled Egg Recipes”
Brebirousse D’Argental, an elegant French sheep’s milk cheese, would be appealing on any cheese plate at any time of year. But in this season, we especially like that it wears the colors of Halloween and Thanksgiving. This pasteurized cheese is from Lyon, a gourmet hub in the Rhône-Alpes region of France. Orange on the outside,…
Continue reading “Brebirousse D’Argental, An Elegant Cheese For Halloween”
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