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Since it was invented in the 1860s, Eggs Benedict has been a posh addition to the breakfast-lunch-brunch menu. It was created by the chef at a tony New York restaurant, Delmonico’s, for a wealthy customer, Mrs. LeGrand Benedict (here’s the history of Eggs Benedict). The original recipe topped two toasted English muffin halves with round-cut…
Continue reading “TIP OF THE DAY: Reinvent Eggs Benedict With These Variations”
We’re always happy when our favorite foods receive the laurels they deserve. That’s why we were so pleased when the Tillamook County Creamery Association received first place recognition for three of their cheeses at the United States Championship Cheese Contest, held recently in Green Bay, Wisconsin. The winners: Tillamook Vintage White Extra Sharp Cheddar Cheese.…
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Save many calories and fat grams: Substitute yogurt for fats in baked goods, and make a sweetened yogurt topping. Photo courtesy Nordicware. We used to top our foods with sour cream, mascarpone and crème fraîche. One day, looking at ways to cut fat and calories from our diet (or at least, to counter our…
Continue reading “TIP OF THE DAY: Substituting Nonfat Greek Yogurt”
For all the deviled egg fans out there: Here‘s a springtime recipe for Sweet Pea Deviled Eggs from Del Monte. You can use cooked fresh spring peas in season (now!), or can use canned peas year-round. This recipe also works for St. Patrick’s Day and other green-theme occasions. Substituting peas and avocado for half of…
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Cheese and soup are no strangers, from a grated Parmesan garnish on minestrone to a layer of Gruyère in French onion soup. But soft cheeses have their place as well. Today‘s tip is to consider how to use them in your favorite soups…and beyond. Fresh cheeses also have a place in salads and other everyday…
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