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[1] Persimmons look like they might be related to tomatoes, but there is no relation. The two fruits branch off at the Order level (remember high school biology: Kingdom, Order, Family, Genus, Species). [2] A persimmon-yogurt parfait. Pistachio nuts are a great pairing with persimmons. Here’s the recipe from Low Carb Maven (photo © Low…
Continue reading “TIP OF THE DAY: Persimmon Varieties For National Persimmon Month”
Will a peanut butter bacon cheeseburger catch up in popularity with the long-loved bacon cheeseburger? This burger is topped with bacon, cheese and peanut butter! It was developed to offer diners something new and different. Chef John Franke, on behalf of the Boulder-based SRG Culinary Council, set out to develop some new approaches to classic…
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[1] Who can resist cheese fries? (photo © Idaho Potato Commission) [2] Crinkle-cut fries are baked from frozen fries (photo © Walmart). [3] Sharp cheddar from Wisconsin (photo © Wisconsin Cheese). October is National American Cheese Month, so how about some cheese fries, made with a fine American cheddar*? You don’t even have to…
Continue reading “RECIPE: Baked Cheese Fries With Bacon & Scallions”
If you’re a true cheese lover, you know that there are “so many cheeses, so little time.” But we can cut down on the list a bit, because it’s National American Cheese Month. The American Cheese Society says that, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers,…
Continue reading “TIP OF THE DAY: Try A New Cheese (How About Crescenza?)”
[1] Boursin’s fall flavor, Fig Balsamic, makes a beautiful center for a snack plate with black mission figs and brown turkey figs (both photos © Gournay Cheese). [2] There’s a lot of flavor in each little carton. [3] You can make a Boursin-like spread from cream cheese. Here’s the recipe from Food.com (photo © Diana…
Continue reading “FOOD FUN & FOOD ART: New Boursin Fig & Balsamic Spreadable Cheese”
