I was making a cheese tray the other weekend and was hoping to find camembert at my local market. Unfortunately, they had none. I had extra time, so I went to a different shop and was able to find camembert. However, I may not always have that much shopping time. What would be a suitable replacement for camembert?
Brie. Camembert and Brie are both semi-soft cheeses made from cow's milk, inoculated with the same penicillium candidum mold, and ripened for the same length of time, four to six weeks. Because US law forbids the sale of cheeses made from unpasteurized
Posts Tagged ‘cheese’
Brisket Sandwiches
by Elizabeth Skipper on May 1st, 2012 | Ask the Chef
I would like to learn how to make a delicious brisket sandwich. Do you have any tricks on how to make the meat tasty and what type of bun and condiments I should use?
Brisket sandwich. I looked at those words and drew a blank. I don't eat a lot of sandwiches, and this one isn't in my repertoire. So I began to construct it, or perhaps deconstruct it is more accurate.
What I saw in my mind's eye was the bottom of a hamburger bun and a thin slice of brown meat crying out for gravy. Clearly, this isn't what
Brisket sandwich. I looked at those words and drew a blank. I don't eat a lot of sandwiches, and this one isn't in my repertoire. So I began to construct it, or perhaps deconstruct it is more accurate.
What I saw in my mind's eye was the bottom of a hamburger bun and a thin slice of brown meat crying out for gravy. Clearly, this isn't what
Balsamic Strawberries
by TT on April 11th, 2012 | Appetizers, Desserts, Spreads & Sauces
The other night was a cooking-free Tapas Monday. On this occasion, the lack of cooking wasn't dictated by a busy schedule; rather, it was created due to a shopping trip my husband and I made over the weekend. Spending some time at an Italian pasta and cheese shop, we found many delicious items and chose a few to bring home. With the purchase of country pâté and a goat's milk brie, our Monday menu was almost fully planned.
I was thinking about what could be added to the menu to provide a little lightness and more flavor when my husband
I was thinking about what could be added to the menu to provide a little lightness and more flavor when my husband
Soufflés
by TT on March 20th, 2012 | Ask the Chef
Soufflés have always looked so intricate to me. However, I recently saw a cooking show, and the host said that they actually are simple to master. Do you think that soufflés are something that a home-cook could do well? If so, is there a recipe you could recommend?
A clue to what's involved in making a soufflé comes from the word itself. It's French, of course, the past participle of the verb souffler, which means "to blow up." A soufflé puffs up as it bakes because air beaten into the egg whites dilates when heated in the oven.
I love teaching
A clue to what's involved in making a soufflé comes from the word itself. It's French, of course, the past participle of the verb souffler, which means "to blow up." A soufflé puffs up as it bakes because air beaten into the egg whites dilates when heated in the oven.
I love teaching
Mom’s Mac & Cheese, Version 2
by TT on February 6th, 2012 | Main Dishes, Recipes
Growing up, homemade mac & cheese was a semi-regular menu item at our house. Unfortunately, I wasn't a big fan of the first version, which had cubes of cheddar cheese tossed with the macaroni. I was a child, so I most likely was being picky and didn't appreciate the big bursts of cheddar throughout the dish. Luckily for me, in my early teens my mom was given a different recipe from a friend, which I adored. A combination of colby and cheddar cheeses were made into a sauce that made a silky coating for the macaroni.
As a parent, I
As a parent, I
