Say CHEESE Media

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Dip Three-Ways

Thu, 18 Nov 2010 09:29:13 -0600

Cooking doesn’t get any easier than this. The basic formula of an 8-ounce package of cream cheese to a cup of milk paves the way for endless variations. Here are some favorites.

Roquefort Spread

Thu, 18 Nov 2010 09:26:28 -0600

This is a money-in-the-bank kind of recipe, an effortless breeze to prepare and sturdy enough to last at least a week in the refrigerator. It can be called upon for the cocktail hour and also used to fill cherry tomatoes and enhance sandwiches. It is a timeless treasure based on a James Beard recipe.

Olive, Walnut And Feta Relish

Thu, 18 Nov 2010 09:21:21 -0600

This is an exotic blend of flavors and textures, a Middle Eastern classic that, in this version, gains another layer of oomph with the addition of feta cheese. It is delicious on toasted pita wedges or melba rounds. Quick and easy to prepare, it is best served shortly after it is made.

Kentucky Ale Cheese

Thu, 18 Nov 2010 09:17:36 -0600

This recipe is from Chef Jonathan Lundy of Gratz Park Inn, located in Lexington, Kentucky. It is a sprightly Southern classic, as welcome at the holiday season as it is in the thick of summer. Lundy uses a Kentucky-brewed ale although any well-crafted ale will work.

Gougères

Thu, 18 Nov 2010 08:27:20 -0600

Makes 36 1/2 cup whole milk 1/2 cup water 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces 1/2 teaspoon salt 1 cup all-purpose flour 5 large eggs, at room temperature 11/2 cups coarsely grated cheese such as Gruyère or Cheddar Position the racks to divide the oven

Eggnog Ivory Cake

Thu, 18 Nov 2010 07:45:12 -0600

Mascarpone cheese ups the elegance factor of classic cheesecake, adding a luxurious taste and texture. In honor of the winter holidays, the cake is subtly spiced with classic eggnog ingredients. Fresh fruit garnish is always in order; select what looks good at the market.

Winter White Gratin

Thu, 18 Nov 2010 07:39:40 -0600

Ultra indulgent, this medley of potatoes and turnips is cooked in two steps, bringing the built-in advantage of do-ahead steps. Most of the preparation can be completed a day in advance, easing the last-minute crunch.

Classic Mac and Cheese

Thu, 18 Nov 2010 07:36:03 -0600

Not every holiday event is full-on formal. Some of the best get-togethers are casual in spirit with food to match. When that type of event is in the works, consider macaroni and cheese as a menu option. It is full of always-welcome comfort and is easy to make. There are many recipes but this one trumps all others. It is creamy, smooth and luxurious, a symphony of cheesy goodness. It can be served as a main course, paired with salad and a green vegetable; or as a side dish to simple grilled meats.

Chicken with Italian Cheese and Herbs

Thu, 18 Nov 2010 07:32:33 -0600

A crisp golden exterior first gives way to tender chicken and then a creamy center of cheese. Serve it with orzo and red pepper pilaf or a simple risotto.

Marinated Feta

Thu, 18 Nov 2010 07:27:58 -0600

Anything that is at the ready in the refrigerator is a boon and never more so than during the holidays. This recipe, which takes just moments to prepare, will last for as long as a month. It can be used as an instant appetizer, crumbled atop salads, stirred into vegetables or tied up with a bow and given as a gift. Extra style comes at the very end with the addition of fresh herbs at serving time.

Your Age by the Mathematics of Cheese

Wed, 17 Nov 2010 23:00:00 -0600

Follow the seven steps below and marvel at the magical connection between your age and your appetite for cheese.

The Season’s Must-Have Cookbook

Wed, 17 Nov 2010 23:00:00 -0600

Dorie Greenspan has hoards of fans who follow her every culinary move with nearly fanatical loyalty. They read her blog, In the Kitchen and On the Road with Dorie, wait with hungry anticipation for features she writes for Bon Appetit and Parade. Her last cookbook, “Baking: From My Home to Yours”, inspired a group of home bakers to unite over the Internet and bake the same recipe on Tuesdays. The results are chronicled with awe, admiration and appreciation on the Tuesdays with Dorie blog.

One Quick Question

Wed, 17 Nov 2010 23:00:00 -0600

Q: Cheeses are made from the milk of cows, sheep and goats, common domestic animals. Why not pigs?

QCK - Dips

Wed, 17 Nov 2010 23:00:00 -0600

Between tailgating and the upcoming holiday-season sprint, demand for easy, crowd-pleasing recipe options is at fever pitch. Here is a casual collection of dips that will answer almost any entertaining need with ease, convenience and the requisite amount of flair.

The Reign of Spain

Wed, 17 Nov 2010 23:00:00 -0600

It’s as easy to fall in love with Spanish cheeses as it is with some of its other fabulous exports. Julio Iglesias, Antonio Banderas and Penelope Cruz come to mind but so do Manchego, Mahon and Cabrales.

Pizza By the Numbers

Wed, 17 Nov 2010 23:00:00 -0600

In honor of National Pizza Month, celebrated in October, Say Cheese dishes up fun facts about everyone’s favorite pie.

Big Cheeses

Wed, 17 Nov 2010 23:00:00 -0600

What’s the best cheese in the country? The American Cheese Society made the call at its annual conference. And the winner is....?

Blue Chip Ideas

Tue, 16 Nov 2010 23:00:00 -0600

Make herbed cheese butter for grilled steaks by mixing two parts unsalted butter with one part blue cheese. Add fresh minced thyme and fresh chives as desired, and a little coarsely ground pepper. Crumble blue cheese atop roasted green beans and sprinkle with chopped toasted hazelnuts. Mix blue and ricotta cheese; using a pastry

Blue Book

Tue, 16 Nov 2010 23:00:00 -0600

The story of blue cheese has been written over centuries, an evolution based on nature, chance, opportunity and the passionate devotion of cheese makers. Say Cheese presents it chapter and verse.

Bringing Out the Best in Blues

Tue, 16 Nov 2010 23:00:00 -0600

To crumble or slice blue cheese, chill it thoroughly. Blue cheeses should be removed from the refrigerator 20 to 30 minutes before serving. They should be soft enough to crumble and spread a little but not to the point that they are smeary. When cooking with blue cheese, it is best to mix it with other cheeses that have a smoothe

How Cheese Becomes Blue

Tue, 16 Nov 2010 23:00:00 -0600

No one set out to invent blue cheese; instead it was most likely an unexpected outcome of the confluence of cheese, a cool, damp cave and the airborne spores of friendly molds. In its earliest days, 800 years ago or more, cheese often was made then set aside in caves for safekeeping. Molds of the Penicillium family, possibly from loaves of b

What to Drink

Tue, 16 Nov 2010 23:00:00 -0600

More and more people are popping open beer bottles to pair with blue cheese, a strategy that matches the bold profile of the cheese with a quencher that can hold its own. Select full-bodied beers such as dark ale and stout. Sweet dessert wines also match well, their residual sugar nicely playing off the salty tang of many blues. Fruit-forward wh

Holding on to the Blues

Tue, 16 Nov 2010 23:00:00 -0600

Like all cheese, blue cheeses should be wrapped and stored carefully to preserve its flavor and texture. If it’s sealed in plastic or foil when it is purchased, carefully unwrap it and cut a sheet of parchment or wax paper that’s large enough to fully encase the cheese. It then can be sealed in plastic or placed in a plastic bag for

Say Cheese Magazine First in Category to Offer Circulation Audit

Sun, 31 Oct 2010 23:00:00 -0500

Say Cheese magazine has become a member in good standing of Verified Audit Circulation, a leading auditor for free and paid publications, according to an announcement by Alan Levy, vice president of the firm in Larkspur, CA. Verified has been a leading provider of independent third party auditing and research services for over 59 years.

Say Cheese Magazine Expands Distribution to East Coast Retail Outlets

Sun, 31 Oct 2010 23:00:00 -0500

Say Cheese magazine, the quarterly publication for consumers who enjoy specialty cheeses, is expanding its distribution from only West Coast retail outlets to the Northeast in 2011.

Peaches and Cream Pie

Mon, 02 Aug 2010 13:18:16 -0500

Topping a no-bake cheesecake with summer fruit is a foolproof formula for success. Instructions are included for a crust but a store-bought graham cracker crust makes the dessert even easier to pull together.

Panna Ri-Cotta

Mon, 02 Aug 2010 13:11:04 -0500

The name of this dreamy dessert is a play on words. Panna cotta is an Italian classic, an ultra-rich medley of creamy perfection. The addition of ricotta cheese elevates it even more, adding a subtle kiss of cheese.

Two no-bake desserts that say cheese

Sun, 01 Aug 2010 23:00:00 -0500

If summer does, indeed, have its dog days, they surely arrive in August. Everything seems to move in slow motion and the inclination to cook serious meals ebbs to low. But the appetite to indulge doesn’t necessarily go away, especially when the object of desire is dessert. Here are two recipes that don’t require heating an oven, making them seasonal slam dunks.

Brown Paper Bag Perfection

Sun, 01 Aug 2010 23:00:00 -0500

New York City insiders who know Ronnie’s secret text number can have a grilled cheese sandwich delivered to them at the street corner of their choice, made and biked over by a surreptitious chef who only gives out his first name. Because he is operating outside of health department regulations, Ronnie keeps it all very hush hush but fans rave about his made-to-order sandwiches. The secret to an unforgettable sammy, he says, is cooking them first in a pan and then wrapping the sandwiches in aluminum foil for a quick blast in a 500F oven. As many as 40 New Yorkers each day seem to think he’s got the best grilled cheese in town.

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