Grilled Chicken with Pomegranate and Caramelized Onion Reduction and Goat Cheese
Grain Foods Foundation and Chef Dave Lieberman Name Winner of a Nationwide Sandwich Recipe Contest
DENVER, CO - November 16, 2006 /PRNewswire/ -- Sandwiches are now the most popular main dish served at dinner in homes across the country, according to a recent study by NPD Group, Eating Patterns in America. Not surprisingly, this adds up to more than a billion sandwiches every year. To recognize this humble hero, the Grain Foods Foundation partnered with celebrity chef Dave Lieberman to search for the country's healthiest and best-tasting sandwich in America's Healthy Sandwich Showdown.
The competition asked everyday cooks to enter their favorite healthy sandwich recipe at www.grainpower.org for a chance to win a trip to the Sandwich of Kent, England. In celebration of National Bread Month (November), the Grain Foods Foundation and chef Lieberman today announced the winning sandwich which was selected from approximately 1,250 entries.
Fresh Figs Goat Cheese Prosciutto By Chef Chas LaForte
This is my favorite Christmas morning breakfast because I can make it the day ahead. It’s substantial, but light enough so I can enjoy a big meal later in the day. It can be served slightly warmed or at room temperature.
Bodega Goat Cheese
We speak with cheesemaker Patti Carlin of Bodega Goat Cheese at the San Rafael Farmer's market in Marin County, CA. She tells us about her approach to fresh cheesemaking, and the fact that she's the only cheesemaker in America making Charolet, a fresh goat cheese rolled in edible ash.
Goat Cheese and Phillo Pearls with Truffle Honey by Stephan Marshall
Prosciutto Fig and Goat Cheese Lollipop by Chef Stephan Marshall
Looks like LA is finally catching up to NYC with their own brand of tasty pizzas, rivaling all East Coast pizzerias. Nicky D’s has been renowned for its menu, earning praises from LA MAGAZINE and DIGITALCITY.COM! This is real pizza: Thin, crispy crust, piled high with delicious melted cheese, and chockfull of toppings. The flavor of each bite has a slightly burnt taste, thanks to the wood fire pit. Go for the Specialty slices, like the popular “BLONDE BUNNY”, which is a white pizza with has Ricotta, Goat Cheese, Romano, Mozzarella with a Roasted Garlic on and Olive Oil Base. It’s super cheesy, in a good way! Also try out the “NICKY D’LUX”, which is a variation of the Supreme pizza, loaded with meat and the works.
If you want to see how goats cheese is made, go to a goat farm. If you go to a goat farm, you might as well go to one in the "upcountry" of Maui, Hawaii. Chef Todd Mohr continues his tour of Hawaiian sustainable food sources this week with a visit to the Surfing Goat Dairy Farm in Maui. http://www.WebCookingClasses.com/blog Distributed by Tubemogul.
See entire video here: http://www.factualtv.com/documentary/Hip-World-Gourmet-Episode-12
In this programme, master chef Kevin Dundon’s starter is a Wild Mushroom Toastie.
A tasty dish involving caramelised bread, white wine, cream, herbs and Parmesan shavings. Kevin takes a trip to the pier of Arthurstown to meet a real fishing character, Frank Ronan, and try and catch salmon for the main course. Kevin will marinade a pan-seared Teriyaki Salmon with a lemon grass risotto. Discover how to make great lady fingers in Kevin’s glossary segment and for dessert he prepares a fresh goats cheese and tropical fruit parfait with strawberries and cream.
Persimmon with Goat Cheese and Grapefruit Balsamic Reduction
Learn how to make Chicken Stuffed with Prosciuto & a Garlic Herb Goat Cheese with Food Network hopeful, Sara Jordan.
This is my favorite Christmas morning breakfast because I can make it the day ahead. It’s substantial, but light enough so I can enjoy a big meal later in the day. It can be served slightly warmed or at room temperature. Distributed by Tubemogul.
Homemade Cheese Vs. Store Bought Cheese - as part of the expert series by GeoBeats.
Here at Sur la Table we teach a lot of classes on how to make homemade cheese, because most people do not realize that you can make fresh cheeses easily at home. You can make mozarella, goat cheese, ricotta, queso fesco, yoghurt. All of those things you can easily make at home.
Now, the benefit to making your cheeses at home versus buying them in a store, is that you have more control over your ingredients. If you have a raw milk supplier, you can use that raw milk and you know exactly where that milk came from. You can use the chemicals that you would like to use. You can use the tartaric acid or the citric acid that you would like to use, that you can purchase from your reliable sources. Store bought cheese often uses milks that are treated with homones and things of that nature. So you just do not have as much control over the ingredients that are going into your cheese.
Delicious toaster oven recipes by four-star chef Eric Ripert. Today's episode features Goat Cheese Truffles. Visit aveceric.com for more recipes from Eric Ripert.
The latest episode of robertfranciswine.ie sees me taste a Macon Village from Aldi that retails for a solid €8.99 a bottle.
Food wise Salads, Seafood and Goats Cheese would go down well with this Macon.
Wine Tasted: Macon Village from Aldi 2007
Goat's Cheese is a classic pairing for Sauvignon Blanc, and in this video Cakebread Cellars' Chef Brian Streeter demonstrates how to make Beggar's Purses, which are a great hors d'oeuvre, or light lunch. The process involves making crepes, and he gives some good tips on the best way to cook them as well. Winemaker Julianne Laks is on hand as well to describe the wine. A printable recipe, and the wine, are available at www.cakebread.com