Friday April 22, 2011
Who doesn't love Manchego? When I worked at a cheese shop, Manchego was one of the most popular cheeses we sold. The nutty, sharp flavor is strong enough to be interesting but mild enough to please everyone (and as an added bonus "manchego" is easy to pronounce and is easier to ask for than other Spanish cheeses like garroxta)
Next time you buy Manchego, try making Zucchini and Manchego Salad, which can also be used as my new favorite topping for flatbread pizza.
Wednesday April 20, 2011
Pearl barley is a hearty grain with a nutty, mild flavor. When I make barley, I like adding a little bit of grated cheese, plus some mushrooms and peas. The result is a healthy side dish with tons of flavor. I also like tossing Pearl Barley with Mushrooms and Peas with salad greens for lunch.
Friday April 15, 2011
Salemville Blue is made by an Amish community in Wisconsin that also makes two other blue cheeses, Salemville Gorgonzola and Smokehaus Blue.
Salemville Blue is tangy and fairly full-flavored. It has less blueing than some other types of blue cheese, as you can see in the photo. It's a great cheese to crumble over salads or use to make blue cheese dressing.
Tuesday April 12, 2011
I'm a little bit addicted to homemade flatbread. In fact, I may never buy crackers again, now that I know how easy it is to make thin, crispy flatbread that can be broken up into crackers and served with cheese. The recipe only takes about a 1/2 hour and makes two large flatbread, which seems like a lot, unless your'e addicted like me, then it disappears surprisingly fast.