Emily Gold for culture: the word on cheese

Spicy Roasted Tomato Dip with Chèvre

Emily Gold | November 13, 2013
This article is from: Fall 2012

Late-season tomatoes are dusted with hot smoked paprika to achieve a meaty quality that pairs well with Malbec. Serve this chunky dip with slices of good bread to soak up the unctuous stew of tomato and goat cheese, inspired by an appetizer of Baked Goat Cheese Served Warm with Spicy Tomato Sauce and Toasts from […]

Savory Mushroom and Cheese Panna Cotta with Apple Salad

culture: the word on cheese and Emily Gold | November 13, 2013
This article is from: Fall 2012

At Verdé restaurant in Stratton, Vermont, Chef Thaddeus Buck serves Raclette-Style Savory Panna Cotta with Cèpes, Caramelized Onions, and Pickled Honeycrisp Apples—the genesis of this variation. These bite-size custards pack a punch of flavor, especially garnished by a light apple salad that cuts through the creaminess of the cheese and cream. Serve on a water […]

Ham, Manchego, and Fig Twists

culture: the word on cheese and Emily Gold | November 11, 2013
This article is from: Fall 2012

Inspired by Manchego Scones with Prosciutto Topped with Fig Jam from Chef Sondra Bernstein at The Girl and the Fig.

Fresh Chèvre with Beets

culture: the word on cheese and Emily Gold | November 11, 2013
This article is from: Winter 2012

Don’t judge a beet by its cover. The dull, hard, whiskery appearance of this stout root vegetable belies a gorgeous gem-like flesh, concentrated with color and flavor. When raw, beets are crisp and sweet, adding rich hues and a crunchy texture to slaws and green salads. Cooked, their flavor is mellow and earthy, their color […]