vegetarian Archives | Page 16 of 42 | culture: the word on cheese
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Style Highlight: Thistle Rennet Cheeses

| December 5, 2014
This article is from: Web Exclusive

Vegetarian with a sour-bitter twist, these Portuguese cheeses throw a delicious, delicious curveball

Campfire Baked Brie by Chef Tim Byres of Smoke restaurant in Dallas, Texas

Campfire Baked Brie

| November 25, 2014
This article is from: Autumn 2014

Enjoy the crisp autumn weather while huddling around the campfire (or grill) and tucking into this rustic Campfire Baked Brie with honey and thyme

Blue Cheese and Fig Shortbread

Blue Cheese and Fig Shortbread

| November 24, 2014
This article is from: Autumn 2014

Lightly sweet and delicately savory, these Blue Cheese and Fig Shortbread cookies are good with a cup of tea in the afternoon or a glass of wine in the evening

Turkish Cheese Fondue (Muhlama) with Crispy Brussels Sprouts and Cornbread Croutons

Turkish Cheese Fondue (Muhlama)

and | November 22, 2014
This article is from: Autumn 2014

This Turkish Cheese Fondue from Turkey’s Black Sea region uses toasted fine cornmeal to bind melted cheeses, creating a flavor reminiscent of warm cheesy popcorn

With chopping blade in small bowl of food processor, pulse nuts until finely chopped (but not ground). Remove 2 tablespoons chopped nuts, and set aside. Add butter and 1⁄2 cup blue cheese to nuts in processor, and pulse just until a thick paste forms. Heat oven to 400°F. Cut pastry in half, then cut each half into three equal strips to make 6 pastry rectangles. Arrange pastry pieces on large baking sheet, spaced well apart. With tines of fork, pierce center of each piece several times to prevent pastry from developing large air pockets during baking; the crust edges of each tart will then rise up around the filling. Spread a generous tablespoonful of nut paste evenly on each rectangle, leaving a 1⁄2-inch border of pastry around edges. Peel beets, and slice into 1⁄4-inch- thick rounds. Arrange beet slices, slightly overlapping, to cover nut filling. Bake 16 to 18 minutes on bottom rack of oven, until pastry edges are dark golden and flaky. Cool until warm or room temperature. Sprinkle with remaining chopped walnuts, garnish with more blue cheese, and serve.

Beet, Walnut, and Blue Cheese Tarts

| November 21, 2014
This article is from: Autumn 2014

These Beet, Walnut, and Blue Cheese Tarts topped with slices of ruby, golden, and striped chioggia beets are a cinch to make, especially on store-bought puff pastry

Eggplant Lasagna with BelGioioso Ricotta

BelGioioso Grilled Eggplant Lasagna Stacks

| November 15, 2014
This article is from: Web Exclusive

Eggplant lasagna is just as filling and satisfying as meat lasagna, but is vegetarian friendly

Aged White Cheddar and Cider Fondue

Aged White Cheddar & Cider Fondue

, and | October 30, 2014
This article is from: Autumn 2014

A mix of cheddars lends this Aged White Cheddar and Cider Fondue its silky texture and nutty flavor

Grated Parmigiano Reggiano being added to Parmesan Cream Sauce being made on a stove top

Parmesan Cream Sauce

| October 21, 2014
This article is from: Web Exclusive

Parmesan Cream Sauce is simple to make and very versatile; it’s made with Parmigiano Reggiano broth, which allows it to be full-flavored but light

Leftover Parmigiano Reggiano rinds can be used to make vegetarian broth that is full of rich, savory flavor

Parmesan Broth

| October 20, 2014
This article is from: Web Exclusive

Parmesan broth is perfect for soups or stews, creamy risottos, in place of some milk in a cheese sauce, and in any recipe that calls for chicken broth