Macaroni and cheese has been my favorite food from the very beginning. My journey, like so many, began with neon-orange Easy Mac and led to the exploration of many variations both at home and in restaurants—from Outback Steakhouse’s absurdly creamy mac…
Macaroni and cheese has been my favorite food from the very beginning. My journey, like so many, began with neon-orange Easy Mac and led to the exploration of many variations both at home and in restaurants—from Outback Steakhouse's absurdly creamy mac with penne (which I thoroughly enjoyed in my elementary school days) to many a truffled mac and cheese ordered during various steakhouse experiences over the years (very hit or miss).
Nowadays, I'm much more likely to cook my own mac and cheese at home than order one off a restaurant menu. And of all the recipes I've tested over the years, one stands above the rest for its timelessness and pitch-perfect combination of flavors and textures: Martha Stewart's.
Slow cooker Cheesy corn dip with cream cheese and Rotel is a must-try recipe for any gathering. Its warm and gooey texture,
The post Crockpot Corn Dip with Cream Cheese appeared first on Salty Side Dish Recipes.
Slow cooker Cheesy corn dip with cream cheese and Rotel is a must-try recipe for any gathering. Its warm and gooey texture,
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
Each type of cheese has a unique history, some lengthier than other…
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
Each type of cheese has a unique history, some lengthier than others, and many with layers of folklore woven in for good measure. Take, for instance, Camembert, allegedly invented by an 18th-century dairymaid named Marie Harel who was inspired by a French priest making Brie in the height of the French Revolution. Or, consider the more easily traced tale of Gorgonzola, most likely named for the town of Gorgonzola, Italy in which it was first produced around A.D. 879. And then, there's the decidedly straightforward story of cheddar with its first recorded making in Cheddar, England in the 12th century. Eventually, cheddar made its way stateside, and by the mid-19th century it was the most widely produced cheese in the United States.
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
I’ve been surrounded by women with a knack for cooking for as long …
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
I’ve been surrounded by women with a knack for cooking for as long as I can remember. My mom is a chef and caterer, and while her mother wasn’t exactly a gourmand (she loved a canned vegetable moment), Granbobbie made some really amazing dishes in her time, including her famous potato salad. On my dad’s side, I have an aunt who’s been responsible for the Thanksgiving sweet potatoes since before I was born—to be clear, they’re about 50 percent sweet potato, and the rest of the recipe is essentially butter and sugar. I’m told my dad’s mom, my Bestemama, could make a mean batch of lefse that she served with butter and jam. These women shaped me and my sister, and today we carry on their love for cooking in our own homes.
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
As a kid, I associated Wisconsin with the Green Bay Packers and not…
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
As a kid, I associated Wisconsin with the Green Bay Packers and not much else, thanks to my mom's best friend Jamie, a Wisconsin native and a die-hard fan. Decades later, Jamie still loves the Packers, but I now know that there's much more to Wisconsin than just football: The state's dairy and cheesemaking industry happens to be one of the finest in the world (yes, world!). Makers like Sid Cook of Carr Valley Cheese have been shaping the region's cheesy story for over a century—in fact, Carr Valley's been in business since 1902. I sat down with Sid at their Mauston factory and retail store to learn more about their impressive lineup of cheeses, his journey to cheesemaking, and what the future holds for the Carr Valley crew.
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
The world of cheese is made up of many colorful characters. There a…
We've teamed up with Wisconsin Cheese for an interview mini-series called Meet the Cheesemakers, featuring a sampling of the state’s finest makers and their award-winning creations.
The world of cheese is made up of many colorful characters. There are the knowledgeable mongers who'll help you pick out your new favorite wedge while regaling you with more facts about the cheese in question than you knew existed. There are the cheese cave-dwelling affineurs whose precision and detail-oriented nature produces perfectly aged cheeses of all shapes and sizes. There are the dairy farmers, who are stewards of the land, masters of terrain, and typically have a herd in tow. There are the cheesemakers, who tend to be equal parts artist and scientist, harnessing the power of milk and cultures to craft each wheel. And then, there are the unicorns like Uplands Cheese who do it all—they milk the cows, make the cheese, age it on site, and ship directly to consumers. Farmstead operations like theirs are few and far between, even in America's Dairyland (aka Wisconsin). I sat down with Andy Hatch of Uplands Cheese to chat about what it's like to be a Wisconsin cheesemaker, their artisan cheeses, and camaraderie in the dairy community.
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
When it comes to cheese, sometimes our eyes are bigger than our stomachs. Ideally, you shouldn’t buy more cheese …
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
When it comes to cheese, sometimes our eyes are bigger than our stomachs. Ideally, you shouldn't buy more cheese than you can consume in a few days. However, few of us have a strong enough will to resist the jewel-like beauties of the cheese aisle, despite their often hefty price tag. One thing's for sure: If you're dropping a bundle on a bunch of cheeses, you better make sure to keep them as fresh as possible for as long as possible.
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
Of all the reasons we love cheese (and trust us, there are many), one that tops the list is its versatility. Wh…
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
Of all the reasons we love cheese (and trust us, there are many), one that tops the list is its versatility. Whether you’ve got goat cheese or mascarpone, cheddar or mozzarella, there are so so many ways to cook and bake with cheese. And it doesn’t stop at savory dishes—there are endless opportunities to incorporate cheeses of all kinds into sweet treats, too.
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
Have you ever seen those commercials where someone forms the perfect ball of freshly made mozzarella that’s sti…
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
Have you ever seen those commercials where someone forms the perfect ball of freshly made mozzarella that’s still steaming? How about where someone stretches apart a melty, oozy piece of cheese so long that it seems to defy reality? I’m not talking about the simple cheese pull from breaking apart your grilled cheese sandwich; I am talking about that massive cheese stretch that any mozzarella cheesemaker seems to do with grace.
Is a delicious and creamy dish that combines the sweetness of cherry tomatoes with the rich flavor of burrata cheese.
Pasta with tomatoes and burrata is a classic Italian dish that is beloved all over the world. This simple yet delicious recipe brings together the flavors of fresh tomatoes, creamy burrata cheese, and al dente pasta to create a dish that is both comforting and elegant.
To make pasta with burrata and tomatoes, you will need: pasta, cherry tomatoes, garlic, olive oil, salt, pepper, and of course, burrata cheese. The key to making this dish is to use high-quality ingredients.
Serve the pasta with burrata cheeseand tomatoes immediately, garnished with fresh basil, spinach or parsley if desired. The creamy burrata cheese pairs perfectly with the tangy tomatoes and the al dente pasta, creating a dish that is both rich and refreshing.
One of the great things about pasta with tomatoes and burrata is how versatile it is. You can add additional ingredients to the dish, such as fresh herbs or chopped nuts. You can also use different types of pasta, such as spaghetti, penne, bucatini, fettuccine, linguine or fusilli.
Pasta with tomatoes and burrata is a simple yet flavorful dish that is perfect for any occasion. Whether you are cooking for yourself or for a crowd, this dish is sure to impress. So the next time you are looking for a quick and easy meal that is both delicious and nutritious, give pasta with tomatoes and burrata a try!
How to serve burrata on pasta? On the plates gently stir the cheese into the pasta and tomatoes until it is just starting to melt.
On top of individual servings: For a more elegant presentation, you can add a piece of burrata cheese on top of each individual serving of pasta. This works well for dishes like spaghetti or linguine, where the pasta strands can be easily twirled around the cheese.
Garnish: You can also use burrata cheese as a garnish for pasta dishes. For example, you could serve a simple tomato sauce pasta and top it with a small ball of burrata cheese, some fresh herbs like basil or parsley, and a drizzle of olive oil.
Blend the regular tomatoes into a puree if not using canned tomato puree.
Cut the cherry tomatoes in half.
Slice the garlic into thin pieces.
In a pan, melt half of the butter and add the frying oil. Add the garlic and cook on low heat for 2-3 minutes, making sure the garlic does not change color.
Add the tomato puree, herbs, and chili pepper. Cook and stir for 5 minutes.
Pour in the wine and cook for 2 minutes until it evaporates.
Meanwhile, cook the pasta according to package instructions.
Add the cherry tomatoes, sun-dried tomatoes, spinach leaves, and pine nuts to the tomato sauce. Season with salt and pepper.
Add the cooked pasta, remaining butter, and 3-4 tbsp of the pasta water. Cook and stir for 1 minute.
Divide the pasta onto plates and place a torn by hand ball of burrata on the side. Season the burrata with salt and drizzle with extra-virgin olive oil.
UKRAINIAN HOME COOKING Favorite recipes with love
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