There is absolutely no cheese in this recipe, but, I just had to share it with you! It isn’t new, but it’s new to me and it meets all my criteria: It must be easy. It must have something healthy in it so I don’t feel so bad about eating it. It must be presentable for guests because that’s basically the only time I cook.
Martha’s Puffy Omelette with Roasted Grapes
Martha Harrington of Conway, Massachusetts owned and operated a bed & breakfast (The Nestle Inn) for 10 years where she dazzled her guests with fabulous meals. Needless to say, they came from all over the country and they returned year after year. Many of them were taking Ricki’s cheese making workshops in nearby Ashfield. So, Martha made special meals with artisan cheese for them. Now,
Goat’s Milk Colby by Julie Ott
Goat’s Milk Colby By Julie Ott* A short while ago I got the opportunity to share my recipe for a cheese meld of Colby/Cheddar (click here). I am back again with another goat cheese recipe – Colby. This recipe is for raw goat milk. If you are using pasteurized, please double the amount of culture and rennet. Ingredients: 1 gallon raw goat’s milk 1/16 tsp
Making Mexican Crema
If you’ve ever been to an authentic Mexican restaurant in the US, you might have seen mention of crema or “table cream”on the menu. Most restaurants here use sour cream as a substitute, but it’s really not the same. The difference is enough to have a major impact on the taste of your meal. In traditional Mexican food, crema is used on almost everything. The
Pork Steak with Cheese Sauce
Ava Smith in Connoquenessing, Pennsylvania (a little town about a half hour north of Pittsburgh) sent us this fabulous recipe. She found it originally on Pinterest, but then adapted it to include more cheese. Ava began making her own cheese a year ago. She told us, “Here are the pictures from dinner last night. I added extra cheddar, just to finish my piece of cheddar