Kimchi and cheese? Take that puzzled look off your face! It’s not any more bizarre than drizzling balsamic vinegar on a wedge of Parm. Or tipping back a fermented beverage, like beer or wine, with pizza. Or, at least that was our premise when Amanda Feifer and I presented KIMCHEESE! for the Philadelphia Science Festival. Sixty […]
A couple recipes from the evening will be in your hands soon – the Di Bruno Bros. House of Cheese book comes out in just three weeks! Until then, you’ll have to wing it as you crack open your first Hopfish, your first Exit 16 (made with wild rice, and just glorious!). As I read through my hasty tasting notes, a few favorites jumped out. I am writing them here for you – but also to commit them to memory myself, as a summer mantra.
This spring, I’ve had a love affair with brainy goat cheeses. They appear this time of year – wrinkly, rumpled, as if they’ve just rolled out of bed – which may explain why I adore them for breakfast. Put on a pot of tea, grab the honey, pop in some toast, and prepare to be awakened with a rise-and-shiny little cheese.
March brings the Flower Show to Philadelphia, and with this year’s “British Landscapes” it seems only proper to offer you a selection of Britain’s best wedges. Should you overdose on the smell of hyacinths, you may wish to pop into Di Bruno Bros. for a sniff and nibble. (Di Bruno Bros. will be a vendor at the show, but the flagship store at 18th and Chestnut is within walking distance.)
Nothing puts me in the mood for love like mushrooms. I know, I know – they’re a far cry from oysters or caviar, but aphrodisiacs rely on individual appeal and I happen to be mad for forest smells: wet earth, moss, the vaguely cabbage-y smell of tree rot. These are what led me to a special Valentine’s Day threesome: roasted mushrooms stuffed with Nancy’s Camembert and a spot of Brussels sprout relish.
If you’re working on your resolutions, allow me to weigh in. There’s never been a better time to explore American cheese, and with the bounty available to you from small artisans it’s high time to move beyond Cheddar and Brie. In the spirit of newness, here are five types of American cheese to try in 2013.
Recently I was doing some research on Gorwydd Caerphilly and found this recipe for a vegetarian “sausage” from Wales. I had to try it out, especially because I had never cooked with Gorwydd before and was intrigued by the prospect. The first Glamorgan Sausage recipes are from 1863, though this hearty vegetarian sausage received renewed popularity during World War II […]
Fall brings a bounty of fantastic seasonal fruits and vegetables that I crave the second the temperature drops. I love cooking this time of year: the bold spices, rich flavors, and hearty dishes you're automatically entitled to eat the moment it drops below fifty- five degrees. One recipe that's ingrained into my memory is my grandmother's apple pie.
My first week working for Di Bruno Bros in Ardmore Farmer’s Market was an incredible experience. Prior to Di Bruno's, I had already been working in the specialty cheese industry for quite some time, but it had been a while since I worked alongside such intense, friendly, passionate and knowledgeable cheesemongers. They exude professionalism in the highest way, always putting our guests' needs first. It is just simply amazing to work next to such masters of their craft.
The first cheese that pops into my head when I think of Fall is Valdeon, a blue cheese made with Cow and Goat milk and wrapped in Sycamore leaves, from Castilla-Leon, Spain. The leaves are what remind me of fall.