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The culinary traditions, eating habits, and foods of the Mediterranean area are the result of centuries of tradition. Images of long, leisurely meals, full of great food and conversation, dominate the picture, creating what many see as the culinary ideal.
However, it is not just the incredible flavors and recipes of that area of the world that is garnering all of the attention. It is also the lives and health of the people who eat it. In recent years, lots of study has been given to what is called the “Mediterranean Diet.” Considered one of the healthiest ways of eating, the Mediterranean Diet has shown to have a positive effect on your heart, blood sugar, weight, and overall health.
Read MoreIn the Mediterranean culinary tradition there exists an ingredient called capers. Small, green, and fuzzy with a slightly astringent and pungent taste, capers add a special piquancy to any dish. But what exactly are they?
Capers are actually the unripe, unopened, green flower buds of a prickly plant called capparis spinosa. Native to the Mediterranean area (mostly southern France, Italy, and Algeria), buds of this wild and uncultivated plant has been a part of that region’s culinary tradition since at least 1200 BC. In fact, the first recorded use of capers is in the Sumerian cuneiform Gilgamesh, which gives one of the earliest accounts of the story of Noah and the ark.
Read MoreThough mustards are created all over the world, some of the most renowned varieties come from France, the United Kingdom, and Germany. Each preparation uses a unique blend of mustard seeds, liquids, spices, and flavorings to create a distinctive condiment that can be incorporated into a wide array of culinary delights. Here’s a look at some of
the most common varieties.
Yellow
Yellow mustard, or American mustard, is the most widely used variety in the United States and Canada.One of the most mild offerings of mustard,the color of yellow mustard is obtained by mixing the seed with turmeric. Yellow mustard was created in 1904 by George T. French (of French’s mustards) and quickly became the most commonly used condiment on hot dogs, sandwiches, hamburgers, and pretzels, as well as a key ingredient in many salad dressings, potato salad recipes, and barbecuesauces.
Most commonly known for its appearances on hamburgers and hot dogs, mustard is actually one of the most popular and widely used spices in the world. Made from the seeds of the mustard plant, this versatile condiment is a favorite addition to many dressings, sauces, soups, glazes, and marinades.
The first documented use of mustard comes from Ancient Rome. In its earliest iterations, the Romans mixed the ground mustard seed with “must” (an unfermented grape juice) to make a “burning must.” The name given to the creation was mustum ardens, which through the years (and several languages) became “mustard.”
The Romans continued to experiment with this creation, adding different liquids, flavorings, and spices.
Read MoreIngredients:
-Basil
-1/2 cup Badia a Coltibuono Extra Virgin Olive Oil
-1 onion
-1/2 cup-1 cup red wine
-whole little neck clams (taken out of shell)
-cherry stones clams (minced)
-2 tbsp honey (Boscovivo Spanish Esparcet Honey)
-cilantro, garlic, salt, pepper
-homemade bread crumbs
**TIP: Add more wine than oil**
Directions:
Bring water to a rolling boil in a large gallon pot and cook the pasta till al dente. In a pan, bring the extra virgin olive oil to warm then add chopped onions and basil. Sautee onions and basil until caramelized and translucent. Deglaze the pan with the red wine and allow to cook down for a few minutes, making sure you have added more wine than oil in the pan. Add the clams and the honey and stir making sure you do not over cook the clams. Take the al dente pasta and add to the pan with the clam sauce to let all of the flavors meld together. Allow to cook for 2-4 minutes, then remove pasta from the pan and place in a serving dish. Pour clam sauce mixture over the top and sprinkle with fresh breadcrumbs, cliantro, salt, pepper and garlic over the top. Garnish with fresh parsley and/or basil. Enjoy!~
One favorite type of antipasti is a spread.
Defined literally as one food that is spread on another food product (usually bread or crackers),
Spreads are specifically designed to add a particular flavor or texture to a dish.
The way they are applied, as well as their culinary purpose, distinguishes them from
condiments (such as mustard) and dips (such as salsa and chutneys).
Three of the most common and delicious spreads are hummus, baba ghanoush, and pâté.
Read MoreAntipasti (singular: antipasto) are a beloved part of the Italian culinary tradition.
The traditional first course of any formal Italian meal, the term was coined in the sixteenth century and literally means “before the meal.”
Antipasti are often compared to the French hors d’oeuvres. However, unlike the French tradition where the food is usually passed on trays to guests to enjoy with drinks before a meal begins, the antipasti are served once everyone is sitting around the table. The serving of antipasti signifies that the meal has officially started.
Read MoreWhen visiting a salumeria, the word “cured meat” is often used in reference to the offerings behind the counter. Associated with such meats as prosciutto, pancetta, coppa, and bresaola, the curing process refers specifically to the way that the meat has been preserved.
In Italy, curing originated with the Ancient Romans. Searching for a way to preserve their fresh meat, the Romans became increasingly interested in the process of curing, defined as the treatment of muscle meat with salt and sodium nitrite. The preserving effects of the salt allowed for meat to last without refrigeration.
Read MoreIn Italy, the salumeria is part of the great tradition of individual shops for individual items. Just as there is a specific store for the cheese or the bread, there is also a store for the salumi (cured meats). Though a salumeria is specifically defined as a “cured meat shop,” in today’s society it often serves more as a delicatessen or deli. In an Italian salumeria you will find many of the classic cured and cooked meats, such as prosciutto, sausage, salami, bologna and traditional cold cuts, as well as many traditional deli favorites.
The salumeria has been a part of Italy’s culinary tradition since the time of the Ancient Romans. Due to the ever-present problem of keeping their food supply fresh, the Romans valued the curing process as a way to preserve their fresh meat and dedicated a great amount of attention to that process. The process of curing, including the combination of certain spices and meats, eventually transformed from basic necessity into a great culinary art. The experimentation of these early salumerias led to the current extensive variety of meats that can be found in any salumeria. Visitors to a salumeria are often amazed by the sheer amount of choices that are held behind the glass.
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One of the most common complaints of the winter season is how the number of holiday parties and treats can wreck havoc on your waistline. The temptation of those holiday desserts combined with the belief that the best fruits and vegetables are no longer in season, can leave you in an unhealthy frame of mind.
However, despite the misconception that no good fresh food is found during the winter, there are several wonderful winter fruits and vegetables that you can add to your diet. By adding just a few, you can enliven your taste buds, increase your health, and help get your waistline back to normal.
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While many people equate oil with fat, olive oil is actually an extremely healthy part of your everyday diet. Research suggest that just two tablespoons of extra virgin olive oil a day can have a significant positive effect on your health and well being.
The keys to olive oil’s health benefits are its high levels of monounsaturated fat and antioxidants. Here are just a few of the benefits that come from adding olive oil into your diet.
Heart health. Olive oil is known as one of the “healing fats.” The monounsaturated fats help lower LDL, or “bad,” cholesterol levels while simultaneously raising HDL, or “good,” cholesterol levels. The antioxidants, especially those found in extra virgin olive oil, help increase the antioxidant level in your blood.
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Once you have selected the perfect olive oil, it is imperative that you store it correctly in order to ensure that maintains a high level of freshness and flavor.
It is important to remember that olives are a fruit. The oil from olives can be compared to the juice from any other fruit. Air, heat, and light can all cause olive oil to oxidize, making its lose its fruit flavor or turn rancid. The safest way to buy olive oil is in small sizes so you can use it before it goes bad.
Look for oils that come in opaque or tinted glass, especially for extra virgin olive oil. The quality of olive oil can degrade when exposed to light. Dark containers help the oil maintain its freshness and quality.
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Olive oil is wonderful at enhancing and carrying the flavor of different foods and spices. However, in order to get the best use out of your olive oil, it is important to know which olive oil should be used in different situations.
Extra virgin and virgin olive oils lose their flavor as they are heated. Expensive, flavorful extra virgin olive oils are best showcased in UNCOOKED dishes. They can be poured over pretty much anything – drizzled on cheese or bread, in salad dressings, mixed with tomatoes and herbs, and much more.
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Olive oil is often compared to wine in that it is important to pair the right oil with the right dish. The right olive oil will harmonize with the spices, enhance the flavors of the different ingredients, balance the acidity of certain foods and add body and depth to the final product.
The two basic ways to pair olive oil are to create complementary or contrasting flavors. Complementary pairings aim to blend two ingredients of similar intensity of flavors so that one does not overpower the other. Examples of complementary pairings include using robust oils with hearty foods such as rich pastas and heavy meats; medium oils for cheese, bread dipping, or in salad dressing; and mellow oils for baking and creating condiments such as mayonnaise.
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If you’ve ever stepped into the aisle in a grocery store that contains olive oil, you can be easily overwhelmed by the choices in types, colors, grades and flavors. The quality, aroma, flavor, and color of olive oil can vary widely due to the way that it was produced. Several factors work together to impact the taste of the oil, including:
There are many types and qualities of olive oil available, but in order to be considered pure olive oil, the oil must be extracted directly from the olive. The oil may not be obtained through solvents or by mixing with any other type of vegetable oil. However, even among the pure olive oil there are several types or grades. The three basic grades of olive oil are: extra virgin, virgin and semi-fine virgin.
Extra Virgin
Extra virgin is used to describe the olive oil that is the highest quality and most flavorful. Extra virgin olive oil must be free of acidity, produced entirely by mechanical means and at a temperature low enough that no degradation of the oil occurs (less than 86°F, 30°C)
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It takes about 10 pounds of olives to create one liter of olive oil. The olives are processed using time-tested processes that have been passed down for generations to produce the olive oil that is a staple in many cultures around the world.
In the northern hemisphere, the harvesting of olives starts in October (for green olives) and can last until March (for black olives). Growers use a variety of methods to collect the fruit, including letting the olives fall naturally; climbing the trees to pick them by hand; or beating or shaking the fruit off the branch with sticks, poles, rakes or mechanical shakers. While harvesting can be exhausting and tedious work, many communities bond over the harvest, participating in a work that has been passed down through the generations.
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Olive oil is often considered the queen of oils. Touted for its taste, aroma and health benefits, it is not only used in cooking, but in personal care, home improvement, natural remedies and more. So where does this wonderful substance come from?
With references dating back to ancient mythology, the exact story of the olive tree is unknown. The wild tree is native to the Mediterranean basin, and its fruit has been collected by numerous people and civilizations for centuries. Some believe that the first cultivation of olive trees took place on the island of Crete. Others argue that the formal cultivation happened on the coasts of modern day Syria and Palestine. While we may never know the true story, the use of olive oil became widespread in food preparation, religious rituals, medicines, fuel, skin care and soap making of many Mediterranean civilizations.
Read MoreTotal Recipe Time: 10 to 15 minutes 
1/4 cup extra virgin olive oil (60 ml)
2 tablespoons finely chopped flat - leaf parsley
1 fresh thyme spring, finely chopped
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh basil leaves
1/4 cup peeled, seeded, and finely diced plum tomato (60 ml)
Salt
Freshly ground pepper
8.82 Oz Cipriani Tagliolini (250 g)
2 tablespoon unsalted butter, softened (30g)
1/4 cup freshly grated Parmesan cheese (30g)
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Bring a large pot of water to a boil while you assemble the ingredients and chop the herbs and tomatoes. Heat the oil in a large skillet over medium-high heat. |
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Add-1 tablespoon of the parsley, the thyme, oregano, rosemary, basil, tomato, and some salt and pepper and cook for a minutes or so. |
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Salt the boiling water and cook the pasta for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it. Drain well in a colander. |
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Add the pasta, the softened butter, and the Parmesan cheese to the sauce in the skillet and toss well. Transfer to a heated platter and garnish with the remaining parsley. Serve immediately and pass around a small bowl of grated Parmesan cheese. |
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Funded by Cipriani - Harry's Bar |
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Total Recipe Time: 10 to 15 minutes
Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler
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Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat. |
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Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package). When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. |
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Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy. |
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Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once. |
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Funded by Ina Garten’s Back to Basics Cookbook |
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Total Recipe Time: 10 to 15 minutes
At least 3.52 Oz white truffles (100 g)
8.82 Oz dried white Cipriani Tagliolini (250gr)
4.6 Oz unsalted butter, softened (130G)
5-6 tablespoons grated Parmesan cheese (40-45g)
Salt
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Clean the truffles by carefully brushing away all dirt and sand clinging to them. Do not use water. Also, put 6 plates in a 200° (95/1/4) oven to warm. |
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Bring a large pot of water to a boil. Salt the boiling water, add the pasta, and cook for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it. |
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Drain the pasta. Put the softened butter, and cheese on the hot pot, return the pasta in the pot, and stir vigorously with a wooden spoon or fork for 2 or 3 minutes, until everything is creamy and well combined. Season the pasta with a little salt. |
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Serve the pasta on the heated plates and, using a truffle slicer, shave about 20 very thin slices of truffle over each portion. Reserve the remaining truffles until half of each portion has been consumed, then shave a little more truffle over each plate to renew the flavor. |
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Funded by Cipriani - Harry's Bar |
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Having good food can make or break a party, but it can be hard to please every guest. One food that almost everyone can agree on is cheese. With so many varieties available, there's sure to be something for everyone. Choose the right foods to pair with it and you're well on your way to party success.
Soft cheeses are spreadable and will complement many different foods. One popular option is Livarot. It has a salty, nutty taste that goes great with apples or walnuts and can make a pretty spread when paired with these. Brie is also a crowd pleaser and can be paired with sweet pickles or baguettes. It is mild, creamy and slightly sour.
Hard and semi-hard cheeses have been aged for one month to four years. They are great for cooking and melting. Parmesan is readily available and its piquant, salty flavor pairs well with arugula or prosciutto. Emmental, more commonly known as Swiss cheese, is also easy to find. It has a fruity, nutty flavor that goes well with ham and apples.
Read More
Total Recipe Time: 25 to 30 minutes
1 pound ground beef
1 medium red bell pepper, chopped
4 cups chopped romaine lettuce
1/3 cup crumbled herb-flavored feta cheese
1/3 cup prepared regular or reduced fat non-creamy
Italian dressing or other vinaigrette
1/4 cup Kalamata or ripe olives, chopped
4 pita breads, toasted
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Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pnk, breaking beef up into 3/4-inch crumbles. Remove from heat. Pour off drippings. |
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Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture. |
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Nutrition information per serving, using 95% lean ground beef: 438 calories; 16 g fat (5 g saturated fat; 4 g monounsaturated fat); 81 mg cholesterol; 838 mg sodium; 39 g carbohydrate; 3.6 g fiber; 33 g protein; 9.5 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.1 mg iron; 34.5 mcg selenium; 6.7 mg zinc. Funded by The Beef Checkoff |
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People have spent centuries perfecting the art of food. The small subtleties in different kinds of food can bring a whole new experience to the palette that adds even more enjoyment to food. Perhaps the best example of this is with regards to wine and cheese. Each comes in endless varieties, and the possibilities are even greater when they're paired together.
There are four basic types of cheese:
The flavors of wine and cheese can beautifully complement each other and many cheeses have been crafted for this specific purpose. It could take a lifetime to sample everything that wine and cheese have to offer. The best way to try different wine and cheese combinations is to have a party! With so many options available, there's bound to be something for everyone. Choose a few combinations that feature your favorite varieties and share this gourmet experience with your friends. Below are some popular wine and cheese pairings.
Read More
Total Recipe Time: 55 to 65 minutes
1 pound ground beef
1 package (10 ounces) frozen chopped spinach, defrosted, drained well
4 ounces herb-flavored feta cheese, crumbled
2 eggs, slightly beaten
2 teaspoons dried oregano leaves, crushed
1 large onion, chopped (about 2 cups)
4 to 8 sheets frozen phyllo dough, defrosted, cut lengthwise
into 1/2-inch thick strips (4 cups)
2 tablespoons extra-virgin olive oil
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Heat oven to 400°F. Squeeze spinach to remove any excess moisture. Combine spinach, cheese, eggs and oregano in medium bowl. Set aside. |
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Heat large ovenproof nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Season with salt and pepper, as desired. Add beef mixture to spinach mixture; mix well. Wipe out skillet. |
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Combine phyllo strips and oil in medium bowl; toss to coat well. Spray same skillet with nonstick cooking spray. Place 1/2 of phyllo strips in bottom of skillet; top with beef mixture, pressing with back of spoon or spatula to flatten. Top with remaining phyllo strips. |
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Bake in 400°F oven 15 to 18 minutes or until beef is heated through and topping is golden brown. Let stand 5 minutes. Cut into 4 wedges to serve. |
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Nutrition information per serving, using 95% lean ground beef: 475 calories; 23 g fat (8 g saturated fat; 10 g monounsaturated fat); 197 mg cholesterol; 573 mg sodium; 28 g carbohydrate; 5.2 g fiber; 39 g protein; 7.8 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 6.1 mg iron; 37.5 mcg selenium; 6.9 mg zinc. Funded by The Beef Checkoff |
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Total Recipe Time: 50 to 60 minutes
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Heat oven to 400°F. Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside. |
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Sprinkle cornmeal evenly over rimmed baking sheet. Unroll pizza dough lengthwise on baking sheet, straightening edges of dough if necessary. Spoon beef filling over long half of dough, leaving 1-inch border on 3 sides. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal. |
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Bake in 400°F oven 15 to 20 minutes or until crust is golden brown. Cool 5 minutes. Cut crosswise into 8 slices. |
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Cook's Tip: For easy cleanup, line baking sheet with parchment paper. Sprinkle with cornmeal and proceed as directed above |
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Nutrition information per serving: 496 calories; 17 g fat (7 g saturated fat; 3 g monounsaturated fat); 96 mg cholesterol; 785mg sodium; 50 g carbohydrate; 2.2 g fiber; 39 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.7 mg iron; 18 mcg selenium; 6.0 mg zinc. Funded by The Beef Checkoff |
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Total Recipe Time: 30 to 60 minutes
Marinade Time: 6 hours or overnight
2 beef eye round steaks, cut 1 inch thick (about 8 ounces each)
1 jar (6 ounces) marinated quartered artichoke hearts
1/4 cup chopped roasted red pepper
1 tablespoon chopped fresh basil
3 tablespoons Dijon-style mustard
Salt and pepper
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Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate. |
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Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) |
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Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture. |
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Nutrition information per serving (1/2 of recipe): 432 calories; 14 g fat (3 g saturated fat; 4 g monounsaturated fat); 119 mg cholesterol; 984 mg sodium; 19 g carbohydrate; 3.1 g fiber; 55 g protein; 9.8 mg niacin; 0.7 mg vitamin B6; 3 mcg vitamin B12; 4.7 mg iron; 57.3 mcg selenium; 8.8 mg zinc. Funded by The Beef Checkoff |
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Like cheese from many other European countries, the 100 or so different varieties of cheese from Spain can be categorized by the regions where they are produced. They are further classified as having a light, medium or strong flavor. Some cheeses from Spain are recognized as having a Protected Denominations of Origin (DO) and each is unique in its own way.
Manchego - This cheese is named after the province made famous by Don Quixote, La Mancha. It is made from ewe's milk and has a sweet, mild flavor. It was originally made to provide durable food for shepherds.
Murcia Al Vino - This somewhat fatty cheese is made from goat's milk and has a creamy, elastic texture. Its flavor is enhanced by a rind that has been rubbed with light red wine.
Read More
Total Recipe Time: 1-3/4 to 2 hours
1 beef eye round roast (about 2 to 3 pounds)
2 teaspoons water
1-3/4 pounds small new red potatoes, cut into 1-1/2-inch pieces
BBQ Rub:
3 tablespoons chili powder
3 tablespoons packed brown sugar
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
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Heat oven to 325°F. Combine BBQ Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast. |
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Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness. |
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Remove roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) |
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Meanwhile, combine reserved rub with 2 teaspoons water in large bowl. Add potatoes; toss to coat evenly. Place potatoes on metal baking pan and lightly spray with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender. |
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Carve beef roast into thin slices; serve with potatoes. |
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Nutrition information per serving (1/6 of recipe): 315 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 100 mg sodium; 26 g carbohydrate; 3.6 g fiber; 37 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 4.4 mg iron; 40.2 mcg selenium; 6.4 mg zinc. Funded by The Beef Checkoff |
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Bulgaria may be a small country but it is bursting at the seams with good things to eat. Bulgarians are known for cooking fresh, organic dishes using the best ingredients. Cheese is a great addition to almost any meal and Bulgaria is home to some of the best varieties available. Gourmet chefs all over the world love using the delicious cheeses that originate in Bulgaria.
Kashkaval is a popular Bulgarian cheese made from sheep's milk. It is a semi-hard yellow cheese that comes in several variations ranging from bland to spicy. It is used in all aspects of Bulgarian cuisine, including cooking because it melts nicely. It can have a pungent taste similar to bleu cheese, even though it's not a moldy cheese.
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When you hear the term “American cheese,” you probably think of the processed, yellow slices that are popular among toddlers. But the truth is, there's a whole variety of delicious gourmet cheeses made right here in the U.S. You've probably heard of many of them and there are a few that most people eat on a regular basis.
Most American cheese is made in either California or Wisconsin. Aside from the more popular commercially produced varieties of cheeses that come from the U.S., there are a wide variety of artisan cheeses produced by local dairies across the country. They can be purchased from local grocers, at farmer's markets, or straight from the dairies where they're made.
Monterey Jack cheese is a semi-hard, white cheese that originated in Monterey, California, back when that was still part of Mexico. It was later sold commercially by a California businessman by the name of David Jack, who gave it its name. When spicy peppers are added, it is referred to as Pepper Jack cheese. Monterey Jack cheese is commonly paired with another American cheese, Colby, to make a semi-hard marble called Colby-Jack.
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Total Recipe Time: 2 to 2 1/2 hours
4 beef eye round steaks, cut 3/4 to 1 inch thick (about 5 to 7 ounces each)
1/2 cup prepared kung pao or Szechuan stir-fry sauce
1/2 cup water
1/4 teaspoon crushed red pepper
1 package (16 ounces) frozen Asian vegetable blend
1/2 cup unsalted roasted peanuts
Hot cooked brown rice (optional)
Chopped green onions (optional)
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Combine kung pao sauce, water and red pepper in small bowl. Place beef steaks and sauce mixture in large nonstick skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender. |
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Remove beef; keep warm. Add frozen vegetables to skillet; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until just tender, stirring once. Stir in peanuts. |
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Serve steaks with vegetable mixture over rice, if desired. Sprinkle with green onions, if desired. |
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Nutrition information per serving: 451 calories; 18 g fat (4 g saturated fat; 8 g monounsaturated fat); 8 mg cholesterol; 1078 mg sodium; 24 g carbohydrate; 2.3 g fiber; 46 g protein; 9.6 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.4 mg iron; 46.3 mcg selenium; 7.2 mg zinc. Funded by The Beef Checkoff |
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In France, cheese is an art form, and there is a rather heated debate regarding the pasteurization of cheese. Some assert that pasteurized cheese is superior, while others contend there is no difference where taste and quality are concerned between pasteurized and raw cheese.
Raw Cheese
Unpasteurized cheese, referred to as raw cheese, is made from milk that has not been pasteurized (heated to a temperature above 145° F). This allows the natural bacteria present in raw milk to continue to grow. Many cheese enthusiasts feel that this makes the cheese more flavorful and authentic.
Because of FDA regulations, it is illegal to sell unpasteurized cheese in the United States unless the cheese has been aged for at least 60 days. After this amount of time, harmful bacteria such as salmonella and E. coli will die off, making the cheese safe for consumption. This means that raw cheeses that are meant to be consumed before 60 days of aging, such as Brie and Reblochon, are not sold in the U.S. Pasteurized versions are available, but these tend to be milder and less authentic.
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Total Recipe Time: 20 to 25 minutes
1 pound ground beef (80% to 85% lean)
4 slices red onion, cut 1/2 inch thick
1 large red bell pepper, cut into quarters
1/2 cup garlic-herb cheese spread
4 round French sandwich rolls, split, toasted
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Lightly shape ground beef into four 1/2-inch thick patties. |
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Place patties in center of grid over medium, ash-covered coals; arrange onion and bell pepper around patties. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally. Season with salt and pepper, as desired. Cut bell pepper into 1/2-inch strips. |
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Spread 1 tablespoon cheese on bottom of each bun; top with burger, another 1 tablespoon cheese, onion slice and 1/4 of bell pepper. Close sandwiches. |
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Nutrition information per serving, using 95% lean ground beef: 389 calories; 15 g fat (8 g saturated fat; 2 g monounsaturated fat); 90 mg cholesterol; 500 mg sodium; 33 g carbohydrate; 3.1 g fiber; 33 g protein; 7.1 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 3.8 mg iron; 18.9 mcg selenium; 5.7 mg zinc; 79.6 mg choline. Funded by The Beef Checkoff |
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France is home to so many types of cheese, it can be a little overwhelming to keep track of them all. Luckily, the French have developed a classification system of eight groups to help sort things out. Even if you tried a new kind of French cheese every day, it would still take you more than a year to try them all. Les huit familles des fromage (the 8 families of cheese) can steer you in the right direction when choosing French cheeses.
Cheese is big business in Switzerland, where they produce over 180,000 tons of cheese each year. Most of it is produced in small, local dairies and only 1/3 of that cheese is exported to other countries. Different regions in Switzerland are known for different types of cheeses and you could make a career out of traveling around the country, eating to your heart's content. If taking an actual cheese tour of Switzerland isn't convenient for you, here are some of the highlights you can try right in your own home.
Commonly known as Swiss cheese, Emmentaler comes from the Emme river valley region. It has been produced since the 12th century and has been perfected over time. It is most easily recognized by the holes, or eyes, that are formed by carbon dioxide bubbles that are released during the late stages of production.
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There are two types of Gloucester cheeses, double and single, though the exact reason for the names are under some debate. Single Gloucester was used from milk that had been skimmed once. It is a flat, disc shaped hard cheese. Double Gloucester has a light orange hue that was originally caused by the cows eating summer grass high in carotene, but is now more commonly the result of the addition of annatto. It was made with milk from the evening milking with the addition of cream from the morning’s milking.
Lancashire cheese was traditionally made by farmer’s wives in the county of Lancashire. The small farms often did not produce enough surplus milk to make a whole cheese and there was no refrigeration to preserve the milk, so the surplus was generally made into curd and stored overnight to be mixed with milk and curd from the next day. Lancashire cheese can be produced to be creamy, rich, or crumbly.
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It is estimated that England produces more than 700 types of cheese, more than any other country in the world. The most famous English cheese is cheddar, but it is also well known for several other varieties. We’ll talk about cheddar in another post, but here is an overview of some of the other delicious English cheeses.
(Want to try these out for yourself? Shop our selection of English cheeses!)
Caerphilly is a crumbly cheese similiar to Cheshire, young Lancashire, and Wensleydale. It originated in a South Wales mining town of the same name. It became popular among the mine workers because its tough coat made it easy to eat with dirty hands and the salty flavor helped replace the minerals lost sweating away in the mine.
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Cheddar is the most popular cheese in the United Kingdom, accounting for 51% of cheese sales, and is the second most popular cheese in the United States. It can be paired with a good bottle of wine, or melted between two rustic pieces of bread for a delicious grilled cheese sandwich.
Though today it is made worldwide, cheddar cheese originated in England, taking its name from the caves in Cheddar, in the county of Somerset. The constant temperature and humidity of the caves provided a perfect environment for the cheese to mature. The caves also give the cheeses a slightly earthy taste.
The town of Cheddar also developed a unique process for cheese making, where the slabs of curd were turned and piled on top of each other to help dray the whey and stretch the curd. This process is unique to cheddar cheese and creates a hard cheese with a firm body.
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Though feta is the most well known Greek cheese, it is by no means the only one. As we mentioned in our previous article, cheese is an important part of Greek life and cuisine, so it is no surprise that there are many varieties, each with their own taste and characteristics.
Cheese making is a matter of regional pride and many of the cheeses listed below bear the name of the town or region where they are made. This is just a brief overview of some of the characteristics of some of the Greek cheeses. But don’t take our word for it; buy some Greek cheese to try out for yourself!
Anthrotiros is made from whey from sheep and goat milk. It has been made in Greece for many centuries. Fresh Anthotiros is soft and mild, suitable as a table cheese or in cheese pastries. Dried Anthotiros is hard and salty with a rich flavor and is often used grated.
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According to their mythology, the ancient Greeks were given the gift of cheese-making from Aristaios, the son of the gods Apollo and Cyrene. From its divine beginnings, cheese has continued to be a cherished part of Greek cuisine. Greeks eat more cheese per capita than any other European nation, averaging almost 59 pounds of cheese per year per person.
Greek cheese can be served alone, as an appetizer, fried, raw, fresh with fruit and honey, and as part of a myriad of dishes. Most Greek cheeses are made from sheep or goat milk, and are consequently whiter in color than cheeses from cow’s milk.
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Italian hard cheeses have a rich intense taste. They have less moisture and a longer shelf life than softer varieties. As cheese ages, it becomes firmer and more pungent, so hard cheeses tend to have a very strong taste. Hard cheeses are often crumbly and are commonly used grated on top of pasta dishes.
Parmigiano Reggiano is a granular cheese produced in the central Italian regions of Parma and Reggio Emilia. Its French name, parmesan, is more frequently used by English speakers to refer to this cheese, though the bland parmesan cheeses sold in cans in America has little resemblance to true Italian Parmigiano Reggiano. Parmigiano Reggiano is pungent and salty. It adds a dynamic flavor when grated on top of salads, pastas, and pizzas. The best varieties are aged for 2 years for optimal texture and flavor.
Grana Padano derives its name from the Italian words “grana” (grain) and “Padano” (referring to the Po River), referring to its distinctive grainy texture and the region where it originated. It is slowly cooked and ripened for up to 18 months, giving it a delicate, nutty flavor. Many athletes believe that eating Grana Padano is a quick way to restore energy levels after strenuous exercising; since it has been ripened over a long period, the body can quickly use its energy.
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Italian semi-soft and semi-hard cheeses have a stronger flavor and firmer texture than the soft cheeses but are not as dry and crumbly as hard cheeses.
Semi-soft cheeses have more moisture than harder cheeses, but a longer shelf life than the soft cheeses. They are good for snacking and desserts and some can be used in cooking.
Semi-hard cheeses are pressed to remove moisture and when fresh are generally not hard and crumbly but they do become firmer, more pungent, and crumbly as they age. They are often paired with fruit and wine or served on cheese trays with crackers. They can be cooked without becoming rubbery or oily and have a longer shelf life than softer cheeses.
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Italian cheeses are recognized world-wide for their quality and flavor. Each cheese has a unique flavor influenced by the type of milk, how the cheese is made, and how old the cheese is. Hard cheeses are strong and robust, while Italian soft cheeses have a more subtle taste and are particularly adaptable for a variety of uses because of their creaminess and relatively high moisture content.
Italian soft cheeses – such as ricotta, mozzarella, gorgonzola, and mascarpone – are best used fresh to retain their flavors and moisture. When ordered from gourmet distributers, measures are taken to ensure freshness upon arrival. Ordering via the internet makes it easier than ever to buy cheese from reputable cheese mongers and dairies and have it shipped directly to your home.
Italian soft cheeses rarely stand alone. They are excellent spread on crackers or bread and truly shine in recipes that draw on their unique characteristics.
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Balsamic vinegar is not all alike. Most homes in America that have balsamic vinegar in the pantry are not even aware of the variations in the product. Commercial grade balsamic vinegar is what most people buy.
Commercial balsamic vinegar (or balsamic vinegar of Modena) is basically an imitation of the original traditional balsamic vinegar. Made with wine vinegar, added coloring, and thickeners, these products are made to copy the thick texture and the sweet taste of aged traditional balsamic vinegar. The commercial products are not aged and are thus able to be produced on the large scale.
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In Italy, 12 years minimum fermentation is required to label a product as “traditional” balsamic vinegar though the fermentation process can last up to 25 years. When done correctly and with care, the manufacturing process of balsamic vinegar produces a product that is unique and useful in a variety of culinary applications.
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Switzerland first realized the benefits of producing cheese in a factory setting in 1815, producing large enough quantities to sell to the community. This was a profitable idea, since most people at the time were working hard to make their own cheese at home amidst all their other labors, so cheese was usually a rare treat. Once it was manufactured on a larger scale, however, more people were able to enjoy cheese on a regular basis.
In addition to milk and vinegar, there is another major ingredient used in making milk. Starter is a compilation of bacteria that helps develop the cheese and give it that distinctive cheese flavor. Different microorganisms can produce different flavors. While fresh whole milk contains its own bacteria that can turn the milk to cheese, it can also contain some harmful microorganisms that are easily killed by pasteurization. Then the starter can be added to put back in the beneficial bacteria without any of the harmful variety.
Cheese begins with milk, as most people know. But vinegar is a key ingredient that really gets the process going. Vinegar is what encourages the milk to curdle and give cheese an acidic flavor. Before vinegar, bacteria was used to produce the acid. Using bacteria is a lengthier process and the cheese continues to increase in flavor as it ages. Some of the most expensive cheeses are still made with acid-producing bacteria instead of vinegar.
