Gorm Ailig Tart
Course: AppetizersThe inclusion of Gorm Ailig, a raw ewe milk cheese, creates a tart with a twist More »
Copyright © 2010, Metro Guide Publishing, All Rights Reserved.
The inclusion of Gorm Ailig, a raw ewe milk cheese, creates a tart with a twist More »
This unique blue cheese butter made with Gorm Ailig, a raw ewe milk cheese, can be frozen and used in pasta, on steak or even in a lamb burger. If you don’t have Gorm Ailig, use Roqueforte or Danish Blue. More »
This rich, but not too rich, cheesecake features local quark cheese instead of the more traditional cream cheese More »
The cheese adds to the richness of this squash soup. More »
Aligot is a French dish of potatoes, garlic and cheese. These are no ordinary mashed potatoes! More »
This is a fun way to use jalapeño peppers. They have a cheesy zing! More »
The gnocchi features two local cheeses: quark, plus Old Growler Gouda from That Dutchman’s Farm. More »
Lauchie’s Tomme, a raw ewe milk cheese with a lovely nutty finish, is named after cheese maker Ron’s son Lauchlan. For a sharp twist, add fresh chilies, coriander and lemon zest to the lamb. More »
Dashi is a building block of Japanese cuisine. Traditionally, it’s made with kombu and katsuo-bushi, or dried bonito (tuna) flakes. But today, most Japanese households buy instant packages of dashi. A vegetarian version, also known as kombu-jiru, omits the bonito, using umami-rich shiitake mushrooms instead, helping give the soup more depth of flavour. More »
Often served in Japanese restaurants alongside a meal, miso is eaten at various points of the day in its country of origin—even for breakfast. You can add almost anything to the soup, but seaweed seems to be an ever-present and stalwart ingredient. The seaweed in this case is usually wakame, although hijiki can be used [...] More »
Copyright © 2010, Metro Guide Publishing, All Rights Reserved.
Email / News Signup
Sign up with your email address and East Coast Living will deliver the news directly to you.
Poll