cheese

Live Great Taste-March 1Don't worry!  If you missed the tasting on Tuesday, March 1 at Green Building Supply, you can catch the show broadcast Wednesday at 7:00 pm or Friday at 7:00 am on KRUU. 

CJ and Brett brought some awesome cheeses to Fairfield for us to taste, plus Brett provided a demo on how to make a superb grilled cheese sandwich. There are tricks.  One major tecnique to employ:  grate the cheese for a better, faster, more even melt.  We were fortunate that Aaron Hall, pizzaiolo at Lincoln Wine Bar, brought a loaf of his fresh-baked bread down for the demo.

Also, Brett passed on a technique for making sauerkraut that doubles as a method of taking your own inner anxiety out on a head of cabbage.

Thanks to CJ for passing along great information on artisan American cheeses and cheesemakers.  What a night.  

As always, THANKS to Green Building Supply, Everybody's Whole Foods, Jason Strong and Fairfield Media Center, and KRUU.

 

Cowgirl Creamery CooksSue Conley, one-half of the the amazing creative team responsible for Cowgirl Creamery cheeses along with her collaborator, Peggy Smith, talked with me about their recently published book,Cowgirl Creamery Cooks. It's much more than a cheese book as it is filled with entrancing recipes, kitchen tips, and the personal story of the Cowgirls.  Mac and Cheese lovers make certain you check out their recipe for this classic soul-warming dish.  You can find it at the end of the post.

If you haven't experienced their organic cheeses made in Point Reyes, California, the Mt. Tam and Red Hawk are currently available at Whole Foods in Des Moines.  Gateway Market in Des Moines is expecting their next shipment of the same two cheeses the first week of March.  Both stores will have the seasonal special St. Pat cheese the first part of March.

  • Wed
    Jun 18
    7:00 pm -
    8:00 pm
  • Fri
    Jun 20
    7:00 am -
    8:00 am

Local Iron Chefs and Art of Cultures-GREAT TASTE this Week!

Iron Chef WinnersSeveral weeks ago I had the honor of being one of the judges at the final of the Iron Chef competition for upper school students enrolled in an advanced culinary course at the Maharishi School for the Age of Enlightenment (MSAE).  The three winners-Overall Victor-Mickey DeAngelis, Most Creative-Brandon Pratherhuff, and Best Presentation-Davin Titus will join me at KRUU along with their teacher, Laurie Baumann. 

The plan is for the competition to go an extra round as each student will bring a dish to the studio.  Really, I am just looking for more to eat from these talented individuals.  True confession-I wasn't expecting to be blown away by the dishes these guys created during the competition, but it happened.  I'll let them share the details about the ingredients they were given, the rules, and what transpired in the heat of our local kitchen stadium.

As their prize for winning, we went to the Lincoln Wine Bar in Mount Vernon, Iowa, and the boys enjoyed the terrific pizzas turned out by owner Matt Steigerwald and his crew.  As an added bonus, Matt and his wife, Michelle, ate dinner with us, and afterwards he took the budding cooks behind the counter to show them the pizza oven.

Click on READ MORE (below right) for information on the second half of the show.

Classic Mac and Cheese

Sue Conley, one-half of the the amazing creative team responsible for Cowgirl Creamery cheeses along with her collaborator, Peggy Smith, talked with me about their recently published book, Cowgirl Creamery Cooks. It's much more than a cheese book as it is filled with entrancing recipes, kitchen tips, and the personal story of the Cowgirls.  Mac and Cheese lovers make certain you check out their recipe for this classic soul-warming dish.  You can find it at the end of the post.

If you haven't experienced their organic cheeses made in Point Reyes, California, the Mt. Tam and Red Hawk are currently available at Whole Foods in Des Moines.  Gateway Market in Des Moines is expecting their next shipment of the same two cheeses the first week of March.  Both stores will have the seasonal special St. Pat cheese the first part of March.

During our live broadcast from Hy-Vee, GREAT TASTE has a local/regional focus this week.  Joining us for a discussion about the ongoing evolution of the local food economy are four of our dedicated area producers:  Cary Spray (Nature's Way), Claude Nicholson (Sharon's Produce), Steven McLaskey (MUM Green House), and Barb Grijalva (Back to Basics).  Also, we have a delegation coming from Ottumwa organized by Executive Chef/Department Chair of the Indian Hills Culinary Arts Program, Cheese and Wine PairingsGordon Rader.  Chef Rader has been one of the primary movers behind the effort to establish a year-round indoor market and educational facility in Ottumwa, called Market on Main.

We'll take some time out of our serious round table to talk about and sample local cheeses from Milton Creamery, Reichert's Dairy Air, Maytag,  and more, plus we'll enjoy the cheeses with several different wine selections.  Chef Rader sent along the attached chart to help everyone simplify the wine and cheese pairing process.

We're on the air at 7:00 pm CT.  Join us at Hy-Vee where you can enjoy live radio, a lively discussion, and enliven your taste buds.  Over the stream, you can still be part of the most delicious 60 minutes on radio-http://www.kruufm.com/.

Archives of Great Taste programs are located at-http://www.kruufm.com/station/archives/6080 and recent programs are also available for viewing at the Fairfield Media Center's website-http://fairfieldmediacenter.com/.

cupcake corerrogue river blue

No, we haven't lost our collective kitchen minds.  We're not really making cheese cupcakes though it's a good idea.  What we'll discuss and enjoy on this week's GREAT TASTE are cupcakes and cheese-separately.

oven friesWe're replaying one of our favorite shows because it's perfect for all the chilly weather we've been having (and Tomato Soup w/croutonsthe GREAT TASTE crew is on the road).  Don't miss
the ULTIMATE Grilled Cheese
served with oven fries,
homemade ketchup,
and MUSIC! 

A grilled cheese sandwich is pure comfort food when it's made right.  No gluey white bread or American cheese on these babies-artisanal goodness through and through.

Not a part of the Ultimate Grilled Cheese episode, but a bonus for reading this blog post is the following recipe for Winter Tomato Soup because there isn't much that goes better with grilled cheese.

WINTER TOMATO SOUP (unbelievably simple and delicious)

Serves 4-6

1 28 oz. can Muir Glenn Diced Tomatoes

1 28 oz. can of San Marzano DOP Tomatoes (imported)

You can use a 28 oz. can of Muir Glenn whole tomatoes if you can't find the San Marzanos.

WHIRLWIND CHEESE TOUR

Join us Wednesday @ 7:00 pm for 60 minutes of travel.  We're going to California, Quebec, Switzerland, Italy, and France to taste some of the world's best cheeses and learn about their creators.  Our guide is cheesemonger and owner of Di Bruno Bros., Emilio Mignucci.  On the way we'll give you a crash course on buying, storing, and serving great cheese.

Don't miss this episode of Great Taste.  Emilio is really excited!