Who's making what today?

[Barbarian]

Nice presentation Miss Echoes. You're making me hungry this am.

[echoes]

Originally Posted by Barbarian

Nice presentation Miss Echoes. You're making me hungry this am.

Glad to hear! Also, am using a lot of cheese this holiday season, and found this article in Men's Health:

http://www.menshealth.com/mhlists/he...eese/index.php

The Health Benefits of Eating Full-Fat Cheese

It's unavoidable advice:

If you're going to eat cheese, it should be the fat-free or low-fat kind. Trouble is, that usually limits your choices to mass-produced, vacuum-sealed cheeses that have had much of their flavor sucked out along with the fat. So it's hardly an appetizing proposition. And for what real benefit? Fewer calories and a lower risk of heart disease? Not so fast.

"The combination of protein and fat in regular, full-fat cheese is very satiating," says Alan Aragon, a nutritionist in Westlake Village, California, and the Men's Health Weight-Loss Coach. "As a result, eating full-fat cheese holds your appetite at bay for hours, and I've found that it cuts down my clients' food intake at subsequent meals." Aragon's advice: Enjoy snacks of full-fat cheese especially if you're on a diet. "Just don't eat it mindlessly," he says.

And if you're worried about your cholesterol, chew on this: Danish scientists found that when men ate a whopping 10 daily 1-ounce servings of full-fat cheese for 3 weeks, their LDL (bad) cholesterol didn't budge. Which isn't to say you should live on the stuff—just that you don't need to fear it. Full-fat cheese can be a healthy snack and a great way to make a bland meal taste better. "Cheese is the new wine," says Terrance Brennan, chef and owner of Artisanal Fromagerie, Bistro & Wine Bar and Picholine restaurant, both in New York City. "There are thousands of different aromas, textures, and flavor profiles."

So look beyond the singles and strings and into the gourmet cheese section of your supermarket (or shop online at artisanalcheese.com), and use our guide to discover the best cheeses you aren't eating

Read more: http://www.menshealth.com/mhlists/he...#ixzz2E0rOuDgQ


　 　 　

[mark46th]

That's a lot of cheese! Don't forget the broccoli...

www.youtube.com/watch?v=wDV0SKOmJfs

[echoes]

Originally Posted by mark46th

That's a lot of cheese! Don't forget the broccoli...

www.youtube.com/watch?v=wDV0SKOmJfs

Oh my Sir, Indeed! Well one can always eat lox and bagels instead.

Holly

[cbtengr]

I guess nobody's been cooking for awhile . I decided to cook for the better half tonight, twice baked potatoes, asparagus with olive oil and parmesan cheese, Chicken Cordon Bleu and pumpkin pie.

DSCN2135.jpg

[(1VB)compforce]

Hmm, didn't see this thread before. Here's a few things from the last couple of weeks:

In order they are:

Spicy italian sausage with peppers served on a bed of tomato risotto (Arborio rice/vegetable stock/tomatoes, shallot and onions) Topped with fresh parmesan.

A salmon destined for the Orion Cooker Spices were very simple, olive oil with salt and pepper

Spinach and tomato salad with goat cheese and pine nut crumble and a light lemon vinaigrette as an appetizer for the salmon

The salmon cooked with purple potato mash and a coarse pesto that was heavily herbed (When served, the salmon was on top of the potato to hide the color)

Lemon Sherbet (Fresh) with a touch of chocolate mint (from fresh chocolate mint in the neighbor's garden) to clear the palette at the end of the salmon meal. To use flavors like the chocolate mint without changing the color of the finished food, I use an ISI whip, a light oil and the herbs. Charge twice with NO2 and refrigerate without breaking the seal for 30 minutes. It infuses the oil with the flavor without having to wait for 2-3 weeks like you normally would. Don't forget to bleed the pressure when you open it or it's a mess, trust me on this For this particular one, I put the lemon rinds, water and mint leaves in the ISI whip then strained off the solids with cheesecloth to leave only the clear, slightly lemony very minty water for use in the sherbet.

Mac And Cheese with onion and bacon crumble on top (under a layer of cheese of course)... Cheeses were Cheddar (Medium sharp) and Asiago. This was a BIG hit at christmas. Recipe here: http://allrecipes.com/recipe/macaron...on/detail.aspx I added an extra cup of cheddar and removed a cup of asiago. I also put the cheese over the onions and bacon instead of the other way around.

[Divemaster]

Originally Posted by (1VB)compforce

Hmm, didn't see this thread before. Here's a few things from the last couple of weeks:

In order they are:

Spicy italian sausage with peppers served on a bed of tomato risotto (Arborio rice/vegetable stock/tomatoes, shallot and onions) Topped with fresh parmesan.

A salmon destined for the Orion Cooker Spices were very simple, olive oil with salt and pepper

Spinach and tomato salad with goat cheese and pine nut crumble and a light lemon vinaigrette as an appetizer for the salmon

The salmon cooked with purple potato mash and a coarse pesto that was heavily herbed (When served, the salmon was on top of the potato to hide the color)

Lemon Sherbet (Fresh) with a touch of chocolate mint (from fresh chocolate mint in the neighbor's garden) to clear the palette at the end of the salmon meal. To use flavors like the chocolate mint without changing the color of the finished food, I use an ISI whip, a light oil and the herbs. Charge twice with NO2 and refrigerate without breaking the seal for 30 minutes. It infuses the oil with the flavor without having to wait for 2-3 weeks like you normally would. Don't forget to bleed the pressure when you open it or it's a mess, trust me on this For this particular one, I put the lemon rinds, water and mint leaves in the ISI whip then strained off the solids with cheesecloth to leave only the clear, slightly lemony very minty water for use in the sherbet.

Mac And Cheese with onion and bacon crumble on top (under a layer of cheese of course)... Cheeses were Cheddar (Medium sharp) and Asiago. This was a BIG hit at christmas. Recipe here: http://allrecipes.com/recipe/macaron...on/detail.aspx I added an extra cup of cheddar and removed a cup of asiago. I also put the cheese over the onions and bacon instead of the other way around.

Nicely done! Next time I'm in Atlanta on a contract...well, do you cater?