By Tenaya Darlington
Peek in the back of Philadelphia’s greatest and oldest cheese counter for a full of life consultant to pairing cheese with every thing from beer and cocktails to olives and charcuterie. The store’s resident cheese blogger, Madame Fromage, brings to existence one hundred seventy of the world’s maximum artisan cheeses, drawing on tales and data from the store’s third-generation owners.
The publication bargains 30 recipes, from Cheddar Ale Soup to Rogue River Sushi, besides a dairy lexicon, notes on easy methods to flavor cheese, and quite a few themed forums: a fireplace social gathering, an All-Goat Blow-Out, and a variety of table Bento. appealing four-color images serve to place names with wheels and wedges of cheese.
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Extra resources for Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings
Just look for it. It makes an epic sandwich like this possible. Oink, oink. 2 hoagie rolls or French rolls, split 1 tbsp unsalted butter, at room temperature 2 tbsp mustard of your choice 6 slices ham (see Tip) 1. Lay the rolls cut-side down on a work surface. Butter the outsides generously with the butter. Turn them butter-side down and spread the mustard on cut sides. Layer the ham, cheese, pickles, and pork on the sandwich bottoms, dividing them evenly. Replace the tops, butter-side out. 2. 5-cm skillet over medium- O N E PA N , T W O P L AT E S high heat.
In the glass: A not-too-sweet Riesling is terrific with pad thai. Look for a bottle of Saint M Riesling from Germany. TH E CA R B OH Y D R AT E CUR E 37 START TO FINISH 45 minutes HANDS-ON TIME 45 minutes serves 2 Summer Rolls with SHRIMP, CUCUMBER, and MANGO A summer roll is a fresher, leaner Thai version of a Chinese egg roll. It’s essentially a salad in a rice-paper wrapper and makes a light summer meal with endless scrumptious possibilities. You can add countless vegetables and proteins, such as snow peas, red bell pepper, cabbage, chicken, and crab.
So far, at least five or six (see the variations). Oh, but did I mention how tasty the master recipe for this crispy burger is, with colorful flecks of celery and red bell pepper, the aroma and tang of lemon and cilantro, a spicy mayo, the velvety avocado layer, all topped with fresh, fresh homemade cucumber pickle? Aside from tasting delicious, what I really love about this meal is the protein punch that it packs, preventing me from nibbling on crackers or chips throughout the evening. 1 English cucumber, peeled 2 tsp fresh lemon juice 1/4 cup/60 ml cider vinegar Freshly ground black pepper 1/4 cup/50 g sugar Pinch of cayenne pepper 3/4 tsp salt 2 hamburger buns, split 10 oz/280 g ahi tuna steak (see “It’s that easy”), finely diced 3 tbsp finely diced celery 3 tbsp finely diced red bell pepper 2 tbsp minced fresh cilantro 1 garlic clove, minced 1 large egg, beaten 1 cup/110 g panko bread crumbs 1 tbsp unsalted butter, melted 1/4 cup/60 ml mayonnaise 2 tsp wasabi powder, or to taste 2 tbsp vegetable oil 1/2 small ripe avocado, peeled and sliced (see “It’s that easy,” facing page) 6 large arugula leaves 2.
Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington