September 23, 2009 |
Anybody who grew up in the United States will tell you: For a certain kind of grilled cheese sandwich, it's got to be American cheese -- the kind that normally comes in individually wrapped slices. A good farmhouse cheddar is all wrong; high-quality cheese melts into particles and lumps, and just plain has too much substance. Only a cheap cheese, like American, will properly collapse into velvety goop. Philly cheese steaks are the same deal, and the folks at Philly West Bar & Grill in West Los Angeles get it. They know their steaks and they know their cheese, and their cheese steaks have just the right balance between meaty and gooey -- tender sliced rib-eye, browned onions, all bound together by liquefied white American cheese.
November 26, 2008 |
Why isn't cheese a bigger player in the Thanksgiving meal (other than the fact that there probably wasn't much of it in 17th century Plymouth)? Thanksgiving is the perfect opportunity to serve cheese, for reasons both lofty and practical. The lofty reason is seasonality, because this is arguably the best time of year for cheese. And the practical reason is convenience, because cheese doesn't require an oven. Sure, in many ways, cheese is easy -- that's the point.
November 29, 2006
Total time: 20 minutes Servings: 6 to 8 Note: Mascarpone from Cantaré Foods is widely available at supermarkets including Whole Foods, Gelsons, Vons, Albertsons and Ralphs. Rogue Creamery Smokey Blue cheese and Vella Dry Jack are available at Auntie Em's Kitchen in Eagle Rock, the Cheese Store of Beverly Hills, the Cheese Store of Silver Lake and select Whole Foods markets. Kosher salt 1 pound penne or penne rigate 4 ounces crumbled blue cheese, preferably Rogue Creamery Smokey Blue 1 cup grated Monterey Jack 1/2 cup fresh mascarpone 4 ounces California goat cheese 1/2 cup heavy cream Pinch cayenne 2 tablespoons butter Freshly ground white pepper to taste 1/2 to 3/4 cup grated Vella Dry Jack 1. Bring a large pot of water to a rolling boil with salt (about 1 tablespoon for every 2 quarts of water)
February 18, 2006 |
There's no place in the world where you can escape American style. Not even here, former home of an enormous Fiat factory, down the road from the Italian fashion houses of Milan. You hear it in the disco and hip-hop music pumping through the speakers, you see it in the overly tanned cheerleaders popping up at various venues or the Hollywood movies at the cinema museum.
August 6, 2003 |
We came to judge cheese. We expected a lot of cheese. Last year, the competition of the American Cheese Society attracted more than 400 entries. On our arrival at the Golden Gateway Holiday Inn for this year's contest, we were led to a secret location in the basement, where we were surrounded by truckles, pyramids, tubs, logs, slabs and pucks. Over in the corner awaited luggage racks laden with 40-pound blocks. This year, there were 616 cheeses, 22 of us and two days to taste them all.
February 12, 2003
Dear SOS: I attended Fries Avenue School in Wilmington in the early 1940s. The cafeteria served a tamale pie that I liked very much. It was different from today's tamale pies because there was not a corn bread crust on top. The cornmeal was mixed in with the rest of the ingredients and there was just the slight- est skin-like membrane instead of a crust. D.E. Miller Corona del Mar Dear D.E.: This recipe from our files sounds similar to the one you are looking for, as the cornmeal is mixed into the casserole.