Fall harvest season is one of my favorite times of year. The leaves are changing, and as the cool breeze releases us from the sweaty grip of east coast humidity, we look for ways to participate in the beauty of the season. Some people take leaf gawking drives through the country, or visit apple orchards and pumpkin patches with a hay ride on the side. I, however, luckily remembered that fall harvest season also applies to grapes, and thought our local vineyards and wineries would be buzzing with activity.
I was a Communications major at IUP (Indiana University of Pennsylvania), then I worked for QVC -- my focus was displays. After that, I went to culinary school. I’ve worked in just about every department here at Di Bruno Bros.
Lots of people proclaim to be blue cheese haters, and this breaks my heart. Why? I can't stand the thought of anyone going to the grave without having eaten a wedge of Stilton or a spoonful of creamy Cashel.
We all love our Parmigiano-Reggiano and Pecorino Romano, but there’s a whole world of aged hard cheese to explore for the purpose of grating. When grating cheese over dishes, it is important to remember that the cheese should be selected for its individual merits and flavor profiles, and not merely as part of a salt
October is cheddar weather. It’s a good month for carrying a loaf of crusty bread out onto the rooftop, along with a wedge of cheese, and enjoying a bird’s eye view of the fall trees. A picnic in the air.
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches.
"Chuck roast" is usually cooked with a seasoned liquid and known as a “braising roast’. The chuck roast is one of the more economical cuts of beef and comes from the lower neck and shoulder of a four legged animal.
After a record-breaking summer of heat, I have been chomping at the bit for a breath full of cool, crisp, fragrant autumn air. My husband and I packed a weekend bag and headed into New England for a couples weekend with some long-time, but long-lost friends.
With a name like Sparkenhoe, you know you are in for tradition. This golden cheese originated in 1754, when an English farmer began naming his bold-colored wheels after his prize bull, Old Sparkenhoe.