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 | Chiles Rellenos With Wisconsin Cheese and Chile Sauce
Wisconsin is a top producer of Mexican style cheeses and this twist on the classic stuffed poblano will show you why. The buttery Wisconsin Jack and slightly salty Wisconsin Queso Blanco blend with the flavors and textures of dried fruits and pecans to create a memorable dish. For this recipe and more, visit EatWisconsinCheese.com. |
| Culinary News |  |  |
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- Keller and Peel bring rigor to comfort food
Thomas Keller and Mark Peel are introducing cookbooks that focus on casual, approachable fare, though many of their recipes take days to prepare. Keller's "Ad Hoc at Home: Family-Style Recipes" turns simple dishes into fine dining, while recipes in Peel's "New Classic Family Dinners" include building blocks such as making mayonnaise. Los Angeles Times
(11/4)
     
- Key limes add sunshine to dishes and drinks
Bright yellow-green and incredibly sour, Key limes add complexity to cocktails, baked goods, marinated chicken wings and of course Key lime pie. But keep in mind they are too assertive to simply be swapped for larger limes, lemons or other citrus fruits in recipes. Los Angeles Times
(11/4)
| The Healthy Kitchen | | |
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- White House chef has influence beyond kitchen
White House chef Sam Kass is reinventing the role as he gets involved in issues including school lunch programs, childhood obesity and Michelle Obama's healthy-living agenda. "You look around our country and you see that we have a lot of major challenges, the origin of which is food," said Kass, 29, whose title is assistant White House chef and food initiative coordinator. The New York Times (free registration)
(11/3)
| Beverage News | | |
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- Bars turn up the heat in cocktails
More bars are using chilies and dried spices to add a little kick to their cocktails, and the results are boosting sales. The drinks, such as margaritas sprinkled with fresh ginger and Bloody Marys made with chipotle vodka and tomato water, are helping the bars put a distinctive spin on their offerings and spurring repeat business from customers. RIMag.com
(11/2)
| A Side of Business | | |
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| Worlds of Flavor | | |
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- Michoacan flavors prove irresistible
Dishes from the Mexican state of Michoacan have layers of flavor, but use fewer ingredients and seem more comforting than food from elsewhere in Mexico. Recipes for bean and tomato soup, a brisket and a cheesecake with guava are included. National Public Radio
(11/4)
| Temperature Check | | |
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Which type of cheese do you use most often when cooking?
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Mozzarella and provolone. |
40.91%
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Other. |
28.69%
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Gorgonzola and Roquefort. |
15.34%
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Asiago and Cotija. |
11.36%
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Brie and Camembert. |
3.69%
|
| CIA ProChef Offerings | | |
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Just released! The CIA's New Guide to Poultry
Be on the lookout for the CIA's newest release, "The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization." As the definitive manual on purchasing and fabricating poultry products, this informative book is ideal for chefs, foodservice managers, purchasing agents, and culinary students and instructors. Features include storage information, basic preparation methods for each type of poultry product and recipes. Purchase your copy today.
| Food for thought | | |
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