Tip of the Week
With fresh produce available and the grill ready for cooking, summer is the best time for tantalizing taste buds with delicious foods. This year, try updating some traditional favorites with a few new twists like these.
Grown-up cheeseburgers - Skip bland processed cheese slices and choose a more flavorful cheese like gorgonzola, which boasts a savory, earthy taste that complements grilled beef perfectly.
Sweet-savory grilled fruit - Extra-sweet flavors of fruit emerge after a few minutes on the grill. Cut pears or peaches in half and grill until they’re warm. Or skewer pineapple, bananas, oranges, plums and apricots, grilling them for several minutes for fruit kebabs.
Number to Know
25 percent: The approximate percentage of the world’s cheese supply that is produced in the United States each year. That’s about 9 billion pounds.
Cottage Blue dip and dressing
1-1/2 cups cream-style small curd cottage cheese
1/3 cup blue cheese, crumbled
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 teaspoon onion, finely chopped
3 tablespoon cream
Paprika for coloring
Beat cottage cheese with an electric mixer until smooth. Add remaining ingredients and mix well. Serve chilled with vegetables or crackers. Note: For a thinner dip or salad dressing, add more cream.
Which of these cheeses is NOT native to the United States?
Wise to the Word
Crystallized ginger: Ginger root that has been peeled, sliced, poached in sugar syrup and coated with sugar crystals. It is often used in desserts.
The Dish On...
“A Change of Appetite,” by Diana Henry
What happened when one of today’s best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes. There is no austerity here, simply fabulous food that nourishes body and soul.
Food Quiz answer
B. Cheddar cheese is the second-most consumed cheese in America (trailing only Mozzarella), but its origins are in England.
Food for Thought: Twists to enliven summer dishes
Tip of the Week