CHEESE - The Salt Lake Tribune http://www.sltrib.com/feeds/topics/CHEESE News from The Salt Lake Tribune en-us webmaster@sltrib.com (Webmaster) Fall recipe: All the flavors of fall in one twice-baked package http://www.sltrib.com/sltrib/entertainment2/58416148-223/sausage-sweet-baked-cheese.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58416148-223/sausage-sweet-baked-cheese.html.csp">Fall recipe: All the flavors of fall in one twice-baked package</a></h4> <span class="author vcard"><span class="fn">By ALISON LADMAN</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-09-30T19:09:01.87-06:00">Updated Sep 30, 2014 07:09PM MDT</span></h5> <div class ="entry-content">Apples and sausage and sweet potatoes, all baked up together. Does it get more wonderfully autumnal? It really is that simple. We decided to take all the best flavors of fall and combine them into one awesomely twice-baked package. Add a bit of cheese to tie it all together and you have a fantastic dinner that takes just 20 minutes hands-on time. Even better, they are easily prepped in advance. Follow the recipe up to the baking stage, then cover tightly with plastic wrap and refrigerate for up ...</div> <h5><a rel="item-license" href="#license-584161482014-09-30T19:09:01.87-06:00" id="#license-2014-09-30T19:09:01.87-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58416148@www.sltrib.com Tue, 30 Sep 2014 19:09:01 MDT McDonald’s tries chorizo-style chicken burritos http://www.sltrib.com/sltrib/money/58459756-79/mcdonald-pork-burritos-chicken.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/money/58459756-79/mcdonald-pork-burritos-chicken.html.csp">McDonald’s tries chorizo-style chicken burritos</a></h4> <span class="author vcard"><span class="fn">By Leslie Patton</span></span> <span class="source-org vcard"><span class="org fn"> Bloomberg News</span></span> <h5><span class="updated" title="2014-09-26T16:01:02.923-06:00">Updated Sep 26, 2014 04:01PM MDT</span></h5> <div class ="entry-content">Chicago • McDonald’s is trying to appeal to fans of chorizo sausage with a new burrito. There’s one catch: It’s made from chicken. About 2,000 McDonald’s restaurants in Texas, Hawaii and the Midwest started selling chorizo breakfast burritos last month, said Terri Hickey, a spokeswoman for the Oak Brook, Ill.-based company. The wraps are made with dark-meat chicken, instead of the traditional pork, and include scrambled eggs, roma tomatoes, green chilies, onions and white cheddar cheese. The chi...</div> <h5><a rel="item-license" href="http://www.sltrib.com/pages/privacy"> Copyright 2013 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58459756@www.sltrib.com Fri, 26 Sep 2014 16:01:02 MDT Recipe: A speedy, kitchen sink approach to pumpkin bread http://www.sltrib.com/sltrib/entertainment2/58435997-223/pumpkin-bread-sugar-cup.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58435997-223/pumpkin-bread-sugar-cup.html.csp">Recipe: A speedy, kitchen sink approach to pumpkin bread</a></h4> <span class="author vcard"><span class="fn">By J.M. HIRSCH</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-09-23T20:07:01.227-06:00">Updated Sep 23, 2014 08:07PM MDT</span></h5> <div class ="entry-content">Some days you just need to embrace a kitchen sink approach to cooking. This quick bread is just such a case. A few years back, I came up with a recipe for a gingery pumpkin bread that was pretty much everything I wanted in a pumpkin bread. It was tender and moist, robustly — but not excessively — gingery, and delivered loads of pumpkin and cinnamon flavor. It was good while it lasted... Because as much as I love that recipe, this year I started thinking about ways to make it even better. Wouldn’...</div> <h5><a rel="item-license" href="#license-584359972014-09-23T20:07:01.227-06:00" id="#license-2014-09-23T20:07:01.227-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58435997@www.sltrib.com Tue, 23 Sep 2014 20:07:01 MDT The Kuro taste: Peppery tang and hint of squid ink http://www.sltrib.com/sltrib/money/58432562-79/black-burger-kuro-taste.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/money/58432562-79/black-burger-kuro-taste.html.csp">The Kuro taste: Peppery tang and hint of squid ink</a></h4> <span class="author vcard"><span class="fn">By HARUKA NUGA</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-09-19T09:12:02.462-06:00">Updated Sep 19, 2014 09:12AM MDT</span></h5> <div class ="entry-content">Tokyo • The first Kuro, or black, burger had a black bun and sauce. Last year’s edition, the Kuro Ninja, added a slice of (non-black) bacon to the signature black components. Now Burger King Japan is going black on black. The fast-food chain added black cheese and darkened the other ingredients in the special burger duo added to menus Friday. Marketing Manager Kana Ienega said Burger King Japan wants people to try the burger and find it tasty even though it may look unappetizing at first. ——— WH...</div> <h5><a rel="item-license" href="#license-584325622014-09-19T09:12:02.462-06:00" id="#license-2014-09-19T09:12:02.462-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58432562@www.sltrib.com Fri, 19 Sep 2014 09:12:02 MDT Recipe: A late summer Southern classic — tomato pie http://www.sltrib.com/sltrib/entertainment2/58407841-223/pie-tomatoes-tomato-cheese.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58407841-223/pie-tomatoes-tomato-cheese.html.csp">Recipe: A late summer Southern classic — tomato pie</a></h4> <span class="author vcard"><span class="fn">By ELIZABETH KARMEL</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-09-16T20:36:02.702-06:00">Updated Sep 16, 2014 08:36PM MDT</span></h5> <div class ="entry-content">Tomato Pie is a classic Southern dish made in late summer when the tomato plants are heavy with ripe fruit, but everyone has had their fill of tomato sandwiches and salads. It is essentially a pie shell filled with fresh sliced tomatoes and sweet onions, topped with mixture of shredded cheese and served with a sprinkle of fresh basil. It’s not fancy and generally is not served in restaurants, but you can find it at potluck suppers, farmers markets, roadside stands and most every rural kitchen. M...</div> <h5><a rel="item-license" href="#license-584078412014-09-16T20:36:02.702-06:00" id="#license-2014-09-16T20:36:02.702-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58407841@www.sltrib.com Tue, 16 Sep 2014 20:36:02 MDT General Mills buying mac and cheese maker Annie’s http://www.sltrib.com/sltrib/money/58390365-79/annie-general-mills-percent.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/money/58390365-79/annie-general-mills-percent.html.csp">General Mills buying mac and cheese maker Annie’s</a></h4> <span class="author source-org vcard"><span class="org fn">By The Associated Press </span></span> <h5><span class="updated" title="2014-09-08T16:57:02.136-06:00">Updated Sep 8, 2014 04:57PM MDT</span></h5> <div class ="entry-content">New York • Packaged food giant General Mills plans to buy Annie’s, the maker of rabbit-shaped mac and cheese, for $820 million, adding more natural and organic packaged offerings as consumers’ tastes change. General Mills Inc., the company behind classic food brands such as Pillsbury dough, Progresso soups, Yoplait yogurts and Cheerios and Cinnamon Toast Crunch cereal, has been trying to cut cost and has tweaked its recipes as sales stagnate. Sales have suffered as Greek yogurt and breakfast san...</div> <h5><a rel="item-license" href="#license-583903652014-09-08T16:57:02.136-06:00" id="#license-2014-09-08T16:57:02.136-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58390365@www.sltrib.com Mon, 08 Sep 2014 16:57:02 MDT Kraft recalls some American Singles cheese http://www.sltrib.com/sltrib/money/58352818-79/kraft-american-cheese-singles.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/money/58352818-79/kraft-american-cheese-singles.html.csp">Kraft recalls some American Singles cheese</a></h4> <span class="author source-org vcard"><span class="org fn">The Associated Press</span></span> <h5><span class="updated" title="2014-08-29T16:13:02.197-06:00">Updated Aug 29, 2014 04:13PM MDT</span></h5> <div class ="entry-content">Northfield, Ill. • Kraft voluntarily recalled 7,691 cases of its American Singles cheese product Friday because an ingredient was stored improperly by a supplier. The food maker said that, while unlikely, the product may spoil prematurely or cause a food borne illness. Kraft Foods Group Inc., which is based in Northfield, Illinois, said the suppler didn’t keep the ingredient stored in accordance with its temperature standards. The recalled products come in four varieties with “Best When Used By”...</div> <h5><a rel="item-license" href="#license-583528182014-08-29T16:13:02.197-06:00" id="#license-2014-08-29T16:13:02.197-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58352818@www.sltrib.com Fri, 29 Aug 2014 16:13:02 MDT Food briefs: Salt Lake has worst tippers, survey says http://www.sltrib.com/sltrib/entertainment2/58310445-223/lake-salt-caputo-cheese.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58310445-223/lake-salt-caputo-cheese.html.csp">Food briefs: Salt Lake has worst tippers, survey says</a></h4> <span class="author vcard"><span class="fn">By Kathy Stephenson</span></span> <span class="author vcard"><span class="fn"> The Salt Lake Tribune</span></span> <h5><span class="updated" title="2014-08-27T10:12:55.914-06:00">Updated Aug 27, 2014 10:12AM MDT</span></h5> <div class ="entry-content">Salt Lake has worst tippers, survey says The results from Food & Wine magazine’s “America’s Favorite Food Cities” poll are in, and diners have determined that Salt Lake City has the fewest pompous foodies but also has the worst tippers. For the survey, Food & Wine invited the public to vote in 25 categories from the city with the best food truck scene (Los Angeles) to the town with the best coffee (Seattle). The results are revealed in the magazine’s September issue, now on newsstands. New York...</div> <h5><a rel="item-license" href="http://www.sltrib.com/pages/privacy"> Copyright 2013 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58310445@www.sltrib.com Wed, 27 Aug 2014 10:12:55 MDT Healthy recipe: Turning your zucchini abundance into no-fry fries http://www.sltrib.com/sltrib/entertainment2/58326581-223/zucchini-sticks-cheese-flour.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58326581-223/zucchini-sticks-cheese-flour.html.csp">Healthy recipe: Turning your zucchini abundance into no-fry fries</a></h4> <span class="author vcard"><span class="fn">By SARA MOULTON</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-08-26T19:52:38.876-06:00">Updated Aug 26, 2014 07:52PM MDT</span></h5> <div class ="entry-content">Those darn zucchini! There’s an army of them occupying your garden right now and each one is as big as a blimp. What if I told you there’s a way to transform the whole lot of them into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying. To start, you toast up some panko breadcrumbs in a dry skillet, which ensures that t...</div> <h5><a rel="item-license" href="#license-583265812014-08-26T19:52:38.876-06:00" id="#license-2014-08-26T19:52:38.876-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58326581@www.sltrib.com Tue, 26 Aug 2014 19:52:38 MDT Recipe: Is it worth it to chop your own burgers? You bet! http://www.sltrib.com/sltrib/entertainment2/58326583-223/beef-burgers-burger-chop.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58326583-223/beef-burgers-burger-chop.html.csp">Recipe: Is it worth it to chop your own burgers? You bet!</a></h4> <span class="author vcard"><span class="fn">By J.M. HIRSCH</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-08-27T10:44:04.3-06:00">Updated Aug 27, 2014 10:44AM MDT</span></h5> <div class ="entry-content">I’m not going to tell you how to dress your burger. I’m not going to tell you what sort of bun to put your burger on. I’m not really even going to tell you very much about how to cook your burger. But I am going to tell you how to make the best burger. Ever. And you start by avoiding the ground beef at the grocer at all costs. So let’s start there. Ground beef tends to be overworked during processing. And overworked beef is tough beef. Instead, you want to grab yourself sirloin steak tips, which...</div> <h5><a rel="item-license" href="#license-583265832014-08-27T10:44:04.3-06:00" id="#license-2014-08-27T10:44:04.3-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58326583@www.sltrib.com Wed, 27 Aug 2014 10:44:04 MDT Copper Caputo cheese a merger of two Salt Lake City favorites http://www.sltrib.com/sltrib/entertainment2/58321966-223/caputo-copper-cheese-onion.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58321966-223/caputo-copper-cheese-onion.html.csp">Copper Caputo cheese a merger of two Salt Lake City favorites</a></h4> <span class="author vcard"><span class="fn">By Kathy Stephenson</span></span> <span class="source-org vcard"><span class="org fn"> The Salt Lake Tribune</span></span> <h5><span class="updated" title="2014-08-26T08:31:42.369-06:00">Updated Aug 26, 2014 08:31AM MDT</span></h5> <div class ="entry-content">Two of Salt Lake City’s favorite eating establishments — Caputo’s Market and the Copper Onion restaurant — have combined forces to create a new cheese. Copper Caputo is made by enrobing large wheels of young asiago cheese in a reduction of brandy and Montmorency cherries made by the Copper Onion. It is aged 14 months in a way that makes it similar to gouda, said Matt Caputo. The result is a cheese with toasty toffee notes, but with zing from cherries and woodiness from brandy. It will be availab...</div> <h5><a rel="item-license" href="http://www.sltrib.com/pages/privacy"> Copyright 2013 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58321966@www.sltrib.com Tue, 26 Aug 2014 08:31:42 MDT Recipe: Keep Labor Day healthy with grilled chicken salad http://www.sltrib.com/sltrib/entertainment2/58301579-223/chicken-salad-cup-fat.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58301579-223/chicken-salad-cup-fat.html.csp">Recipe: Keep Labor Day healthy with grilled chicken salad</a></h4> <span class="author vcard"><span class="fn">By SARA MOULTON</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-08-19T18:10:02.147-06:00">Updated Aug 19, 2014 06:10PM MDT</span></h5> <div class ="entry-content">Labor Day, summer’s last hurrah, is a feast day. And mostly — Tell the truth! — we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check! Allow me to propose an alternative — a dish that’s simultaneously light and refreshing and substantial: chicken paillard. Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. In this case, we’re going to marinate and grill chicken breasts, then top them off with a peach and arugul...</div> <h5><a rel="item-license" href="#license-583015792014-08-19T18:10:02.147-06:00" id="#license-2014-08-19T18:10:02.147-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58301579@www.sltrib.com Tue, 19 Aug 2014 18:10:02 MDT Food briefs: Cheese winners, Bluegrass and BBQ and new farm stand http://www.sltrib.com/sltrib/entertainment2/58247413-223/cheese-produce-utah-ikea.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58247413-223/cheese-produce-utah-ikea.html.csp">Food briefs: Cheese winners, Bluegrass and BBQ and new farm stand</a></h4> <span class="author vcard"><span class="fn">By Kathy Stephenson</span></span> <span class="author vcard"><span class="fn"> The Salt Lake Tribune</span></span> <h5><span class="updated" title="2014-08-12T20:56:02.103-06:00">Updated Aug 12, 2014 08:56PM MDT</span></h5> <div class ="entry-content">Utah cheesemakers win awards Utah cheesemakers brought home four awards from the 2014 American Cheese Society (ACS) competition, the largest contest for artisan and specialty cheeses makers in North and South America. Gold Creek Farms in Woodland was a double winner, earning first place in the smoked cheddar category and a third place for its truffle butter. The Oolite Cheese Company in Manti and its Old Yeller cheese won second place in the blue-veined with rind category. And Beehive Cheese Co...</div> <h5><a rel="item-license" href="http://www.sltrib.com/pages/privacy"> Copyright 2013 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58247413@www.sltrib.com Tue, 12 Aug 2014 20:56:02 MDT Recipes: Holding on to tomato season with a spicy-sweet jam and more http://www.sltrib.com/sltrib/entertainment2/58251182-223/cheese-tomato-tomatoes-calories.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58251182-223/cheese-tomato-tomatoes-calories.html.csp">Recipes: Holding on to tomato season with a spicy-sweet jam and more</a></h4> <span class="author vcard"><span class="fn">By ALISON LADMAN</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-08-12T20:56:02.231-06:00">Updated Aug 12, 2014 08:56PM MDT</span></h5> <div class ="entry-content">Slice ‘em and salt ‘em. That’s really all a seasonally delicious tomato needs. Though if you really want to gussy it up, you could add a bit of pepper, a splash of olive oil, maybe a sprinkle of balsamic vinegar. Just enough of each to highlight the sweetly acidic flavor of the juicy tomato flesh. Still, summer tends to bring an abundance of tomatoes, and after a while we find ourselves hankering for something with a little more oomph. And a salad just isn’t cutting it. So we couldn’t help bu...</div> <h5><a rel="item-license" href="#license-582511822014-08-12T20:56:02.231-06:00" id="#license-2014-08-12T20:56:02.231-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58251182@www.sltrib.com Tue, 12 Aug 2014 20:56:02 MDT 10 Things: 10 fresh ways to dress summer corn on the cob http://www.sltrib.com/sltrib/entertainment2/58279380-223/corn-tablespoons-butter-spread.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58279380-223/corn-tablespoons-butter-spread.html.csp">10 Things: 10 fresh ways to dress summer corn on the cob</a></h4> <span class="author vcard"><span class="fn">By ALISON LADMAN</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-08-13T11:16:32.734-06:00">Updated Aug 13, 2014 11:16AM MDT</span></h5> <div class ="entry-content">It’s hard to improve on the delicious simplicity of summer perfect corn on the cob slathered with butter and sprinkled with salt. But we figured we’d give it a try anyway. And we quickly learned that fresh corn is a splendid foundation on which all manner of flavor combinations can be built, from sweet (check out the Fluff masterpiece below) to savory (bacon, anyone?) to spicy (chili lime!). So use our list as a starting point and see how many directions you can go with your corn. BLUE CHEESE ...</div> <h5><a rel="item-license" href="#license-582793802014-08-13T11:16:32.734-06:00" id="#license-2014-08-13T11:16:32.734-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58279380@www.sltrib.com Wed, 13 Aug 2014 11:16:32 MDT 10 ideas for eating all that zucchini http://www.sltrib.com/sltrib/entertainment2/58217177-223/zucchini-pepper-toss-bake.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58217177-223/zucchini-pepper-toss-bake.html.csp">10 ideas for eating all that zucchini</a></h4> <span class="author vcard"><span class="fn">By J.M. HIRSCH</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-08-05T17:04:02.347-06:00">Updated Aug 5, 2014 05:04PM MDT</span></h5> <div class ="entry-content">Zucchini bread is fine and all, but when you’re staring down a mountain of summer abundance, how much of it can you really eat? Convinced we could find more — and more creative — ways to use up a bounty of zucchini, we decided to explore out-of-the-box ideas for summer’s most notorious love-hate vegetable. The result? Some delicious ideas that will have you, if not embracing, then at least better tolerating your zucchini. Pasta • Grab yourself one of those veggie spiral cutting gizmos, which le...</div> <h5><a rel="item-license" href="#license-582171772014-08-05T17:04:02.347-06:00" id="#license-2014-08-05T17:04:02.347-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58217177@www.sltrib.com Tue, 05 Aug 2014 17:04:02 MDT