CHEESE - The Salt Lake Tribune http://www.sltrib.com/feeds/topics/CHEESE News from The Salt Lake Tribune en-us webmaster@sltrib.com (Webmaster) 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 This material may not be published, broadcast, rewritten or redistributed.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 Recipe: Rethinking a healthy breakfast: a meal in a muffin http://www.sltrib.com/sltrib/entertainment2/58195656-223/cup-broccoli-muffin-baking.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58195656-223/cup-broccoli-muffin-baking.html.csp">Recipe: Rethinking a healthy breakfast: a meal in a muffin</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="2014-07-29T16:17:02.358-06:00">Updated Jul 29, 2014 04:17PM MDT</span></h5> <div class ="entry-content">When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than cold cereal? Here is a meal in a muffin, a delicious and substantial alternative to the usual breakfast fare. The base is a mix of white whole-wheat and all-purpose flours moistened with eggs (a terrific source of protein), a combo of olive oil and just a little butter, as well as a bit of buttermilk and some Greek yogurt. Next come the veggies. I’ve cho...</div> <h5><a rel="item-license" href="#license-581956562014-07-29T16:17:02.358-06:00" id="#license-2014-07-29T16:17:02.358-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58195656@www.sltrib.com Tue, 29 Jul 2014 16:17:02 MDT Chefs share tips for home cooks to waste not, want not http://www.sltrib.com/sltrib/entertainment2/58166471-223/salt-chicken-pepper-oil.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58166471-223/salt-chicken-pepper-oil.html.csp">Chefs share tips for home cooks to waste not, want not</a></h4> <span class="author vcard"><span class="fn">By Beverly Levitt</span></span> <span class="source-org vcard"><span class="org fn"> Special to The Tribune</span></span> <h5><span class="updated" title="2014-07-29T17:59:12.266-06:00">Updated Jul 29, 2014 05:59PM MDT</span></h5> <div class ="entry-content">Whenever I hear the phrase “economic recovery” followed by “housing sales are up 20 percent,” I break open the bubbly. But when I offer my Granny Fanny a sip of something celebratory, she chides, “Don’t get too smug, that’s how this whole mess started in the first place.” “Waste not, want not,” she proclaims, as if she had dreamt up the proverb herself. And then she proceeds to abjure my optimism by regaling me with stories about how she beat the Great Depression — the real one. “I collected ...</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> 58166471@www.sltrib.com Tue, 29 Jul 2014 17:59:12 MDT Steak and cheese grinder recast as a pasta dinner http://www.sltrib.com/sltrib/entertainment2/58198318-223/pasta-steak-cheese-add.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58198318-223/pasta-steak-cheese-add.html.csp">Steak and cheese grinder recast as a pasta dinner</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="2014-07-22T19:28:52.117-06:00">Updated Jul 22, 2014 07:28PM MDT</span></h5> <div class ="entry-content">Parents love back-to-school season because it gets the whole family back on a schedule. Parents hate back-to-school season because that schedule usually leaves too little time to get dinner on the table. And it usually takes a solid month of shakedown to work out the bugs in that schedule, sorting out which days leave time for a home cooked meal, and which simply demand take-out. The meals we do make during that month need to be particularly fast and easy. September simply isn’t the time to reac...</div> <h5><a rel="item-license" href="#license-581983182014-07-22T19:28:52.117-06:00" id="#license-2014-07-22T19:28:52.117-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58198318@www.sltrib.com Tue, 22 Jul 2014 19:28:52 MDT Oreo maker selling cheese, grocery businesses http://www.sltrib.com/sltrib/money/58175345-79/cheese-mondelez-grocery-coffee.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/money/58175345-79/cheese-mondelez-grocery-coffee.html.csp">Oreo maker selling cheese, grocery businesses</a></h4> <span class="author vcard"><span class="fn">Matthew Boyle</span></span> <span class="source-org vcard"><span class="org fn"> Bloomberg News</span></span> <h5><span class="updated" title="2014-07-11T18:11:02.034-06:00">Updated Jul 11, 2014 06:11PM MDT</span></h5> <div class ="entry-content">London - The maker of Oreo cookies is separating its European cheese and grocery business in a move that may lead to a sale or spinoff, according to a person familiar with the matter. The creation by Mondelez International Inc. of a stand-alone unit with about $1.4 billion in sales comes as the company jettisons coffee and focuses on faster-growing snack brands amid pressure from activist investors Ralph Whitworth and Nelson Peltz. The strategy may pave the way for an exit from the cheese and gr...</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> 58175345@www.sltrib.com Fri, 11 Jul 2014 18:11:02 MDT Restaurant review: Itto Sushi's best is found beyond gimmicks http://www.sltrib.com/sltrib/entertainment2/58085676-223/sushi-itto-roll-rolls.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58085676-223/sushi-itto-roll-rolls.html.csp">Restaurant review: Itto Sushi's best is found beyond gimmicks</a></h4> <span class="author vcard"><span class="fn">By Stuart Melling</span></span> <span class="author vcard"><span class="fn"> Special to The Tribune</span></span> <h5><span class="updated" title="2014-06-25T16:49:08.099-06:00">Updated Jun 25, 2014 04:49PM MDT</span></h5> <div class ="entry-content">It’s unclear to me who pioneered the fashionable gimmick of 50 percent-off sushi rolls. Diningwise, it’s something of an anomaly. What is clear to me, though, is that those responsible need to be swiftly beaten with a poorly made maki roll stuffed with cream cheese. Sushi is one of those luxuries in life I tend not to nickel and dime over — you know, like reliable car seat belts and using a licensed doctor, I’m happy with the expense. There’s no denying the popularity of the concept. Some restau...</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> 58085676@www.sltrib.com Wed, 25 Jun 2014 16:49:08 MDT Food trucks continue to roll into Salt Lake City’s food scene http://www.sltrib.com/sltrib/entertainment2/58085684-223/com-facebook-truck-salt.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58085684-223/com-facebook-truck-salt.html.csp">Food trucks continue to roll into Salt Lake City’s food scene</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="2014-06-26T17:08:20.789-06:00">Updated Jun 26, 2014 05:08PM MDT</span></h5> <div class ="entry-content">Food trucks along the Wasatch Front continue to roll along, with new offerings hitting the streets all the time. No matter what you’re craving — Korean barbecue, Canadian poutine, Mexican-style fresh fruit or American grilled cheese — there’s something to satisfy a hunger for street food. Chow Truck, Salt Lake City’s first food truck, arrived in 2010; since then, the field has grown. Today, 36 mobile food trucks are licensed to operate in Salt Lake City alone, said Jessica Thesing, the city’s ec...</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> 58085684@www.sltrib.com Thu, 26 Jun 2014 17:08:20 MDT Recipe: Grilling, halloumi offer fresh take on Greek salad http://www.sltrib.com/sltrib/entertainment2/58036148-223/halloumi-grill-romaine-cheese.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/58036148-223/halloumi-grill-romaine-cheese.html.csp">Recipe: Grilling, halloumi offer fresh take on Greek salad</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="2014-06-25T01:01:02.952-06:00">Updated Jun 25, 2014 01:01AM MDT</span></h5> <div class ="entry-content">If you haven’t yet tried halloumi — often also called Greek grilling cheese — let this recipe for a romaine salad be your excuse. Thanks to a high melting point, halloumi can handle just about any heat you care to throw at it. It resembles a block of feta cheese, but is far more dense and is easily sliced. The taste is briny and savory, and you’ll often hear a distinctive squeak as you chew it. Slices of halloumi can be set directly on the grill or in a skillet and seared. The cheese will get wa...</div> <h5><a rel="item-license" href="#license-580361482014-06-25T01:01:02.952-06:00" id="#license-2014-06-25T01:01:02.952-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 58036148@www.sltrib.com Wed, 25 Jun 2014 01:01:02 MDT