Recently in Dairy Category

By Deirdre Bourdet

Most ingredients go in and out of style, depending on the latest health craze or foodie fad. This doesn't of course affect their deliciousness, or deter the converted from continuing to use the items in our own cooking once they have fallen out of fashion with the rest of America.

So I'm sure I wasn't the only one whose heart soared when Julie & Julia hit the silver screen this year, trumpeting the timeless and unparalleled glory of butter to audiences near and far. Sweet vindication! I almost cheered at the scene where Julie sets a pound of butter in front of Julia's portrait in the Smithsonian.

By Deirdre Bourdet

Shopping for cheese can test the endurance of even the most food-obsessed.  The typical modern cheese counter has so many delicious options from so many interesting places, with flavors and textures and shapes all over the map.  And yet, when it comes down to identifying the cheese that is always in my fridge  at home, the cheese I can eat straight out of the packaging and also serve gussied up with fresh herbs and truffle honey when company unexpectedly drops by, the choice is surprisingly easy.  Fresh chèvre is my go-to.

 

This recipe serves 12, so its perfect for big brunches or family get-togethers

• 1 large loaf day-old French bread, broken into small pieces
• 6 tablespoons unsalted butter, melted
• ¾ pound domestic Swiss cheese, shredded
• 1 ½ cups diced baked ham
• 16 eggs
• 3 ¼ cups milk
• ½ cup dry white wine
• 1 tablespoon German mustard
• 1/8 tsp. ground red pepper
• 1 ½ cups sour cream
• 4 large whole spring onions, minced
• ¼ tsp. freshly ground pepper
• 1 cup freshly grated Parmesan cheese