Podcasts about fontina

The hilarious Michelle Collins stops by to talk about some of the latest trends. Also, an amazing bookshop in Chicago's south side gets a surprise in honor of the “Read with Jenna” fifth anniversary. Plus, two beauty influencers stop by to dish their makeup and skincare secrets. And, Laura Vitale serves up a dish straight from her second cookbook. 

Michael Speeds Through The Intro… We Talk Which Of Us Are Getting Nicer Or Meaner As We Get Older (Paul Makes It Political)... Jeff Tries To Make It Real…  We Make Fun Of Cory… Being Fussy Eaters… Paul Feels Bad For People With No Friends…  Jeff Breaks Michael's Clipboard… Paul Bring Beer Back From Big Timber… Wyatt Wins Turkey Bowling And The Night And Messes With Highschoolers… Paul's Thanksgiving Side Debacles Where Fontina Cheese Did Not Please (Not Recipe Ranch)… Katie's The Best… We Declare This Episode #99 And An Educational Podcast (Both Lies) Things Happen And It's Getting Released As #102… It Completely Devolves At The End To Us Just Eating Stinky Cheese, Pickled Eggs, And Mixed Nuts…

Parte lunedì 12 febbraio a Milano la terza edizione di “FontinaMI 2024”, evento del Consorzio per la Tutela della DOP Fontina che proseguirà fino al 25 febbraio in 12 ristoranti milanesi: Ciz, Coraje, Daniel Canzian, Dvca Rovello, Dvca Giardino, Il Liberty, Innocenti Evasioni, Locanda alla Scala, Mi View, Osteria Brunello, Ratanà, Testina. In questi locali verrà proposto per tutta la durata dell'evento un menu in cui sarà protagonista la Fontina Dop, nella sua ricercatissima tipologia “Alpeggio”, in rivisitazioni dei piatti della tradizione o in abbinamenti decisamente più inconsueti.

Il Consorzio Produttori e Tutela della Dop Fontina rende noto che il Ministero dell'Agricoltura della Sovranità Alimentare e delle Foreste (MASAF) ha approvato alcune modifiche al Disciplinare di produzione e tra queste il riconoscimento di due nuove denominazioni ufficiali che si affiancano alla Fontina DOP: “Fontina DOP ALPEGGIO” e “Fontina DOP LUNGA STAGIONATURA”.

L'Ispettorato Centrale della Tutela della Qualità e Repressione Frodi (ICQRF) dei prodotti agroalimentari del Ministero dell'Agricoltura, Sovranità Alimentare e Foreste (MASAF) ha pubblicato l'approvazione del piano dei controlli sul formaggio tipico Valdostano Fontina DOP.A svolgere l'incarico di controllo e certificazione, sotto la vigilanza del MASAF, torna CSQA, Organismo che per quasi vent'anni ha lavorato sul fronte della certificazione e valorizzazione di questo formaggio valdostano e che consolida pertanto la vocazione a supportare lo sviluppo dei sistemi di qualità italiani sui territori, in particolare delle filiere a Indicazione Geografica.

Italy Roadtrip - Valle d'AostaPlease support Emilia-RomagnaThe region of Emilia-Romagna was devastated by the worst flooding in 100 years. Emilia-Romagna is one of the most important agricultural regions in Italy, and this disaster had a huge effect on the economy as well as the health and safety of the people of that region. For more information on the floods, you can read this article from The Guardian as well as one about the current clean up efforts and EU efforts to help. The Local has a list of ways to give to help this area.Thank you, now on to the episode...In this episode we continue our trip to the north and visit the smallest region of Italy, Valle d'Aosta, which borders Switzerland and France's Mont Blanc. The area is incredibly picturesque and has a single city, Aosta. The area is known for the castles and forts that are in the valley hillsides. Fort Bard is an example and was discussed in the show. It is also known as a destination for skiiing. Check out this video of the area.Valle d'Aosta features Alpine and French influenced food. Polenta, Beef, Cheese and Salumi and Chestnuts are widely used in the area for food. The area is known for the amazing milk produced and this is a big part of cheese production.We highlight Fontina cheese which is the most important cheese from the area and is used in many dishes. From Fonduta to Polenta, Risotto and cheese boards it is a great and versatile cheese.We also discuss a dish called Carbonade which is commonly served with Polenta.For dessert we discuss Mont BlancFor our episode Vanessa made Risotto Alla Valdostana using Fontine cheese and I made Risotto al Salto.Enjoy!The MenuCheese Board with Fontina, Toma, Lardo and BresaolaFonduta alla ValdostanaCarbonade...

Welcome to the Instant Trivia podcast episode 793, where we ask the best trivia on the Internet. Round 1. Category: cheesy countries 1: Fontina. Italy. 2: Provolone. Italy. 3: Oak-smoked Blarney Castle. Ireland. 4: Lubelski. Poland. 5: Brusselae Kaas. Belgium. Round 2. Category: the 7 wonders of the ancient world 1: They were ancient even before the other 6 wonders were built. Pyramids. 2: Its flowers and trees were irrigated by slaves turning screws to lift water from the Euphrates River. Hanging Gardens of Babylon. 3: This ancient wonder is said to have worn a sun-ray crown and stand beside, not over, a harbor. Colossus of Rhodes. 4: Its light was created by fires of wood or oil intensified by several metal mirrors. Lighthouse of Alexandria. 5: In the 4th century, this ancient wonder was transported from Olympia to Constantinople. Statue of Zeus at Olympia. Round 3. Category: the abcs of the cdc 1: In 1992 the CDC added this word to its name to reflect its broader role, but didn't add "P" to its initials. Prevention. 2: The CDC says this form of cancer, which includes melanoma, is the most common in the U.S.. Skin cancer. 3: At its inception in 1946, the CDC fought this mosquito-borne disease that was prevalent in the South at the time. Malaria. 4: In 1981 the first cases of this disease were published in the CDC's "Morbidity And Mortality Weekly Report". AIDS. 5: The CDC is an agency of this department of the federal government. Health and Human Services. Round 4. Category: i believe i can't fly 1: This large bird was once found as far as the deserts of Arabia and Syria but is now confined to parts of Africa. Ostrich. 2: About the size of a chicken, it's strictly protected by New Zealand law. Kiwi. 3: The Adelie species of this bird is distinguished by the white spectacle-like ring around each eye. Penguin. 4: Native to Mauritius and now extinct, it's known mainly by early drawings and body fragments in museums. Dodo. 5: It's Australia's national bird. Emu. Round 5. Category: jesus 1: All 4 gospels agree that Jesus died on this day of the week. Friday. 2: ...walked on the water of this large local lake. the Sea of Galilee. 3: This term for an artistic representation of the Virgin Mary mourning over the dead Christ is from the Italian. a pietà. 4: Type of bread Jesus served at the Last Supper. unleavened bread. 5: ...ascended into heaven from atop this peak 40 days after his resurrection. the Mount of Olives. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

La discussione sul prezzo della Fontina che si è tenuta in Consiglio Valle nella serata di mercoledì 19 ottobre, tema di un'interpellanza del consigliere regionale Dino Planaz, al quale ha risposto l'assessore regionale all'agricoltura e risorse naturali Davide Sapinet.

Andare a piedi è una pratica dai molti risvolti importanti per le persone e per la società. Sembra un concetto questo universalmente accettato, anche constatando la sempre più alta frequentazione dei "cammini" . Ma in realtà lo stile di vita tipico della nostra società non considera i piedi come primo e più importante mezzo di trasporto. Serafin ci accompagna in un percorso attraverso "profeti" del camminare che possono esserci d'ispirazione.Le altre notizie:- Fontina prodotta principalmente... non da valdostani- Croci di vetta e inquinamento luminoso- Il ghiacciai d'Indren se ne sta andando...Su fattidimontagna.it testi e link per approfondire.

Entro la fine dell'anno potremmo trovare un indicatore di salubrità su ogni prodotto alimentare. Si chiama Nutriscore ed è un meccanismo già in vigore in Francia e che l'Europa vuole estendere a tutti i Paesi membri. Questo semaforino però penalizzerà il made in Italy e in particolare il mondo dei formaggi. Ne abbiamo parlato con il direttore del Consorzio Dop Fontina, Fulvio Blanchet.

Dad and Josh open some delicious white wines from south of the equator. Josh opens the Crios Torrontes from Argentina and has goat cheese, Moroccan lemon chicken, and barbecue ribs. Dad brings The Hermit Crab, Viognier and Marsanne blend, from d'Arenburg Winery. His pairings are shrimp stir fry, fried spring roll, and Fontina cheese. They really enjoy diving into these wines and getting into their respective pairings.

Com pouco mais da metade do prazo para o término da consulta pública para comprovar o uso de termos de IGs (Indicações Geográficas), produtores dos queijos Fontina, Gorgonzola, Grana, Gruyère/Gruyere, Parmesão e as bebidas tipo Genebra e Steinhaeger/Steinhäger, têm participado de forma ativa do processo. As Indicações Geográficas são aqueles produtos ou serviços que tenham uma origem geográfica específica. Seu registro reconhece reputação, qualidades e características que estão vinculadas a determinado local. Comunicam, assim, ao mundo de que certa região se especializou e tem capacidade de produzir um artigo, ou de prestar um serviço diferenciado e de excelência. Desde janeiro, o Ministério da Agricultura, Pecuária e Abastecimento tem recebido documentos de produtores brasileiros e de outros países para comprovar a utilização do nome de regiões europeias. Desta forma, todos os produtores brasileiros que comprovarem poderão continuar a utilizar esses nomes de referência. Até o fim do período de consulta, que termina no dia 6 de março, a expectativa é que o setor responsável do Ministério receba cerca de 400 manifestações. As empresas que somente usam os termos, como restaurantes, pizzarias, distribuidores e importadores, não serão afetadas pela determinação, já que não se encaixam na definição de produtores. Os produtores que não estiverem na lista de usuários prévios não poderão usar os termos no território nacional após a entrada em vigor do Acordo Mercosul-União Europeia. Para fins da comprovação de anterioridade serão considerados apenas os documentos emitidos ou publicados, antes de 25 de outubro de 2017, para Parmesão, Gorgonzola, Steinhaeger/Steinhäger e Genebra. Já para Fontina, Grana e Gruyere/Gruyère, a documentação deve ter sido emitida ou publicada antes de 25 de outubro de 2012. Ainda será preciso comprovar a continuidade de uso comercial de termos protegidos associados às IGs, enviando documento emitido ou publicado entre 28 de junho de 2018 e 28 de dezembro de 2019. Os documentos e informações de comprovação deverão ser encaminhados, obrigatoriamente, por correio eletrônico ao endereço cgsr@agro.gov.br

Se è vero che l'origine del formaggio risale probabilmente al 1270, è da 25 anni che questa eccellenza valdostana ha ottenuto il marchio DOP. Ne abbiamo parlato con Andrea Barmaz, presidente del consorzio produttori e tutela della DOP fontina

This week, our host Lauren Hooberman talks with comedian, Jessica Besser-Rosenberg. As they discuss comedy, motherhood and the Real Housewives franchise, Lauren bakes a dozen Mini Italian Frittatas! This week, Lauren is joined by a special guest and Sassy Side Dish, Barbara Hooberman, her mother! You can follow Jessica @JessGBR Our theme music is Just for Fun courtesy of Ketsa. Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: MINI ITALIAN FRITTATAS by Ina Garten INGREDIENTS 2 tablespoons good olive oil, plus extra for greasing the pans 1 1/2 cups chopped leeks, white and light green parts, washed and spun dry 4 ounces sliced Italian prosciutto, coarsely chopped 8 ounces fresh baby spinach 2 1/2 tablespoons julienned fresh basil leaves 1 tablespoon freshly squeezed lemon juice 1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind) 8 extra-large eggs 1 1/2 cups half-and-half Kosher salt and freshly ground black pepper 4 tablespoons freshly grated Parmesan cheese DIRECTIONS Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan. Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top. In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1

Que l’on soit en Suisse ou en France, la montagne offre des produits similaires, notamment au niveau des fromages. En Val d’Aoste, on trouve la Fontina AOP (DOP en langue italienne), qui doit être obligatoirement produite à base de lait cru de vaches de race locale, à pâte pressée semi-cuite. Concrètement, la Fontina a un crémeux qui la rapproche plus du fromage type " raclette " que de l’Abondance dont nous vous avions déjà parlé. En bref et en langage gourmand, ça fond super bien. ---Tous les jeudis à 11h45, Fanny Gillard et Carlo de Pascale voyagent dans l’univers culinaire de notre style de vie rock n' roll. Et si cela vous met l’eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are.

Gli Stati membri dell'UE possono adottare misure finalizzate a risarcire le imprese per i danni subiti a causa della pandemia, anche quelli connessi agli sport invernali. Questa la risposta del commissario europeo al Mercato interno, Thierry Breton, all'interrogazione presentata dall' eurodeputato Antonio Tajani. Nell'interrogazione, Tajani faceva presente che in Italia, lo sport sulla neve genera un indotto che vale circa il 12 % del Pil prodotto dal settore turistico in Italia, con un fatturato che supera gli 11 miliardi di euro, in costante crescita negli ultimi anni. Il nuovo presidente degli Stati Uniti Joe Biden conferma per ora i dazi aggiuntivi Usa che colpiscono le nostre esportazioni agroalimentari per un valore di circa mezzo miliardo di euro su prodotti come Grana Padano, Gorgonzola, Asiago, Fontina, Provolone ma anche salami, crostacei, molluschi agrumi, succhi e liquori come amari e limoncello.L'Ufficio Studi della Cgia di Mestre segnala che nel 2020 ben 10 ministeri su 12 hanno pagato in ritardo le imprese fornitrici, peggiorando, in diversi casi, l'andamento registrato nel biennio precedente e confermando un trend che relega la nostra PA tra le peggiori pagatrici d'Europa.

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Dive deep into common dermatological conditions of the scalp and face including alopecia, seborrheic dermatitis, rosacea, acne, and even the scourge of health professionals, ‘maskne’! We are joined by our Kashlak Chief of Dermatology and resident Skinternist Dr. Helena Pasieka (of @MedStarWHC). After listening to this episode, your dermatology knowledge will be head and shoulders above the rest! Listeners can claim Free CE credit through VCU Health at http://curbsiders.vcuhealth.org/ (CME goes live at 0900 ET on the episode’s release date).  Note: The full slide deck with images for this episode is not available at this time. We will post it to this show notes page as soon as we clear the image rights.  Show Notes | Subscribe | Spotify | Swag! | Top Picks | Mailing List | thecurbsiders@gmail.com | Free CME!   Credits Written and Produced by: Beth Garbitelli, Matthew Watto MD, FACP,  Cover Art and Infographic by:  Beth Garbitelli Hosts: Matthew Watto MD, FACP; Paul Williams MD, FACP, Beth Garbitelli   Editor:  Cyrus Askin MD (written materials); Clair Morgan of nodderly.com Guest: Helena Pasieka MD, MS   Sponsors   Provider Solutions & Development Provider Solutions & Development is a community of experts dedicated to offering guidance and career coaching to physicians and clinicians throughout their entire career journey. With exclusive access to hundreds of opportunities across the nation, reach out today to begin the search for your perfect practice: www.psdrecruit.org/curbsiders.   VCU Health CE The Curbsiders are partnering with VCU Health Continuing Education to offer FREE continuing education credits for physicians and other healthcare professionals. Visit curbsiders.vcuhealth.org and search for this episode to claim credit. Note: A free VCU Health CloudCME account is required in order to seek credit.   Time Stamps Sponsor - Provider Solutions & Development www.psdrecruit.org/curbsiders. Sponsor - VCU Health Continuing Education 00:30 Intro, disclaimer, guest bio 04:35 Guest one-liner, Picks of the Week*: Hamilton and Alexander Hamilton by Ron Chernow, Ultra-Gooey Stovetop Mac and Cheese Recipe, The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt Sponsor - Provider Solutions & Development www.psdrecruit.org/curbsiders 08:30 Case 1: Alopecia  12:05 Assessing scalp for inflammatory changes and follicular drop-out 13:10 Central Centrifugal Cicatricial Alopecia (CCCA) 14:00 Alopecia/hair loss non-scarring subtypes 25:00 Alopecia Treatments 28:55 Case 2:  Psoriasis vs. Seborrheic Dermatitis  31:45 Looking for psoriatic plaques 32:11 Seborrheic dermatitis hallmarks  35:19 Treatment for Seborrheic Dermatitis 42:10 Case 3: Rosacea vs. Acne  50:40 Differentiating rosacea rash from SLE 52:40 Rosacea management & treatment 55:00 Identifying rosacea in Black skin 56:50 Acne management &  treatment 59:10 Retinoid dermatitis 1:00:30 Maskne 1:02:29 Antibiotics for acne 1:03:38 Retinoids and pregnancy 1:04:09 Doxycycline for rosacea 1:06:15 Take home points Sponsor - VCU Health Continuing Education   Links* Hamilton and Alexander Hamilton by Ron Chernow,  Serious Eats/The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe (Beth’s Cheese Blend: 8oz American cheese, 8 oz Fontina, 8 oz cheddar- not Seriously Sharp!! Also, you may be able to get away with not using 1.5lb of cheese, mix in and see how it goes, feel free to DM @VermontKitchen on Instagram for cooking guidance)  The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt  Mineral sunscreens: suggestions include Neutrogena Sensitive Skin Sunscreen or Elta MD UV Physical Broad-Spectrum Tinted Facial Sunscreen (Formulations with Zinc Oxide only tend to be very heavy and will not blend well in all skin tones)  Brown Skin Matters on Twitter and Instagram Skin of Color Society American Academy of Dermatology Society for Dermatology Hospitalists Black Skin Directory Learning Journal Mind the Gap (2020) by Malone Mukwende  Ethnic Dermatology: Principles and Practice (2013) Skin of Color: A Practical Guide to Dermatologic Diagnosis and Treatment (2012) An Atlas of African Dermatology (2001)   *The Curbsiders participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising commissions by linking to Amazon. Simply put, if you click on our Amazon.com links and buy something we earn a (very) small commission, yet you don’t pay any extra.   Goals Listeners will appropriately recognize, diagnose and treat common dermatological complaints of the scalp and face seen in the primary care clinic.   Learning objectives After listening to this episode listeners will... Recognize and treat common skin complaints of the scalp and face in primary care. Become familiar with the basic therapeutic arsenal to treat scalp and face complaints in primary care. Be able to differentiate non-scarring versus scarring hair loss on physical exam. Comprehend nuances in total body presentations of psoriasis as a means to differentiate from seborrheic dermatitis.  Review when referral to dermatology for hair loss or skin changes of the face/scalp  is necessary. Recognize the extreme lack of diversity in dermatology and disparities in outcomes for various diagnoses.   Disclosures Dr. Pasieka reports no relevant financial disclosures. The Curbsiders report no relevant financial disclosures.    Citation Pasieka HB, Williams PN, Watto MF, Garbitelli EC. “#232 Skinternship: Scalp & Face”. The Curbsiders Internal Medicine Podcast. https://thecurbsiders.com/episode-list Final publishing date September 14, 2020.

Entre os principais produtos da consulta pública estão os queijos Parmesão, Fontina, Gruyère, Grana e Gorgonzola. Entre as bebidas estão Genebra e Steinhaeger.

Andy Hooper, brew master at Seismic Brewing Company, is our guest today on Brew Ha Ha with Steve Jaxon and Mark Carpenter. Karen Bianchi is also in, representing the 14th annual California Artisan Cheese Festival and also the  Valley Ford Cheese & Creamery. Herlinda Heras is back to tell about her latest European trip. The Artisan Cheese Festival has a full schedule of seminars and practical exhibits in different locations, plus "Bites & Booze" which will be held in an airplane hangar. March 27, 28 & 29, the full schedule is at their website, here:  https://www.artisancheesefestival.com/event. It has grown in size and this year the tours are happening on Friday and there are seminars at the Flamingo in Santa Rosa. Sunday is the big marketplace, starting with Bubbles & Brunch. Chef John Ash is going to be paired with Valley Ford Cheese & Creamery. Seismic Brewing sold their first keg in the Summer of 2017. They are located at 6700 Sebastopol Ave, in Sebastopol, in the Barlow. They brought several Seismic beers, mostly in cans. Shattercone IPA is the first beer tasted. A shattercone is formed when a meteor hits the ground, leaving a shattered cone shape. It uses hops from Idaho, Washington and from Germany. Visit our sponsor The Beverage People on 1845 Piner Road in Santa Rosa, for the best equipment, supplies and instructions for all your home brew and fermented food projects. Herlinda has brought back some beverages from her trip to Italy and Switzerland including a beer flavored liqueur. Karen Bianchi tells how Valley Ford Cheese & Creamery is now open on Hwy 1 in Valley Ford. They make three types of cheese, each one based on a traditional Italian type, so there is one based on Montasio (from the north-east Friuli region), one based on Fontina (from Piedmont, the north-west) and one that is like a Gorgonzola, which comes originally from a town called Gorgonzola in the middle of Lombardia, in north-central Italy. (It's the third-to-last stop on the green metro line, outside Milan.) She also brought an aged Estero Gold that is a lot like a Parmigiano, which literally means "from Parma" in Italian. Their Gorgonzola won 3rd place in the US Cheese Championships last Spring, and the plaque arrived the day that they opened their new shop. Finally, Herlinda tells a bit about her travels, she was just in Italy judging their national beer competition. Since the Coronavirus covid-19 has been spreading in Italy, she had some issues getting through airports but she made it.

"When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you'd rather stay away from? So in the restaurant, we can be doing five tasting menus and they can all be different. In my creative approach, Everything has to be technique. I'm not in a place where I can just put a radish on a plate and serve it. I have to manipulate it. The vegetables is a perfect, beautiful thing. And how can I not mess that up? How can I deliver it in its peak of flavor? And how can I presented in a way where the guests will enjoy it and really get a sense of what it is?" What we covered in this episode a(MUSE.) is Chef Hari Cameron flagship restaurant in Rehoboth Beach, DE and GrandPa Mac is a fast casual concept focusing on mac & cheese that he opened with his brother Orion Cameron. a(MUSE.) = amuse-bouche + inspiration + fun At GrandPa Mac they make everything from scratch and fresh pasta everyday. It has integrity and soul. A(Muse) celebrate progressive Mid-Atlantic cuisine and real "farm to table" concept. "I always want my food to be, no matter how progressive it is, always grounded in the mid Atlantic, but seasonal and regional." "We often speak of food from the South and New England. We think of Louisiana cuisine. But the Mid-Atlantic is sometimes overlooked as a cuisine. But I think we have a lot of history and rich heritage." Chef Hari Cameron describe the food staples from Delaware: crab, seafood,  light beer, corn, and chicken. "As a modern chef, I'm taking a lot of the fat in the roux out of things. Fat is a tool for flavor. So if you're using it, well, it's fine. But no, back in the old days, a lot of these old recipes have a lot of flour and butter and things that aren't necessary, things that kind of get in the way of flavor." Chef Hari Cameron explains how he had to balance his progressive mindset and interest for new techniques and new ingredients with the reality of the commercial aspect of the business.   "When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you'd rather stay away from? So in the restaurant, we can be doing five tasting menus and they can all be different." Chef Hari Cameron talks about his creative process using squash, and Channeled Whelk as an example. "There needs to be technique. You have to be creative. But creativity has to happen within boundaries because if you're creative for creative sake, you're only going to hit a very small portion of people."  What compelled him to become a Chef. He did not find cooking, Cooking re-found him. 5 rapid-fire questions!  Chef Hari Cameron gourmet mac & cheese recipe So you can get fresh pasta from so many different makers right now. Even if you don't have a home extruder, it's pretty easy to get fresh pasta. So I think you start with the pasta. If you're using dry pasta, that's fine. There's a place for that as well. Next thing I think is your cheese selection. I think that you need some depth in your cheese. So using a couple of different cheeses, depending on if it's white or yellow. I think Gruyere as some really nice nuttiness. I think Fontina adds some depth there also. Really understanding your cheeses, white cheddar of course and different ages. It's kind of a classic. And then I don't think flour is needed. I think that if you are a home cook and you use sour salt, it's called sodium citrate, you can make any cheese into the perfect melting consistency. Like Velveeta. The perfect mac and cheese cheese. So you use 9 to 12 percent of that of total weight of cheese. I think you need some acid in there. Some people use mustard as their acid, some people use an alcoholic cider. Kind of like doing a fondue play. Or I think that using a beer would be interesting. So when you can add a little acidity to help cut the...

For this week's Wednesday dinner Celebrity Chef Gary O’Hanlon tells Ciara how to make Celeriac, Squash, Pasta & Fontina Bake and answers all of your culinary questions

Prompted by a wedge of fontina that Kelly gifted her, Morgan decides the time is right for Barefoot Contessa's Baked Fontina recipe. We also talk about a couple new restaurants in our neighborhoods, and our love of al fresco dining. 

Serving u Tuna & Hummus Sammies and Baked Fontina, because nothing says 'lunch' like a skillet of hot cheese? See if this week's fare keeps us going on our streak of actually enjoying what we're making out here. Fingers crossed.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients: 4 oz. Fontina cheese 4 large, thin slices prosciutto 4 baby white veal chops, 12 oz. each including bone 1/2 cup flour 1/4 tsp. salt 1/8 tsp. white pepper 1/3 cup olive oil 6 oz. butter 1 tsp. chopped garlic 1 Tbsp. chopped onions 1/2 cup dry white wine 8 oz. exotic mushrooms (porcini, shiitake, or portobello, to name a few examples), sliced 1/4 inch thick Directions:Preheat the oven to 400 degrees.1. Cut the Fontina cheese into four thick, narrow, long slices. Place cheese on each chop and wrap the prosciutto around the cheese. 2. Mix the salt and white pepper into the flour, and sprinkle this on the veal chops. (Don't dredge.)3. Heat the olive oil very hot in a large skillet. Brown the chops, two at a time, to a medium-dark, crusty brown on both sides. Remove the chops and repeat with the second two.4. Put all four chops onto a roasting pan and into the oven at 450 degrees. Roast the chops for 12-15 minutes, until top is brown and crusty and the cheese is oozing out the sides a little.5. After cooking all chops, pour the excess oil from the skillet, leaving only a film. Return to medium heat and add the butter, onions, and garlic, and cook until the onions are clear.7. Add the white wine and bring to a boil, whisking the bottom of the pan to dissolve the pan juices. Reduce the wine by about half, then add the mushrooms and cook until they're soft.8. Whisk in the whipping cream and bring to a light boil. Lower the heat to a simmer and cook for two or three more minutes to a light sauce consistency. Add salt and pepper to taste.9. Nap the veal chops with the sauce and lots of the mushrooms.Keene's Top Chef Competition - November 16, 2017

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients: 4 oz. Fontina cheese 4 large, thin slices prosciutto 4 baby white veal chops, 12 oz. each including bone 1/2 cup flour 1/4 tsp. salt 1/8 tsp. white pepper 1/3 cup olive oil 6 oz. butter 1 tsp. chopped garlic 1 Tbsp. chopped onions 1/2 cup dry white wine 8 oz. exotic mushrooms (porcini, shiitake, or portobello, to name a few examples), sliced 1/4 inch thick Directions:Preheat the oven to 400 degrees.1. Cut the Fontina cheese into four thick, narrow, long slices. Place cheese on each chop and wrap the prosciutto around the cheese. 2. Mix the salt and white pepper into the flour, and sprinkle this on the veal chops. (Don't dredge.)3. Heat the olive oil very hot in a large skillet. Brown the chops, two at a time, to a medium-dark, crusty brown on both sides. Remove the chops and repeat with the second two.4. Put all four chops onto a roasting pan and into the oven at 450 degrees. Roast the chops for 12-15 minutes, until top is brown and crusty and the cheese is oozing out the sides a little.5. After cooking all chops, pour the excess oil from the skillet, leaving only a film. Return to medium heat and add the butter, onions, and garlic, and cook until the onions are clear.7. Add the white wine and bring to a boil, whisking the bottom of the pan to dissolve the pan juices. Reduce the wine by about half, then add the mushrooms and cook until they're soft.8. Whisk in the whipping cream and bring to a light boil. Lower the heat to a simmer and cook for two or three more minutes to a light sauce consistency. Add salt and pepper to taste.9. Nap the veal chops with the sauce and lots of the mushrooms.Keene's Top Chef Competition - November 16, 2017

Joel Murphy and Lars Periwinkle are joined by their friend and former HoboTrashcan contributor Fontina Turner. The trio discuss the hardworking cats who put in their eight hours a day at cat cafes, their hopes for the future of Doctor Who and the bizarre public backlash to Starbucks Unicorn Frappuccino promotion.

Pat & Stu with Pat Gray, Stu Burguiere and Jeff Fisher, Weekdays 5pm-7pm ET on TheBlaze RadioFacebook: Pat and StuTwitter: @PatandStu Learn more about your ad choices. Visit megaphone.fm/adchoices

-Pat did not watch the Grammys. Perhaps he would have, but alas he didn't. Stu and Jeff give their reviews of the main event and share how their opinions of musicians expressing their political views differ from those of actors doing the same.-The people bowed down before Beyonce, paid their respects to George Michael and Al Jarreau, and were wowed by a pro-Trump artist looking to boost her album sales. Joy Villa came out in a dress featuring “Make America Great Again” and, of course, Hollywood appropriately went bananas.-New Secretary of Education Betsy DeVos went to speak at a public school in Washington, D.C. and was blocked from entering the building by a crazed man yelling “shame”. Should she have been allowed to run him down with her car? The guys seem to think she should have.-All cool things come from the Philippines, including burgers with a bun shaped like a pair of Lego bricks. The guys could see this catching on. Stu reminds Jeffy that Fontina cheese is not the name of a stripper...-The guys eat special Hostess treats for Valentine's Day and remind us that SPOONS! is all about science and finding the perfect food. They don't do this for themselves, they do it for you (sort of).Listen to Pat & Stu for FREE on TheBlaze Radio Network from 5p-7p ET, Mon. through Fri. www.theblaze.com/radioTwitter: @PatandStuFacebook: PatandStu Learn more about your ad choices. Visit megaphone.fm/adchoices

-It turns out that Hezbollah loves the idea of Donald Trump being America's president! The Lebanese group, which is considered a terrorist organization by the West, claimed that “The world will benefit” and that their group is much stronger and should not be concerned with threats from the West. Pat, Stu, and Jeff agree that, if you want Trump to leave you alone, you probably shouldn't tweet at him.-New polls show that the divide is very wide between people who believe the news media is truthful and people who believe the Trump Administration is truthful. Very high percentages of Democrats believe Trump and his people are dishonest, while high percentages of Republicans are inclined to believe what the White House is saying.-White House Press Secretary Sean Spicer had an absolutely brutal interview with Breitbart News. The guys have a good laugh at his expense.-What impact does Trump's executive order on immigration really have? It's not that radical, not even close to what Trump referenced during the campaign, and a few months of pause is completely in line with making adjustments to the vetting process. The only major question left is, will it be just a pause?-People are continuing to say mean things about Meryl Streep. She responded by saying that she is the most “overrated, decorated, and berated" woman in Hollywood. Stu goes off about the kind of movies she routinely appears in, and questions why we Americans love them so much.-Saturday Night Live has taken to mocking Kellyanne Conway with a parody of Fatal Attraction. Was it funny or in poor taste? Pat and Stu question who the program would have to mock if the liberals were in power?-Immigration and Customs Enforcement raids have reportedly arrested hundreds of illegal immigrants who have committed major crimes. The guys are unsure which reports are accurate in regards to whether most of those arrested were felons or if all of them were felons.-Pat, Stu, and Jeffy discuss the Yale Whiffenpoofs, a massive mens capella choir from the Ivy League university. Despite boasting over 1500 members, the group adds only a handful of members each year. And while they do allow women to audition, they are not allowed to join.-Pat did not watch the Grammys. Perhaps he would have, but alas he didn't. Stu and Jeff give their reviews of the main event and share how their opinions of musicians expressing their political views differ from those of actors doing the same.-The people bowed down before Beyonce, paid their respects to George Michael and Al Jarreau, and were wowed by a pro-Trump artist looking to boost her album sales. Joy Villa came out in a dress featuring “Make America Great Again” and, of course, Hollywood appropriately went bananas.-New Secretary of Education Betsy DeVos went to speak at a public school in Washington, D.C. and was blocked from entering the building by a crazed man yelling “shame”. Should she have been allowed to run him down with her car? The guys seem to think she should have.-All cool things come from the Philippines, including burgers with a bun shaped like a pair of Lego bricks. The guys could see this catching on. Stu reminds Jeffy that Fontina cheese is not the name of a stripper...-The guys eat special Hostess treats for Valentine's Day and remind us that SPOONS! is all about science and finding the perfect food. They don't do this for themselves, they do it for you (sort of).Listen to Pat & Stu for FREE on TheBlaze Radio Network from 5p-7p ET, Mon. through Fri. www.theblaze.com/radioTwitter: @PatandStuFacebook: PatandStu Learn more about your ad choices. Visit megaphone.fm/adchoices

Lars Periwinkle is back ... sort of. He's on the show via Skype as Joel Murphy records in Cleveland, Ohio with their special guest, food blogger Fontina Turner.

The guys tried salami this week, Ryan with a salami, mozzarella, tomato and spinach dip open-faced sandwich on crumpets (ENTICE: 24) and Rob with a record-setting salami, tomato, Fontina, and quinoa pesto sandwich on tomato basil focaccia (ENTICE: 32). They then launch into a discussion of Malcolm Gladwell's "The Ketchup Conundrum," umami, and learn a thing or two that is directly translatable to the craft of sandwich building.

On The Menu: Mario and Bill make Mario's Wild Mushroom and Fontina Grilled Cheese Sandwich to celebrate Grilled Cheese Sandwich Day.  Get the recipe HERE: http://jcook.it/1qPf6mz   They also discuss April being National Grilled Cheese Month and ask listeners to write or call in to tell them about their favorite way to make grilled cheese.  The most interesting sandwich may be featured and made on a future episode of Just Cook It Radio!   Follow Just Cook It (@JustCookItRadio), Mario (@MarioPorreca), and Bill (@BillAlexander) on Twitter for #TheYearOfTheTwitter on Just Cook It Radio.   Listen to a new episode of Just Cook It Radio every Saturday at JustCookIt.net and watch the show at JustCookIt.tv.      

               Concept for The Red Door Grill  Chat with James Beard Award-Winning Chef Debbie Gold  Prepare a House Cured Salmon, Charred Spring Onion, Mozzarella and an Artichoke, Fontina, Chimichurri Flatbread  Prepare a Spicy Chipotle Chicken, Toasted Tomatillo & Cheddar Cheese Flatbread, then Plate & Pair the Signature Dishes 

On today's THE FOOD SEEN, food artist Jennifer Rubell makes us interact with art the way we do with food. Large scale installations are paired with public participation, illuminating the grandeur of society through dining and an art history discourse. From 1521 doughnuts nailed to a wall, or a cast of her own head made out of melting Fontina cheese, a mold is being broken of how we experience food and art as one. This program was sponsored by Hearst Ranch. “As somebody who creates objects people touch and interact with, I know all too well why ‘do not touch' is [enforced] at museums.” “Food is something that's incredibly broad. It can be everything from the most ephemeral unimportant thing, to something that is a carrier of tremendous meaning and cultural significance.” “I'm very interested in vernacular sculpture, meaning the things that you see around you that had to be sculpted or designed. I'm very interested in the form of those things, and our attachment to those forms. In food there are millions of examples of objects like that [such as a ketchup bottle].” –food artist Jennifer Rubell on The Food Seen