Podcasts about Mascarpone

Martin Bosley joins Emile to share this recipe. You can replace the prunes with fresh dates if you wish, just make sure both have been pitted before using them. You will need a pie dish with a removable base about 20cm in diameter. Recipe below! Prune and Mascarpone Tart with Port Syrup Serves 12 600g Prunes or dates, pitted 100g Raw sugar 750ml Port 500g Sweet Pastry - store-bought is fine 60g Caster sugar 4 lemons, for the juice 600g Mascarpone 600ml Cream Put the pitted dates or prunes, the juice of 3 lemons, the raw sugar and port into a saucepan and pace over the heat. Bring to a simmer and cook for about 10 minutes. Remove from the heat and strain the dates from the syrup and set aside to cool. Place the syrup back in the saucepan and simmer until thick. Heat the oven to 200C. Rollout the pastry into a circle larger than the pie plate, leaving enough pastry to fold up around the edges. Carefully lift the pastry up and onto the pie plate, patching it up if required. Leave the excess pastry hanging over the edges. Line the pastry case with foil or baking paper, filled with baking beans or rice. Leave to chill in the fridge for 20 minutes. Bake the pastry case for 20 minutes, lift out the parcel of beans and return the pastry shell to the oven for another 10 minutes until pale gold in colour and dry to the touch. Beat the caster sugar, juice of one lemon, the mascarpone and cream until firm. Chop one third of the drained marinated prunes into the mascarpone mixture and combine together. Fill the tarts with the mascarpone and arrange the remaining prunes across the top. Pour the reduced syrup over the top just before serving.

Bielenberg, Margret www.deutschlandfunk.de, Sonntagsspaziergang

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Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond flour craquelin before baking, then filled with a decadent chocolate stracciatella espresso mascarpone mousse. The result is a showstopping, special-occasion dessert—crispy on the outside, light and airy on the inside, with rich espresso and chocolate flavors in every bite. Find the recipe at: https://www.ciaprochef.com/almonds/chouxaucraquelin

¡Ni los mecanismos de defensa psicológica más precoces podrán salvarlos!¡Porque es lunes y SpreadShotNews Podcast ya está aquí! En este episodio: Maxi nos comenta sus opiniones finales sobre Rogue Flight, para luego dar paso a Bladed Fury. Nico por su parte continúa con Fire Emblem: Awakening. En la Main Quest, tenemos una serie de preguntas que nos envió Sergio. Nos pregunta sobre nuestros hábitos de “segunda pantalla” mientras jugamos, juegos que te dejan “picar algo” mientras jugas y la posibilidad de nuevas maratones. Para finalizar, en el Special Move, Nico nos recomienda el canal de Youtube “The Linux Experiment” . Por último, recuerden que nos pueden escribir preguntas directamente a través de google forms en el siguiente link: spreadshotnews.com/preguntas

This segment is titled "The History of Mascarpone Cheese."The history of mascarpone cheese, that luxuriously creamy Italian dairy product often hailed as the star ingredient in tiramisu and other indulgent desserts, is rooted in the fertile dairy traditions of northern Italy, particularly the Lombardy region south of Milan, where rich pastures, abundant cow's milk, and centuries of cheesemaking expertise have long thrived. Emerging during the Renaissance era, likely in the late 16th or early 17th century—though some sources trace references as far back as the 15th century with mentions in texts like the 1477 Summa Lacticinorum by Pantaleone da Confienza—mascarpone developed as a practical way for local farmers and dairymen to utilize the abundant fresh cream skimmed from whole milk, especially in areas like Lodi, Abbiategrasso, and the lower Po Valley, where the landscape's lush grasses, herbs, and flowers nourished high-quality milk production. Unlike traditional cheeses that rely on rennet coagulation of milk and aging, mascarpone is technically not a cheese at all in the strictest sense but a fresh dairy cream product made through acid-heat coagulation: heavy cream (typically from pasteurized cow's milk) is gently heated to around 85–90°C, then acidified with citric acid, tartaric acid (often from wine barrel residues), or sometimes acetic acid or lemon juice, causing the fats and proteins to separate and curdle into soft, velvety curds that are drained through cheesecloth or muslin, resulting in its signature ivory-white color, smooth spreadable texture, mild sweet-tart flavor, and exceptionally high fat content—often 60–75% or more on a dry basis, giving it that buttery richness and luxurious mouthfeel.The name "mascarpone" itself remains a subject of delightful etymological debate, with no single definitive origin but several charming theories reflecting the region's linguistic and historical layers. One popular explanation links it to "mascherpa" or "mascarpia," a Lombard dialect term for ricotta or a similar whey-based product, highlighting the shared simple coagulation process between the two, though mascarpone uses cream rather than whey or milk. Another theory, favored by Lombard writer Gianni Brera, suggests that the fuller form "mascherpone" derives from "Cascina Mascherpa," a historic farmstead or locality in the borderlands between the provinces of Lodi, Milan, and Pavia, in the fertile Bassa Padana. A more romantic, if less substantiated, tale attributes it to the Spanish phrase "más que bueno" ("better than good"), an exclamation supposedly uttered by a Spanish noble during the period of Spanish domination in Milan (16th–18th centuries), praising the decadent treat. Regardless of its linguistic roots, mascarpone was traditionally a seasonal product, crafted mainly in winter when cream was plentiful and perishable goods easier to handle in cooler climates, and it carried the Prodotto Agroalimentare Tradizionale (P.A.T.) designation from the Italian government, recognizing it as a traditional agricultural food product tied to Lombardy without the stricter geographical protections of PDO status—meaning it can now be produced anywhere while still honoring its northern Italian heritage.More PodcastsProduced by SimVal Media, USA

La visita di un rinomato Chef mette in subbuglio la tranquilla fattoria dove vive il micio Teo. Testo: Selene BaianoVoci: Selene Baiano, Simone ValentinoProgetto e Montaggio: Claudia Martore Tecnico di registrazione: Mattia MontiProduzione: Fondazione TRG e Optimus - storico marchio di produzione del mascarpone AUDIO CREDITS: Free music for non-commercial use from Fesliyan Studios

Send us a textThis week on the podcast, Heather discovers one of the best cookies we've ever eaten. That's not an exaggeration. Let's get into it. These Chocolate Mascarpone Coffee Cookies are so easy to bake - measure all your cookie dough ingredients in one bowl with a kitchen scale and stir with a wooden spoon. You then just chill, scoop and bake. Easy peasy. The unique ingredient (in our experience) is mascarpone cheese in the cookie dough. The filling is the key here - mascarpone cheese, butter, powdered sugar, vanilla and espresso powder makes this the most delicious frosting ever put between two chocolate cookies. So. Damn. Good. Have we adequately expressed how much we love these cookies yet? We also get into a discussion about natural vs Dutch processed cocoa powder, because the recipe specifically says to use natural cocoa NOT Dutch processed. It's a whole thing and we do try to sort it out. But at the end of the day, we believe you can use whichever cocoa powder you've got on hand. You just cannot fail with these cookies. Get the recipe! Chocolate Mascarpone Coffee Cookies  Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Denise erzählt euch heute über Weihnachten auf den Philippinen, Mascarpone und unerfüllte Träume von Nintendo DS-Spielen. Viel Spaß ❄️

You asked for it and Valenti delivers. Download the latest episode of Cash the Ticket today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Begoña de la Fuente y David Jorge nos llevan hasta Asturias para conocer al comprador del queso Cabrales más caro del mundo, nos dan las claves para preparar una ensalada templada y esta receta. 

Begoña de la Fuente y David Jorge nos llevan hasta Asturias para conocer al comprador del queso Cabrales más caro del mundo, nos dan las claves para preparar una ensalada templada y esta receta. 

Begoña de la Fuente y David Jorge nos llevan hasta Asturias para conocer al comprador del queso Cabrales más caro del mundo, nos dan las claves para preparar una ensalada templada y esta receta. 

Begoña de la Fuente y David Jorge nos llevan hasta Asturias para conocer al comprador del queso Cabrales más caro del mundo, nos dan las claves para preparar una ensalada templada y esta receta. 

Ve Francii si můžete koupit palačinky ve stánku na náměstí, na trhu, na pouti anebo v jedné z mnoha specializovaných restaurací v takzvaných crêperie. Francouzi berou palačinky vážně, není to jen pamlsek. Dokonce by se dalo říct, že Italové mají pizzu a Francouzi palačinky.

Alec Naman from Naman's Catering called us this morning and said, "Let's cook up a nice dessert this week. How about a Blackberry Brulee with Mascarpone Cheese." Sounds like a great treat Alec!  It's What's Cooking!! Listen here:  Blackberries Brûlée with Mascarpone Cream 3 5.6 ounce containers blackberries (about 2 cups)* 1 8 to 8 ½ ounce container mascarpone 2 tablespoons powdered sugar 1 large egg yolk Seeds from 1 split vanilla bean** Preheat oven to 450°F. Spread in bottom of 11x7x2 inch glass baking dish all the blackberries. Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds. Spoon the mascarpone mixture over berries; spread slightly to even the mixture. Bake until mascarpone mixture is beginning to brown, about 10 minutes. Serve warm. *Substitute boysenberries or raspberries for the blackberries or use a mixture of all three. **Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.

Édesburgonya leves és epres mascarpone-s torta Kohári Éva gasztro bloggerrel gyereknapra.

Mascarpone ice cream with fudge swirls and shortbread pieces topped with espresso fudge chunks and chocolatey ganache.•Ice Cream Brand:https://www.benjerry.com/flavors/tiramisu-topped•Patreon:patreon.com/pryorcreatesInstagram:instagram.com/icecreampod•Our theme song was sourced and licensed through Epidemic Sound. Hosted on Acast. See acast.com/privacy for more information.

  Ingrédients : 300g de poireaux 200g de tagliatelles 200g de mascarpone 1 citron 1 oignon 1c. à s. d'huile d'olive 1 gousse d'ail Sel, poivre   Préparation : Eplucher et hacher l'ail et l'oignon. Nettoyer et couper les poireaux en rondelles. Presser le jus de citron et réserver. Dans une casserole, verser 75cl d'eau et l'huile d'olive.  Ajouter les tagliatelles, les poireaux, l'oignon et l'ail. Porter à ébullition et laisser cuire 15 minutes en remuant régulièrement. Une fois l'eau de cuisson évaporée, incorporer la mascarpone, le jus de citron, le sel et le poivre. Mélanger et servir aussitôt. • La suite sur https://www.radiomelodie.com/podcasts/12798-tagliatelles-aux-poireaux-et-mascarpone.html

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If you grow zucchini in your garden and are looking for ways to use up the proverbial bumper crop, this recipe is an excellent place to start. It is elegant and easy to prepare on a hot summer's day. The basil mascarpone cream lends a luxurious note. For maximum flavor, be sure to bring the cheese to room temperature before adding the herb to it.When you are entertaining, Wild Rice and Roasted Corn Salad make a fine accompaniment and look especially appealing with this soup.

Mascarpone-rich Italian cream cheese helps to make this a tender loaf, and bittersweet chocolate and crystallized lemon or orange peel combine to make it unusual. The lemon peel-chocolate combination will get your attention because it is different; the orange peel with chocolate is more of a classic pairing of flavors but is no less fine. Serve a slice of either version of this elegant loaf with a cup of rich coffee, and you are in for a treat. The crystallized peel is sold in bakery supply stores. Citron, which figures in many fruitcakes (to the dismay of some otherwise dedicated fruitcake eaters), is not a substitute.

This muffin is a favorite of many of our customers, our literary agent, Carla Glasser, among them. The poppy seeds lend an Old-World charm. There is nothing Old World about mascarpone, Italy's cream cheese, though. It's stylish and delicious, and something we like to bake with because, like the buttermilk we use in all our scones, mascarpone contributes texture and tang.A note about poppyseeds: Like nuts, they can turn rancid if stored for too long at room temperature, or if kept at too high a temperature. To ensure freshness, keep the jar in the freezer.

The mascarpone's creamy, buttery taste complements the strawberries that figure in both the muffins and glaze. Although mascarpone was once considered a specialty item, it is frequently sold in supermarkets now.Serve these lovely-looking, sweet-tasting muffins for summer breakfasts, but of course, do not stop there. They make a superb dessert served with slices of fresh or roasted pineapple or topped with gelato or sorbet. These muffins will disappear as soon as you put them out. When strawberry season is in full bloom, it's a good idea to make several batches and freeze them.

Honestly, this entire episode is a shitshow. But its OUR shitshow you know? M and M attempt to discuss mascarpone like competent adults and almost immediately devolve into chaos. What is this? What is cheese? What is nutty? But really, WHAT IS THIS STUFF? Molly ignores Matthew's wisecracks as they try to separate curds and whey while avoiding hand dipped stress injuries. Butter, relax ok? Matthew's Now but Wow! - Fat Ham play Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Two delicious deserts. A classic combination of summer fruits with a crumble topping. I just love making this in autumn when there are still plenty of berries around

Real Bros Jimmy Tatro and Christian Pierce stop by the kitchen for a deep dive on their new movie, the top five coolest actors, and if they could see themselves getting caught up with the Capitol stormers. I am also making a polenta board with three different toppings AND we're sampling Por Osos, like good friends, and bros, would. The Real Bros of Simi Valley: High School Reunion premieres July 5th on Roku https://bit.ly/3VQe4PD Follow Jimmy Tatro: https://www.instagram.com/jimmy Follow Christian Pierce: https://www.instagram.com/capstagramm This episode is brought to you by Hello Fresh. Go to https://HelloFresh.com/burningapps for FREE appetizers for life! One appetizer item per box while subscription is active. This episode is brought to you by Babbel. Right now get up to 60% off your Babbel subscription at https://www.Babbel.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer POLENTA PARTY Ingredients: 1 package ground corn meal 12 cups Water Butter Grated parmesan ½ cup Mascarpone cheese 4 Large peppers 2 white onions olive oil 4 italian sausages chili flakes 2 lbs fresh mushrooms 1 tbsp soy sauce Garlic ½ cup chardonnay 1 tbsp dry thyme 2 cups fresh basil ½ cup pine nuts Polenta Steps: 1. Bring water to boil and add corn meal. Let simmer for 30-40 minutes 2. Remove from heat and add 1 cup grated parmesan and mascarpone and ¼ cup butter TOPPINGS: Spicy sausage and peppers Steps: 1. Cut sausages and cook in pan 2. Cook onions until clear then add peppers to pan 3. Add sausage back to pan and cook altogether for another 3 minutes Mushrooms in White Wine Sauce 1. Cook 2 cloves of garlic in 1 tbsp butter and 1 tbsp olive oil 2. Add mushrooms to pan. Once cooked halfway, add soy sauce, thyme, and wine cooking until it is all absorbed. Basil Pesto Sauce 1. Toast pine nuts 2. In a food processor, add toasted pine nuts, basil, ½ cup oil, 3 garlic cloves, and ½ cup parmesan until combined Learn more about your ad choices. Visit megaphone.fm/adchoices

Real Bros Jimmy Tatro and Christian Pierce stop by the kitchen for a deep dive on their new movie, the top five coolest actors, and if they could see themselves getting caught up with the Capitol stormers. I am also making a polenta board with three different toppings AND we're sampling Por Osos, like good friends, and bros, would. The Real Bros of Simi Valley: High School Reunion premieres July 5th on Roku https://bit.ly/3VQe4PD Follow Jimmy Tatro: https://www.instagram.com/jimmy Follow Christian Pierce: https://www.instagram.com/capstagramm This episode is brought to you by Hello Fresh. Go to https://HelloFresh.com/burningapps for FREE appetizers for life! One appetizer item per box while subscription is active. This episode is brought to you by Babbel. Right now get up to 60% off your Babbel subscription at https://www.Babbel.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer POLENTA PARTY Ingredients: 1 package ground corn meal 12 cups Water Butter Grated parmesan ½ cup Mascarpone cheese 4 Large peppers 2 white onions olive oil 4 italian sausages chili flakes 2 lbs fresh mushrooms 1 tbsp soy sauce Garlic ½ cup chardonnay 1 tbsp dry thyme 2 cups fresh basil ½ cup pine nuts Polenta Steps: 1. Bring water to boil and add corn meal. Let simmer for 30-40 minutes 2. Remove from heat and add 1 cup grated parmesan and mascarpone and ¼ cup butter TOPPINGS: Spicy sausage and peppers Steps: 1. Cut sausages and cook in pan 2. Cook onions until clear then add peppers to pan 3. Add sausage back to pan and cook altogether for another 3 minutes Mushrooms in White Wine Sauce 1. Cook 2 cloves of garlic in 1 tbsp butter and 1 tbsp olive oil 2. Add mushrooms to pan. Once cooked halfway, add soy sauce, thyme, and wine cooking until it is all absorbed. Basil Pesto Sauce 1. Toast pine nuts 2. In a food processor, add toasted pine nuts, basil, ½ cup oil, 3 garlic cloves, and ½ cup parmesan until combined Learn more about your ad choices. Visit megaphone.fm/adchoices

Due process is a strange and heavy meal.

Mascarpone, hüttenkäse, roomkaas, ricotta, crème fraîche, zuivelspread of zure room - we zien door het stremsel de kaas niet meer. Wat is het verschil tussen wrongel en wei? Met welke verse kaas bak je een cheesecake? Hoe klop je de slagroom extra stijf? En hoe maak je zelf double cream? Je hoort het in Etenstijd!Onze sponsor:Het Rode Kruis: Ga nu naar rodekruis.nl/boodschappenmaatjeTips:Makkelijke moestuinMooie moestuinWhat do drinkMake me wineVega Mapo van NY Times❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

This week, Cheesy and Fondue learn about smooth cheeses. We talk about cream cheese,Neufchatel and Mascarpone. We discuss Brazil, France, The Laughing Cow and we hear about a leap year cheese. And of course, we tell a very cheesy joke! Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode!  Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY.  Start listening today!*** Why is cheddar the most dangerous of all the cheeses?  Because it is very sharp! 122 Show Notes https://www.yahoo.com/lifestyle/favorite-cream-cheese-just-named-190000652.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAI5glvzZxJKMiRmOcZca1YNvI7udErG8flku26SDLi7kAVWWujIVMVlVzLg07dyZ9E_Vd8jyfp2inho8pHVt3kSyQk9_EVfCP0ie7AzK-5ZdcfpHLgCrsBsIH2cZA88PYadl9VviUcYfXXAjeE-dIe8cLphV-UsXwoLU0ABFNJ5e Season 1 Episode 5 https://podcasts.apple.com/us/podcast/just-cheesy-the-podcast/id1594272993?i=1000544693897 https://www.lionsdeal.com/blog/soft-cheeses-variety-types-used-many-ways/ https://en.m.wikipedia.org/wiki/Neufchâtel_cheesehttps://www.masterclass.com/articles/neufchatel-cheese-vs-cream-cheese-explained https://en.m.wikipedia.org/wiki/Mascarponehttps://www.allrecipes.com/recipe/8451392/homemade-mascarpone-cheese/ https://www.cheese.com/blog/most-popular-spreadable-soft-cheese-varieties/ https://en.m.wikipedia.org/wiki/Requeijão. https://youtu.be/V5fTTDpUJP8?si=z6kzLhYStNpx_vMP https://en.m.wikipedia.org/wiki/Catupiry https://cheeseorigin.com/gervais-cheese/ https://www.thelaughingcow.com/our-story/ This week in cheese https://www.communitynews.net/home/at-shelburne-farms-leap-year-means-an-extra-day-to-enjoy-cheese https://tastingsgourmetmarket.com/leap-year-cheeses-2/

Delight your guests with this delicious dish that's perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that's both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. This was one of the winning recipes created by Jayden Kemanian, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. Get the Pecan and Mascarpone Ravioli recipe here! 

Today's recipe was created by chef and My Weekend Table founder Gretchen Lowe talks about how to take the simple vegetable and create a delicious week night meal or decadent weekend brunch treat.

Carolyn and Marcello are back in the basement with a DC favorite brand, Dolcezza Gelato! They're tasting Mascarpone & Berries gelato and have very different opinions on the texture. Too dense and intense? Listen to find out!   Follow along on our tasting adventures on Instagram @SundaeFundayPodcast and send us your flavor suggestions by DM or email us at SundaeFundayPodcast@gmail.com. You can also see what Carolyn's been baking lately on Instagram @BlackBunnyTreats and find out about her upcoming baking classes.  

We've got beach vibes going on for today's Memorial Day Extra Scoop! Marcello is taking things very seriously and Carolyn is getting salty – and cheating! Next week they're back in their basement tasting Dolcezza Gelato's Mascarpone & Berries, and Aunt Lulu says we can expect straight fives! For now, enjoy this loosey goosey Extra Scoop! This Memorial Day we are thinking of Carolyn's ice cream-loving, bread-baking, cow-milking grandpa, Jim Latchaw, and all of the other men and women who have served and their families. Thank you for your sacrifices! If your family wants to taste and score along at home, we would love to share our score card Google doc with you! Request a score card – or your favorite flavor! – by emailing us at SundaeFundayPodcast@gmail.com, or DM us on Instagram @SundaeFundayPodcast. You can also see what Carolyn's been baking lately on Instagram @BlackBunnyTreats and find out about her upcoming baking classes.  

En septiembre de 2022, la Ciudad de Hillsboro emitió una serie de diálogos mensuales llamados,Conversaciones comunitarias con el alcalde Steve Callaway. Cada mes, el alcalde organiza un diálogo de hasta 30 minutos con diferentes panelistas, incluyendo empleados de la ciudad y socios comunitarios. La edición de marzo de la serie presenta al superintendente de HSD, Mike Scott; a la directora de redes de apoyo estudiantil y del programa Caminos a la Profesión y a la Universidad, Brooke Nova; y a la oficial de equidad, acceso e involucramiento, Francesca Sinapi. Su conversación reflexiona sobre los principales logros en la carrera del superintendente Scott; el desarrollo del programa Caminos a la Profesión y a la Universidad; las máximas prioridades de equidad, incluido el aprendizaje socioemocional; el aumento en las tasas de graduación a tiempo; el nuevo plan estratégico del distrito; la apertura de la Escuela Primaria Tamarack en South Hillsboro; la apertura del Centro de Descubrimiento JA de Junior Achievement en el centro de Hillsboro; y la orientación de los panelistas para que las familias ayuden a los estudiantes a aprovechar al máximo su experiencia educativa y estar... ¡Orgullosos de ser HSD! Visite el sitio web de la ciudad de Hillsboro para ver un video de la conversación o escuchar el podcast.  El lunes, 13 de marzo, Maxx Weber y Thalia Thomas, estudiantes senior de la Escuela Preparatoria Liberty; Jason Kruger estudiante junior y la maestra y entrenadora Melissa Buechler viajaron a Salem para competir en los campeonatos ProStart de Oregón, un evento de Oregon Hospitality Foundation que muestra a los futuros chefs y administradores de la industria culinaria.  El desafío culinario consistía en preparar una comida gourmet de tres tiempos con solo dos hornillas de butano en menos de una hora. Su menú incluía un aperitivo de ceviche de pescado Rockfish con chips de tortilla recien hechos; un plato principal de trucha arcoiris al chipotle con cuscús de cilantro y limón, y chayote salteado; además de un postre de moussede Mascarpone en un cascarón de chocolate negro, crujiente chile tostado y naranjas cara cara. El equipo de Liberty fue el más pequeño de todos los grupos que compitieron y, lamentablemente, no se posicionó entre los ganadores de la competencia. Sin embargo, dos chefs que participaron como jueces dijeron que el postre del equipo de Liberty era su favorito, y un chef pidió su receta del marinado de la trucha arcoiris. Obtenga más información en nuestro sitio web. No habrá edición de Noticias de la Semana el 27 de marzo, mientras los estudiantes estén en el receso de primavera. Nuestra próxima edición se publicará el lunes, 3 de abril. ¡Disfrute de una semana segura, divertida y relajante! La publicación de Noticias de la Semana se elabora y se envía por correo electrónico a las familias y a los miembros del personal de HSD cada semana durante el año escolar. Por favor, agregue esta dirección de correo electrónico a su lista de «remitentes seguros» para asegurarse de recibir siempre la publicación más reciente. Además, por favor no deje de agregar a sus enlaces favoritos el sitio web de nuestro distrito (hsd.k12.or.us) y la página del año escolar 2022-23 (hsd.k12.or.us/202223schoolyear) para mantenerse informado sobre lo que está sucediendo en nuestro distrito y en las escuelas.

Wie war Gert Westphal im Studio? Was gab es bei Goethe zu Mittag? Und wird Daniel diesmal auch einen Briefroman mögen? Diesmal tauchen Jan und Daniel ein in die Welt der Hörbücher - mit Anna Hartwich, die schon gemeinsam mit dem großen Gert Westphal Hörbücher produziert hat. Die Bestsellerchallenge entpuppt sich als Briefroman - nicht gerade Daniels Lieblingsgenre. Zum Glück hat Jan eine Süßspeise dabei, die für gute Stimmung sorgt - auch wenn er an einer Zutat offenbar zu viel gespart hat. Weitere Tipps führen nach Bosnien und zu südamerikanischen Familiengeheimnissen. Und im Quiz zeigt sich, für welche Vornamen Johann Wolfgang von Goethe ein besonderes Faible hatte. Die Bücher der Sendung: 00:02:12 Thomas Mann: "Lotte in Weimar" (S. Fischer) Als Hörbuch gelesen von Gert Westphal (Universal Music) 00:05:35 Virginie Despentes: "Liebes Arschloch" (Kiepenheuer & Witsch) 00:18:36 Andreas Wunn: "Saubere Zeiten" (Aufbau) 00:21:07 Dževad Karahasan: "Einübung ins Schweben" (Suhrkamp) 00:44:15 Marie-Luise Scherer: "Der Akkordeonspieler" (Eichborn Verlag) 00:47:52 David Guterson: "Schnee, der auf Zedern fällt" (Btb) Als Hörbuch gelesen von Ulrich Matthes (Der Hörverlag) Rezept für Himbeercreme à la Goethe Zutaten: 500 Gramm Himbeeren (möglichst reif) 200 Gramm Magerjoghurt 100 Gramm Mascarpone 150 Gramm Sahne 1 Packung Vanillezucker 2-3 Löffelbiscuits Frische Minzblätter Zubereitung: Die Himbeeren mit dem Pürierstab zu einem Mus vermischen. Einen Löffel pro Portion beiseitelegen. Anschließend das Mus mit dem Magerquark und der Mascarpone vermischen, bis sich eine einheitliche Creme ergibt. Danach die Sahne unterheben und erneut vermischen. Zum Anrichten erst das übrig gebliebene Himbeermus in das Glas geben, dann mit Creme auffüllen. Eine Himbeere und ein Minzblatt zum Dekorieren nutzen. Löffelbiscuits in kleinere Teile brechen und als Zugabe reichen. Link zur Oster-Verlosung: https://www.ndr.de/kultur/sendungen/eat_read_sleep/Verlosung-Post-von-euren-eatREADsleep-Hosts,verlosung986.html Link zum Video von "Wohnen mit Zitronen": https://www.instagram.com/p/Cp238kIsnq2/ Link zu Am Morgen vorgelesen: https://www.ndr.de/kultur/sendungen/am_morgen_vorgelesen/index.html Link zu Am Abend vorgelesen: https://www.ndr.de/kultur/sendungen/am_abend_vorgelesen/index.html

Welcome everyone to another brand new episode of Nikoli's Kitchen! This week it's our first featured recipe of season five, and we're talking about homemade ravioli! That's scratch-made pasta, marinara, AND cheese filling, hand-stamped and cooked to perfection (when they didn't explode). I've still got some things to learn, but I've been workshopping this cheese recipe for the last couple months, and I really wanted to share it with you. Please check out the entire recipe breakdown and ingredient list below! Thank you all so much for listening!    Featured Recipe for this Episode Marinara Sauce 90 oz whole San Marzano tomatoes 4.5 oz tomato paste 1 c red wine 1/2 c garlic, finely chopped 3 c fresh basil, roughly chopped 2 T fresh parsley, roughly chopped 2 T fresh oregano, roughly chopped 1 yellow onion, finely diced 1/2 c olive oil Salt, pepper, and sugar to taste Add your olive oil to a large Dutch oven over mid heat. Add your onion and begin cooking, adding some salt. Cook for a few minutes until it becomes translucent. Add garlic and herbs and cook for 30-60 seconds, stirring frequently. Add your tomato paste and stir to combine. Cook for another 60 seconds. Add red wine and stir until everything is well-combined. Cook until it begins to simmer around the edges of the pot.  Add your San Marzano tomatoes and stir again. Cover and reduce heat to low and let the sauce slow cook for 2-4 hours. Season your sauce with salt, pepper, and sugar to taste. Use an immersion blender to blend your sauce down into a nice and smooth marinara (if desired).  Ricotta Mascarpone Cheese Filling 32 oz ricotta cheese 1 egg 2 T chopped Italian parsley 1/2 c chopped spinach 1 c chopped fresh basil 4 oz. Mascarpone cheese 8 cloves of garlic, minced 1/2 c fresh shredded parmesan cheese 1/2 c fresh shredded pecorino romano 1/4 c cornstarch Salt and pepper Combine all ingredients in a large bowl or in the bowl of a stand mixer. Whip the cheese mixture until light and fluffy. Homemade Pasta 1 c semolina flour 3/4 c all-purpose flour 8 egg yolks 3 T olive oil 3/4 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.  Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in more of your water a little at a time.   Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth. Form into a flat disc about 1" thick and wrap the dough in plastic wrap. Tap the edges against the counter to form it into a mostly uniform square. Rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in four equal-sized pieces. Keep the remaining dough wrapped until you are ready to use it.  Using a rolling pin, roll the dough out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Roll out a second sheet and keep it nearby. Add 1 T of cheese filling at 2" intervals along your sheet. Wet around the cheese filling with a little water and layer over your second sheet. Cut out your ravioli with your stamp. Stamp out all of your ravioli, then fold your remaining dough back together and continue filling and stamping until all of your dough is used up. Place a large pot of boiling water on the stove and add salt to taste. Once the water reaches a rolling boil, drop your fresh ravioli in. It will only take a couple of minutes to cook; the ravioli will float to the top when they're ready. Serve topped with your marinara sauce, shredded parmesan, and chopped Italian parsley.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "I'm Still Missing You" by Wendy Marcini. "When the Ending Comes" by Gerard Franklin. "Langholmen" by Gustav Lundgren.

Wine Road Podcast Episode 165 Sponsored by Ron Rubin Winery   Episode 165 | Year End Re-Cap Beth and Marcy recap the highlights of the year while sipping Amista Sparkling Tres. Wine of the Day: Amista Sparkling Tres Fast Five Recipe: Poached Pear by Chef Kristina Daya, Owner of Mazza Catering Book of The Day: Rosés of Southern France by Elizabeth Gaby MW and Ben Bernheim, Podcast Sponsor: Ron Rubin Winery   SHOW NOTES 1:25 Beth's Highlights of 2022. 3:24 Wine of the Day Amista Sparkling Tres. 4:23 Marcy's Highlights of 2022. 6:20 Pam's Unoaked Cabernet Sauvignon from Ron Rubin Winery is coming! 12:00 Best highlight of the year is hearing from our podcast listeners. 12:48 Fast Five Recipe –Poached Pear from Chef Kristina Daya, Owner of Mazza Catering Ingredients: Apple cider, Bosch Pear, Spice Medley, Mascarpone, Fleur de sel Carmel Directions: Place the apple cider and spices in a small saucepan over medium heat to simmer. Peel the pear leave the stem on. Once the cider is simmering put the pear in for 20-30 minutes. Remove the pear with a spoon and let cool. Place a smear of mascarpone on a plate and set aside. Crank up the heat on the liquid and allow to thicken, then pour liquid over pear and place the caramel on top. Pair with a late harvest Riesling. 16:48 Tickets are now available on wineroad.com thru January 9th for Winter WineLand January 14 & 15 with 70 wineries participating. 18:16 Wine book of the Day – Rosés of Southern France. 19:53 Cheers to 2022 and here's to 2023! See you next year! Links Amista Sparkling Cast Wines Jordan Winery and Vineyards Bowman Cellars Dutton Estate Gary Farrell Iron Horse Vineyards Mazza Catering Rosés of Southern France WinterWineLand Ron Rubin Winery https://ronrubinwinery.com/ Credits:The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Rachel Kerr, Sr. Director Experiential & Brand Marketing visits with Pam Jahnke about consumer trends, focused on dairy products, in 2023.  Among the areas she's focusing include: ·        Simple pleasures that bring enjoyment on a budget   ·        Elevated at-home experiences  ·        Healthier living options  ·        Conscious consumption that minimizes environmental impact  Kerr says consumers are looking for an "elevated experience",  and specialty food purchases are gaining prominence as an alternative to dining out. Since Wisconsin crafts 50% of the nation's specialty cheese and is available in 99% of supermarkets nationwide, we can have any impact here. I think we'll start seeing more upscale meal kits, at-home hibachi grilling or smoking craft cocktails, and digital connections to extra content, to share compelling stories – a few examples of how to make at-home occasions more engaging. (Butter board trend and growth to Mascarpone and other specialty cheese products.) Find out more about these trends at wisconsindairy.org.  See omnystudio.com/listener for privacy information.

Hello and welcome to another quick bite here in the limbo between seasons four and five! Today I'm busting out the apples and mascarpone cheese and things are going to get RICH. This makes for the perfect sweet breakfast treat to kick off your day!  Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.  Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.    Featured Recipe for this Episode Apple Filling- 3 apples, peeled and sliced thin 1/4 c light brown sugar 1/2 T cinnamon 1/2 t nutmeg 1/4 t allspice 1/4 t salt 2 T unsalted butter 1/2 c water 1 t cornstarch Add butter to a saucepan over mid heat. Add your apples, sugar, and spices. Toss to coat well. Make a slurry with your cornstarch and water, then add. Cover and reduce heat to mid-low. Cook until sauce is thickened and apples are soft. Mascarpone Cream Cheese Filling- 8 oz 1/3 fat cream cheese, softened 8 oz mascarpone cheese, softened 1 T vanilla 1-1/2 c powdered sugar 1/8 c milk Combine everything but the milk into a large bowl or the bowl of a stand mixer. Start on low with an electric mixer and mix until combined. Whip in an electric mixer on mid-high until smooth, 1-2 minutes. Add more or less milk to desired consistency. Crepês- 1 c all-purpose flour 1-1/2 c milk 2 eggs 1 T canola oil 1/4 t salt Add flour, milk, eggs, canola oil, and salt into a medium bowl. Using an electric mixer, mix them together until blended. Grease your skillet or use cooking spray and heat the skillet at mid-high heat. Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly. Return to heat and flip as needed to cook it through. Transfer to a plate to rest.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).  I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (Note: NSFW).   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Moments Passing By," and "I Will be Right Here with You" by Wendy Marcini.

In this week's North American Ag Spotlight Chrissy Wozniak talks to Roseanne Crave of the 2nd Generation at Crave Brothers Farmstead Cheese. She holds the position of Sales & Marketing Manager, and has a hand in many departments at Crave Brothers. She graduated in 2020 from the University of Wisconsin-Madison, with degrees in Life Sciences Communication and Environmental Studies and is a member of Les Dames Madison Chapter (a women's food and beverage professional organization).Crave Brothers Farmstead Cheese is located in Waterloo, WI. Having their own cheese factory and dairy farm where they produce award winning cheeses while producing renewable energy. They are a family company and produce Fresh Mozzarella, Mascarpone, Cheese Curds, and Farmers Rope String cheese which is available at certain grocery stores across the US and available for purchase on their online store. Their products have won top honors at local, national and international competitions. Learn more at https://www.cravecheese.com/Lasso helps the cattle sector decrease its emissions and farms receive the recognition and real dollars they deserve by doing so.Our platform will play a key role in making cattle farming carbon neutral and financially sustainable, eliminating nearly 15% of total global warming potential.Visit https://agr.fyi/lasso to learn more.Sponsored by Tractors and Troubadours:Your weekly connection to agriculture industry newsmakers, hot-button industry issues, educational topics, rural lifestyle features and the best in true country music. Brought to you by Rural Strong Media.Listen now at https://ruralstrongmedia.com/tractors-and-troubadours/ Lasso helps the cattle sector decrease its emissions and farms receive the recognition and real dollars they deserve by doing so.Our platform will play a key role in making cattle farming carbon neutral and financially sustainable, eliminating nearly 15% of total global warming potential.Visit https://agr.fyi/lasso to learn more.

Aka: Marzipan or Mascarpone?  The Gentlemen enjoy this small Batch bottle of Ardnamurchen. Includes a discussion on "Block Chain" that my or may not be true. I don't know, I'm ignorant. MST Rating: 8.1  Support the show

Folks, this one has it all - Italian accents, Yugi fatheads, and Jimmy Buffett! We're more on our shit than usual this week, which is saying a LOT. Watching: Episodes 167-168 of Yu-Gi-Oh! GX Dan | Max | Sarah Edited by Max Twitter | Discord | YouTube Support the show on Patreon! A Noise Space Podcast

In Episode 007 Mascarpone Pasta : Susie shares this easy pasta recipe that is ready in just 15 minutes, from start to finish! Mascarpone cheese is flavored with a little white wine, garlic, lemon and parmesan and then mixed with the hot penne pasta. It is like an elevated alfredo! Full Show Notes https://momsdinner.net/episode-007-mascarpone-penne/ Recipes Mentioned Mascarpone Pasta Basil Vinaigrette

Bess – “Dragonfly”, 2019. Sierra – “Gone”, 2019. Silent Runners – “Forgotten”, 2019. Tor Lundvall – “The Night Watch”, 2019. Rhys Fulber & Blush Response – “Dissipate”, 2019. Panther Modern – “Body//reaction”, 2019. Einstürzende Neubauten – “Feurio!”, 1989. Grauzone – “Eisbaer”, 1980. Individual Totem – “Subsistence”, 1997. Sabotage Q.C.Q.C. – “Les fleurs du mal”, 1995. Mascarpone – “Faceless”, 2019. Kontravoid – “Hold Nothing”, 2018. Skinny Puppy – “Tin Omen 1”, 1990. And One – “Ghama Voodoo”, 1995. Website link: https://skullandcrossfades.com/sometimes-it-s-just-better-to-let-me-go

Aloha!

The team took a trip to Whole Foods to eat and review Berry Sweet Mascarpone. Then they wonder if they would resurrect Strawberry Not So Shortcake.

Thursday, October 31, 2019: Halloween -- Featuring Dark Electro, Darkwave, EBM - This mix contains spooky tracks by Kontravoid,Pre-emptive Strike, Agonoize, Angels of Liberty, Drab Majesty, Final Body, Lifeless Past, The Necromancers Union, Mascarpone, Rue Oberkampf, Linea Aspera, Lvx Aeterna, Technolorgy, Faderhead, Velvet May