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NEWS
July 3, 2010
News item: A judge on Thursday denied bail to suspected Russian spies Richard and Cindy Murphy, whose arrests shocked neighbors in suburban Montclair, N.J. Cindy Murphy, who commuted to her financial job in New York, was admired for her gardening and baking, while her husband was a stay-at-home dad known for making his two daughters' lunches and walking them to the school bus. They are two of the 10 alleged spies arrested this week who...
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NEWS
July 3, 2010
News item: A judge on Thursday denied bail to suspected Russian spies Richard and Cindy Murphy, whose arrests shocked neighbors in suburban Montclair, N.J. Cindy Murphy, who commuted to her financial job in New York, was admired for her gardening and baking, while her husband was a stay-at-home dad known for making his two daughters' lunches and walking them to the school bus. They are two of the 10 alleged spies arrested this week who...
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NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | November 14, 1999
It's feast or famine at Viccino Bistro. Not for customers, but for the restaurant itself. When something's happening at the Meyerhoff Symphony Hall or the Lyric Opera House, you can't buy a table; otherwise evenings are slow. That's too bad because with free valet parking, it's a place that deserves to be a destination in itself.If you haven't eaten there in a while, you may be surprised to learn that Viccino has reinvented itself. The kitchen no longer turns out strictly Italian food with a contemporary edge; Southwestern and Asian influences are just as prevalent as Italian on the menu.
NEWS
November 13, 2005
Barry Fleischmann, executive chef and owner of Innovative Gourmet in Owings Mills, offers this recipe for meatballs that can be used as an appetizer or entree. Lamb and Roasted Garlic Meatballs With Sun-Dried Tomatoes and Asiago Cheese Makes 8 servings if used as an appetizer, 4 servings if used as an entree 2 pounds ground lamb 3 ounces chopped sun-dried tomatoes 2 ounces roasted garlic cloves, pureed 1/4 pound shredded Asiago cheese, plus more for garnish 1/2 pound day-old small bread cubes 2 eggs salt to taste pepper to taste 1/4 cup finely chopped parsley olive oil, to saute Roasted Onion Tomato Sauce (recipe below)
FEATURES
By Peter Hellman and Peter Hellman,COOKING LIGHT | June 10, 1998
I'm just getting home from work at 6:15 on a weekday evening. My job is to get the family dinner on the table at 7 o'clock. Moreover, I have to come up with something to satisfy all four of us.Kate, age 11, is a vegetarian who, as she puts it, "won't eat anything that has a face." Jake, at 15, seems to wake up taller every morning and won't be satisfied with anything dainty. My wife, Susan, and I prefer that the meal be reasonably healthful and have a "grown-up" flair.The last-minute solution to such a dilemma in our house, and probably in yours, is usually a big bowl of pasta.
NEWS
November 13, 2005
Barry Fleischmann, executive chef and owner of Innovative Gourmet in Owings Mills, offers this recipe for meatballs that can be used as an appetizer or entree. Lamb and Roasted Garlic Meatballs With Sun-Dried Tomatoes and Asiago Cheese Makes 8 servings if used as an appetizer, 4 servings if used as an entree 2 pounds ground lamb 3 ounces chopped sun-dried tomatoes 2 ounces roasted garlic cloves, pureed 1/4 pound shredded Asiago cheese, plus more for garnish 1/2 pound day-old small bread cubes 2 eggs salt to taste pepper to taste 1/4 cup finely chopped parsley olive oil, to saute Roasted Onion Tomato Sauce (recipe below)
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | June 3, 2009
While visiting Baltimore in 2003, Patti Kress from Osprey Fla., had an incredibly good cheese spread that she purchased at a cheese stand at the Cross Street Market. She thinks it contained asiago cheese, cream cheese and chives. Since she doesn't get to Baltimore often, she was hoping to find a recipe for the spread so she could re-create it at home. Tracy Morgan from Santa Rosa, Calif., says she came up with a delicious cheese spread that sounds very close to what Kress described. The spread is very simple to make and reminded me of a homemade Boursin cheese.
ENTERTAINMENT
By John Houser III, for The Baltimore Sun | October 2, 2012
Steaming, boiling and stir frying are the go-to cooking methods for broccoli, but oven roasting produces a much better result. Roasting broccoli brings out the muscle in the veggie by condensing the flavor and giving it crispy little browned spots packed full of flavor. This recipe is the missionary that will convert the holdouts from childhood who never became fans of these crunchy cruciferae. The trick to this recipe is keeping the broccoli dry. Wet broccoli will steam, so if it's not visibly dirty, skip washing it or wash and meticulously dry it. The garlic paste in the vinaigrette is slightly cooked by the hot broccoli, softening its bite.
FEATURES
By Elizabeth Large | September 24, 1997
Cleaning up image of chocolate milkAmerica's trendiest kid, Jonathan Lipnicki of "Jerry McGuire" fame, will soon be sporting the first chocolate milk mustache, part of a new campaign by the National Fluid Milk Processor Promotion Board to restore chocolate milk's somewhat tarnished image. Studies have found that low-fat or fat-free chocolate milk is as nutritious as unflavored milk -- an excellent source of calcium and other important vitamins and minerals. It also has less sugar than cola.
FEATURES
By Joanne E. Morvay | June 10, 1998
* Item: Monterey Pasta Co. Refrigerator Case Pastas and Sauces* What you get: 9 ounces pasta, 15 ounces sauce* Cost: $2.19 to $3.99* Preparation time: 6 to 9 minutes* Review: California-based Monterey offers its own nouvelle spin on refrigerated pastas and sauces. The Sweet Tomato Basil Sauce, for instance, is seasoned with honey and Burgundy wine. The tangy, chunky sauce complimented the two pastas we tried: Garlic Basil Fettuccine and Sun Dried Tomato & Asiago Cheese Tortelloni in Tomato Basil Pasta.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | November 14, 1999
It's feast or famine at Viccino Bistro. Not for customers, but for the restaurant itself. When something's happening at the Meyerhoff Symphony Hall or the Lyric Opera House, you can't buy a table; otherwise evenings are slow. That's too bad because with free valet parking, it's a place that deserves to be a destination in itself.If you haven't eaten there in a while, you may be surprised to learn that Viccino has reinvented itself. The kitchen no longer turns out strictly Italian food with a contemporary edge; Southwestern and Asian influences are just as prevalent as Italian on the menu.
FEATURES
By Peter Hellman and Peter Hellman,COOKING LIGHT | June 10, 1998
I'm just getting home from work at 6:15 on a weekday evening. My job is to get the family dinner on the table at 7 o'clock. Moreover, I have to come up with something to satisfy all four of us.Kate, age 11, is a vegetarian who, as she puts it, "won't eat anything that has a face." Jake, at 15, seems to wake up taller every morning and won't be satisfied with anything dainty. My wife, Susan, and I prefer that the meal be reasonably healthful and have a "grown-up" flair.The last-minute solution to such a dilemma in our house, and probably in yours, is usually a big bowl of pasta.
FEATURES
By Maria Hiaasen | December 31, 1997
* Item: Elite Foods Polenta* Servings per package: 4* Cost: $3.19* Preparation time: 10 to 15 minutes* Review: If you're ready to broaden your culinary horizons, try polenta -- an Italian side dish made from cornmeal mush. Preparation of this product couldn't be simpler. Refrigerated plastic-sealed tubes allow you to slice the stuff, then bake, grill or fry it in olive oil or butter. Despite the chanterelle, shiitake, porcini and oyster mushrooms in the wild mushroom polenta, I found it lackluster when served plain.
ENTERTAINMENT
By Jasmine Wiggins | May 3, 2011
Grilled Corn, Mexican Style 4 ears corn 1 C sour cream 1 C grated cheese (parmesean, asiago, or romano) Chili powder Sea Salt Black Pepper Keeping the husks on helps the corn retain its moisture during cooking. Carefully peel back the husks, leaving them intact. Remove the corn silk and rinse the corn free of debris. Dry. Slather the corn with butter, and fold the husks back up to cover the corn. Place on grill, turning occasionally. Cook for about 20-30 minutes.
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