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NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | April 30, 2008
When making a cheese sauce that starts with a bechamel, is there a specific way to add cheese so that it won't break easily when it cools? Basically, if I'm making mac and cheese for a potluck dinner, I was wondering what the best way to make the sauce would be so that it held up longer. A bechamel with cheese added is usually called a mornay, and there are many versions of it. The cheese can vary from harder cheeses such as parmesan to softer cheddars, gruyere or Swiss. The important point in adding the cheese is to grate it and then add it in batches after you've made the sauce, stirring well to make sure it is melted before you add more.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | December 3, 2013
Omar Semidey likes to cook, and he also likes to think. At his new Harbor East/Little Italy restaurant, By Degrees Cafe, both talents are on display. Before moving to Baltimore three and a half years ago, Semidey, a New York native, attended the French Culinary Institute and worked at several Manhattan restaurants, including Gramercy Tavern. After arriving in Charm City, he bolstered his resume with stints at local favorites The Wine Market, Wit & Wisdom and Fleet Street Kitchen.
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FEATURES
By Joanne E. Morvay | May 17, 2000
Item: Classico pasta sauces What you get: 6 servings to 8 servings Cost: About $3 to $3.50 Preparation time: Heat and serve Review: Classico, the company that names its pasta sauces according to the regions in Italy where they originated, has added more flavors to its line. Classico D'Abruzzi Italian Sausage With Peppers and Onions is a robust red sauce with just the right amount of fennel and garlic. Classico Alfredo Di Sorrento Roasted Garlic Alfredo is a tangy white cheese sauce.
ENTERTAINMENT
By John Thomas
For The Baltimore Sun
| September 13, 2013
Looking for a good way to transition into the football season? Why not take a Camden Yards summertime hot dog classic and bring it to the parking lot for a Ravens tailgate? We finally have two relevant teams here in Baltimore, so go ahead and merge the two, at least on a culinary level. Hard core Orioles fans know that way out behind center field inside Camden Yards, Stuggy's serves a fantastic concoction called the Crab Mac N' Cheese Hot Dog. It's a wonderful blend of a creamy macaroni and cheese and chunks of crab meat on top of a classic hot dog. Here's how you can pull it off for a tailgate - either in the M&T Bank Stadium parking lot or in your own backyard.
FEATURES
By Maria Hiaasen | May 28, 1997
Item: Kraft Light Deluxe Macaroni & Cheese DinnerWhat you get: 4 servings (14 ounces)Cost: $2.13Preparation time: 15-20 minutesReview: The folks at Kraft know you feel guilty about the 10 grams of fat and 320 calories in each serving of their Deluxe Macaroni & Cheese Dinner, so they've cut the fat to 4.5 grams and shaved 30 calories with their new light version. There's still plenty of salt in the cheese sauce (34 percent of a day's requirement), but with 20 percent of a day's dose of calcium and percent of a day's worth of iron, this is the better choice for most of us. It prepares just as easily as the original, and your kids won't taste the difference.
FEATURES
By Maria Hiaasen | April 16, 1997
Item: Hanover Side Dish Classics Pasta CapriWhat you get: 20 ounces (4 servings)Cost: $2.19Time to prepare: 7-9 minutes in the microwave or 7-10 minutes on stovetopReview: This satisfied a weeknight craving for veggies tossed in fancy pasta, and I didn't have to linger over the stove sauteeing garlic and stirring a white sauce. Fluffy malfalda pasta and colorful carrots, asparagus and red peppers come frozen in a bag with a small pouch of garlic and parmesan cheese sauce -- tangy, not overpowering.
NEWS
By TaNoah Morgan and TaNoah Morgan,SUN STAFF | June 10, 1999
Tia's Tex-Mex is exactly what its name proclaims -- Mexican food born (and commercialized) in the U.S.A.Despite the building's cliched appearance -- forced rustic, with neon signs and tacky wall hangings, including a saddle and stuffed cowboy hanging from the rafters -- the new restaurant along U.S. 301, just beyond Prince George's Stadium, home of the Bowie Baysox, does offer a few surprises.Tia's tries hard to be authentic. A mariachi band plays there several nights a week, and the menu includes items not usually seen in area restaurant chains.
ENTERTAINMENT
By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | January 2, 1997
It's right next to the Luskins and just down from Food King. No, not the beeper place or the H&R Block -- it's the little storefront emblazoned with the message, "Dining room in back."Fronted by a long serving counter, Fernando's looks like your average takeout deli. In fact, an arrow hangs down from the ceiling mid-room, commanding, "Order Here." Well, if you scoot back to the dining room and take a seat, you're in for a surprise. Homey Peruvian and Spanish staple dishes are offered in enormous portions at very low prices.
FEATURES
By Colleen Pierre, R.D | February 5, 1991
Inquiring minds want to know:Q: How much fat is enough?A: If you're a normal-weight woman, not trying to gain or lose weight (is there such a thing?), you average 1,800 calories per day. Thirty percent of calories from fat would be about 60 grams. If you're on a 1,200-calorie weight-loss diet, 40 grams of fat would be your max. Guys consume 2,800 to 3,000 calories a day for maintenance, so 90 to 100 grams of fat is OK. Men losing weight on 2,000 calories a day can have 66 grams.Q: How much fat is there in my grilled cheese sandwich?
NEWS
By Greg Tasker and Greg Tasker,Staff Writer | July 12, 1992
It's not difficult to feel comfortable at the Fenwick Crab House; the tables are covered with brown paper and the wooden seats and tables and plants evoke a warm, homey feeling.We were looking for something away from the beaten path in Ocean City and hadn't ventured too far before we found the Fenwick Crab House, just over the Delaware line on Coastal Highway. It may not have been as far off the beaten path as we had intended, but it proved to be an excellent dining diversion.We started with an order of beer-battered onion rings ($3.50)
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | December 6, 2011
The Corner Bistro & Wine Bar is the kind of restaurant you want to tell everyone you know about — not because you want them to experience how great it is for themselves, but because you selfishly want the business to stay open so you can go back again and again. It's that good. Open three months, the Corner Bistro is the brainchild of brothers Derrick and Wesley Vaughan. Derrick worked in the private sector while Wesley served as a chef in some of Baltimore's finer steakhouses.
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | April 30, 2008
When making a cheese sauce that starts with a bechamel, is there a specific way to add cheese so that it won't break easily when it cools? Basically, if I'm making mac and cheese for a potluck dinner, I was wondering what the best way to make the sauce would be so that it held up longer. A bechamel with cheese added is usually called a mornay, and there are many versions of it. The cheese can vary from harder cheeses such as parmesan to softer cheddars, gruyere or Swiss. The important point in adding the cheese is to grate it and then add it in batches after you've made the sauce, stirring well to make sure it is melted before you add more.
BUSINESS
By Tricia Bishop and Tricia Bishop,SUN REPORTER | August 28, 2007
Healthy nachos? It may seem an oxymoron, but that's the goal of Columbia's Martek Biosciences, which yesterday said it will begin adding a nutritional supplement to a new cheese sauce that is made by a Texas company and marketed to schools nationwide. It is a pairing that Martek executives hope parents will embrace after years of trying to force-feed their finicky children nutritional foods. But it is unlikely to satisfy medical experts, who bemoan the childhood obesity problem that is growing along with kids' waistlines.
NEWS
By Jim Coleman and Candace Hagan and Jim Coleman and Candace Hagan,Knight Ridder / Tribune | February 10, 2002
Q. I love chilies rellenos and have always wanted to make them. Do I need to use a particular chili pepper for this dish, and can I stuff them with anything I want? A. Chilies rellenos does indeed translate to "stuffed peppers," and poblano peppers are traditionally used. If you are worried that these Mexican peppers are too hot and spicy, you can wipe that sweat off your brow right now. In fact, if you don't use spicy ingredients in the stuffing or sauce, chilies rellenos are mild enough to serve at a retirement home bingo dinner.
FEATURES
By Joanne E. Morvay | May 17, 2000
Item: Classico pasta sauces What you get: 6 servings to 8 servings Cost: About $3 to $3.50 Preparation time: Heat and serve Review: Classico, the company that names its pasta sauces according to the regions in Italy where they originated, has added more flavors to its line. Classico D'Abruzzi Italian Sausage With Peppers and Onions is a robust red sauce with just the right amount of fennel and garlic. Classico Alfredo Di Sorrento Roasted Garlic Alfredo is a tangy white cheese sauce.
NEWS
By TaNoah Morgan and TaNoah Morgan,SUN STAFF | June 10, 1999
Tia's Tex-Mex is exactly what its name proclaims -- Mexican food born (and commercialized) in the U.S.A.Despite the building's cliched appearance -- forced rustic, with neon signs and tacky wall hangings, including a saddle and stuffed cowboy hanging from the rafters -- the new restaurant along U.S. 301, just beyond Prince George's Stadium, home of the Bowie Baysox, does offer a few surprises.Tia's tries hard to be authentic. A mariachi band plays there several nights a week, and the menu includes items not usually seen in area restaurant chains.
NEWS
By Jim Coleman and Candace Hagan and Jim Coleman and Candace Hagan,Knight Ridder / Tribune | February 10, 2002
Q. I love chilies rellenos and have always wanted to make them. Do I need to use a particular chili pepper for this dish, and can I stuff them with anything I want? A. Chilies rellenos does indeed translate to "stuffed peppers," and poblano peppers are traditionally used. If you are worried that these Mexican peppers are too hot and spicy, you can wipe that sweat off your brow right now. In fact, if you don't use spicy ingredients in the stuffing or sauce, chilies rellenos are mild enough to serve at a retirement home bingo dinner.
BUSINESS
By Tricia Bishop and Tricia Bishop,SUN REPORTER | August 28, 2007
Healthy nachos? It may seem an oxymoron, but that's the goal of Columbia's Martek Biosciences, which yesterday said it will begin adding a nutritional supplement to a new cheese sauce that is made by a Texas company and marketed to schools nationwide. It is a pairing that Martek executives hope parents will embrace after years of trying to force-feed their finicky children nutritional foods. But it is unlikely to satisfy medical experts, who bemoan the childhood obesity problem that is growing along with kids' waistlines.
FEATURES
By Kim Pierce and Kim Pierce,UNIVERSAL PRESS SYNDICATE | August 26, 1998
The new wave of healthy cookbooks contains something startling: mouthwatering recipes.Consider dishes such as Asian Barbecued Pork Tenderloin, Gnocchi Florentine, Summer Vegetables in a Creamy Chili Cheese Sauce (Calabacitas con Queso) and Hazelnut Plum Tart, for starters.It's as if the health foodies have figured it out: Food that is only good for you is about as much fun as watching someone's vacation slides.Two books that take this fresh approach are "The Strang Cookbook for Cancer Prevention" (Rodale Press, $29.95)
FEATURES
By Maria Hiaasen | May 28, 1997
Item: Kraft Light Deluxe Macaroni & Cheese DinnerWhat you get: 4 servings (14 ounces)Cost: $2.13Preparation time: 15-20 minutesReview: The folks at Kraft know you feel guilty about the 10 grams of fat and 320 calories in each serving of their Deluxe Macaroni & Cheese Dinner, so they've cut the fat to 4.5 grams and shaved 30 calories with their new light version. There's still plenty of salt in the cheese sauce (34 percent of a day's requirement), but with 20 percent of a day's dose of calcium and percent of a day's worth of iron, this is the better choice for most of us. It prepares just as easily as the original, and your kids won't taste the difference.
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