Halloumi or halloumi is a Levantine cheese, best-known in Western Europe as part of Cypriot cuisine. It is made from a mixture of goat’s and sheep milk, although some halloumi can be bought that also contains cow’s milk. It has a high melting point, and so can easily be fried or grilled.
Culinary Training
Neufchatel cheese
Neufchatel cheese is a type of French cheese, named after a village in Northeast France where it is commonly produced. For American consumers, the term “Neufchatel” can be a bit confusing, as American cheese producers use “Neufchatel” to describe a type of low-fat cream cheese which is dramatically different from true French Neufchatel cheese.
Filet Mignon from a Full Tenderloin
This short video teaches how to prepare top-quality Filet Mignon filets from a full tenderloin.
Kitchen hack: Separate and save broth
Use this simple hack to save and freeze leftover broth from your pressure cooker or crockpot. Allow broth to cool slightly then pour into a narrow-necked jar. After the jars are emptied, the fat can be broken with a utensil and tossed into the trash.