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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, July 03, 2007

Curds and whey

We often discuss food over here in our corner of the newsroom. Shocking, I know.

Yesterday, rather polarizing food came up: Cottage cheese. It seems people either love it or hate it.

I love it, especially with a bit of fresh peach, mango or pineapple stirred in. I know people who like it with salt and pepper and nothing else. And Polly told us about
the way she and her mom prepare it. Polly and I are at odds on the issue of sweet vs. savory, but we agree that Breakstone's makes just about the best cottage cheese you can get around here. But then the issue of curd size and texture come up (give me larger curds and a creamy texture any day).

If you do like cottage cheese, know you're getting a whopping 14 grams of protein in every ½ cup serving you eat. And it's even better (your nutritionist will probably tell you) if you pick the low-fat version.

There are lots of recipes in the online archive that call for cottage cheese. Here are a few of them (some relatively diet-friendly, some not-so-much):

Cheese Pie*
Three Cheese Spicy Shrimp Pizzas*
Cool Fabulous Fudge Cheesecake Ice Cream*
Chocolate Amaretto Cheesecake*
German Ksekuchen*

*Blogger doesn't always get along with the links to the archive, so they might not go directly to the recipes. But it's easy to search by name or ingredient.


2 Comments:

at 3:21 PM Anonymous FoodieToo said...

Curd size doesn't bother me but it does have to be served super cold. I like to eat it as a dessert, with pineapple.

 
at 4:19 PM Blogger Nicci King said...

I agree! Super cold, but with warm pineapple. My teeth can't handle too much cold.

My aunt sprinkles pepper in it and eats it on saltines... No thanks!

 
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