I indulged in an excellent grilled chicken sandwich last night with camembert and cranberry sauce offered at a local burger chain called "Holy Cow."
Oddly enough, camembert and cranberry sauce can go very well together.
I indulged in an excellent grilled chicken sandwich last night with camembert and cranberry sauce offered at a local burger chain called "Holy Cow."
Two of the cheese types I grew up eating as a kid 👍Hehe... the favorites of my kids in those times:
My wife and I thought we‘d treat ourselves this weekend and indulged in a beautiful slice of Vacherousse D’Argental a beautifully gooey French Brie and some locally made Roquefort which was absolutely devine.
Wow, I have never come across Vacherousse D'Argental before; sounds delicious, and I'd imagine that the aroma, texture and taste are all amazing.
It its. I've never been able to stop at just one piece! Especially when it has been left to warm to room temperature and it's oozing everywhere.
My wife and I thought we‘d treat ourselves this weekend and indulged in a beautiful slice of Vacherousse D’Argental a beautifully gooey French Brie and some locally made Roquefort which was absolutely devine.
I'm out of feta at the moment, and so also rather out of sorts as I did not recall that until I went to adorn a salad earlier this evening. Put some green olives and some bits of goat cheese instead but not what I'd had in mind.... so my mind is still trying to not get over it, even though the salad was fine and just a side salad at that, and even though I have now put feta on the shopping list. Gee. On to a movie or something to try to shift those mental gears!!
Very annoying when your palate (or taste buds) insist on something which you are not in a position to give them.
Even more annoying is when they insist on reminding you of that particular craving long after the meal - or salad - in question has been consumed.ain
Indeed. A neighbor did drop off some feta cheese for me today but now of course it's snowing again and we're headed to a couple days with single-digit overnight temperatures. I'm thinking more like a hearty soup with a little parmesan rind thrown in at end... Dog in manger situation though: I wouldn't give that feta up if someone begged for it now that snow's filling up our driveways!
Try a soup some version of which I have prepared - twice - over the past week; chicken or vegetable stock, plus roughly chopped chilli, ginger, (thumb of, peeled and chopped), garlic (a few cloves, I err always on the side of greedy generosity), lime leaves, lemongrass, fish sauce, and sugar; any vegetables - courgette, peas, tomatoes, carrot, shallots/onions, chopped white or green cabbage, even mushrooms, will go really well in the broth.
Rice, pasta, or any nice starch to accompany. Chicken if one wants meat, or any white fish and/or shellfish should one's taste lie in that direction.
But, very warming and soothing; tonight's stock was further flavoured - and immeasurably enhanced - by the four chicken thighs (skin and bone still attached for flavour) that simmered away for an hour and a half.
No cheeses today; it is too cold.
But you will doubtless find room for those ends of parmesan (brilliant in soups) in due course, and the feta is a regular at your table, so there is no way that it will be overlooked or forgotten.
I'll have to try that over the weekend, I do think I have most of what's needed.
Tonight a soup or veggie stew almost, with an onion-heavy mirepoix (not precooked), shredded white cabbage, stewed tomatoes, a diced turnip, thin green beans cut in 2" lengths, white beans, some parsley, dried Mediterranean herbs, salt, black pepper and yes a nice parmesan rind saved up for the occasion. Just all into the pot with some vegetable stock from the freezer that was brought to a boil for the veggies to go in, and all let to simmer then for a couple hours. Let it snow out there!
Treated myself to some Etivaz, Camembert, Stilton, aged Cashel Blue, and Taleggio this afternoon.
Stilton would have to be one of my all-time favourite blues. I’m heading to our market tomorrow and I’m tossing up whether I should grab some more Stilton or some Gorgonzola Dolce...