udder bliss - stainless steel wine cups
Some people live for art.
Others live for the health of their children.
The vagaries of high fashion, or the advantages of the stock exchange.
On the other hand, I have been living for cheese.
Aside from a short flirtation with longevity, this is a regrettable no cheese therapy, and I rarely spend the day without it, if any.
In a foreign city, I immediately went to La Liga, fromagi, and Krishna ---
Even before I went to the shoe shop.
Earlier, I had a taste of everything, from salty Roquefort to "port wine" in a smooth brown can ".
Now, I scoff at ordinary brie and like the grass-covered Cullen, my passion now is a luxurious blue --
Textured California goat cheese known as Humboldt Fog, made from Cypress Woods, its crust is terrible, mottled and it will soon be dilettantes with a true devotee
My closest friend is now a cheese worker after several careers, which may just be a coincidence.
On the phone, we talked about Montasio.
More butter than Asia
Le Papillon goat milk (
The most wonderful les bleus)
The unfortunate trend about raclette suddenly becoming very smelly.
When I was young, maybe it was yours. there were only those rectangular supermarket specimens in the sunflower --hued wrappings.
While James Bill and Julia Felder may have been exhorting budding gourmets to put a cheese board after Boff burginon until after 70, American talent began to understand cheese like Europeans ---
It's not just a coat that serves as baked elbow macaroni, it's not just a slap between two slices of toast in a frying pan, it's a complete taste category.
This new interest with cuts
Edge retailers such as Dean & DeLuca in Manhattan introduced many European foods to Americans.
All of a sudden, the cheese company guaranteed its department in the grocery store ---
In fact, the whole store only sells these things. Parmigiano-
From a mysterious person to an absolutely necessary person.
My own passion may be extreme, but I am not alone.
The attraction of cheese is that it combines the familiar texture of dairy products ---
Differences in giving or receiving due to aging and fat content--
Perhaps only wine can match the complex flavor.
Nevertheless, while we are willing to snap up everything from Asia to Zamorano, the notion that Americans accept ordering cheese courses at restaurants or previously serving cheese courses at home is slower, or in lieu of desserts.
It's a shame to have beautiful cheese as an appetizer.
After the main course was finished, it went above and beyond the usual delicious ending and prevented us from giving up our desire for the living room table.
It slows down the pace of dinner and makes us linger and appreciate the contrast between it and roasted almonds, hot and sour sauce or a perfect fruit.
Yes, pear is a lovely accompaniment, but so is Kiwi, mango, melon, peach and papaya.
Inspired by our acceptance of cheese and the rise of domestic artisanal manufacturers, smart restaurants across the country, such as Everest in Chicago, Picholine in United Pacific and Manhattan, there are more and more courses offering cheese.
In Los Angeles, the bell tower recently converted its cigar case into a room where old cheese can be stored.
Patina sent out a nice cheese car, accompanied by a knowledgeable bubble, describing the selection as seriously as the sommelier discussed the wine list.
When faced with afutog'l Pitu from Spain, or a hot cheese from King's Island of tazhou, even the most delicious dinner in the world is bound to require guidance.
When serious restaurants start offering a range of studied cheeses, usually as a supplement to prix fix, or as a single page in the dessert menu, stubborn diners must overcome the idea that cheese is "heavy.
"When providing services in a minimalist way, it is not particularly obvious that exquisite restaurants tend to favor this approach;
Five delicate wedges on a large plate, a piece of nut bread and a dead angle curve
The ripe honeydew will not satisfy you as they just offer a whole new flavor and a sense of luxury to explore.
Cheese has an independent status--
When working with your last few wines, it ends a meal with a trick that no cookies can summon.
Recipes adapted by Janet Fletcher from cheese course (
Chronicles Books, 2000).
Halley's walnut bread and Humboldt forge make an 8-
Round loaf1 Cup walnuts1/4 oz packaged active dry yeast (1/2 teaspoon)
1/3 cup of warm water (
About 110 degrees)
1 cup milk1/3 cups of salt-free butter 3 1/4 cups unbleachedpurpose flour (approx. )1/2 cup whole-
Wheat flour 2 1/2 teaspoon salt1/3 cups chopped onion 2 tablespoons corn 1 pound Humboldt mist cheese alternative cheese: four cups of anbert or mobile * Preheat the oven to 350 degrees
Bake walnuts on a baking tray for about 15 minutes until fragrant and light.
It's cool first, then rough cut.
In the small bowl, sprinkle the yeast on the warm water, rest for 2 minutes to soften, and then stir and dissolve with a fork.
10 minutes for proof.
In a small pot, simply heat the milk under low heat until it is warm enough to melt the butter.
Add the butter, take it out after heating and let the milk cool until it warms (
About 110 degrees).
In a big bowl, stir together-
Flour, salt and 13/4 cupspurpose flour.
Add proven yeast, butter milk, scallions and walnuts.
Stir violently until fully mixed. Add more all-
Stir gradually with flour until the dough becomes too hard to stir.
Knead the dough until smooth and elastic for about 5 minutes and add more flour if necessary. (
Poke the walnuts back if they come out).
Make the dough into a ball and transfer it to the rhubarb oil Bowl.
Butter on the surface.
Covered with plastic wrap, double the rise to about 11/2 hours.
Punch the dough down and transfer to the working face of the slight flour.
Re-shape the ball and spread it onto the baking tray with corn flour.
Cover with a towel, let it rise to twice, about 11/2 hours.
Preheat the oven to 425 degrees.
Place a baking tray filled with ice water on the oven floor to generate steam.
Cut bread in 3 to 4 places and bake for 30 minutes.
Reduce the oven temperature to 325 degrees, remove the water from the baking tray and continue baking until the bread turns brown when tapped at the bottom and sounds hollow for about 30 minutes.
Let the shelves completely cool before slicing.
Pass the sliced bread along with the cheese block.
Fruit platter 62 cups of white wine 1 cup of 7/8 cup of sugar 2-inch cinnamon 1-inch vanilla bean, halved vertically 1 bay leaf 5-ounce dry pear half (about 6)
4 ounces of half dry plum (about 12)
4 ounces of dried cherries (about 30 large)
3 ounces of gold raisins (scant 1/2 cup)
1 1/2 tbsp clear fruit brandy such as pear brandy in a stainless steel pan or 3/4 lb montbriac * from kirsch lemon juicing wine, water, sugar cinnamon, cloves, vanilla
Cook with medium heat and stir to dissolve the sugar.
Each fruit should be cooked separately due to different cooking times.
Before the fruit is full and tender but not mushy, dig it away with freshly cooked syrup, then remove it with a slotted spoon and serve it.
Although the cooking time varies depending on the size and drying of fruits, pears, plums and cherries, the raisins take only 15 minutes.
Poach pears or remove cinnamon, cloves, vanilla and bay leaves after they taste too strong.
Cool the syrup and add brandy.
Taste and add lemon squeeze to brighten the taste if needed.
If the syrup looks too strong or too strong, dilute it with water.
Pour on the fruit.
To serve, divide the cheese on 6 plates.
Remove the fruit from the syrup with a slotted spoon and separate it on the plate.
Sesame salad with 43 tablespoons of watermelon and confetti
Virgin olive oil 1 tbsp lemon juice 1 scallion, mint Salt and freshly ground black pepper 1/3 lb watermelon trimmed to 10 oz sesame or 1/4 lb Greek kalbled16 Kalamata olive * make the sauce: in a small bowl, stir together olive oil, lemon juice, scallions, salt and pepper to taste.
Let's stand for 30 minutes and make the taste of scallions mellow.
Taste and adjust the balance as needed.
Cut the watermelon in half.
Slice the moon, take out the seeds, then cut half
The satellite is roughly triangular in size.
Mix sesame and watermelon in a large bowl.
Seasoning and adjustment.
Turn to the serving bowl or platter and top with the crushed feta.
Sprinkle the olives on the side of the salad.