cheese
Have you ever bit into a strawberry and had an epiphany of “Ohh! This is love !!”. Or, looked at someone you love and think, “Ohhhh, caramel?!”. No! Because that is not really how love works. So, I have decided to rebrand Valentine to the real, authentic and multi-dimensional… atleast in the foods we use to represent and celebrate love. Today, I bring you the first idea, a tease of a dish…
I present to you Blue CheeseCake topped with Honey and Sage Roasted Grapes.
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If you follow me on Instagram, I posted a few days ago one of the reason from my quiet around here - not having a kitchen! These scones were one of the few things I actually thought about and baked in my kitchen. And, then, actually shot. So, here we are, as the festive season comes running up to us..
Read MoreThe Holiday season is here! And, it is my favorite part of the year! This year in particular I have much to celebrate and be thankful for - life, friends and family. I have been blessed, I have been tested and I have triumphed. And, oh! There have been so many new beginnings to toast and raise a glass. The wines and whiskeys have been flowing free and unchecked and I cannot be more thrilled. It is of course not to say that there haven't been trials but hey, a good glass of wine is well and nice for when its a good day and even better when it ain't so nice! :D
Read on for tasting and food pairing notes on a Chardonnay and Pinot Noir from the Sonoma-Cutrer Vineyards.
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Sardinia in a bowl!
During that hike when I was in Castelnuovo dei Monti, I picked up some pepperoncino pecorino. Yes, that would be the influence for the quintessential American pepperjack cheese! Paired with Italian staples - cured pork (truffle sausage here), bread (Sardinian Pane Carasau, the flat bread typical of the region) it was a match made in heaven! Lunch then was a simple affair of quick cooked sauce tomatoes with a little hint of chilli, sliced sausage and then topped with steamed broccoli and shavings of pecorino with a side of the pane!
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Cheese in Oil and Spiced cheese spreads
Handmade cheese has a flavor unlike any store bought, not simply because of the small batch and uniqueness of the process. It is as much because it was made with the warmth of hand, and possibly your own, rather than the cold steel kiss of industrial factories.
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