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cheesenotes:

Not sure what to do with that left-over cheese? Smitten Kitchen shares a recipe for “Fromage Fort”, ie “Strong Cheese”, a great way to turn all these nubbins and leftover wedges of cheese into a delicious spread:

You know that thing that happens when you have friends over? No, I don’t mean the Santa Baby sing-along or red-wine-on-the-white-sofa thing or the ow-my-head-hurts thing the next day, though all of those are grand too. What I mean is, what we usually do is stop by a cheese store or counter and pick up a bunch of wedges of this and that and put them out with wine and bread and at the end of the night, there’s always one sorry little glass left of wine left and a few nubs of cheese. Maybe they end up in the trash. They shouldn’t. And they won’t anymore because let me introduce you to (drumroll, Oprah voice, please)… fromage fort!

Translated as “strong cheese,” it’s a delightfully economical blend of whatever odds and ends of cheese you have around, some wine, garlic, salt, pepper and herbs, if you’re feeling it. Softer cheeses make it creamier. Harder cheeses can benefit from a pat of butter. You can use it right away or “age” it a little more, up to a week is safest. For a treat, you can run your slice of bread spread with the fromage fort under the broiler. If it’s on the softer side, dip things like grissini or other seedy breadsticks in it. But beyond that, there are no rules. There are few recipes, just outlines. But the main thing, the salient bit, is that you just wing it.

Check out the recipes here

(Photos ©2012 SmittenKitchen.com)

cheesenotes:

Saveur Magazine teamed up with Murray’s Cheese to create these beautiful cheese plates. Find out what cheeses and accompaniments go in to creating cheeses plates like “The Classic”, “Familiar, But Different”, “A Tasting of Cave-Aged Cheeses” and “Bold Pairing: Sweet, Savory, Spicy”:

4 Decadent Cheese Plates

When building a cheese plate, creating a balanced, complementary spread is all about variety. Aim for a range of textures (runny, soft, semi-firm, hard), flavors (mild, stinky, creamy, and salty), milk types (sheep’s milk, cow’s milk, goat milk, or a blend), and colors, and look for condiments that enhance the flavors of the cheese—not overpower them. After spending an afternoon with our friends at Murray’s Cheese tasting cheeses and accompaniments, we’ve curated four unique arrays with entertaining in mind, each plate with at least three cheeses and a unique condiment. Follow our lead, or mix and match to create your own ideal plate.

Check out the full plates here.

(Photos ©2013 Saveur Magazine)

chronic-mastication:

Food of Samhain appreciation : 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9

chronic-mastication:

Fried clam appreciation : 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9

Hello delicious!

Oct 9

chronic-mastication:

Caramel sauce appreciation : 1 / 23 / 4 / 5 / 67 / 8 / 9

While we have been living in Leith for well over a year now, finances have been so tight I’ve had little chance to explore the culinary landscape. Andy’s limited diet as well as the rut of familiarity have kept us returning to the same couple of places rather than take risks. So when an opportunity to legitimately treat myself came up, I decided to visit The Roseleaf. It turned out to be an utter delight!

You can find them at 23/24 Sandport Place, Leith EH6 6EW. They get super busy on weekends so I was advised it’s best to call ahead at 0131 476 5268 to book a table.

From top to bottom

Morning Glory ~ an in house blend of Cranberry, Orange and Pink Grapefruit Juice.

Main ~ One egg sunny side up, potato scones and bacon rashers.

Pudding/ Digestif ~ Hot Chocolate with Marshmallows.

GET IN MAH BELLY!

Aug 1

chronic-mastication:

Favorite food combinations, Steak and chips/fries : 1 / 2 / 3 / 45 / 6 / 78 / 9