Ha! It never occurred to me to be thinking of my digestion! I just think that it tastes good.
The other day, I talked about putting apple pie and cheese on the same plate. As always, from some quarters it has been met with skepticism, with comments ranging from “ewwww” to “hmmm, interesting”. And almost always a reluctance to try it.
And yet once tried, there’s no turning back.
As fabulous as apple pie with cheddar is, we discovered something even more fabulous this Christmas: thinly sliced pieces of fruit cake with blue cheese. Oh my! (continue reading →)
summary: We have wonderful friends; truffle-infused oil is great with mushrooms; sprouts are easy to grow and perfect for garnishing (click on image(s) to see larger views and more photos)
We have the best friends! This is one of the Christmas presents they gave us: La Tourangelle White Truffle Infused Sunflower Oil. It is phenomenally good and the tiniest amount makes ordinary mushrooms taste like truffles. Now we can have “truffle” omelettes whenever we want.
La Tourangelle White Truffle Oil begins with Organic Sunflower oil, which is slowly infused with white truffle aroma following a 150-year-old French tradition. […] Just like the most prestigious perfumes, the white truffle aroma is very rare, expensive and difficult to source. Only a few companies master the art of producing the aroma. We infuse the aroma in Organic Sunflower Oil because of its great properties and its neutral flavor that won’t interfere with the aroma like olive oil may do.
Unopened: 12-month shelf life
Opened: best used within 6 months
La Tourangelle | Infused White Truffle Oil (latourangelle.com)
summary: Today is Pie Day! Where are your mittens? Apple pie made with red wine and cheddar cheese crust; Adding spelling mistakes might up the comment count – thank you, Brian Gordon; (click on image(s) to see larger views and more photos)
It’s Pie Day today!!
No, not Pi Day. That’s not until March. This is actual Pie Day.
We got the idea for this pie from the wonderful article “Home for the Holidays” by Roberta Corradin published in SAVEUR Magazine #134. The recipe that she and her mother use for their pie is here: Torta di Sant’Antonio (Sant’Antonio Apple Tart).
We only loosely followed the recipe by reducing some Sangiovese and then tossing it into the sliced apples before adding them to a cheddar cheese pie crust. The crust was just regular pastry with some grated cheddar cheese thrown in.
summary: Have you tried Camelina Oil? It’s fine with bread but maybe not so fine in other things; (click on image to see larger views and more photos)
We’ve been experimenting with different oils.
Last fall, at the same store where we bought the Sarafino olive oil, we stopped at a vendor’s display of Camelina Oil.
Camelina oil? What’s that?!
Camelina oil’s flavour can be described as earthy, nutty and natural. The oil best complements root vegetables and gamey meats including elk, bison, lamb and duck, but the possibilities and combinations are truly endless. The oil blends brilliantly with other flavours: bonding with other flavours rather than losing its own unique characteristics or overpowering other ingredients. […] Camelina’s versatility is also reflected in its ability to hold up in the cold, ensuring that your marinades don’t congeal in the fridge, as well as the heat, with a smoke point of 475°F!
To me, Camelina oil tastes quite grassy – with a hint of mustard and maybe a little mud mixed in. I confess that I don’t love it. But T does. And he decided that he wanted to try making ice cream with it.
For some bizarre reason, it didn’t occur to me until a couple of days ago that fantans would be great as garlic bread!
Now why is this fantan sticking its tongue out?? Does it not like garlic? Or is it saying “nyah nyah… see? the layers stayed intact!”?
Instead of using the BBB fantan dough recipe that called for a starter and also contained sugar and egg, I decided to roughly follow our naan recipe – replacing the butter with olive oil and adding a small amount of ground flax seed. (continue reading →)