- Fruit Toss: Granny Smith Apples, English Cucumber, Honey. The apples were lightly sauteed in olive oil. The cucumbers were warmed in juice from the cooked apples and a bit of honey. Then the two were mixed and refrigerated. FEEDBACK: "Pickling" the cukes in juice from the apples was a great idea. Mixing cukes and apples, not so much.
- Camembert Licorice: Young & Smylie traditional black licorice was melted in water and then mixed with a touch of heavy cream. One-quarter cup of Camembert was melted into the licorice. The mixture was spooned into a silicone form and chilled in the freezer until hardened. FEEDBACK: Very tasty, but not hard enough. They had to stay in the freezer. Still, a good candy idea.
- Pasta: Camembert, smoked herring, white corn, mango, and mango-Coors sauce. Cooked tortelli was tossed with crumbled smoked herring. The one cup of white corn and one-quater cup of mango were sauteed in olive oil and then one-third cup of Camembert was melted in. When the cheese was fully combined, the pasta and herring were added and tossed. Nine ounces of Coors was reduced to one-half cup; one-quarter cup of mango was added and the mixture was heated to a boil. After simmering for about five minutes, the mixture was allowed to cool a bit and then the mango was blended into the Coors redux. The mixture was poured over the pasta mixture. FEEDBACK: Good. The mango-Coors sauce worked well. All the flavors blended. I have learned, though, that meat--and especially fish--is a bad idea for my lunches. It makes me feel bad (though not sure why).
- Corn and Sauerkraut: white corn, crispy sauerkraut, three-ounces Coors, Camembert. Corn, sauerkraut and Coors were cooked to a boil. Camembert chunks were added and stirred until melted. FEEDBACK: Very good the first day and went downhill after that. It became to much for lunch. Still, cooking the kraut in Coors definitely worked.
...a barely thematic journey through my tangentizing mental life...
FOODPAIRING--Camembert
Key ingredient: Camembert
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