On Sunday, I'm leaving on a two week vacation to the South of France and Corsica, boy am I unbelievably excited! And I thought today for our French GCF, I'd take on the classic French sandwich, the Croque Monsieur. A Croque Monsieur is a warm ham and cheese sandwich typically grilled originating as a French on-the-go snack or fast food. Some versions include a Bechamel sauce or a Mornay style sauce. It also has a close cousin in the Croque Madame that is pretty much the same sandwich just with a poached egg on top.
In France you see a variety of Croque Monsieurs with a little bit changed here and a little bit altered there, but for our purposes here, I am going to suggest a vegetarian Provencal Vegetarian Croque Monsieur, simple clean crisp flavors yet delish.
Keep the same crusty french bread and emmental utilized in a Croque monsieur and instead of ham, for our purposes you will utilize thin slices of roasted eggplant, zucchini, squash, sundried tomatoes and a few sprigs of basil. To roast your eggplant, zucchini and squash, slice each thinly, toss in an oven baking dish with olive oil, rosemary, thyme, bay leaves, marjoram, oregano, salt, pepper, and some diced garlic. Roast till these are crisp and browned over low heat. Place the veggies, sundried tomatoes and basil between the two slices of bread with some bechamel or alone or even some nice sauteed salmon and then top with the traditional cheese. I personally like the vegetables alone, it makes for a fantastic vegetarian sandwich -- decadent, fresh, and uber delish! I'd enjoy this with a nice Sancerre.
Have a nice weekend folks!
Friday, August 6, 2010
Day One Seventy Seven - A riff on Nachos, a little less Mexican and a little more Middle Eastern
After a long day yesterday, I went to a fantastic little beer bar where I split some nachos with friends and I got to thinking, why not take the traditional nacho recipe and make it new and different. It's such a great sharing dish, perfect to soak up those suds if you decide to have one more than you maybe should have. But why is it that it is made with that classic orange American cheddar? Let's break out of the mold folks! Try something new, you never know you might be surprised.
If you break down nachos you basically have:
Chips
Cheese
Jalapenos
Tomatoes
Onions
Sour Cream
Guacamole
Salsa
Chili (optional)
Beans (optional)
Meat (optional)
So for my idea of a Middle Eastern Riff on Nachos, I thought you could start with pita chips, ideally homemade, if you're not feeling up to the task, you can utilize store bought ones. However they are easy as pie to make -- slice up pita into small triangles and brush olive oil on each, bake in the oven at a low heat for about 40 minutes or until they are golden brown.
Instead of your cheddar cheese, why not use the delish Cypriot cheese, Halloumi. Great grilled or fried this cheese has a high melting point so that it will hold up to the heat of the oven. Somewhat like the consistency of mozzarella yet completely different in taste, this would be the perfect cheese for our Middle Eastern Nachos here. If you'd like to add a little salt content to our dish why not sprinkle some feta on the top as well right before putting this in the oven.
I'd keep the tomatoes and onions, maybe add some sliced black olives and sundried tomatoes. Instead of jalapenos, why not use some harissa for spice and color. Top the entire plate with some pine nuts for crunch and finely diced parsley for color.
Place your Middle Eastern nachos in the oven over low heat till the halloumi melts. Serve with hummus, baba ghanoush on the side and homemade tzatziki (greek yogurt, dill, diced cucumbers, drizzle of olive oil and white wine vinegar, salt, and some garlic).
Enjoy folks!
If you break down nachos you basically have:
Chips
Cheese
Jalapenos
Tomatoes
Onions
Sour Cream
Guacamole
Salsa
Chili (optional)
Beans (optional)
Meat (optional)
So for my idea of a Middle Eastern Riff on Nachos, I thought you could start with pita chips, ideally homemade, if you're not feeling up to the task, you can utilize store bought ones. However they are easy as pie to make -- slice up pita into small triangles and brush olive oil on each, bake in the oven at a low heat for about 40 minutes or until they are golden brown.
Instead of your cheddar cheese, why not use the delish Cypriot cheese, Halloumi. Great grilled or fried this cheese has a high melting point so that it will hold up to the heat of the oven. Somewhat like the consistency of mozzarella yet completely different in taste, this would be the perfect cheese for our Middle Eastern Nachos here. If you'd like to add a little salt content to our dish why not sprinkle some feta on the top as well right before putting this in the oven.
I'd keep the tomatoes and onions, maybe add some sliced black olives and sundried tomatoes. Instead of jalapenos, why not use some harissa for spice and color. Top the entire plate with some pine nuts for crunch and finely diced parsley for color.
Place your Middle Eastern nachos in the oven over low heat till the halloumi melts. Serve with hummus, baba ghanoush on the side and homemade tzatziki (greek yogurt, dill, diced cucumbers, drizzle of olive oil and white wine vinegar, salt, and some garlic).
Enjoy folks!
Wednesday, August 4, 2010
Day One Seventy Six - A trip to the Southern Hemisphere
Who knew you could get to the Southern Hemisphere without leaving Manhattan, right? Well folks your trip to South Africa is greatly shortened by going to the South African wine bar, Xai Xai on 51st Street between 8th and 9th avenues where I went with a few friends this evening.
Known for its strictly South African wine list and a selection of South African dishes mixed in with the more generic wine bar staples, it's a fun place to go with a group of girl friends or with that special someone.
This evening we split a bottle of South African Sauvignon Blanc, Beyond to be precise -- perfect for this hot humid day, full of acidity with a crisp and light floral bouquet. I find that new world Sauvignon Blancs tend to be lighter and easier drinking than their more mature developed old world cousins -- each with a perfect place and time. Tonight, this Sauvignon Blanc was just the ticket!
As it was early and the idea of eating heavier more substantial foods did not appeal we did not unfortunately get very adventurous with their food. However the one time I did, everything was fantastic. Tonight we stuck with cheese, nuts, and olives. Unfortunately their cheese selection was not very extensive which isn't overly surprising but they had a few delish cheeses that went perfectly with the wine.
For our cheeses we had:
1. Humboldt Fog Goat's Cheese - An aged goat's milk cheese with a vegetable ash line through the center and an exterior coating under its bloomy rind. Lactic, chalky, creamy, fresh and even a bit citrusy, this is a cheese that shows you American artisanal cheesemaking has made it! This baby gives the Loire Valley goat cheeses a run for its money. Perfect with the wine we ordered, you couldn't have asked for a better pairing!
2. Jasper Hill's Blue - A fantastic medium bodied piquant cow's milk blue cheese with just the right amount of salt for such a steamy sweaty day. Perfect with a few walnuts on a nice piece of baguette with this wine. Another great new world meets new world pairing here.
3. A lightly smoked Dutch Gouda - Buttery, butterscotchy, with a hint of caramel, spice, and smoke this was a nice semi firm cheese that served as a great counterpart to the two other cheeses.
An easy and fun happy hour with friends on a lovely hot summer eve. I recommend checking out Xai Xai if you haven't been and definitely be more gastronomically adventurous if you're up for it and indulge in some of the regional offerings.
Xai Xai
369 West 51st Street
NYC 10019
Known for its strictly South African wine list and a selection of South African dishes mixed in with the more generic wine bar staples, it's a fun place to go with a group of girl friends or with that special someone.
This evening we split a bottle of South African Sauvignon Blanc, Beyond to be precise -- perfect for this hot humid day, full of acidity with a crisp and light floral bouquet. I find that new world Sauvignon Blancs tend to be lighter and easier drinking than their more mature developed old world cousins -- each with a perfect place and time. Tonight, this Sauvignon Blanc was just the ticket!
As it was early and the idea of eating heavier more substantial foods did not appeal we did not unfortunately get very adventurous with their food. However the one time I did, everything was fantastic. Tonight we stuck with cheese, nuts, and olives. Unfortunately their cheese selection was not very extensive which isn't overly surprising but they had a few delish cheeses that went perfectly with the wine.
For our cheeses we had:
1. Humboldt Fog Goat's Cheese - An aged goat's milk cheese with a vegetable ash line through the center and an exterior coating under its bloomy rind. Lactic, chalky, creamy, fresh and even a bit citrusy, this is a cheese that shows you American artisanal cheesemaking has made it! This baby gives the Loire Valley goat cheeses a run for its money. Perfect with the wine we ordered, you couldn't have asked for a better pairing!
2. Jasper Hill's Blue - A fantastic medium bodied piquant cow's milk blue cheese with just the right amount of salt for such a steamy sweaty day. Perfect with a few walnuts on a nice piece of baguette with this wine. Another great new world meets new world pairing here.
3. A lightly smoked Dutch Gouda - Buttery, butterscotchy, with a hint of caramel, spice, and smoke this was a nice semi firm cheese that served as a great counterpart to the two other cheeses.
An easy and fun happy hour with friends on a lovely hot summer eve. I recommend checking out Xai Xai if you haven't been and definitely be more gastronomically adventurous if you're up for it and indulge in some of the regional offerings.
Xai Xai
369 West 51st Street
NYC 10019
Tuesday, August 3, 2010
Day One Seventy Five - Results
So folks are you ready for this week's Marriage Monday's results? The nice thing about pairing with beer is that the options are endless and each unique style of beer will complement distinctly different cheeses and just like with wine, of course everything is completely subjective and you might find that my suggestions are not the right way to go ether, that's completely fine, you and I don't have the same taste buds, how could we?!
Alrighty ladies and gents, without further ado, here are this week's results:
Contestant Number #1: Cabecou Feuille - This disk of creamy goodness wrapped up like a little gift in chestnut leaves is fantastically aromatic and flavorful but just misses the boat here when paired with Brooklyn Brewery's summer ale. The cheese's tastes will overpower the fruity bready floral citrus bouquet of the beer while managing to fail to bring out unique nuances of the beer. This is the sort of cheese that is best paired with say a Pilsner as it will be the perfect counterpart to the dryness that is typically associated with that style of beer.
Contestant Number #2: This week's winner! Why you may ask? Well folks, that is an easy question if you ask me, the creamy lactic qualities of the cheese will accentuate the bready notes in the beer and each will play of the other's citrus side, bringing out the best in one another -- always a good characteristic of a successful marriage, right? The hints of blue will play off of the yeasty side of the beer while the youth of the cheese will play of the floral summery notes in the beer, overall a great beer and cheese pairing if you ask me! Stay local and Northeastern here!
Contestant Number #3: A fantastic cheese, herbaceous, piquant, and certainly a party in your mouth. However, this cheese would miss the mark at bringing out all of the nuances of our fair beer here. It would be a fine pairing, it just wouldn't be the sort of pairing that would hit it out of the park if you know what I mean. For this cheese, I would suggest a nice classic Weisse or Wheat beer which has the high notes and sweetness to tango with the high spicy notes of our third contestant.
Enjoy folks!
Alrighty ladies and gents, without further ado, here are this week's results:
Contestant Number #1: Cabecou Feuille - This disk of creamy goodness wrapped up like a little gift in chestnut leaves is fantastically aromatic and flavorful but just misses the boat here when paired with Brooklyn Brewery's summer ale. The cheese's tastes will overpower the fruity bready floral citrus bouquet of the beer while managing to fail to bring out unique nuances of the beer. This is the sort of cheese that is best paired with say a Pilsner as it will be the perfect counterpart to the dryness that is typically associated with that style of beer.
Contestant Number #2: This week's winner! Why you may ask? Well folks, that is an easy question if you ask me, the creamy lactic qualities of the cheese will accentuate the bready notes in the beer and each will play of the other's citrus side, bringing out the best in one another -- always a good characteristic of a successful marriage, right? The hints of blue will play off of the yeasty side of the beer while the youth of the cheese will play of the floral summery notes in the beer, overall a great beer and cheese pairing if you ask me! Stay local and Northeastern here!
Contestant Number #3: A fantastic cheese, herbaceous, piquant, and certainly a party in your mouth. However, this cheese would miss the mark at bringing out all of the nuances of our fair beer here. It would be a fine pairing, it just wouldn't be the sort of pairing that would hit it out of the park if you know what I mean. For this cheese, I would suggest a nice classic Weisse or Wheat beer which has the high notes and sweetness to tango with the high spicy notes of our third contestant.
Enjoy folks!
Monday, August 2, 2010
Day One Seventy Four - Summer Ale and the Goats Marriage Mondays
I got to thinking about our previous Marriage Monday stars and I realized, gosh, we had yet to do one that features beer. Just because I don't drink beer while marathon training, doesn't mean that other people aren't interested in what to pair with beer, there are plenty of people who love beer and cheese pairings and to be honest, sometimes I think beer can be a better cheese partner than wine.
So for today's first round of beer Marriage Mondays, I thought I would take up the widely known and truly local -- Brooklyn Brewery's Summer Ale, available obviously in summer months, this beer is modeled on the "Light Dinner Ales" served in England from the 1800s through the 1940s. Also known as luncheon or family ales, this style of beer is considered light and refreshing, perfect for those hot summer days. This beer is made with English Barley Malt along with both German and American hops. It has sunny citrus and herbaceous notes while still maintaining a yeasty, fresh baked bread side as well. Full of flavor, light in weight, a great summer choice and perfect for this week's Marriage Mondays.
Let's meet this week's contestants:
Contestant Number #1: Cabecou Feuille - Wrapped up like a little present in chestnut leaves, this fresh goat cheese from the Perigord region of France delights. First dipped in plum brandy and then topped with coarse black pepper, it is then briefly aged in two layers of chestnut leaves. Don't worry, all of that flavoring most certainly doesn't overwhelm the delicate fresh goaty lactic tang, it infuses the luscious and creamy cheese's paste with the aromas of a nice glass of brandy with the piquant spicy kick of the black pepper and a vegetal nutty side due to the chestnut leaves.
Contestant Number #2: Westfield Farm's Classic Blue Log - Hailing from the Northeastern state of Massachusetts, this cheese starts out like our previous contestant as a fresh goat's milk cheese, however unlike number one this isn't dipped into a liqueur and then leaf wrapped, contestant number two has a different procedure performed. It is blue yet goaty all at once. Unlike most blue cheeses, this young goat's milk paste is not inoculated with Penicillium Roqueforti to create the classic blue spots, its exterior is instead coated with blue Glaucum mold which imbues the cheese with a slight blue kick while maintaining the creamy paste of young goat cheese. Ready to eat at two weeks old, as these guys age, the melange of flavors grows stronger and stronger.
Contestant Number #3: Piper's Pyramide - Moving farther west, our third contestant hails from the state of Indiana. Modeled in the shape of the French Loire Valley goat cheese, Valencay, this little pyramid of goat cheese goodness is coated in paprika. It is named after the cheesemaker's granddaughter, Piper and is a party in your mouth. Spicy yet sweet, lactic and buttery yet somehow refreshing with an earthy barnyardy side as well. Best when eaten after three weeks of aging.
So folks will be the leaf wrapped cheese? Or the blue mold coated cheese or the paprika queen?
So for today's first round of beer Marriage Mondays, I thought I would take up the widely known and truly local -- Brooklyn Brewery's Summer Ale, available obviously in summer months, this beer is modeled on the "Light Dinner Ales" served in England from the 1800s through the 1940s. Also known as luncheon or family ales, this style of beer is considered light and refreshing, perfect for those hot summer days. This beer is made with English Barley Malt along with both German and American hops. It has sunny citrus and herbaceous notes while still maintaining a yeasty, fresh baked bread side as well. Full of flavor, light in weight, a great summer choice and perfect for this week's Marriage Mondays.
Let's meet this week's contestants:
Contestant Number #1: Cabecou Feuille - Wrapped up like a little present in chestnut leaves, this fresh goat cheese from the Perigord region of France delights. First dipped in plum brandy and then topped with coarse black pepper, it is then briefly aged in two layers of chestnut leaves. Don't worry, all of that flavoring most certainly doesn't overwhelm the delicate fresh goaty lactic tang, it infuses the luscious and creamy cheese's paste with the aromas of a nice glass of brandy with the piquant spicy kick of the black pepper and a vegetal nutty side due to the chestnut leaves.
Contestant Number #2: Westfield Farm's Classic Blue Log - Hailing from the Northeastern state of Massachusetts, this cheese starts out like our previous contestant as a fresh goat's milk cheese, however unlike number one this isn't dipped into a liqueur and then leaf wrapped, contestant number two has a different procedure performed. It is blue yet goaty all at once. Unlike most blue cheeses, this young goat's milk paste is not inoculated with Penicillium Roqueforti to create the classic blue spots, its exterior is instead coated with blue Glaucum mold which imbues the cheese with a slight blue kick while maintaining the creamy paste of young goat cheese. Ready to eat at two weeks old, as these guys age, the melange of flavors grows stronger and stronger.
Contestant Number #3: Piper's Pyramide - Moving farther west, our third contestant hails from the state of Indiana. Modeled in the shape of the French Loire Valley goat cheese, Valencay, this little pyramid of goat cheese goodness is coated in paprika. It is named after the cheesemaker's granddaughter, Piper and is a party in your mouth. Spicy yet sweet, lactic and buttery yet somehow refreshing with an earthy barnyardy side as well. Best when eaten after three weeks of aging.
So folks will be the leaf wrapped cheese? Or the blue mold coated cheese or the paprika queen?
Sunday, August 1, 2010
Day One Seventy Three - A trip to the farmer's market
I love outdoor farmer's markets. There you go, I said it. Some people can't resist Barney's and Saks or Club Monaco and J Crew, that's not me. Take me to a farmer's market, I'll ooh and aah, proceed to get really excited followed by wanting to buy everything and then will manage to exercise some restraint and come home with some veggies, traditionally a local cheese and maybe a homemade bread. All of which I know will be worlds better than what I can find at the supermarket.
So which Farmer's Market did I go to? Today's expedition led me to the one in downtown Bethesda, Maryland. Not nearly as crowded as ones that I frequent in NYC, but with a fantastic selection of fruit, veggies, cheeses, breads, meats and more. On this first day of August, one certainly got an abundance of great looking tomatoes, one stand boasted over twelve different types of tomatoes alone. There were tons of lovely squash and zucchini, some outstanding looking eggplants, mushrooms, and plenty of greens. But hey this isn't a blog about fresh produce, it is a blog about cheese, so let's get on with it.
At this farmer's market, there were two different cheese stands - Cowgirl Creamery and a Virginia Farm cooperative offering cheeses from six different farms in Virginia.
We first stopped at Cowgirl where they had a selection of their three well known bloomy rind cheeses - Mt. Tam, Red Hawk, and St. Pat's, along with two fromage blancs, one pure and one with herbs. We decided to buy one St. Pat which is their cow's milk bloomy rind cheese that is rubbed with nettles and only available in the spring and summer months. Delish, slightly vegetal and grassy from the nettles yet unctuous and superbly creamy - a tasty morsel!
Next up we ventured over to the Virginia Farmer's Cooperative where we tasted four of their cheeses, each delish in it's own way --
The first we tried was an aged goat tomme rubbed with Rosemary -- a great combo of tangy citrusy grassy notes from the goat's milk mixed with the herbaceous freshness of the Rosemary.
Next up we tried a washed rind goat cheese, not something you find very often -- this cheese was stinky, with that quintessential washed rind pucker yet lighter than most washed rind cheeses as it was made with goats milk. Definitely unique!
Thirdly, we had a taste of a goat triple cream that for me missed the mark. And last but not least, we had an ash ripened soft goat cheese, both coated in ash and with an ash line through the cheese, this was just melt in your mouth fantastic! Young with that classic goat tang but with the earthiness of the ash, you couldn't go wrong here!!
All in all, we had quite the fun trip to the Bethesda Farmer's Market this fair Sunday.
Hope you all had a lovely weekend and didn't have to deal with the overturned tractor trailer on I-95 as I did!
So which Farmer's Market did I go to? Today's expedition led me to the one in downtown Bethesda, Maryland. Not nearly as crowded as ones that I frequent in NYC, but with a fantastic selection of fruit, veggies, cheeses, breads, meats and more. On this first day of August, one certainly got an abundance of great looking tomatoes, one stand boasted over twelve different types of tomatoes alone. There were tons of lovely squash and zucchini, some outstanding looking eggplants, mushrooms, and plenty of greens. But hey this isn't a blog about fresh produce, it is a blog about cheese, so let's get on with it.
At this farmer's market, there were two different cheese stands - Cowgirl Creamery and a Virginia Farm cooperative offering cheeses from six different farms in Virginia.
We first stopped at Cowgirl where they had a selection of their three well known bloomy rind cheeses - Mt. Tam, Red Hawk, and St. Pat's, along with two fromage blancs, one pure and one with herbs. We decided to buy one St. Pat which is their cow's milk bloomy rind cheese that is rubbed with nettles and only available in the spring and summer months. Delish, slightly vegetal and grassy from the nettles yet unctuous and superbly creamy - a tasty morsel!
Next up we ventured over to the Virginia Farmer's Cooperative where we tasted four of their cheeses, each delish in it's own way --
The first we tried was an aged goat tomme rubbed with Rosemary -- a great combo of tangy citrusy grassy notes from the goat's milk mixed with the herbaceous freshness of the Rosemary.
Next up we tried a washed rind goat cheese, not something you find very often -- this cheese was stinky, with that quintessential washed rind pucker yet lighter than most washed rind cheeses as it was made with goats milk. Definitely unique!
Thirdly, we had a taste of a goat triple cream that for me missed the mark. And last but not least, we had an ash ripened soft goat cheese, both coated in ash and with an ash line through the cheese, this was just melt in your mouth fantastic! Young with that classic goat tang but with the earthiness of the ash, you couldn't go wrong here!!
All in all, we had quite the fun trip to the Bethesda Farmer's Market this fair Sunday.
Hope you all had a lovely weekend and didn't have to deal with the overturned tractor trailer on I-95 as I did!
Day One Seventy Two - A Fruity fruity fruit weekend
Oops, seems I'm playing a little game of catchup here...busy weekends out of town tend to lead to multiple musings of mine over the course of one day. Today is an exciting day in the world of Fromagical, it is the first day that I am writing to you all from my iPhone, excellent for on the go blogging. Unfortunately, no one has developed an application dedicated to blogging with Blogspot software yet. That is not to say that there aren't any blogging apps, just none dedicated to the hosting site that I use.
While running this morning I got to thinking about what to write about and I decided that I haven't focused at all on melon and cheese pairings and as cantalope and it's siblings are in season now -- farmers markets are full of them big & small, I thought why not. Melon and prosciutto are a classic Italian antipasti dish so why couldn't we pair cheese with nice thin slices of melon instead of the prosciutto?
No reason!!!!
For today's recipe, we will be making almost like sushi rolls, excellent for appetizers if you are having friends over for a nice summer garden party.
If you were to pairing melon with just cheese, I'd pair it with a nice medium bodied, somewhat piquant blue cheese with a nice dosage of salt to offset the juicy sweetness of the melon.
But since that is not the case, I'm gonna go a different route here that will be unique, refreshing and delish. I'd go with a Fourme D'Ambert or a Bleu D'Auvergne.
Start with slicing a few slices of melon paper thin. Put this to the side. Next up, slice up some Persian cucumbers just as paper thin as the melon. Then grab some of Lynnhaven Creamery's fresh chevre, if you don't have Lynnhaven's available, any fresh chevre would work. Dice up some dill to combine with the chevre and some extra virgin olive oil and sea salt. Mix all together. To make this into a little roll, make little canelles with the cheese then wrap the melon and cucumber around them. Each roll should then be topped with one steamed fava bean and a sprig of fresh chive. I think you will find this unique combination to bring together sweetness with savory, juicy fruity flavors with the salty creaminess of the cheese with a nice vegetal component and a green herbaciousness. Most of all, I think you will find our little melon roll ups to be refreshing, flavorful and the perfect amuse bouche for a hot day. Great with a glass of rose!
Enjoy folks.
While running this morning I got to thinking about what to write about and I decided that I haven't focused at all on melon and cheese pairings and as cantalope and it's siblings are in season now -- farmers markets are full of them big & small, I thought why not. Melon and prosciutto are a classic Italian antipasti dish so why couldn't we pair cheese with nice thin slices of melon instead of the prosciutto?
No reason!!!!
For today's recipe, we will be making almost like sushi rolls, excellent for appetizers if you are having friends over for a nice summer garden party.
If you were to pairing melon with just cheese, I'd pair it with a nice medium bodied, somewhat piquant blue cheese with a nice dosage of salt to offset the juicy sweetness of the melon.
But since that is not the case, I'm gonna go a different route here that will be unique, refreshing and delish. I'd go with a Fourme D'Ambert or a Bleu D'Auvergne.
Start with slicing a few slices of melon paper thin. Put this to the side. Next up, slice up some Persian cucumbers just as paper thin as the melon. Then grab some of Lynnhaven Creamery's fresh chevre, if you don't have Lynnhaven's available, any fresh chevre would work. Dice up some dill to combine with the chevre and some extra virgin olive oil and sea salt. Mix all together. To make this into a little roll, make little canelles with the cheese then wrap the melon and cucumber around them. Each roll should then be topped with one steamed fava bean and a sprig of fresh chive. I think you will find this unique combination to bring together sweetness with savory, juicy fruity flavors with the salty creaminess of the cheese with a nice vegetal component and a green herbaciousness. Most of all, I think you will find our little melon roll ups to be refreshing, flavorful and the perfect amuse bouche for a hot day. Great with a glass of rose!
Enjoy folks.
Subscribe to:
Posts (Atom)