Wednesday, December 4, 2013

Cheese Diary: Robiola Crosta

I was at the cheese shop today and this wash rind was purported to be good with Bartlett pears. I happened to have some Bartletts sitting around at home. This seemed like a run of the mill wash rind, more nutty than buttery, strong salty flavor, smells like feet when left out at room temp for a while. Excellent when paired with Bartletts as the flavor of both seem to be enhanced. This is a great way to enjoy seasonal pears. I suppose the earthy flavor can be compared to mushrooms after they've been sitting in the fridge a while, and they're slimy but extremely strong smelling - that's the good stuff.

The morning after: Post Thanksgiving Breakfast

I call this my Thanksgiving Benedict.

Two herb potato rolls cut in half with a piece of turkey meat, a poached egg laid on top with giblet gravy poured over and served with a side of butternut squash. I learned how to poach eggs from Jamie Oliver's site tutorial.

The variety we had for Thanksgiving didn't really lend itself to us getting bored of the food. I was looking forward to breakfast. Mushroom stuffing with a fried egg and gravy was a nice breakfast too.