We decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with:
*brie (ile de France brand double-cream brie) *"Roaring Twenties Style Bleu Cheese" *parrano *fresh mozzarella *sliced baguette, 1/2 spread with herbed olive oil and the other half spread with pesto, run under the broiler to crisp them up *sun-dried tomatoes *roasted red peppers *roasted garlic *celery *apple slices *pear slices * red and green grapes *toasted hazelniuts *toasted walnuts *honey mustard
I think I'm going to have to do this more often!!! YUM!
The only question I had was with the bleu cheese. it was a kind i've never had, and I didn't like it. The white part was fine but the blue veins were strangely gritty. It semmed like maybe they added something to the fresh cheese to make it vein blue, and maybe it didn't take right? It was gritty, like fine crystals of sand all through the bllue veins, and they were discolored, a muddy brown. The flavor of the cheese was good but the consistency was awful. Has anyone heard of this happening in blue cheese? I'm used to either a mooth, creamy texture or a crumbly texture, but either wayt it's usually consistent. This was not. The blue parts were definitely WEIRD.
We decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with:
*brie (ile de France brand double-cream brie) *"Roaring Twenties Style Bleu Cheese" *parrano *fresh mozzarella *sliced baguette, 1/2 spread with herbed olive oil and the other half spread with pesto, run under the broiler to crisp them up *sun-dried tomatoes *roasted red peppers *roasted garlic *celery *apple slices *pear slices * red and green grapes *toasted hazelniuts *toasted walnuts *honey mustard
I think I'm going to have to do this more often!!! YUM!
The only question I had was with the bleu cheese. it was a kind i've never had, and I didn't like it. The white part was fine but the blue veins were strangely gritty. It semmed like maybe they added something to the fresh cheese to make it vein blue, and maybe it didn't take right? It was gritty, like fine crystals of sand all through the bllue veins, and they were discolored, a muddy brown. The flavor of the cheese was good but the consistency was awful. Has anyone heard of this happening in blue cheese? I'm used to either a mooth, creamy texture or a crumbly texture, but either wayt it's usually consistent. This was not. The blue parts were definitely WEIRD.
Oh, Yum, my kind of dinner, without the Blue Cheese, please.
You forgot to tell us what kind of wine you had with that delicious assortment of goodies. :o)
"Margaret Suran" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Jude said:
We decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with:
*brie (ile de France brand double-cream brie) *"Roaring Twenties Style Bleu Cheese" *parrano *fresh mozzarella *sliced baguette, 1/2 spread with herbed olive oil and the other half spread with pesto, run under the broiler to crisp them up *sun-dried tomatoes *roasted red peppers *roasted garlic *celery *apple slices *pear slices * red and green grapes *toasted hazelniuts *toasted walnuts *honey mustard
I think I'm going to have to do this more often!!! YUM!
Oh, Yum, my kind of dinner, without the Blue Cheese, please.
You forgot to tell us what kind of wine you had with that delicious assortment of goodies. :o)
Margaret took the words right out of my mouth. Yummers indeed!
We decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with:
*brie (ile de France brand double-cream brie) *"Roaring Twenties Style Bleu Cheese" *parrano *fresh mozzarella *sliced baguette, 1/2 spread with herbed olive oil and the other half spread with pesto, run under the broiler to crisp them up *sun-dried tomatoes *roasted red peppers *roasted garlic *celery *apple slices *pear slices * red and green grapes *toasted hazelniuts *toasted walnuts *honey mustard
I think I'm going to have to do this more often!!! YUM!
The only question I had was with the bleu cheese. it was a kind i've never had, and I didn't like it. The white part was fine but the blue veins were strangely gritty. It semmed like maybe they added something to the fresh cheese to make it vein blue, and maybe it didn't take right? It was gritty, like fine crystals of sand all through the bllue veins, and they were discolored, a muddy brown. The flavor of the cheese was good but the consistency was awful. Has anyone heard of this happening in blue cheese? I'm used to either a mooth, creamy texture or a crumbly texture, but either wayt it's usually consistent. This was not. The blue parts were definitely WEIRD.
Oh, Yum, my kind of dinner, without the Blue Cheese, please.
You forgot to tell us what kind of wine you had with that delicious assortment of goodies. :o)
a california caberbet sauvignon. robert mondavi, i believe. a good grocery store red =)
Oh, Yum, my kind of dinner, without the Blue Cheese, please.
Quoted message said:
You forgot to tell us what kind of wine you had with that delicious assortment of goodies. :o)
a california cabernet sauvignon. robert mondavi, i believe. a good grocery store red =)
I find that this is one of the best bargains in red wine. I do not have any right now, but I get it when it is on sale. I believe it is the Robert Mondavi Reserve, or something like this. Grocery stores in New York City may not sell alcohol, except for beer, On the other hand, liquor stores are not allowed to sell beer.
The Robert Mondavi red can be bought for somewhere around seven dollars when on sale. Perhaps a little more now, as prices are forever going up. I am ashamed to say that I order and do not look at the price. :o(
"Jude" <[email hidden]> looking for trouble wrote in news:[email hidden]:
Quoted message said:
We decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with:
*brie (ile de France brand double-cream brie) *"Roaring Twenties Style Bleu Cheese" *parrano *fresh mozzarella *sliced baguette, 1/2 spread with herbed olive oil and the other half spread with pesto, run under the broiler to crisp them up *sun-dried tomatoes *roasted red peppers *roasted garlic *celery *apple slices *pear slices * red and green grapes *toasted hazelniuts *toasted walnuts *honey mustard
I think I'm going to have to do this more often!!! YUM!
Fantastic. I would love some of your dinner 😉
Quoted message said:
The only question I had was with the bleu cheese. it was a kind i've never had, and I didn't like it. The white part was fine but the blue veins were strangely gritty. It semmed like maybe they added something to the fresh cheese to make it vein blue, and maybe it didn't take right? It was gritty, like fine crystals of sand all through the bllue veins, and they were discolored, a muddy brown. The flavor of the cheese was good but the consistency was awful. Has anyone heard of this happening in blue cheese? I'm used to either a mooth, creamy texture or a crumbly texture, but either wayt it's usually consistent. This was not. The blue parts were definitely WEIRD.
I love bleu cheese but I have never heard of "Roaring Twenties Style Blue Cheese" either. I did a quick swipe on Google and came up empty handed.
We decided to have a fruit & cheese platter for dinner tonight, instead of cooking......here's what I came up with:
*"Roaring Twenties Style Bleu Cheese"
The only question I had was with the bleu cheese. it was a kind i've never had, and I didn't like it. The white part was fine but the blue
Remove all doubt next time and use Maytag Blue Cheese, the best in the country. If you can't get it where you are, ping me and I'll send you some.
N.
Well, the idea is that we like to get a couple of tries-and-true flavors and try a couple of new cheeses each time. I've had Maytag Blue (don't knwo where to get it around here but my parents used to eat Maytag), but we bought an unknown on purpose. This time, a dud. Maybe next time a big success. the Parrano was our other new flavor and that was a big hit!
