For our main course, we had a salad nicoise with salmon instead of tuna.
And for dessert, we had a rich chocolate ganache cake, topped with hazelnuts and served with double cream and strawberry coulis.
Sunday, 16 August 2009
cooking challenge twenty three: blue cheese souffle
One of the reasons I started this challenge was to learn to make souffles, particularly savoury ones. I was so happy with the flavour of these but I have a fair way to go technically. What they lacked in beauty they made up in taste. Mmm. I served them with a fennel salad and little croutons.
For our main course, we had a salad nicoise with salmon instead of tuna.
For our main course, we had a salad nicoise with salmon instead of tuna.
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A good story
ReplyDeleteGK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy.