December 31st, 2005

wine and cheese

In Alton We Trust

Couldn't let the new year arrive or the old year pass without making one more foodie post. Today I used up the odds and wads of cheese in the fridge by making the following recipe.

I've always enjoyed Alton's show, but I've never made any of his recipes because I've heard that, in many cases, his food principles are better than his actual food product. However, I liked the sound of his recipe better than that of cheese expert Steven Jenkins, so I gave it a whirl.

Oh, my. If this tastes even a third as good as it smells, it's going to be wonderful. I only doctored it a tiny bit by adding some white pepper based on S. Jenkins' recipe. (Has there ever been a recipe that crossed my threshold that I didn't fiddle with?) It's so easy that any child you could trust with a Cuisinart could make it.

Here's the recipe:

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Did I mention how incredibly good it smells? I would serve this to company. (Well, company that liked garlic.)