Weekend Cooking

I actually cooked SEVERAL things this weekend, but didn't photograph them all. Also, some of my attempts (marrons glacees) were SOMEWHAT unsuccessful or experimental, so once I hone them I will post!!

Anyway, I recently developed an new appreciation for brussels sprouts. They're healthy, delicious, and pretty easy to cook. The only time consuming part is prep, but even that is not so bad. It's pretty relaxing to just stand there and peel and X. (I'll explain) I was fortunate enough to have the company of my cat, who kept a watchful eye on me on a chair whilst I worked. Here is my favorite way to do brussels sprouts. There's something about sprouts and blue cheese that is just DIVINE! I've occasionally thrown in some roasted chestnuts into this dish too if I have them.

Brussels sprouts with Blue cheese

2 lb (900g) brussels sprouts
75 g blue cheese
sprinkling of salt and pepper

Cut off the end of the brussls sprout and peel away any spotted leaves.
Make a shallow X (don't cut through all the way) in each brussel sprout
Lay in baking pan
Bake about 20-30 minutes on 425 F (200 C) shaking pan half way through, until tinged with brown
Place in serving bowl
Crumble blue cheese and a touch of salt and pepper over
Toss to coat

Sprouts with X'es. Is it bad that I REALLY love this picture?

Finished product. Yum.

Cheese Pairings

I love cheese!

This is actually a recently new thing (about 1 year?) But I love trying new cheeses and pairing them with interesting things. I will definitely update this as I find new pairings.

I'll try to keep it different, but I'm sure I'll mention some obvious ones as well. A few of my favorites:

Bresse Blu stuffed in (or with) a dried date

Smoked Eidam (or gouda) on a slice of apple with a salted peanut

A creamy gorgonzola with a triangle of dark chocolate toblerone

Epoisses spread on a cracker with a dab of basil/tarragon mustard

Goat cheese with smoked salmon and a caper

Brynza (a milder feta) on tomatoes with a nice vinegar

I NEED HELP!!! When I was in London, I had this great, washed rind french cheese that had a fine fine layer of dark breadcrumbs on it...I totally forget what it was called, but I believe it began with a "B"...