White Mice for Breakfast

"O mischief, thou art swift to enter in the thoughts of desperate men!"

More Popular Than Cheeses? Esther’s Cheese of the Week February 18, 2010

Filed under: Savoury Delicacies — theotherhand @ 7:29 pm
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This week:

... such thing as too much Brie... ... nom

CAMEMBERT.

That’s right, dear crumpeteers, BAKED CAMEMBERT. Not fried; not like those frozen-synthetic-greasy-cheeze-tubes-with-low-grade-redcurrant-gloop-with-incomprehensible-labels-from-Lidl… Hoooo, no, no. Jamais de la vie. But baked. Baked in an oven, profoundly aloof in its own wooden box, singular, empyreal… transcendental. Cheese in motion, quite literally.

Step back from the keyboard now. I have a picture.

Drool likelihood: HIGH.

Yes, I can read your cheese-tainted thoughts, my dear rollmops. Why adulterate such quintessence of flavour with an importunate sprig of rosemary? Is NOT the poetry of the cheese found in its subtle lightly peppered delicacy?

To this, I reply: let us not discriminate in the world of CAMEMBERT. Let us instead rejoice in its diversity, it’s potentiality. I myself recently enjoyed, nay REVELLED in a camembert of most elegant simplicity, with my acquaintance of many years, Dr. Hnoss. With reverent anticipation, we merely removed said cheese from its wrappings, sliced off the top, sprinkled it with salt and pepper and indulged, dear eaters, with some handy baguette and a bottle of nearby Cabernet.

But do not think the CAMEMBERT adventure ends here, rather to the contrary. The celebration continues, and I, your food maestro, intend to tread new paths into the baked cheese world, sampling it sprinkled with white wine, endowed with garlic cloves, crowned with cracked peppercorns…

To idiazabal and beyond!

Esther. xxx

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Chi’s Hake February 4, 2010

Filed under: Confectionary — theotherhand @ 12:03 am
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So recently, while the world has been touting the fame of this hot new blog site to all and sundry, (why do I get an image of plastic hair bands and combs with that word?) I just happened to MENTION in passing the wit and elegance of my inaugural post to some acquaintances and admirers. Whilst they were swooning into their kir royales, my esteemed colleague Ms. Punnington observed that, as yet, said hot new blog site has only the one post.

To this I reply:

HAKE. CHI’S HAKE.

And before you ask, no, this is not a mythical Asian tale involving a wish granting, but ultimately treacherous fish. It is a post about CAKE. (Ms. Punnington, I assume you will have grasped this at the title, everyone else, think fast)

Come on… Chi ….

and   

… Haaaaake.

Put it together and what’ve you got? That right, this.

Yes, who wouldn’t wish.  No, in fact, whilst I was a-fixing my new battleship hair ornament to my powdered curls, I received a tasty surprise visit from my dear friend Pamela Vartue, who escorted me to the towering garret where several of my close comrades dwell in bookish harmony. There, I was greeted by the sparkling sight of an impromptu soirée and a marvellous CHEESECAKE. Or rather, a marvellous white chocolate and blueberry cheesecake, with meticulous Times New Roman Numbering. Observe…

Beauty to behold. And delicious I assure you! (And clever! The book-learned amongst you will know that ‘chi’ is the 22nd letter in the Greek alphabet; which surely puts the ‘chi’ in Chi’shake. I can also assure you, that although it LOOKS like a 22nd birthday cake, it is rather indicative of my success in the ’22 Crumpets in a Minute Challenge.’ To tell you my age, dear readers, would be most unseemly).

Sadly, on this occasion, my faithful crumpeteers, I will not be providing the recipe. (I may do so at some point in the future, if Ms. Punnington, the confectioner responsible for the cakey creation, so obliges.) However, as my dear Grandmama, Lady Iris Gindram frequently tells me, if you presume to ask what such a paragon of patisserie contains, you should expect the answer, “Shit and Sugar.”.

Until tea-time,

Esther. xxx