cheese


chicken 'n Brie wrap, carrots, and a glass of Criminally Insane Elf...AND JACK BAUER!

On the eve of the Spring Term: chicken 'n Brie wrap, carrots, and a coupla glasses of Criminally Bad Elf...AND JACK BAUER!

This is one of those Dinner(what-food’re-left-in-the-fridge).  For example, some arugula/lettuce, pickled cucumber/dill, sliced olives, capers, and/or red onions would definitely be welcome additions in this wrap.

Dressing

Whisk everything together with  a fork.  Add vinegar to reach desired consistency and taste.

Filling

  • 2 chicken breast halves, fillet
  • 1/2 t butter
  • 4 thin slices of Brie de Nangis

Melt the butter and swirl on skillet so that the skillet is just coated with butter and there isn’t any pool of butter left.

Place the chicken breast fillets on the skillet and cook .

When the chicken is almost done, place the tortillas on top of the chicken to warm the tortillas and to keep the chicken from getting too dried. Flip the tortillas as necessary.  Don’t remove the skillet from the turned-off stove when you’re done just yet.

Spread a teaspoon of the mayo mixture on the center of the tortilla.

Lay a slice of cheese on the mayo spread.   Then, a fillet of chicken. Spread more mayo on top of the chicken, then, another slice of cheese, and some more mayo.  Roll the tortilla to make your wrap.  Place the wraps on the still-warm skillet (heat has already been turned OFF).

Have a sides of carrot sticks with the leftover mayo mixture.

Wrap:  2 10-inch wheat tortilla

Beer: Criminally Bad Elf

I thought I should already use the leftover fresh feta from Christmas eve; the oranges I bought around the same time which have started to show -just like my skin- “age spots”; and the (a-month-ago-they-were-fresh) eggs I have.

I kept the feta cheese from going bad by thoroughly washing it under cold running water they day after I bought it.  Then, I cubed it.  I put them cubes in a shallow food keeper and poured Bertolli’s EVOO over them until they were 1/4-inch covered.  A mason jar should have been more ideal, but one learns to make do etc etc…

Orange-vinegar salad dressing:

juice of 1 orange
1 teaspoon orange zest
1 teaspoon honey
1 teaspoon paprika + 1 teaspoon coriander seeds (the seeds will be grounded when everything is put in a blender); this is supposed to be 2 T cumin
dash of salt
dash of ground pepper
3 T balsamic vinegar (Manicardi Room 21)
1 cup olive oil (Murray’s Private Stock Spanish Olive Oil)

Put everything in a blender and blend well.

Salad

1 4-serving lettuce and carrots pre-washed
4 boiled eggs, sliced
2 cups feta cheese, crumbled

Runny St. Marcellin straight from the oven.

Runny St. Marcellin, straight from the oven.

A pot of St. Marcellin cheese is just what the doctor ordered for a laaaazy winter-day repast.

I was too impatient to wait for it to get to room temperature, so I popped it directly from the vegetable crisper to the oven.  St. Marcellin is good warm and super runny or just as it is and runny-ish.  I got the best of all possible worlds: I had the stuff left from the wrappers cold from the fridge with just my index finger (be one with one’s food, I say!); warm with just my index fingers (it was dripping too much from the crackers and I didn’t have any baguette), and room temperature with some crackers.

That's a crock of cheese!

That's a crock of cheese!

The last glass in the bottle of Merlot I opened a week ago went very well indeed with this wicked crock pot.

Baked, herbed chevre d'Argental, and ol' plain one on top of apple pie.  Warm, melty goodness.

Baked, herbed chevre d'Argental, and ol' plain one on top of apple pie.

7 grains of minced, freeze-dried garlic (approximately 1/2 of a clove)
a pinch of dried rosemary
olive oil
a wedge of chevre d’Argental, about 2 inches at its widest part

Insert the minced garlic into the cheese using fork tines to push them in one at a time.  Drizzle the cheese with olive oil; then, rub the oil all over it.  Coat the cheese with the dried rosemary.

Pre-heat the oven to 400F.  Bake for 5 minutes.

Bonus: At the same time, warm a slice of apple pie with a wedge of chevre d’Argental on top.

Baked crottin de Chavignol; plain, and the other drizzled with Murray's stock Spanish olive oil and pounded Planter's unsalted almonds.  The saltiness/sourishnesh of this little "dropping" balanced out the "steely" taste of the 2007 Lodi Voignier.

Baked crottin de Chavignol; plain, and the other drizzled with Murray's stock Spanish olive oil, and topped with dried basil, and pounded Planter's unsalted almonds. The saltiness/sourishness of this little "dropping" balanced out the "steely" taste of the 2007 Lodi Voignier. Eat while warm.

The crottin de Chavignol has barely discernible stink before baking and has none after.  It has a subtle saltiness, and is sourish.  This piece here was just starting to get moldy.  There were only a couple of small specks of greenish-bluish molds.

Since I didn’t have greens, I had a side of this French goat cheese naked, and the other half drizzled with Spanish olive oil, and topped with a pinch of dried basil and coarsely pounded unsalted almonds.

Best of all, it made the 2007 Cali Voignier, which already is a good white with a crisp, apple, subtle smell to begin with, taste less steely and less acidic.

Gorgonzola mascarpone torta, drizzled with honey, and topped with almonds

Gorgonzola mascarpone torta, drizzled with honey, and topped with almonds

Fromager d’Affinois, with crackers and some fruit is the dream breakfast.  No fuss.  No muss.  Extra dose of calcium.

Nothing can be simpler to prepare than this bloomy, French cheese.   Enjoy spread on crackers or bread, or – if you are like me – solo.

If you did not manage to finish everything during breakfast, have it with chocolates for after dinner.

A glass (or two) of Buck’s Fizz is all that’s needed to take this breakfast of champions to the next level.

Even the rind tastes great; so, nothing is wasted with a wedge of Fromage d'Affinois. Go ahead, let nothing come between you and this burst of creamy mildness.

Even the rind tastes great; so, nothing is wasted with a wedge of Fromage d'Affinois. Go ahead, let nothing come between you and this burst of creamy mildness.


Buck’s Fizz = half sparkler, half oj

My non-alcoholic version = 1 sugar-free Red Bull/Bawls + equal part oj.  Bawls has the fizz, but RB has the “wine-bite taste”

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