This is an old, reliable family recipe that has been given a new twist by using the recently bought Dorset Blue Vinney.
The base ingredients are:
Chicken or Vegetable Stock
This is extremely simple to make.
The pasta is boiled in the stock with the eggs (1-2 per person) cracked straight into the pan towards the end and cooked for only a few minutes so as to thicken the soup. During this time your favourite cheese can also be added. Mozzarella is good for producing a stringy dish (lots of fun!) and parmigiano reggiano is great for flavour.
I found though that using the blue cheese both adds aroma to and contributes colour to a meal that can sometimes appear to be a little bland. The exceedingly intense flavour of the cheese is also mellowed by the soup but it still increases the overall depth of the taste experience.
I’ll certainly be looking forward to eating this again and I am now more optimistic about using the remaining vinney in my fridge in other exciting ways.
Well, it’s official, I adore grilled brie. Yesterday I didn’t bother with any complex recipe but kept it simple. The last of my St. Endellion was grilled until it had just begun to melt and I then covered it with some golden syrup. Result: delicious!
After discovering a grilled brie recipe last week (already mentioned a couple of times), I decided to use it to compare a couple of different bries in the awkward arena known as The Cheese Corral.
For installment two, it will thus be a straight contest between two Cornish Country Larder cheeses:
Cornish Organic Brie vs St. Endellion.
Welcome back everyone to another inauguration of an ongoing procession of experiments. However, rather than find different uses for a single item as with my previous post, the objective for this series will be to test a selection of different cheeses for any given situation. So, with that said, it’s time to corral the cheeses and start the tasting!
What will win the European Cheese Championships 2012?
It never occured to me before I started writing about it that the crust on a slice of parmigiano-reggiano is in fact just the cheese itself, albeit harder. If it’s thrown away then perfectly good cheese is being wasted. I have sadly been guilty of this heinous crime all too often so now I want to explore the available alternatives.
Every new method attempted at consuming the previously disposable cheese (whether a success or failure) will be reported here in an ongoing series with the aim of answering a simple question. How can we best use the crusts?
Time for a crazy recipe!