There’s an amazing little place where I often go for a little high tea with my friends. One of my favorite things they serve, is the petit polenta tart which are literally no larger than the size of a tablespoon (and that’s being generous.)
In an effort to recreate these tarts and make them (ahem) more suitable for a luncheon, I’ve inevitably gone a little OTT (over the top) and decided to share my results with you. It’s the really delicious combination of the creamy polenta tinged with parmesan and the crisp crust of the pastry that gets me every time…
The Sunday roast is a tradition in many homes. It’s a special occasion dish which requires a good few hours to bring together and it’s equally satisfying to eat as it can take any number of hours to enjoy. How fortunate that I didn’t have anywhere to be other than my kitchen, with a (gloomy overcast day) and a fridge stocked full of delicious contents waiting to be turned into a feast!!! This was partly due to (and thanks) to my friend who I bribed with a bottle of wine to drive me to the shops! Thank you friend!!!
It’s actually taken me four years to perfect my slow cooked lamb, I’ve consulted numerous articles, numerous friends and I’ve finally found a method to that meaty madness!!!
Tonight I have a very special treat… My sweetheart has surprised me with the most luscious wedge of my absolute favourite cheese in the whole wide world, Fromager d’Affinois. We’ve also thrown in a chunk of Blue, Waxed Cheddar and Dates for good measure.
This Brie is one of the most oozing, velvet-like, extravagant cheeses I know. It’s simply sublime, a true indulgence. Sure I didn’t make it, but you can be sure I will very much enjoy it…
Any votes on which is your favourite?
It was another of those frenzied days, home late the night before, up early, out for most of the day, back to bed and then out early again. I also had to put in 8 hours of school (funny enough) so my kitchen at home hasn’t exactly been my first priority in the last 24 hrs.
Irony being, I did make some very yummo contributions in my student cheffing hours. Aside from more precision cuts with a myriad of vegetables, we got busy filleting some Whiting (fish) pin boning and plating up. That was also a slightly frenzied task as we were given a whole 20 minutes!!! to get the job done & a beurre noisette (with sides which we’d previously made-whew!)
So the lazy option it is. I’ve made these cheesy quesadilla’s at lightning speed with all the yumminess I can muster from the fridge. A handful of spinach here, corn shucked from there and an all too generous sprinkling of cheese and I’m ready to go… Now, where’s that beer…
What can I say, where there’s a will, there’s a way!