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There were some very strange recipes featuring cheese in one of the British newspapers! I always thought that cheese, no matter which, is such a special and specific item of food, that it is best on its own, or with very few additions... Is there anything better then drinks served with a variety of cheeses? Everybody will go for that!
Also, I do not like a great mixture of cheeses. Each one has its own distinctive taste and one should be careful which ones we put into the same pot! We were once in Switzerland and we watched a man prepare a "fondue" for us. The mix of cheeses he melted together would give you a head ache! Of course it was fabulous, but one really has to know what one is doing with cheeses and that man must have been born with that knowledge!
I have fallen into a dreadful habit lately; as I told you, the L&M gets trays of food delivered to our rooms and twice a day, in the morning and for supper, the tray has a large slice of yellow cheese and a square of white cheese... I do not know why, but those two items have become my total undoing! I make a sandwich by putting the white cheese into the yellow - I simply can not resist it. The grim outcome of that indulgence is an extra few kilo which I am shlepping around with me! And if you think that I am going to give it up, think again!
We all make what we use to call "a grilled cheese sandwich"; used to be a staple for lunch. I took two slices of bread, put cheese in between and put it into the toaster oven! Well, let me tell you how the Brits make it! They butter the bread first - both sides! - and then spread Marmite over the top... Then layer the cheese on one slice, cheddar, they insist!... Then scatter spring onion all over the cheese. They add Taleggio (yes, I looked it up! Another cheese!)... Then they cover it with the other slice of bread, butter side down. Now, they butter well the top side of that slice and press thyme or sage into it! No, you are not done! You now melt a large tablespoon of butter in a heavy pan and put the sandwich herb side down, and... OK?... I think I just put on another kilo just by writing this down!
They also have a "Sticky Baked Feta with Radicchio"... Would you believe that they have honey in there, molasses, grapes - lots of grapes! - figs, pink peppercorns and vinegar! Can you even picture that? If you can and will make it, I will send ithe recipe right off to you! Why not just make a salad and cut chunks of feta into it? A marvelouse treat!
Feta is such a wonderful cheese: "Feta cheese is a brined curd cheese made from sheep's milk. It is thought to be a healthier cheese compared to other counterparts" is what I found out. I have never used Halloumi cheese, but really must try it. They suggest slicing it rather thickly and frying it in oil on both sides until quite crispy. Serving it on a mixed salad, instead of steak. Instead of steak?... Good grief!
I made something very good the other day, and after tasting it, the L&M said: "you must put this into your Column, its really very, very good!" I mentioned to him that I was making cauliflower for dinner and out of the blue, he says: "I dont like cauliflower"! Which was a shock, because till now, he did like it, and it was cooking already! What to do? When the 'flower' was cooked, I fished it out of the water, chopped it up and mixed it with quite a lot, a large grated chunk, of what we call "green cheese"! Roquefort?... Into a pan went some butter, when it melted, the 'flower' went in, I covered it and let it get hot. Then I broke 4 eggs over it, salt-pepper, covered it again and let the eggs poach. It really was a fabulous dish, I served it with poached salmon.
Send your questions to The Wacky Cook: email: debbiemorgenshtern@gmail.com
Debbie Morgenstern is the author of "My Life in Israel" and other short stories.
"My Life in Israel" can be purchased by accessing this link: "My Life in Israel"