Tag Archives: French

Fastest Lunch in the world for Christmas Eve Day: Vacherin Mont d’Or

The wonderful Vacherin Mont D'Or

The wonderful Vacherin Mont D’Or

Good Morning everyone!  Instead of running out to the closest mall–run to the closest cheese store and pick up a Vacherin Mont d’Or and a baguette.

Featured today for as my Monday “Lunch” piece in the Globe, you won’t find a faster or more satisfying meal.

Happy Holidays!

Sue

PS I know Whole Foods and Cheese Boutique has them, leave a comment if you’ve seen them anywhere else and we can get everyone hooked up!

Advertisements

8 Comments

Filed under All Recipes, Cheese/Cheese Related, Uncategorized

Toast Post: Fromage Fort

Today I wrote a piece in the Globe about a spread called Fromage Fort.  Without repeating myself (as you can simply read the actual piece), I thought I would expand a little on the recipe that is in the Globe and tell you the specific cheeses that I blended to make two versions of the spread as I was testing it.

This makes such a fabulous grilled cheese or quick meal just broiled on baguette that I almost had to stop myself from eating it twice a day (I didn’t stop myself though, that would be wrong).

And my cheese drawer is suddenly SO spacious.  I feel some cheese shopping coming on….

Yep, 5 or 6 of these and contentment is yours.

TRIAL 1:

The first trial was made of actual leftover cheese in my fridge.  I used:

2 oz Stilton (blue)

3 oz Pierre Robert (soft, triple creme)

2 oz Garottxa (hard)

2 oz asiago (firm)

handful parsley

1 clove garlic

1/4 cup white wine

lots of fresh ground pepper

So, just about an even ratio of everything though I threw is some extra Pierre Robert that was leftover on the cutting board.  (Why  did I not just eat it?  Oh the willpower I possess.)

Then I just buzzed it for 30-60 seconds in the food processor til completely combined and it was done.

TRIAL 2

Same wine, pepper, herbs and garlic, I went out and bought specific bits of cheese for this one:

2 oz Abondance (firm)

2 oz old cheddar (firm)

2 oz Munster (soft, washed rind)

3 oz Brie (soft)

This version was quite strong (though the blue in the first batch really spoke out) but it was a little more pungent due to the Munster.

But again–I find when melted the flavours mellow out a bit (not if you ask my husband about the Munster version though!)

TA-DAAAAA!!!!!!

I know I am going on about this, but it is truly some of the easiest and most rewarding “cooking” I have done.   And it all has to do with cleaning out the fridge.  Two birds…lots of cheese bits.

11 Comments

Filed under All Recipes, Cheese/Cheese Related, Toast Posts