Hello – for Friday Food October 6th, 2017 – I have a photo of some scraps from the garden.
I barely kept a few veggie containers going this summer. Woodland gnome recently wrote that “Autumn often brings a bit of imperfection to the garden” – well for me, this imperfection defined my small garden ALL year long.
Imperfect and neglected many days – but still enjoyable. In addition to containers, I also had a small semi-raised bed going, but the handful of plants did not do very well. That small raised bed has a bunch of deep under roots (stealing nutrients) from nearby trees and it has these cluster root chunks, which I thought would break down – they are from an old invasive blackberry bush that used to dwell nearby.
So I have new plans for next year – I will still have some container plants (because as many readers also know – (like Tish – here and Ana here) growing your own goodies is a great way to add some zest to life. The smell of home-grown basil, the taste of a fresh cherry tomato, and having various peppers coming from your own yard is just fun) – but next year I will move the small raised bed and maybe make it higher – and closer….
While on the Friday Food topic – would you believe I had brie four times in September? It is not a cheese I eat very often, but I am starting to have a little because the fat content in brie offers many perks – including helping us absorb nutrients. The fat comes from the extra cream added before the curd develops.
Fomaggio’s Kitchen (here) explained it this way: The terms “double-crème” and “triple-crème” are bandied about a lot in cheese shops. While most folks have a general idea of what they mean in terms of texture (creamy, spreadable!) and flavor (buttery, lactic!) for a cheese, these terms actually have very specific meanings. Both double and triple-crème cheeses have extra cream added before the curd is formed. And, at least according to French law, a double-crème cheese has between 60-75% butterfat. Cheeses that fall into this category are some Brie” and “The first ever double-crème cheese was made in Normandy in 1850 and was called Petit Suisse.”
So while I might have skipped this quieter item on a tray – I find myself now going back to make sure I have a little brie. However, at Ct’s party, I did not have the chance to eat the piece of brie I graciously cut and placed on my plate (long story). So I took it to go (I know, I know, no comment on that one). I then enjoyed that little piece of brie later at home and it was such a treat! I microwaved it on the pretzel crackers and discovered that scorched brie could be tasty.
So here are instructions for “microwave-scorched” brie.
This is totally a joke and I do not normally suggest microwaving the heck out of a piece of brie.
Scorched Brie on Pretzel Cracker
- While at art show (or party) if you cannot get the chance to eat your little slice of brie – slickly wrap it up for travel. Or start with any slice of brie.
- Unwrap your small slice of brie at home.
- Place brie on top of pretzel cracker(s) on a plate.
- Microwave for 10 to 20 seconds (microwaves vary) don’t over mic the brie or it will get rubbery- you just want it sizzlin’ warm. And while I would normally say only use the toaster oven for a reheat (or pan) for a reheat- there are times when after a long day you need to use the microwave – IMHO)
- Add a few slices of peppers to your plate – (or any veggie)
- Sip some warm tea (cheese is always better with warm tea).
- For extra relaxation and refreshment, do a quick foot soak and watch a rerun of The Profit while enjoying your after-party scorched brie.
All jokes aside….
Cheesy Bacon Hasselback Potato
2 medium potatoes
5-6 pats of butter
2 heaping Tbl cooked crumbled bacon pieces
salt and pepper to taste
1 green onion, sliced
1/2 cup shredded cheddar cheese
Clean potatoes scrubbing with a brush. Place a wooden spoon next to the potato and slice the potato stopping at the wooden spoon so you don’t cut all the way through the potato. Cut a pat of butter into four pieces. Place a little piece of butter in between each slice of potato. Place a piece of bacon and green onion slice on each side of the butter. Salt and pepper to taste. Top with shredded cheddar cheese. Microwave in a dish for about 8 minutes or until tender or bake in a dish in a pre heated 375 degrees oven for 40-60 minutes or until tender. Full post from Diane is here.
Thanks for reading…. and happy eating!