Subj : This week's cool tastes
To   : ALL
From : JIM WELLER
Date : Sun Oct 16 2022 22:10:00

Cambozola cheese:

It's a modern German cheese made in the style of a French triple
cream cheese that develops a white bloomy rind like Brie or
Camembert and is also inoculated with blue mold like Italian
Gorgonzola. The result is amazing with the best qualities of all
three of these famous cheeses. It is made from a combination of
Penicillium camemberti and Penicillium roqueforti molds. Cambozola
is considerably milder than Gorgonzola, Roquefort or Stilton though
as it has just a modest amount of blue mold.  It has a high moisture
content and is even softer and runnier than a ripe Camembert at room
temperature. This is the richest and most luscious cheese I have ever
encountered. I crave more.

As it is also hideously expensive I am experimenting with using a
little of it to inoculate some ordinary cream cheese. I chose
President's Choice soft cream cheese spread for the base. It's
sitting on the counter at room temperature tightly covered as I
don't want to inoculate the whole kitchen with blue mold. We shall
see in a week or maybe less how it turns out.

Beets:

Our little batch of homegrown beets are long gone but we still had a
yearning for more. The supermarket beets that I bought were larger
and had no greens attached so I also bought spinach to go with them.
Once the beets were fully cooked I added the spinach for the last
two minutes of cooking and seasoned then with powdered bay leaf,
Greek oregano, black pepper and vinegar. They were pretty good but
next time I think I'll use kale for the greenery. Swiss chard would
be the best green of course, whenever it's available.

Bay Leaves:

I tend to grind up my bay leaves (and dried rosemary) in my spice
mill. The flavour is more intense that way so they go further and
they flavour a dish much quicker. And you don't have to fish out the
spent bay leaves before serving a dish.

Rye bread with mashed potatoes and cornmeal:

I started off with a standard rye bread formula and mixed in a cup
of leftover mashed potatoes. Then because the potatoes added
additional moisture I added more flour one tablespoon at a time as I
kneaded the dough until it was no longer tacky. It was still quite
soft so I also rolled the dough ball in cornmeal before letting it
rise for the last time. I baked one huge round loaf on a well
greased pizza pan so it developed a nice crust all over. I was quite
pleased with the final result. It was great toasted and smeared with
both butter and a little Cambozola. My first platter of toast got
drizzled with a little hot sauce and the second on, the desert one,
received apricot jam as the final topping.   


Cheers

Jim


.... It's weird being the same age as old people.

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