brillo de treviso, ricotta salata, Beecher's honey hazelnut crackers, pear and hazelnut pate
It would seem I'm a bit low on calcium. My calves are finely-tuned calcium-measuring machines, yes they are. But why am I telling you this? Well, in the delicious pursuit of pain management, I tried a new cheese and a new fruit accompaniment tonight. I highly recommend both, but it's the cheese I really want to tell you about. Now, I've had a handful of wine-cured/soaked cheeses, and I'm a huge fan of Drunken Goat, but I've never had a wine-soaked cheese actually smell and taste rather winey. Brillo de Treviso (Italy, cow's milk, on the soft side) is incredible! It smells like a very yeasty red wine (or like wine and freshly baked bread, the yeast smell is that strong). And the flavour? Smooth, yeasty, and fruity. It's like wine-and-cheese all in one bite. Holy cow, go track some down and charley-horse, begone!
In other news, I have been racking up foodie and sewing things to share with you! I'm going to spread it out over several days. I hope you won't mind, but it makes me feel better when I can post a little more regularly, and I'm so busy, it helps to rack up images to post. Anyhow, the sewing projects are partly selfless and partly selfISH sewing, which I can show you more of.
But for tonight, let's talk food. Here's a yummy salad I played around with the other day. The good news is, all of these ingredients are available at Trader Joe's!
Persimmon and Avocado Salad
1 fuyu persimmon
red and green oak lettuce (I used two small heads for a large salad)
raw pecan pieces
honey or agave nectar
1 Tbl olive oil (approx)
1/2 Tbl Champagne vinegar (trader joe's orange muscat champagne vinegar)
1/2 Tbl orange juice
salt and pepper
Cut persimmon in half. Drizzle lightly with honey (or agave nectar) and broil for about 10 minutes until slightly softened. Cut into chunks.
Meanwhile, make dressing: mix olive oil, vinegar, orange juice, and salt and pepper to taste together in a glass or jar with a fork. Adjust oil/vinegar balance to taste.
Slice the flesh of half an avocado into thin slices/chunks
Coarsely chop lettuce.
Toss lettuce, avocado, and persimmon chunks in a bowl. Pour 1 Tbl dressing over and toss by hand. If necessary, add more dressing to taste. Sprinkle about 1 oz of pecan pieces over the top and enjoy!