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A special way to share Christmas Eve by the fire, a charcuterie and cheese board:
Clockwise from top left: marinated mushrooms, Soppressata, pomegranate seeds, fresh blueberries, pistachio nuts, banana chips, brie, pretzel chips, mozzarella balls, crackers, cheddar, honey, Salami, stilton with mango and crystalized ginger, toasted baguette, mustard, caramelized onions, cashews, chorizo, fresh cherries, goat cheese, Prosciutto, mixed olives, and fig preserves.
Back outside the Inns of the Court, along Strand and on to Charing Cross Road to find a tube station take us back to St Pancras. I have another thought, see if there is one leaving from Charing Cross.
There is, and so we take the slow train back home, me, full of disappoinment about the Temple, and just wanting to get home having spent another £70 on trying to get into that bloody church.
To make matters worse, Norwich fail to show up at Everton and although lose just 2-0, the failure to compete just makes my mood darker. Of well, it's just a game.
Once home we decide to eat out, and so we go down into the bay for fish and chips at the Coastguard. We almost have the place to ourselves, such are things in a holiday area out of season. But the fish is fresh and cooked to a turn. We share a cheeseboard to finish, and I risk gout with a large glass of red wine.
It was that kind of day.
The Jerry cheese board was designed by Sebastian Bergne after watching too many cartoons! A handsome chunk of beech with a sense of humor.
By Sebastian Bergne
Chicago is a lovely city. I love the exposed brick and the history that surrounds it. Here are a few recent work trip adventures there after I spoke at IRCE 2015.
We've been celebrating 'birthday week' with our friend Linda.
Yesterday's adventure began with lunch at The Cheeseboard, then purchasing cheese for dinner. After, we went to the Takara Sake factory for a sake tasting and tour of their sake museum.
The evening ended with a meal of 8 cheeses with various crackers, breads and condiments, topped off with a Dustin special margarita.
Made from victoria sponge cut and covered with regal icing and hand painted. All pieces were made individually and placed on to a a round cake board covered with regal icing and painted to look like a wooden cheeseboard.
TIME: 30 mins - 1 hour
SERVES: 6-8
Ingredients
40g butter
3 medium brown onions, finely sliced
2 extra-large free-range eggs
1 cup double cream
sea salt and freshly ground white pepper
1 cup mature cheddar, coarsely grated
22cm savoury shortcrust pastry shell, pre-cooked
Method
Preheat oven to 180ºC
Melt the butter in a large, heavy-based pan and cook the onions slowly, for about 30 minutes, stirring occasionally until soft and caramelised. Set aside to cool.
Beat the eggs, cream and some seasoning together in a medium bowl. Add half the cheese and stir through.
Spread the onion mixture evenly across the base of the pastry shell. Pour in the egg mixture and sprinkle over the remaining cheese.
Bake at 180ºC for 20-25 minutes, or until set and golden. Remove from oven and allow to cool.
Cut the tart into wedges.
www.goodfood.com.au/recipes/cheddar-and-onion-tart-201506...
250g cheese - I used a third each Stilton, Brie and cheddar
Acton (a little like my home town of Croydon) isnât really associated with good food and drink, and on these grounds is often ignored by foodies. Whether that is true or not (and Iâd contest making that kind of judgement about ANY area!), there is at least one interesting thing for the gastronomically inclined to be found in Acton (well, two - if you count an Ancient Roman themed Italian takeaway called Hadrian'sâ¦)
As you have probably guessed, that âthing' is Vindinista, and having been there for one too many glasses of wine with my good friend and fellow wine writer Tim, I would like to tell you about it.
Vindinista is essentially a wine bar. And a tiny one at that (âtiny bar, huge attitude). I donât know how many they sit, but it canât be more than 30. Nothing too unusual there, right? Itâs what they serve thatâs interesting. The motto at Vindinista is âwine liberationâ. They have a pretty eclectic selection of vino (lesser known producers, styles, regions & grapes) and they focus (in their own words) on âwines off the beaten pathâ. The list changes very regularly, and many of these lesser known wines are available by the glass too (joy!). Vindinista is owned by Paola Tich - a wine blogger of some note. We didnât get to meet her, instead spending time with a slightly Rockabilly Kiwi guy called Stacey.
Theyâre open Tuesday-Sunday, 5pm-late, and are walk in only. Theyâre also very popular with the locals - we saw plenty of clearly familiar faces come and go in the time we where there. They clearly have their regulars â there were small groups of friends gathering together, couples on boozy excursions and a French waiter from fancy French bar who was very keen to play us some French pop music.
How about the food? Itâs bar food, on a par with the kind of stuff youâd get in a good gastropub (Modern British, mainly?). We had possibly the best cheese toastie ever conceived by man (black truffle + some indescribable voodoo), but look out for pork and duck charcuterie boards, potted shrimps from Upton Smokery and more cheeseboards. Basically these guys really love cheese. They apparently run the odd supper club as well, though I canât tell you too much about that.
Vindinista opened in February 2015, and is an offshoot of the Park+Bridge wine store (âyour neighbourhood wine shopâ - even when your neighbourhood is 20 miles away...) just across the road. And the great news about THIS is that if you find a wine that you really enjoy at Vindinista, all you need to do is wander across the road and pick up a bottle...
04.10.2009 // Day 220
You are like a flower, you rise and rise
To the sun. You do not look back,
At where you came from.
I wanna be like that.
That, that, that.
-- Martha Wainwright, "These Flowers".
After doing most of my reading for the second week (gulp!) and the miniature essays that had been requested (double gulp!) I went out for a meal with Nell-a-bee (and Den, Ma, Moira, Janet, Dadd and Moira's friend!) to celebrate her birthday.
I shared a cheeseboard with Ma and it was extremely scrumptious. Nomnom.
Cheeses and crackers from Glen's Garden Market (DC).
P.A. Bowen (MD) Prince George's Blue and Dreamy Creamy Farmhouse with Whole Grain Crackers from Rip Rap Baking (PA)
birthday lunch at ondining:
starters: amuse soup, onsen egg with black truffle, pork knuckle carpaccio
mains: beef stew, hake, pigeon with foie gras
birthday cake: raspberry & yuzu
cheeseboard and petit fours
On a wooden cheeseboard sit a few dozen small cubes of hard yellow cheddar cheese. Six cubes have toothpicks in them, and a hand in a latex glove places a toothpick in a seventh.
This image is from a Flickr album for the The Blackhorse Inn at the village of Nuthurst, near Horsham, West Sussex, England. The pub, apart from being very good for food, is one of the most haunted in Sussex. Its paranormal entities include a murderer who moves glasses and other objects across a particular table; the feral 'Black Hound of Nuthurst' who is sighted on Black Hound Weir at the rear of the pub; 'Nuthurst Ned' whose ghost late at night stamps and snorts in the street outside; and a young woman whose apparition appears at an upstairs window. Full descriptions of this and the other album images can be found here: Black Horse Inn photos
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This is one of a number of pubic house photos with Creative Commons Attribution-Share Alike 4.0 International licence. See: public houses My Wikimedia images under this name can be found here: Acabashi
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Apparently, this is one of the most popular cheeses in France, but I only came across it today. Produced by the "Fromageries des Chaumes", one of the most famous and the biggest cheesemaking company.
Its a soft goats-milk cheese, with a good (but not too pungent) cheesey aroma. Fairly mild taste, but definitely not bland - it has a nice nutty taste about it. Its just crying out to be lightly grilled.
The wet-looking background is actually our slate cheeseboard - nice for photos wehere you need contrast with the cheese (pretty good as a cheeseboard too)
This cheese cutting board is definitely a one-of-a-kind! Made from a variety of imported woods, it's natural beauty, and many colors, will enhance any kitchen. Measures 11" x 6 1/2" x 1/2". Only food-safe glue and oil finish used on this beauty!
The cheese selection, rather meagre given the price. At Galvin La Chapelle, Spital Square. (View of cheese trolley.)
Secret Centre Cheese – a creamy centrepiece that's not only impressive on a cheeseboard, but is harbouring a whole orange nestled inside that enhances the flavour of the cheese.
© 2017 Tony Worrall
My brother made me a board to store my bread on, the back of it worked very nicely for a cheese plate my friend Elisa artfully arranged. My Mom made the crackers, there were dilly beans and pickled pears from my pantry, chile olives (of course, but sadly not from Outpost), membrillo from the fall, some sliced chicken from Outpost that Sasa brought. I made some chicken liver mousse from the Saltie cookbook that everyone Loved except me (I thought the mineral taste was overwhelming). Pretty amazing spread when all said and done.