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Cheese Plate
($14)
Left to Right:
Petit Basque
Manchego
Forme d'Ambert
18-month Cheddar
Accompaniments: Sliced pear, honey almonds, and red wine-fig puree. Toast.
Notes: Finally.
I've always wondered why Michael Smith doesn't offer a cheese course. 40 Sardines (as far back as I can remember) did. It was wonderful. The selections were novel and always well-presented.
I was recently at Michael Smith, and was delighted to find "Artisinal [sic] Cheese Plate" ($14). The four printed offerings were: Burrata, Petit Basque, Forme d'Ambert, and 18-month white Cheddar. Not that I had the slightest hesitation to order this without thought, I did take a moment to review my sweet choices. A few appealed to me, but I really wanted cheese.
I've had three of the cheese before (I've had aged white Cheddar, but not sure which artisan this was from) and love 'em greatly. However, I RARELY see burrata, a cheese I dearly love, on a Kansas City menu, and, definitely, not on a cheese plate. (Besides 40 Sardines, and maybe bluestem or Room 39, I don't think I've ever seen it in this city.) And, given the choice, I'll usually spring for cheese over sweets.
I must say, for $14, you get a very nice assortment of fine cheeses. However, I note, there was no burrata. Instead, the progression was Petit Basque, Manchego, Forme d'Ambert, and 18-month white Cheddar. This was particularly disappointing because the server had not notified me of the substitution. (I *think* I even mentioned that I was especially excited about the burrata - but maybe that was my enthusiastic inner dialogue).
Regardless, the generous cuts of cheeses were lined up (it's probably enough cheese for two or three people), with an entourage of almonds in honey, slices of shaved pears, a wonderfully red wine-reduced fig compote (especially good with the white Cheddar), and a good heap of toasted baguette slices drizzled with olive oil.
On one minor note, I'm not sure I agreed with the progression. Here, the white Cheddar is quite sharp and aged, and on most cheese progressions would probably be last, but I think here, the Forme d'Ambert (a creamy pungent blue) was more aggressive-tasting and should have been last.
I'm thrilled to see one more restaurant in KC putting out a great cheese plate. The others that come to mind are bluestem, 40 Sardines, JP Wine Bar, Aixois, and 1924 Main.
Lois de Çamora y los molinos de La Mancha (exactamente en Consuegra, Toledo).
"¡Cuántas veces, Don Quijote, por esa misma llanura,
en horas de desaliento así te miro pasar!
¡Y cuántas veces te grito: Hazme un sitio en tu montura
y llévame a tu lugar;
hazme un sitio en tu montura,
caballero derrotado, hazme un sitio en tu montura
que yo también voy cargado
de amargura
y no puedo batallar!"
(Vencidos. León Felipe)
Colegio de los Jesuitas. Originariamente fue la ermita de Ntra Sra de Septiembre. En 1613 pasó a manos de la Compañía de Jesús hasta 1767, fecha de su expulsión.
Edificio de planta rectangular de una nave. Fachada de mampostería de gran esbeltez, con arco de medio punto, entre columnas renancentistas que sostienen un friso con un escudo portando las armas de Carlos III.
Toda la fachada está rematada por un gran frontón triangular con un óculo central. La fachada la completa una segunda puerta de acceso con arco de medio punto sobre la cual se sitúa un medallón con una inscripción y, sobre éste, un escudo con las armas reales sostenidas por dos tenantes.
Vieira AUD16
Scallops grilled with jamon on pisto, braised manchego style vegetables
Just cooked tender scallops with a crisp wafer of jamon. As soft and tender as the scallops were, we thought that perhaps a hotter grill would give the scallops a more intense crust.
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A great tapas bar with lots of nibbly choices!
The modern tapas was a little too modern for us though.
MoVida Aqui (Access via Lt Bourke St)
Level 1, 500 Bourke St
Melbourne VIC 3000
Mon-Fri: 12 noon until late.
Saturday: 5pm until late. Open daily.
Bookings office open Mon-Sat: 10am- 6pm
Reviews
- MoVida Aqui, by Larissa Dubecki, Epicure, The Age February 2, 2010
Rustic meets nouveau. 15/20. Typical prices: small dishes $4.50; medium $18; paella $42; desserts $13
The Australian John Lethlean, 28-01-2010 Score: 7/10 "Viva MoVida"
- The Reign of Spain, by Kendall Hill, The Weekly Review 3.54PM 2-5-2010
- MoVida Aqui, by Billy, A Table for Two, on March 19, 2010
- MoVida Aqui, Melbourne, by Helen, Grab Your Fork, Tuesday, March 30, 2010
Para poder llevar la denominación Manchego, el queso debe ser firme y seco, aunque mantecoso y cremoso, elaborado exclusivamente con leche de oveja manchega. La corteza encerada debe llevar grabado en el lateral el típico zigzag del antiguo cincho de esparto; el color de la cera denota la edad del queso. La pasta debe ser marfil, con ojos pequeños e irregulares. La complejidad de su sabor depende de la curación, pero debe evocar las nueces de Brasil y el caramelo quemado, con regusto ligeramente salado, mientras que el aroma debe recordar la lanolina y el cordero asado.