When you have dinner plans at Bacchanalia, it's dangerous to show up half an hour early because it means you have more time to
wander. And wander I did. Into meat. Into cheese. Into baked goods. Back into meat. Back into cheese. And when you circle around that much, you just start to buy things. One of the things I bought is this gorgonzola cremificato. It was at the bottom of the cooler and it looked creamy and luscious. According to my
Murray's Cheese Handbook, when it's poked with the blue cheese, the cheese actually falls down on itself. Anyway, I bought some without tasting it, with the recommendation that it's delicious in cream sauces. On its own, it tasted like a blue cheesy... brie. A really strong blue cheesy brie.
And make a creamy sauce, it did. One that honesty was too strong, even for me. I made it through about half of it with a ton of drinking before giving up.
Josh could tell just from looking at the cheese that it would be too strong for him. He asked if I would make him something else, so he got this version on an arrabbiata. Heirloom tomatoes from the market that needed to be eaten, a minced padron, red pepper flakes. He said it was delicious.
We enjoyed a hatch chile feast at a friends' house. They order hatch chiles every year from New Mexico. We all got to take some chiles home. I chopped some up and put them on some Star summer sausage. YUM.
When you have dinner plans at Bacchanalia, it's dangerous to show up half an hour early because it means you have more time to wander. And wander I did. Into meat. Into cheese. Into baked goods. Back into meat. Back into cheese. And when you circle around that much, you just start to buy things. One of the things I bought is this gorgonzola cremificato. It was at the bottom of the cooler and it looked creamy and luscious. According to my Murray's Cheese Handbook, when it's poked with the blue cheese, the cheese actually falls down on itself. Anyway, I bought some without tasting it, with the recommendation that it's delicious in cream sauces. On its own, it tasted like a blue cheesy... brie. A really strong blue cheesy brie.
And make a creamy sauce, it did. One that honesty was too strong, even for me. I made it through about half of it with a ton of drinking before giving up.
Josh could tell just from looking at the cheese that it would be too strong for him. He asked if I would make him something else, so he got this version on an arrabbiata. Heirloom tomatoes from the market that needed to be eaten, a minced padron, red pepper flakes. He said it was delicious. 
We enjoyed a hatch chile feast at a friends' house. They order hatch chiles every year from New Mexico. We all got to take some chiles home. I chopped some up and put them on some Star summer sausage. YUM.
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