Parmigiano Reggiano + Honey

    Local Colorado clover honey and The-Real-Deal Parmigiano Reggiano.  This is what love looks like...and tastes like.  I'm ever the sucker for the simplicity of food.  This particular pairing goes along with my "put some honey on it" opinion of cheese.  When lacking any other fancy-pants pairings for impromptu cheese plates honey always comes to the rescue.  Yes, even on Camembert. Yes, I know it's weird.
    All things aside adding honey to Parmigiano really punches up the flavor of both.  the nutty, salty, crunch of the cheese is magnified by the dense, intoxicating, astringent sweetness of the honey. 
   Try this pairing with different types of honey for totally different flavor profiles!  Honey with lavender, orange blossom honey, or honey with chilies, to name but a few. 
Try it out! You won't be sad.

Summer Food.

Ricotta Salata w/Watermelon & Mint

It is summer.  It has been summer here in Colorado since mid-April.  Actually, it seems that most places in America hold this to be at least mostly true (80 degree days in march anyone?).  Potential catastrophic weather patterns aside, this heat brings out my longing for cliche, classic Americana, backyard barbecue food.  The kind that dyes my fingers with artificial colors, is slathered in pickle relish and eaten off of floppy paper plates that at some point will drop a huge glob of baked beans onto my sandaled feet.  Naturally at my behest The Guy & I have been unabashedly consuming burgers and brats (okay, so turkey burgers & andouille sausage on buns. because i must be fancy) this week.  

In the spirit of our "fancy" cook-out nosh I decided to whip up a cool little salad to take the edge off of the heat.  I managed through some combination of luck and wizardry to pick a watermelon that was both sweet and crunchy (i.e. perfect).  The cheese to pair it with was more of a no-brainer.  

The Ricotta Salata I used in this dish is really not the milky soft cows milk cheese that you buy by the tub at the grocery store.  This one is sheep's milk, crumbles readily (though it can be sliced with a good kitchen knife) and is much, much drier in texture.  It's flavor is milky, lightly animal, and brine-y.  Bringing to mind more of a whiff of seaside spray than salt-lick.  

I tossed the sweet cubed melon and Ricotta Salata together with a few sprigs of freshly plucked mint.  The sugary melon made the perfect salty/sweet pairing with the cheese. While the mint lent a high singing chill cutting through any extreme cloying or briney-ness in the salad.  

The overall result was the culinary equivalent of standing under a cool waterfall on a scorching summer afternoon.  The refreshment (and the going back for more) was never ending. 

Gorgonzola & Pears. Forever.

This New Years Eve party was the festivity to end all festivities.  Seriously, music was being played until 3am with my beloved (albeit 3-sheets-to-the-wind, as they say) fiancee hollering for more.  Irish Trad musicians are pretty hardcore when it comes to parties.  And I was one of the youngest in attendance, natch.  As traditional folk they are certainly not uncultured swine.  Hence my contribution to this pot-luck event went over with gobs (i mean gobs!) of enthusiasm.  One attendee eyed the platter with a laser like focus as I wedged it between the quiche and a mystery salad.  "Do you accept Master Card or Visa?" he inquired as he deftly flung 3 or 5 pieces onto his plate.  Yeah, it was like that.  I even had Ian and another friend, Ruth, telling people with huge sarcastic eye rolls that my dish should be avoided at all costs.  Happily munching away at both pear and Gorgonzola.  So what is this dish so clearly sprinkled with magical pixie dust? (and self congratulation. i bottle the stuff.)


Gorgonzola & Pear Tapas

Bread (enough to be cut in 30 odd 2-bite pieces. I chose a rustic farmhouse style)
1/2lb. Salemville Amish Gorgonazola (or gorg of your choice)
4 Tbs. Heavy Cream
2 Comice Pears (or whatever is handy. no apples. i mean it.)
1 Tbs. Lemon Juice
1 c. Pecans (i artfully crushed mine. you should artfully find a way to slice them. it looks nicer. trust me.)

Preheat oven to 350F.  Slice bread into those 2-bite size pieces.  Arrange onto a cookie sheet(s) and toast for 12 - 14 minutes. Flipping the bread pieces half way through. Set aside to cool when done.

Meanwhile...crumble the Gorgonzola (i know it seems like a lot. if you have left overs get creative...or ask me for ideas. ideas! i has them!) into a small sauce pan over Medium-Low heat. Add the heavy cream as the Gorg begins to warm.  It is important to only warm it through. Remove from heat as soon as it reaches a spreadable consistency.*

Slice the pears into thin-ish slivers and in a separate bowl toss with the lemon juice.  Set aside.  Slice (or crush out of impatience) the pecans. Set aside.

Put a heavy coat of the Gorgonzola spread onto each piece of toasted bread.  Top with each with a pear slice and pecan to taste.

Proceed to impress your friends.

I forgot to take photo evidence of the a fore mentioned food. So instead here is what I was doing all night!

*Should your Gorg mix become runny put it in the fridge for 30-45min. That should make it more manageable.