Quote:
Originally Posted by ferretchucker
Had some friends over for the first time in FOREVER and decided to take my cheeseboard skills up to 11. Pretty proud of this.
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We both strongly approve.
I see you have some kind of chutney (perhaps?) there...love the combination of the kind of sweet/tart/spicy/tangy with this kind of layout.
Have you ever tried a spicy balsamic glaze to pair with your soft cheeses?
Spal made
this the other day and it was ridiculously good...here is the recipe she wrote up if anyone's inclined:
Here's that garlic prawn pasta I made last night.
Pappardelle Pasta
Sauce - alot of garlic, olive oil, butter, smokey paprika, salt, pepper, oregano, parsley, cream, tomberries, corn.
Fried the garlic up a little in oil, then turned the heat down, added the remaining ingredients, cream last and simmered it altogether .
Prawns - salt, pepper, garlic, olive oil, high heat fry pan.
Once these were fried I added the pasta and sauce, high heat to thicken and added more parsley to it at the end.
Adult sauce had some Truff added for spice, Rivers not ready for that haha.
This was literally perfection for a cold night...