Oct 25 2008
I feel you need an Époisse NOW
Or at least my dad felt we did. So he created for us a mid-week party.
- A Night Off Nigella
This recipe began with that marvellous cheese, the super stinky yet surprisingly mild époisses, so soft you could pretty much drink it.
It then added some fine bread of our choice/creation: rather than creation we chose to crack open a loaf of my mother’s finest wholemeal bread.
For the required funky red wine I chose something somewhat at random- it was a Spanish red, aged in French barrels and was pretty yummy I have to say. I see from the Wikipedia page for Époisses that we should have served this with a Burgundy or a Sauterne. Oops. That would have saved my blank staring at the wine in Waitrose too! Next time.
There were few other ingredients, but several helpful instructions, including the warning that those sharing genetic material with my mother might find an apron prudent when eating this cheese, which has a consistency not far off that of golden syrup. Wise words!
To accompany this recipe I’d bought two other cheeses. The Doux de Montagne was chosen entirely at random as something a bit unusual; it was, as the name suggests, quite sweet and in fact reminded me a great deal of bouncy cheese. But that’s alright because at one time that was my favourite. The second cheese was a Manchego (hence the steer towards Spanish wine) but just this once I went all out and bought some Membrillo paste too. I’m not sure I’ve had this since I’ve become a quince fan. Let me say I *loved* the combination (who needs bread!) and if my Dad has any quinces to spare this autumn I’ll maybe make him some (I have a recipe) as a thank you for this super super tea.
Oh wow, I’ve just lived on Manchego for the past week and now I want some more. :-)
Phew, finally got caught up on all your posts! I’m STARVING now!! Everything looks fantastic and I am so pleased that you now know what a grilled cheese is. ;) Actually back home, it’s two slices of white bread, butter on the outside, a slice of fake plastic cheese in the middle, then grilled in a frypan. Ketchup on the side, of course.
ah bouncy cheese… I’d forgotten all about that.
Sadly this year’s quince crop is lousy; small and sparse. Don’t know why, but I suspect the entire crop will go towards making some of the missus’s favourite Quince Glaze.
Not entirely sure what the above reference to grilled cheese is; I know the picture above makes the époisse look toasted, but that really is its natural behaviour! Perhaps though the comment relates to another post.
Ken: I think Lisa’s comment was to the Grilled Cheese and Slaw I blogged at the beginning of the month. Seems such a long time ago now…
Well it did rain for the ENTIRE MONTH OF AUGUST so it’s not surprising that the fruit has suffered. Another year, I’m sure! I shall just have to make sure I wriggle in a visit home on an ice cream, pears and quince glaze night!
I’ve just made some paradise chutney using guince from my friend’s tree.
oooh. I think paradise chutney was the original quince chutney my dad made (before he y’know, entered his swirly and experimental phase). Is it a Nigella recipe, perhaps from How to Eat?
it’s domestic goddess I think. I have used that book so much that the spine is torn.
I can confirm this(page 359…. I have just looked in J&M’s copy as I’m in London just now (and I don’t have it anyway).
Er what has happened to the blogging? You must still be eating…. or have you just run out of doable recipes? I want my fix of vicarious food pleasure.
Signed a food-porn addict