Saturday, May 22, 2010

Cheese & Cured Meat

Not too much cooking except for steaming the peas. Another relaxed dinner that includes Le Cheval goat cheese with red currant jelly, bresaola, Italian table cheese, speck tirolese, duck liver pate, crostini, sugar snap peas and Salametto from Fra'mani. The Le Cheval goat cheese was from Redwood Hill Farm and went really well with the red currant jelly. I liked everything on the board except for the bresaola. It was the second time we got cured beef and the second time I didn't like it. I guess that's the reason why you don't see much cured beef.

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