Camembert cheese combined with butter to make this creamy paste.
The texture is similar to a thick fondue.
We first tried it on crackers similar to Ritz crackers but it was better on bread (toast).
I've put the other half in the freezer for us to enjoy another day.
What have you been enjoying lately?
I've been trying a lot of Korean style lettuce wraps and ssamjang with all kinds of proteins. bossam, the steamed pork and oyster banchan, Japanese style salted salmon, the kind they serve for breakfast in Japan, and variety of Korean meats, kalbi, bugogi, bbq chix, etc. Even made a type of Korean radish thinly sliced like takuan with the wraps.
ReplyDeleteMy boss has gotten back into cooking again so we get to try all his efforts for lunch and happy hour:) He's into smoking fish and sous vide salmon and ribs.
v
oh, and, I loved the Whole Foods smoked gouda cream cheese spread that was spicy (habanero)and really good. Now they only sell a similar spread from Tucker and Bevvy so can't get the Whole Foods one. The one from Whole Foods was a lot better, and I found some recipes online that I've been meaning to try, looks fairly easy.
ReplyDeletev
I saw you post your bossam V, it looked ono! smoked gouda sounds ono too!
ReplyDeleteTake care!
Kat
We've been enjoying coctails at home these days Kat.....also, a lot of beans/mushrooms/cheese....
ReplyDeleteThat sounds nice Kirk :)
ReplyDeleteTake care!
Kat