Talking Seagull - 14 August 2008 09:40 PM
my first Swiss came out like a provolone…jeeeeezzzzzzzzzz…..
The good news is we grated it on homemade french onion soup, and it was great. I made up a name for it when my family asked what it was.
I read a cookbook called The Phony Gourmet (I think) that said that you make up a recipe and just give it a French or Italian name - doesn’t matter what the wod means.
I make a dish I call Scampi Campanella. That’s a shrimp dish with fanned and fried shrimp prepared like eggplant Parmagiana. The name? Campanella means ‘doorbell’.
If my Fromage Blanc with pear comes out it won’t really be Fromage Blanc, I added rennet and calcium chloride along with the pear. I’m gonna name it Castoro.
That’s ‘Beaver’ in Italian - why? I think the word sounds cool.