Transparency of Manchego Cheese, also from the Alinea cookbook. The transparency is melted with a kitchen torch over a layer of roasted red and yellow peppers, croutons, dried Nicoise olives, and Manchego cheese dice, all on a bed of olive oil pudding.
Joe followed the recipe pretty faithfully for this one, except we forgot to add roasted garlic cloves to the dish, we left out the arugula and anchovy garnish, and we used plain white bread for the sourdough croutons. This is definitely one of the less labor-intensive dishes from the cookbook.
This was my favorite of the three dishes -- the combination of the silky pudding with the melted cheese and the saltiness of the olives has an amazing mouth feel. We'll probably make the olive oil pudding again, maybe alongside a simpler grilled sandwich with Manchego, peppers, and olive spread.
No comments:
Post a Comment