It always starts with us.
Bits and bobs, this and that, not enough to use in any one recipe.
Could you toss them all in a cream sauce and make macaroni and cheese?
Could you add them to a stuffing, or grate it all up and top some veggies?
Yes, but will you?
They are perilously close to molding or drying out, and this is our food budget were looking at.
Use what you have on hand
Fromage forttranslates to strong cheese.
See a videoherefrom Pepins Cooking at Home series during the pandemic.
Use herbs you like best, or even leave them out.
Serve it your way
Use this chilled or at room temperature on crackers or toasts, or veggies.
Its nice in sauces, or a gratin, and probably any place your imagination takes you.
Memorable flavor
The bottom line is, the combination is much greater than the sum of its parts!
It really is that simple, and incredibly quick to make.
It all works
Heres how I made it one day; you get the idea.
Whats in your refrigerator right now?
For hard cheese, break into little pieces.
Crush the garlic clove.
The garlic is just a supporting player, but use what you like.
Process for a minute or so and check the consistency.
If that baguette happens to be stale, even better!
Youve salvaged more from the compost bin.
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