tag:blogger.com,1999:blog-3364213246811258291.comments2023-09-19T16:07:36.258+01:00Blue Cheese and MangoesBlue Cheese and Mangoeshttp://www.blogger.com/profile/17869247668892831563noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3364213246811258291.post-35478981971195143622022-03-18T13:48:49.737+00:002022-03-18T13:48:49.737+00:00This was lovely thanks for writing thisThis was lovely thanks for writing thisJimhttps://www.jimtayler.com/noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-89284684796062340032017-03-24T20:18:09.816+00:002017-03-24T20:18:09.816+00:00Matt, you've discovered our favorite cheese! ...Matt, you've discovered our favorite cheese! The minute we land in Marseilles we head for the closest supermarket and buy at least four containers of Tenation! It is great on croissant in the am with coffee. Oooooh lala! During drinks hour with Chablis it is divine. The fancy cheese sellers will laugh at you, because they think of it as a 'supermarket' cheese. Heck! I could care less, it is the creamiest most delish cheese you can eat! A fellow fan!Mrs.Ghttps://www.blogger.com/profile/12215790319798143895noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-44292283309650186842014-06-20T18:26:39.616+01:002014-06-20T18:26:39.616+01:00I just ducked into a little épicerie in Vieux Lill...I just ducked into a little épicerie in Vieux Lille and grabbed a random unfamiliar cheese to go with my baguette for dinner. Happened to be St Felicien Tentation. Such was my fromage orgasm that I fished the wrapper out of the rubbish in order to Google exactly what I had just eaten. That's how I arrived here; I'm glad my fromage radar is still accurate, but I should have known that something that tastes so good is 70% fat. It's worth it. Heaven.Candypamhttps://www.blogger.com/profile/03416661431127529248noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-54349895186359023322014-01-09T19:45:00.350+00:002014-01-09T19:45:00.350+00:00In my opinion it's the best cheese ever tasted...In my opinion it's the best cheese ever tasted. It must be the double crème that makes the difference. I came across it first in a small market near the Pyrenees and in the local village shop but then had great difficulty finding it in Paris. My travelling companions were beginning to doubt its existence but I then found it in the Sunday morning market near Place de la Bastille, Boulevard Richard Lenoir. Only wish I'd bought more than two.Shireennoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-86159867416522721782012-05-03T22:28:33.602+01:002012-05-03T22:28:33.602+01:00Hi, my wife and I are eating Tentation right now i...Hi, my wife and I are eating Tentation right now in Uzés, France, where this was bought at the Intermarché grocery. It looks identical to your photo, wrapper included. It is insanely delicious. The right word is glorious.<br /><br />I am glad we will not find this on the States, as we would probably die 10 years earlier from eating it in both cheese and butter circumstances, I.e. 3x a day.ghidorahhttp://fondregards.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-9284061137790671292011-10-16T13:38:52.419+01:002011-10-16T13:38:52.419+01:00Congrats guys, and looks delicious.Congrats guys, and looks delicious.Robnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-774644639871336212011-09-21T17:44:32.407+01:002011-09-21T17:44:32.407+01:00Hi Agnieszka,
I'm really glad that you liked ...Hi Agnieszka,<br /><br />I'm really glad that you liked the wine match. Now that we're out in France we are finding it much easier to get our hands on some good cheeses - I haven't been able to find any of the Pecorino that you mentioned though. It sounds great and I'll definitely keep looking out for it!<br /><br />All the best from the south of France,<br /><br />MattBlue Cheese and Mangoeshttps://www.blogger.com/profile/17869247668892831563noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-79933884671836695342011-09-11T22:17:20.367+01:002011-09-11T22:17:20.367+01:00I am so jealous! Looking forward to lots of French...I am so jealous! Looking forward to lots of French scenery and food pictures:)Girl from HKhttps://www.blogger.com/profile/13173309864571887393noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-21879789404323269222011-09-11T11:49:01.958+01:002011-09-11T11:49:01.958+01:00Dear Matt, many thanks for a great recommendation ...Dear Matt, many thanks for a great recommendation of Pouilly Fume with la tentation. It was excellent. We tried the cheese with Saint-Estephe as well which was good but not great. During that process with also tasted a number of wines with Moliterno al tartufo. Madiran was good but not good enough. We were slowly running out of ideas, when a friend reach out for a bottle of hydramel (French name , not sure how to translate into English) - wine made with honey and it was a real revelation. Simply superb. I know that you can buy Moliterno in London as one of my friends who lives there, buys it from a fancy cheese shop. Greetings from Belgium. Agnieszka.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-26268254889590725122011-08-30T22:46:15.793+01:002011-08-30T22:46:15.793+01:00Hi Agnieszka, thank you for your comment and recom...Hi Agnieszka, thank you for your comment and recommendation, I will be sure to check out the Pecorino Moliterno al tartufo - it sounds great!<br /><br />I find that pairing wine and cheese is a particularly difficult (although eminently enjoyable) task. I used to firmly believe in the marriage of red wine with all cheese but I've had a change of opinion in recent years and now often favour whites for all but the most pungent of cheeses. <br /><br />In the background of the photo, you can see a bottle of Pouilly Fumé - I find that a chilled, dry and not too fruity white is perfect for cutting through the rich creamyness of these fatty cheeses. Controversial perhaps?<br /><br />I would fear that a relatively heavy bodied wine such as a Saint-Estephe would compete with some of the subtle flavours present in the Tentation. That said, I have no doubt that Saint-Estephe would be a pleasing match I would have no complaints if it were served to me!<br /><br />I hope that you have a great Birthday!<br /><br />More cheese posts to follow...<br /><br />MattBlue Cheese and Mangoeshttps://www.blogger.com/profile/17869247668892831563noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-36497941948024049452011-08-28T13:02:39.417+01:002011-08-28T13:02:39.417+01:00Hi. I am planning to serve a cheese platter for a ...Hi. I am planning to serve a cheese platter for a birthday party. La tentation will be there so as many other original choices like Pecorino Moliterno al tartufo. The only hard cheese with black truffles. Since you wrote that you like Brillat Savarin aux truffes, you may want to try that one as well (oustanding with Madiran or Barolo). My question is, what wine do you serve with La tentation. Was thinking of Saint-Estephe. Any suggestions ? many thanka. Agnieszka from Belgium.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-65539490317413706832011-07-15T22:21:48.716+01:002011-07-15T22:21:48.716+01:00It makes me vary happy to see this. Nunnymolers ar...It makes me vary happy to see this. Nunnymolers are my favorite of Redwall's foods. I'm finishing up the series right now and I love to hear that others love the books and are reading them too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-50491812107196378692011-02-10T23:29:06.697+00:002011-02-10T23:29:06.697+00:00Mmm, this is delicious. I had never knowingly eate...Mmm, this is delicious. I had never knowingly eaten an artichoke before in my life, so this dish is a revelation.<br /><br />Have made it a couple of times now, forgot to get cream the first time but it was ok with just the spicy oils. With cream and wine, even yummier.<br /><br />Readers note, the above recipe serves ONE! :-)Robnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-89606629520644293682011-01-23T19:23:54.573+00:002011-01-23T19:23:54.573+00:00The French do have the saying "Comme un lundi...The French do have the saying "Comme un lundi" for good reason. Nothing some chocolate can't fix though. Yum!Girl from HKhttps://www.blogger.com/profile/13173309864571887393noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-69373072328238828522010-12-23T16:43:32.103+00:002010-12-23T16:43:32.103+00:00This looks amazing - I want some despite just havi...This looks amazing - I want some despite just having a massive fire and stone pizza for lunch (also, I sincerely hope gerald the seahorsebirdfish now adorns your tree). happy xmas to you both! love Jo xAnonymoushttps://www.blogger.com/profile/10978548760927124087noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-29261341825695259212010-11-29T19:38:46.414+00:002010-11-29T19:38:46.414+00:00you forgot the pine nuts :)
xxyou forgot the pine nuts :)<br />xxfrankienoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-66917747903615838442010-11-11T13:04:50.797+00:002010-11-11T13:04:50.797+00:00Vis-a-vis the intriguingly foul bacon and coke jel...Vis-a-vis the intriguingly foul bacon and coke jelly.... Did your inbuilt 'Vile-o-meter' not swing its little needle decisively over to the right when you spoke the words 'bacon vodka' aloud? Some food combinations can look deceptively harmless and yes, even intriguing in the written word - marmalade stuffed sausages spring to mind - but you have only to intone them in a sensible voice to a trusted friend or loved one to recognise a disaster in the making. Had I taken my own advice I would have avoided the spluttering and ridicule which accompanied my Sprout Pate......The Mothershipnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-60183801159633648672010-10-27T20:05:13.904+01:002010-10-27T20:05:13.904+01:00Eating zippy rolls at Grandmas on the chair by the...Eating zippy rolls at Grandmas on the chair by the door or off a plastic red plateSisternatornoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-73644574780427595882010-10-21T14:12:05.528+01:002010-10-21T14:12:05.528+01:00Do I detect the artistic work of someone who has r...Do I detect the artistic work of someone who has recently acquired a rather smart new camera?The Mothershipnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-82577581032448611792010-10-21T14:03:17.747+01:002010-10-21T14:03:17.747+01:00OOh - fine idea - and surprisingly difficult. My ...OOh - fine idea - and surprisingly difficult. My five are sufficiently diverse to confirm that I am developing some kind of food-schizophrenia:<br /><br />1. Yes, yes - fish finger sandwiches are a must - on plastic bread with far too much TK. [Is this genetic?]<br /><br />2. Duck breast in port and bitter orange marmalade, with some jersey royals to mop up the sticky sauce<br /><br />3. Egg and chips with white sliced bread and butter to make butties, english mustard on the side and a large mug of tea to accompany<br /><br />4. Lobster swimming [not literally, you understand] in garlic, lemon and corriander butter. Plenty of tiger bread to mop up the juices.<br /><br />5. Figs straight off the tree with ripe brie & prosciutto, drizzled with balsamic glaze, followed by panna cotta, panna cotta and then some more panna cotta. Can I have some prosecco, too, please?The Mothershipnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-8033413262926861732010-10-17T15:54:48.062+01:002010-10-17T15:54:48.062+01:001.Poached goose livers in pernod with a Smirnoff B...1.Poached goose livers in pernod with a Smirnoff Black reduction. Not to be missed! We experienced this under the stars in mid summer whilst cruising down the Neva on the MS Brezhnev,accompanied by iced chilli vodka shots. Heaven.<br /><br />2. Crunchy nut corn flakes and I can't Believe it's not Butter clusters a la Honey Monster. Forgive my retro 70s indulgence here! Try it - you won't look back.<br /><br />3. I do have an annoying passion for all things seasonal, so although one of my foodie passions is for fresh asparagus I find myself completely unable to sweep the off season Kenya variety from Waitrose into my groaning trolley. But . . . last Wednesday I weakened. Try me from Kenya - 10 minutes in the microwave with a goats cheese syrup (goats cheese, balsamic, pesto, chanterelle mushies nuked in the blender) - just the best after a hard days trading.<br /><br />4. Bananas flambed in Absinthe. Divine.<br /><br />5. Cucumber sandwiches. Soak the cucumber in creme de menthe overnight and lightly saute the bread in I can't Believe it's not Butter until crisp and golden. Teamed with a pot of freshly brewed Lady Grey you can kick off your mules at Friday tea time after a hard week's grouting and bask in the succulent anticipation of the forthcoming weekend's culinary delights.<br /><br />I think your brief was indulgence here - and so I have pushed the boat out in trawling the absolute highlights of my foodie experiences. Trouble is, I am a great breakfast officionado - any suggestions?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-9408963741132892642010-10-17T15:37:20.321+01:002010-10-17T15:37:20.321+01:00Hmmm! Not classy but tasty!
1. Cocktail sausages g...Hmmm! Not classy but tasty!<br />1. Cocktail sausages glazed with plum sauce<br />2. Fish and chips and plenty of TK<br />3. Veal marsala and saute pots<br />4. Liver stroganoff (calves liver - cos it was already dead to provide the veal!)<br />5. My mum's chocolate castle puddings - not light bot ultimately satisfying! d xxAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-63883936929773504812010-10-14T22:13:00.832+01:002010-10-14T22:13:00.832+01:00Ooh, interesting idea... Right. My 5 are...
1. Te...Ooh, interesting idea... Right. My 5 are...<br /><br />1. Teviotdale Pie. You cannot beat the warming joy that a mince-meat pie brings, especially one with the filling-stodgey-fluffy-wonder of a dumpling top. And who knows when it'll get really cold and snowy on the desert island - what with El Nino and all, you can never be too careful. It was this or a stew with dumplings, but the pie tipped it. The dumpling top goes all crispy and is just marvelous.<br /><br />2. Putanesca. Olives, anchovies and capers in one dish?? With chili, tomatoes, basil and pasta? Why would I not take this along?<br /><br />3. Cream Tea. I don't know if this is against the rules, but I could NOT live without tea, so one way or another I'm going to squeeze it in. And, if it comes with a scone, jam and clotted cream, then all the better!<br /><br />4. Poached egg on toast. With plenty of salt and pepper. I'd need a breakfast, there's no way I could manage a fry-up every day, and a poached egg is just so perfectly satisfying.<br /><br />5. The warm gingerbread with syrup that they sell in Aunties Tea Room in Cambridge. Warm, gooey, sticky, sweet, spicy, and any other delightful adjective you can think of makes this the perfect every-day desert!Tom Wardhttps://www.blogger.com/profile/06543224938218718406noreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-49977803088395514862010-10-11T15:23:52.881+01:002010-10-11T15:23:52.881+01:00I thought I would share my top 5 with you as reque...I thought I would share my top 5 with you as requested. I think I surprised myself as well. Worryingly I thought I was a lot healthier than I actually am. I do love fruit and veg but at the mention that this would in no way damage my health and this list would be based purely on the lusts of my food desires the list reads thus:<br /><br />1)GINGER CAKE – the name alone makes me love it but it is moist and syrupy and spicy and almost like a savoury thing…which means you can eat twice as much. It is the god of all cakes! As all ginger things are!<br />2)SCRAMBLED EGGS – gloriously simple. Delicious when mixed with lots of butter and full fat milk. I don’t even need toast!<br />3)HAWAIIAN PIZZA – fat base, extra mushrooms and extra cheese. Basic university fare that makes me feel about 18 every time I nom down on some.<br />4)TOMATOES – cherry, beef, vine…whatever…slice, salt & enjoy!<br />5)CHICKEN & TARRAGON – with a baked potato preferably. Evokes pleasant and warm fuzzy feelings of home and childhood and the first floods of glee when learning to cook. It’s sweet tasting and it’s chicken. Chicken is good!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3364213246811258291.post-43852774058465294972010-09-20T21:26:55.465+01:002010-09-20T21:26:55.465+01:00Looks delicious! Makes Cupcake Friday sound just p...Looks delicious! Makes Cupcake Friday sound just peachy. :)Torinoreply@blogger.com