Been reading Peter Mayle`s non-fiction about France; A Year in Provence, and Toujours Provence.
I need to try this.
Light a fire. Take a small wheel of camenbert out of its box. Remove the wrapping. Put the whell back into its box. Put the box into the fire. The box burns off, turns the rind black, melts interior. Remove wheel from fire. Poke hole in top of wheel. Pour the melted camenbert over top bread. Add tomato and olive oil.
Holy shit.
Tokyo is fun folks. C`mon down for some Kareoke.
Posted by matty-b at October 23, 2006 9:17 PMI would suggest another approach, based on the famous recipe from the Jura region of France:
- Remove the cheese and unwrap it. Put cheese back in the box.
- Remove some cheese from the centre (to half depth of the cheese, a third of the width of the cheese).
- Fill depression with white wine. Finely chop one or two cloves of garlic (depending on how much you like garlic). Put chopped garlic in centre of cheese.
- Cook at 180 degress celcius (350 Farenheit?) until cheese is melted and top is a golder crust.
- Spoon over bread. Also good over peeled boiled potatoes.
oh my god! You are a freaking genius! That sounds so decadent and good. . . Peter Mayle can go fuck himself!
Posted by: m at February 6, 2007 12:32 AM