Comments on: A few margin notes from Murray Circle plus a recipe from a master

By: Denver RE

Denver RE — Thu, 03 Dec 2009 17:38:14 +0000

Not sure what type of cheese grits you had, but my favorite way to make them is by cooking regular grits with cheese. pat the mixture into a loaf pan then refrigerate. When it is cool and set, slice it then fry it. Yum! Sounds like all the restaurant dishes you tasted, outside of the undercooked fennel, were excellent and this was a delightful trip.

By: Casey Ellis

Casey Ellis — Thu, 19 Nov 2009 22:20:27 +0000

Sounds good to me.

By: Kristen

Kristen — Thu, 19 Nov 2009 22:12:58 +0000

Of course you’re right, and I’m now thinking that apple tart/pie and a really young Stilton might be nice? Or the Cornwall Blue I had from the Good Food Show?

By: Casey Ellis

Casey Ellis — Thu, 19 Nov 2009 21:40:10 +0000

Of course it would work with apple–though you might want to experiment with a slightly different cheese. After all, it’s just a contemporary riff of the old Pennsylvania Dutch tradition of pairing apple pie with a slice of cheddar cheese.
In fact, a really good, light cheddar could be wonderful

By: Kristen

Kristen — Thu, 19 Nov 2009 21:16:21 +0000

LOVE the idea of pecorino slices upright with the pear tart; would it work as well with apple? It’s so nice for people like me who don’t like sweet things, to give a sweet a nice savoury excuse!