FIND ME YES!

Lovely food finds.  Made more special because they were given by special people.

Spinach cream cheese given by Paolo from The Best Food Forward event. TBW has used this countless times. Together with kani sticks for sushi. Inside soft taco rolls. As a chip dip. Any item that needs full flavor. Yes, even in soups.

Artisanal jams. One of my favorites. Can be eaten with everything. A dab on foie gras and you're in heaven. New flavors mango lavender and strawberry mint in a dainty box of 6 tiny bottles. A gift from Cheska.

Food life becomes easier with these on stock in your pantry or refrigerator.

DRAFT

Lunch with friends especially male buddies is always fun.  Light, easy, full of jokes and hardly any drama.  My kind of lunch.  Draft at the Fort strip was the venue many moons ago (again).  The interiors of the place reminds me of an old English pub moreso its menu which had a number of dishes influenced by neighboring European countries.

L: Fried brie and gorgonzola with pear compote. Verdict? Very good. The usual blend of cheese and fruit works in this dish beautifully. R: English meat pie with loads of gravy. Typically English.

Croquettes. Expectedly creamy.

Have these with beer, Stella A. or any of their available brews and your entire afternoon is made.

SWISS ON MY LIST

Chef Hans Neukom who is one of the friendliest chefs we know is the Executive Chef of Palms Country Club and concurrently the acting General Manager. He has come up with all sorts of food festivals and activities to entice members and their guests to dine in the club’s 4 main dining areas and patronize the club more.

One of the food festivals we enjoy attending is the Swiss festival because Chef Hans is Swiss and naturally, food offerings will be nothing short of authentic.

Chef Hans with the Swiss flag as backdrop taken during the Swiss food festival. Photo taken by Paolo

Some of our favorites….

Assorted terrines & pates

Braised meats...pork, chicken and my ultimate favorite...ox tongue!

Quiché

German influence via sausage on sauerkraut.

A Swiss spread won't be complete without rosti....

....and that wheel of a cheese....

..raclette!

Another fave..Tete de Moine cheese which literally means monk's head as invention was by them. This cheese is on a girolle or cheese curler & scraper as it needs to be carefully scraped to bring out its flavors.

Of course...Swiss chocolates & truffles.

Dessert galore....

Swiss be with you!

PRICELESS FAMILY DINNER

This is the post on how happily we used the super griller that was bought and featured previously.  See http://thebutcherswifey.com/2011/08/09/finds-at-wofex-2011/

We were overly excited with this amazing purchase that a raclette and grilled steak dinner was had at home a couple of times in a span of 3 days.  

Ready the raclette and favored accompaniments...pickled onions, marble potatoes , gherkins if you fancy...

...cured dried meat. Add some whole grain crackers with cumin and ham cheese spreads from Holland, bought in WOFEX.

Bring out the chilled white wine even if it's "cheepo" =)

Then unveil the apparatus maximus =) and lay those cheese slices on the non-stick trays to melt away. A Swiss lady friend was told of this find and she wants one pronto!

And melt it does...

Voila! Raclette in the house =)

Those that are not fond of pickled stuff can eat raclette with dried meats, even crackers, as long as white wine is drank right after =)

Use the granite top to grill steaks while the lower portion does the raclette motion.

One can even put meat slices on the non-stick trays to broil. Meat juices remain on tray and thus, served au jus =) Granite top is an easy breezy clean. For a no-hassle clean, wrap granite top with aluminum foil. No worries as foil will have the granite's temperature. When done, unwrap foil and throw.

Steak slabs on heated granite.

Paolo prepared a wonderful mushroom risotto, on a stove top this time, to complete the menu.

Grilling your own meats and melting your own raclette is a healthy, inter-active and fun way to have a family dinner at home.  This experience significantly contributes to precious bonding moments.  All these on account of  a 765 peso “apparatus maximus”.  Priceless!

CHEESE BE WITH YOU

New cheese on the block.  Check them out!

Available at Wine Depot branches.

CHEESE O GLORIOUS CHEESE

More astonishing variety of cheese combinations  are coming out.  We’ve had the opportunity to taste some of these very recently.

Spring cheese menu

Actual presence

Cheese with cranberries in the center

Good gouda.

Tomme aux herbes. Hard cheese that is spicy. On a wheat cracker, position a thin slice & top with arugula pesto. I do have the most unusual & unexpected food unions and they turn out to be incredibly spectacular.....mind & taste boggling of the good kind =)

Brillat affine truffles. Exquisite soft cheese loaded with truffles. This is best eaten pure. But if wanting change, spoon a little of aceituna allenadas liquid on it for an explosive tart, sweet & savory taste alliance.

Take away brillat affine truffles. An absolute new favorite.

 

Indulge.  Be happy.  Have cheese. Explore flavors.  Live life.

THESE ARE A FEW OF MY FAVORITE THINGS…

Salmon Gravlax with 2 kinds of delicious sauces and capers

Cheese platter with good parmigiano reggiano, queso de cabra, brie, nuts, fruit et al

When the dog bites, when the bee stings, when I’m feeling sad,          I simply remember (and eat) my favorite things and then I don’t feeeel soooo bad =)

Comfort Cheese

You know how it is to feel comforted by food.  Some find chocolates comforting. Some, ice cream.  Different strokes for different folks, I’d like to say.  As for TBW (The Butcher’s Wifey), it’s CHEESE!!!

Mind you, I’m no cheese expert, don’t belong to any chi chi cheese club nor do I know the acceptable wine cheese pairings.  I plain and simply enjoy cheese…especially those with pungent tastes.  The more different the flavor is, the more I like it.

I’ve had several amazing cheese finds but the most memorable so far (because maybe I just had it a few days ago) is the Brebirousse d’ Argental, a soft cheese which I get from the Wine Depot in Alabang.  It is made from sheep’s milk and is French in origin.

The Stomachman and I wanted a change in scenery and headed for the Wine Depot on the second floor to have wine and cheese and more!  Girlfriend, Rz introduced us to a light, refreshing Banrock white Shiraz and we’ve been hooked ever since. For that evening, it was Brebirousse d’ Argental with white Shiraz….Heavenly!

Now…down with those eyebrows pleeaaassseee!!! =)))

Cheese and Cold Cuts Platter

Brebirousse d' Argental (middle one with pinkish top)