Lots of summer fun this week
The Stilton looked a little hard and possibly a little too aged. So I decided to make it into a delicious, full-flavored dip/dressing. I failed. I combined it with too much Greek yogurt, and my dip tastes like yogurt with almost no Stilton flavor coming through. Waaah!
I had more success with other stuff. I made a little plum cobbler in a loaf pan with the plums. It was nice and not too sweet. (Which made it perfect for topping with vanilla ice cream. )
I made pesto with this basil along with some from a neighbor’s garden. Great stuff, pesto. I actually followed a recipe this time. This one.
The tomatoes (plus some from last week) and some of the garlic got chopped and cooked down with olive oil, red wine, and fresh herbs.
Since then, we’ve had little English muffin pizzas a couple of times. You put a scoop of the sauce on a half a muffin, top it with a slice of Fontina cheese, and toast it for a few minutes and then broil a minute or two more until the cheese is slightly browned. If you remember, you add strips of fresh basil before serving.
Another thing I plan for this sauce is mixing it with some grits and Parmesan. A hot bowl of pasta would work, too. A bottle of red table wine will add to the fun.
I will probably freeze some of the sauce because we won’t get through it all in time, but it should freeze fine and make our winter that much brighter.
Enjoy your food!