Happy Hannukah! This is an old one, from when I was home in Lexington. Before we ventured into the big city to hear Michael play in the Longwood Symphony Orchestra, we made latkes for dinner, and I tried out my new omelet pan. Breakfast for dinner, if you will. The latkes were, of course, delicious and fried, and I'd say the omelets were a great success. They cooked evenly in a matter of minutes and were incredibly easy to maneuver in the pan. Can't wait to use it more when we get back! Everyone's invited for brunch.
Okay, on to the cheeses. When we were in Edinburgh, we popped into the famous Scotland cheesemonger, I.J. Mellis. We decided to go for some cheeses that were unlike the ones we could buy at our farmer's market: a soft cow's cheese, and a blue cheese.
Here is the Criffel, which was absolutely perfect on these crunchy Scottish oatcakes (ingredients: oatmeal, wheat flour, vegetable fat, brown sugar, salt, raising agents). I was expecting this one to have a slightly stronger flavor - we even left it out of the refrigerator so it might mature a bit and wouldn't get that numb "cold" flavor that delicate foods can get in the fridge - but it remained pretty tame. Quite tasty, but tame.
The Dunsyre blue was absolutely astounding. I'm not sure I can tell the difference between this and other good quality blue cheeses, but this was great. It was wonderful with pear slices, and wonderful in the aformentioned squash, carrot, leek and blue cheese tart that we made for Christmas dinner.
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