Friday, September 2, 2011

Food this week...

Say Cheese

At the store this week I found some interesting cheese from England, right next to the clotted cream, and decided to give it a go. What a treat! This Wensleydale cheese was so soft and laced with cranberries - it paired perfectly with a dry white wine.

This 2nd cheese is a 5 layer mix of delicious different traditional English cheeses. I call this my 'Hawkeye' cheese (Black and Gold for those that aren't fans) - very appropriate for the football game tomorrow! It's fun to taste all of the layers though and goes better with a red wine. I still prefer the Wensleydale with cranberries (above). Hard choice, but the flavor won me over. If you see these at your store, snag them before someone else does! I'm on the hunt tonight!

What goes better with cheese and wine than some candied pecans. Oh yeah, nothing! Another simple Paleo/Primal snack you can throw together and trick your taste-buds into thinking you are indulging in the forbidden. See recipe below.


2 cups pecan halves
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon fresh crack black pepper
Dash of sea salt to your taste


Pre-heat oven to 450°
Mix all ingredients together in a bowl.
Pour and spread out over a cookie sheet lined with parchment paper.
Back in the oven for 5-6 minutes - watch closely or they will burn and taste awful.

On to real food.

Problem: You have brats that needed to be eaten before they go bad and it's 100° or -100° (uh oh, you've got bigger problems than brats!) outside.
Solution: Bake 'em! Say what?! That's sacrilege (I can hear my mother now)! Yes, I seared and then baked the brats and they were fantastic! Better than grilled - IMO. Here's a preview, recipe to follow.

Have a great weekend!