I usually don't like crab meat or mushrooms, but after yesterday, I suspect that what I don't like are bad crab meat and mushrooms.
The Mr. and I went to the wedding of two of his friends yesterday afternoon, and the food? Was fantastic.
(I mean, so was the ceremony, but this isn't a blog to talk about how weddings make me cry like a little girl, it's a blog to talk about how great the food was.)
At any rate, after the ceremony, we all trundled out into the foyer to nosh on hors d'oeuvres and get snockered on Pinot Grigio. Thankfully, I hold my white wine like a champ. As for hors d'oeuvres, I don't hold them at all, because they don't stay in my hand long enough for it to be considered "holding" so much as "moving from table to mouth."
I wish I had taken some photos of the table before it got utterly decimated. There were some cheeses I would really have liked to identify, particularly the one that made me gag. I know there was Brie and some cheese that was cheddar on top and bleu on the bottom.
But I started this post to talk about the mushrooms.
I'd picked one up from a tray that was offered to me and had it most of the way to my mouth when I realized it was a stuffed mushroom. Oh well, I thought, it won't kill me.
So. Tasty.
The mushroom was perfectly bite-sized and soft. It tasted sharp and earthy at the same time.
I didn't find out until after I'd had three more that the filling was made of crab meat and feta cheese. Just the picture is making me want more right now. I have got to find a recipe for this!
2 comments:
Nothing beats mushrooms and crabmeat. I think I had those once at a party at work. They were great!
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy.
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