Sticky Toffee Cheese and Mac & Cheese with Bacon, Onions, Chard, Gouda and Manchego
Standing in line at the Co-op deli this morning I zeroed in on a new little sign stuck into a leopard-print wheel of cheese in the display window. It read: Sticky Toffee Cheese. Well, OK.
SINCE YOU PUT IT THAT WAY.
I bought a chunk and took it home for my very own. Rich, salty-sweet and dense, almost like a soft cows’ milk cheddar, studded with a soft brown sugary toffee of sorts, it was not long for this world.
I was there in the queue to buy cheese for research purposes, on assignment for next Friday’s issue of Swerve (the Calgary Herald magazine). (I love it when cheese becomes a business expense.) I chose to make a mac & cheese. My capacity for the stuff is near limitless; especially when it’s made with bacon, onions, roasted garlic, kale, and old Gouda and manchego cheese, then baked with a crusty halo of olive-oily bread crumbs. I picked at the crispy edges and finished the last dozen or so spoonfuls cold, standing up at the stove.
(Since this is technically for Swerve I’m going to hold out on you – I’ll post the recipe when it comes out next Friday. You’ll just have to come on back. Sorry.)
One Year Ago: Roast Pork Loin stuffed with Onions, Apples and Apricots, Roasted Squash, Brussels Sprouts and Sweet Potato Pie
November 04 2009 | pasta | 22 Comments »
