Wanna talk about nice stuff today?

[stoney321]

Because I sort of need to talk about nice stuff. (And I bet you do, too.)

So I saw THIS RECIPE for cinnamon pull-apart bread (in muffin tins!!) and about licked my computer screen, and then I thought, "But I really love savory foods, because then I can drink wine while eating said savory foods."

And I have this amazing truffle sea salt I'm always wanting to use. And I thought...make some savory-ass pull apart bread with browned butter and that truffle salt, Self. And I patted myself on the back, because that sounds A+, WOULD MAKE NOW.

But here's my question for you: browned butter and herbs (which herbs? Thyme to match the earthy truffles?) or CHEESE? Too salty with the sea salt? (That was the point of using it.)

Also, I do believe that since it's cold here (why?!?!) that I would like to pull out my cast iron skillet and bubble up some Fontina cheese, roasted garlic and herbs from the garden. AND I COULD DIP THE BUTTERY-HERBY BREAD IN THAT OH MY GOD, DO YOU SEE WHERE MY MIND GOES? To the Cab I want to drink with this, of course.

...I need lunch. TALK DELICIOUS FOODS WITH ME. Or kitties! Or whatever makes you wriggle with delight: GO!

Comments

[bethynyc.livejournal.com]

It may not be what you are looking for, but I have a three-herb scone recipe that I love, even if I don't always use fresh herbs. (Twigs, ya know.) Perhaps those herbs would work?

(Checks cookbook) Parsley, thyme, and rosemary!

I want high tea. I miss Alice's Tea Cup.

[stoney321.livejournal.com]

Mmm, parsley, thyme and rosemary are EXACTLY what I add to the Fontina cheese when I bake it! <3

stomach growling

[(Anonymous)]

You guys are making me really really hungry. Haven't cooked a meal at home in over three weeks - working entirely too many hours :(

Wishing I was having lunch with you, though!

[bethynyc.livejournal.com]

Now I want cheese. DAMN YOU STONEY!!!!!

[fiveandfour.livejournal.com]

I've been wriggling in my chair this morning while listening to some of my favorite upbeat music, like Danza Kuduro (http://video.search.yahoo.com/video/play?p=don+omar+danza+kuduro&tnr=21&vid=dc7bb0b54b30cf7a3804c4647e659e64&l=236&turl=http%3A%2F%2Fts1.mm.bing.net%2Fth%3Fid%3DU.4864983442194656%26pid%3D15.1&rurl=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D7zp1TbLFPp8&sigr=11a39khc0&tt=s&tit=Don+Omar+-+Danza+Kuduro+ft.+Lucenzo+-+YouTube&back=http%3A%2F%2Fsearch.yahoo.com%2Fmobile%2Fs%3Fei%3DUTF-8%26p%3Ddon%2Bomar%2Bdanza%2Bkuduro%26first%3D1%26_tsrc%3Dapple&sigb=12lkvb7a3/).

Then I check the news on the Internet, sigh, and crank the music back up. Now I can add thinking about food (mmmm....delicious food) to the rotation. For myself, I love roasted garlic with nearly all kinds of cheese, so that's what will be on my mind....

[brunettepet.livejournal.com]

I bet basil would be delicious with butter, cheese and truffle salt.

Good thing I just had quiche so the buttery, mushroomy, cheese cravings were curbed before reading this post.

Re: stomach growling

[stoney321.livejournal.com]

I WOULD GIVE YOU BAKED CHEESE, NONNY!

[killabeez.livejournal.com]

Oh, my god, that sounds delicious. And I love thyme. Yes.

I'm baking a key lime pie right now, and also cooking off bacon for my husband, who is going to make some kind of chicken dish with it later. As soon as the pie is done, I will roast some broccoli with olive oil and red pepper flakes. Nothing ambitious, but it smells good in here thanks to the key limes.

[stoney321.livejournal.com]

OH MY GOSH KEY LIME PIE. That is my favorite springtime pie, hands down. Nom nom tart citrus!!

We had that broccoli dish last night, in fact! (And a little coarsely chopped red onion.) YUMMY.

[stoney321.livejournal.com]

Excuse me while I sop up my drool over the thought of adding in fresh basil....

GAH THAT QUICHE!! Seriously, I freaking love food. LOVE. FOOD.

[stoney321.livejournal.com]

Oh, that music is so butt wriggling, thank you for linking me!

ROASTED GARLIC. FER SERIUS. It's nature's candy! <3

[fabrisse.livejournal.com]

Shallots go better with truffles than garlic (not that garlic is bad, just, in my mouth, shallots > garlic with truffles). Browned butter is definitely good and, if you have savory, I think that would be as good or better than thyme. No cheese in the bread so the flavors can really stand out.

Frankly, I think that and the cabernet would be fine without the cheesy dip. But then I think of Gewurztraminer or Sauterne with cheeses.

[stoney321.livejournal.com]

The garlic is going in the baked cheese, so no truffle interference there!

NO BAKED CHEESE WITH MY DINNER? It's like you don't like me or want me to be happy!! *sobs* I'm not a fan of Gewürz - white wines, actually. I like my wine like I like my sunburns: big, red and obnoxious. Wait...

[harmonyfb.livejournal.com]

Browned butter and garlic. Maybe with a bit of rosemary. Mmmm. Now I want some pull-apart bread.

[wildrosesings.livejournal.com]

There's a restaurant here in Chicago that makes a savory pull apart bread like that with cheese and bacon. Salty goodness! They call it monkeybread.

[beadattitude.livejournal.com]

Yeah, cheese in the skillet, not in the bread. Lemme go buy a plane ticket so I can have some. :)

[kseenaa.livejournal.com]

Swedish waffles... and a swedish mudcake. I wants it. *cravings*

[dovil.livejournal.com]

GARLIC IS THE BEST!

When I was in Seattle I bought truffle seat salt and I made that bastard stretch until I think it went off, ahaha. Potato? Truffle salt! Steak? Truffle salt? My hand? Truffle salt!

Last week for dinner I had wine and garlic bread. I like to think that you would have been proud of me.