You don’t have to, but I am about to divulge the dinner menu for tomorrow night, which I’d prefer to surprise you with.
The rest of you may read on.
Having just read My Life in France, as well as taking Julia and Jacques Cooking at Home out of the library for the fifth or sixth time, I’ve become obsessed (or re-obsessed, more accurately) with learning to cook French food.
As a result, for tomorrow’s dinner, I have decided to tackle something I’ve never even had, never mind prepared for someone else: a cheese course.
I’m not gonna lie to you guys: I’m kind of a noodge about doing things The Right Way. (To wit: I just spent 10 minutes looking up “noodge” to be sure I was spelling and using it correctly.) So, I reseached the proper way to serve a cheese course for probably an hour before deciding on the combination of a cow’s milk cheese, a sheep’s milk, and a goat’s milk one, with a mild one, a funky one, and one somewhere in the middle — all from France. Specifically, I bought:
- Fleur Verte, a mild goat cheese
- Ossau Iraty, a sheep’s milk cheese to fill the mid-range
- Bleu d’Auvergne, a funky cow’s milk cheese I’ve eaten before
…all of which I plan to serve with a freshly baked baguette from FreshDirect.
As for the rest of the meal, I’m making that fantastic roast chicken, haricots vert with shallots, potatoes TBD (probably potatoes persillade), then the cheese course with the bread, then a flourless chocolate cake (made by FreshDirect) with crÃ©me Chantilly (made by me, because it’s pretty much just whipped cream).
I probably won’t have time to post anything about this dinner until sometime early next week, but I’ve got a camera full of fresh batteries waiting to record the whole thing.