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Saturday, March 04, 2006

Potted Cheese



What to do with those tiny rinds and bits of left-over or dried out cheese? Grind and mash them with some butter, even a few bits of shallot or garlic and use to spread on bread before toasting for croutons in salad or soup or dab on grilling meats to impart a piquant glaze. Bits of bleu cheese make for a very tasty mixture.

If you really feel decadent, eat it by the spoon straight out of the crock and wash it down with a chope [mug] of beer!

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