Back to Nature – Marinated…
/Hello Fellow Non-Travelers!
These last few weeks, while difficult, have also been filled with gratitude as I reconnect with family and friends over the phone and computer.
This “Shelter in Place” order has slowed life down, and I can better appreciate the small things in life that sadly were overlooked in our previous “hurried lives”.
I have also used this time to get creative and try several new things that I have been wanting to do, but could never seem to “find the time”. Two weeks ago, my work asked me if I could create a video to show some recipes that I have been doing at home in my kitchen. Today’s “Video Post” is one of those video entries.
Now let me give you the back story on today’s post: “Back to Nature – Marinated”.
Cheese making has been around for 6,000 to 8,000 years depending on who you talk to and the issues today are still the same: How to take a fresh item like milk and preserve it into something that could be enjoyed at a later time?
According to Woman's Day Encyclopedia of Cookery, "Marinades began as simple brines for preserving fish. The word marinade (French: Mariner; Italian: Marinare) stems from the same root as the word ‘maritime’. In modern usage, a marinade consists of a cooking oil, an acid (vinegar, lemon juice, wine), and spices”. Not only would this immersion into the oil/herbs add flavor, it would also prevent air and insects from getting to the cheese. This was a perfect way of preserving for months at a time without the benefit of refrigeration.
Today’s recipe uses Président® Valbreso Feta®, a mild sheep’s milk feta from the south of France, fresh herbs, olive oil and spices to elevate the flavor, creaminess, and the versatility of this beautiful cheese.
Need a wine paring with this cheese?....A group of us got together to ponder over this and felt that the Bogle Vineyards® 2016 Reserve Malbec paired beautifully with this. (Please source out this wine!...It’s a keeper!)
I hope that you enjoy today’s video entry!
Until next week,
Trevor
