As I've gotten oder I have come to realize how versatile they are when using in cooking. All the different things they are compatible with. Such things as Blue Cheese and Almonds is commonly known but what about Bacon, Quinces, Rhubarb, Radicchio, rosemary, Beets, Basil and Arugula.
And to think when I was little I was told not to play with my food lol. Look for new ideas and recipes like Pear and Roquefort Tart in a Peppered Almond crust with Caramelized Onions or Pear and Pork cassoulet
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