I approached the cheese counter at Central Market, a recipe swirling in my head. Two hip looking grandma types were considering a wedge of stilton. Always ready to meet like-minded Poulsbo-hemians, I said, “I served the French stilton with fresh figs at my B and B this morning. It’s great.” The woman with very short blonde hair, put the cheese in her cart with a smile, “Thanks, that sounds perfect, we’ve got to take something to a party tonight.”
I added, “Got any ideas, the pressure’s on for tomorrow?”
We discussed recipes. The other woman said, “I bake little cups of puff pastry. Then stir fresh tarragon into a ricotta, parmesan and egg-white mixture. You can use basil if you want but I like the tarragon. After you bake the little cups, put the cheese inside. Put a slice of heirloom tomato on top of the cheese and then a poached egg on top of the tomato. They’ll love it.”
I used my farm fresh Diva eggs, of course. YUMMMMMMMM.
That looks as beautiful as it would taste!
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