Friday, October 29, 2010

The One About the Marinated Herbed Cheese

On certain days, a "kitchen impulse" gives my body a good jolt. Today is one of those days. I was supposed to have lunch with a friend of mine but she came down with something and so, not wanting to waste a perfectly good day just watching DVDs and stuffing myself with junk food, I delightfully welcomed the kitchen impulse that jolted in me in the same way that Elizabeth Gilbert (of Eat Pray Love) heartily welcomed the idea of "Donde far niente" as she lovingly prepared herself an Italian meal.
Unlike Gilbert, though, I prepared this dish to be shared with Teddy Bird and his family tomorrow as his niece and nephews go trick-or-treating around the village. I got this recipe of Marinated Kesong Puti from a co-teacher who served this dish along with some crusty bread, roasted garlic, and fresh tomato salsa.

First, I roasted some garlic in the oven. Once, they were soft, I peeled the skin off and got a few cloves for the kesong puti. The rest, I placed in a jar and poured olive oil over them.

In a separate container, I put in some Italian seasoning as my co-teacher instructed. However, I had a lot of dried herbs so I also threw in some dried sage, marjoram, basil, and tarragon. I sliced the kesong puti and coated the pieces with dried herbs mixture. I placed a few cloves of the roasted garlic as well as a few sprigs of fresh rosemary.

Then I poured olive oil over the cheese. Refrigerate until ready to serve. Ideally, this should be made a week before serving but I don't do kitchen impulses that way. :)

Here's to kitchen impulses and the delectable treasures that result from them!

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