So last night I made my infamous Cuban Black Bean Soup for dinner. I can call it mine because I modify the original recipe based on the fact that my innards can't handle large doses of green peppers. Anyhoo, my hubby was kind enough to stop off at Milwaukee Public Market and pick up some cheese and bread on his way home from the salt mines. Did I say some cheese and bread? I meant to say some super fantastical cheese and bread!
On this minor shopping spree, my brilliant partner selected an unbelievable Havarti cheese from West Allis Cheese & Sausage Shoppe. They have a huge offering of cheeses, including a whole boatload of flavored Havartis, though I'm partial to a nice creamy plain. Among their other achievements is their line of Muensters, where variety is king. We really love the Garlic Muenster. A word of caution to the uninitiated: Make sure that the person you plan on kissing later is also partaking in this particular cheese 'cause it packs a definite pungent punch.
Next, my equal half purchased a lovely French Baguette from Piacentine's Artisan Bread. With a beautiful toasted hue, this bread exhibits all the traits of a perfect baguette: a crusty yet pliable outside that surrounds a masterfully balanced inside, residing in that elusive state between light and dense. Magnifique!
With our bowls of soup topped with cheese and bread at the ready, my hubby and I quickly sank into a delicious dream of yummy goodness. Food just doesn't get any better than that.
Do you know the physics of that croissant you're chompin' on? Or the biochem of your morning cranberry scone? No? Well neither do I, but some very brainy individuals, along with a myriad of creative culinary folk, are tryin' their damnedest to change that through a little thing called molecular gastronomy.
