The closest TJ store to me is an hour away so I don't go there as
often as I would like. Long before yesterday's trip I collected a
list from the last sharing here of people's suggestions to look for,
and perhaps buy. My list had about twenty things on it, about ten of
which I did buy that are new to me.

But a most delicious find was through an in-store sample offering of a
wee toasted Raisin Rosemary Crisp topped with a 1/2 teaspoon of
Cambozola Triple Cream Soft Ripened Blue Cheese. Wow! The toasts are
just over an inch square and rather thin, and the cheese has such a
mild and creamy flavor I had to ask what it was.

I have a bit of this cheese out to warm up some for munching on the
toasts while I prepare all the goodies to cook up a triple-big pot of
the Potato Leek Soup I've come to love and share with friends who
seldom cook for themselves. I am one happy girl!

Potato Leek Soup, rfc jmcquown on 31 Aug 02

2 large white potatoes, peeled and diced (I use 3 lbs. Yukon Golds)
2 large leeks, washed well and thinly sliced, finely chop the lighter
green parts, but not the full-blown tough leaves) [I use six to
eight]
4 cups chicken broth or stock (2 qts. broth, plus 3 Tbsp. Penzeys
Chicken Soup Base and Seasoning)
1/2 tsp. salt (up to 2 tsp. while tasting)
1/4 tsp. pepper (1 fat tsp. fresh ground white)
1/4-1/2 cup heavy cream (1 qt. half & half)
dash of nutmeg (up to one nut, freshly zested)
1 Tbsp. dried parsley for garnish optional (definite, sprinkled on
each bowl served, along with shreds of whatever nice melting cheese I
may have on hand.)

In a large pot, combine potatoes, leeks, chicken broth, salt and
pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20
minutes or until vegetables are tender.
Strain soup into another pan. Place cooked potatoes and leeks in
blender or food processor with about 1/4 c. broth and process until
smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot
prepared bread bowls. Sprinkle with parsley. Serves 4.

I do not strain the broth to then process the veggies, I just use my
potato masher so as to leave bits of them in for a good to me mouth
feel. I also do not serve in the lightly toasted bread bowls, but
always have plenty of the fresh baked French Bread loaves my grocer
offers when I make this really good (and begged for) soup.
....Picky

On Sun, 19 Feb 2012 11:24:08 -0800 (PST), JeanineAlyse
> wrote:

> The closest TJ store to me is an hour away so I don't go there as
> often as I would like. Long before yesterday's trip I collected a
> list from the last sharing here of people's suggestions to look for,
> and perhaps buy. My list had about twenty things on it, about ten of
> which I did buy that are new to me.
>
> But a most delicious find was through an in-store sample offering of a
> wee toasted Raisin Rosemary Crisp

I'll ask about that product. So far, I've been disappointed with the
"gourmet" flavored Wheat Thins and Triscuits (both have a rosemary &
something or other).

> topped with a 1/2 teaspoon of
> Cambozola Triple Cream Soft Ripened Blue Cheese.

Oh, lordy how I love Cambozola. This is the right time of year for it
too, because I love it with pear.

> Wow! The toasts are
> just over an inch square and rather thin, and the cheese has such a
> mild and creamy flavor I had to ask what it was.
>
> I have a bit of this cheese out to warm up some for munching on the
> toasts

Last night, I rediscovered a recipe I had saved a while ago and found
a new one to try... both should work well with Cambozola too.

Mini Brie Popovers
Adapted from Betty Crocker Small Bites Cookbook
http://culinarycory.com/2010/11/24/mini-brie-popovers/

Bite Sized Baked Brie
http://joythebaker.com/2011/12/bite-sized-baked-brie/
(but I wouldn't make lollipops out of them)

--
Food is an important part of a balanced diet.

On Sun, 19 Feb 2012 11:24:08 -0800 (PST), JeanineAlyse
> wrote:

>The closest TJ store to me is an hour away so I don't go there as
>often as I would like. Long before yesterday's trip I collected a
>list from the last sharing here of people's suggestions to look for,
>and perhaps buy. My list had about twenty things on it, about ten of
>which I did buy that are new to me.
>
>But a most delicious find was through an in-store sample offering of a
>wee toasted Raisin Rosemary Crisp

They have other flavors too. The ones we tried were Rosemary
something. It wasn't raisin but whatever it was it was very good.
TJ's is pretty close but we only go a few times a year. It's not my
kind of store. For the same 15 minute drive there's several better
options around here.

Lou

On Feb 19, 12:11*pm, sf > wrote:
> On Sun, 19 Feb 2012 11:24:08 -0800 (PST), JeanineAlyse
>
> > wrote:
> > The closest TJ store to me is an hour away so I don't go there as
> > often as I would like. *Long before yesterday's trip I collected a
> > list from the last sharing here of people's suggestions to look for,
> > and perhaps buy. *My list had about twenty things on it, about ten of
> > which I did buy that are new to me.
>
> > But a most delicious find was through an in-store sample offering of a
> > wee toasted Raisin Rosemary Crisp
>
> I'll ask about that product. *So far, I've been disappointed with the
> "gourmet" flavored Wheat Thins and Triscuits (both have a rosemary &
> something or other).
>
> > topped with a 1/2 teaspoon of
> > Cambozola Triple Cream Soft Ripened Blue Cheese.
>
> Oh, lordy how I love Cambozola. *This is the right time of year for it
> too, because I love it with pear.
>
> > Wow! *The toasts are
> > just over an inch square and rather thin, and the cheese has such a
> > mild and creamy flavor I had to ask what it was.
>
> > I have a bit of this cheese out to warm up some for munching on the
> > toasts
>
> Last night, I rediscovered a recipe I had saved a while ago and found
> a new one to try... both should work well with Cambozola too.
> Bite Sized Baked Brie http://joythebaker.com/2011/12/bite-sized-baked-brie/
> (but I wouldn't make lollipops out of them)
Oh! I'm very much the cheese novice, but I've set the Bites to
Shortcut for making one day, with the Blue Cheese or with a Brie.
Those look so yummy and I think I'll use one of Barb's jams or
preserves to make it even better. Me, too, either on the
lollipoppings, I'd rather just make them as flakey little tarts.
Thank you so for sharing, Picky

On Sun, 19 Feb 2012 16:08:34 -0800 (PST), JeanineAlyse
> wrote:

> On Feb 19, 12:11*pm, sf > wrote:
> > On Sun, 19 Feb 2012 11:24:08 -0800 (PST), JeanineAlyse
> >
> > > wrote:
> > > The closest TJ store to me is an hour away so I don't go there as
> > > often as I would like. *Long before yesterday's trip I collected a
> > > list from the last sharing here of people's suggestions to look for,
> > > and perhaps buy. *My list had about twenty things on it, about ten of
> > > which I did buy that are new to me.
> >
> > > But a most delicious find was through an in-store sample offering of a
> > > wee toasted Raisin Rosemary Crisp
> >
> > I'll ask about that product. *So far, I've been disappointed with the
> > "gourmet" flavored Wheat Thins and Triscuits (both have a rosemary &
> > something or other).
> >
> > > topped with a 1/2 teaspoon of
> > > Cambozola Triple Cream Soft Ripened Blue Cheese.
> >
> > Oh, lordy how I love Cambozola. *This is the right time of year for it
> > too, because I love it with pear.
> >
> > > Wow! *The toasts are
> > > just over an inch square and rather thin, and the cheese has such a
> > > mild and creamy flavor I had to ask what it was.
> >
> > > I have a bit of this cheese out to warm up some for munching on the
> > > toasts
> >
> > Last night, I rediscovered a recipe I had saved a while ago and found
> > a new one to try... both should work well with Cambozola too.
> > Bite Sized Baked Brie http://joythebaker.com/2011/12/bite-sized-baked-brie/
> > (but I wouldn't make lollipops out of them)
> Oh! I'm very much the cheese novice, but I've set the Bites to
> Shortcut for making one day, with the Blue Cheese or with a Brie.
> Those look so yummy and I think I'll use one of Barb's jams or
> preserves to make it even better. Me, too, either on the
> lollipoppings, I'd rather just make them as flakey little tarts.
> Thank you so for sharing, Picky

Glad they appealed to you too! I'd be very careful with regular blue
cheese, because it can be over whelming. I ruined cheese "crackers",
which are actually more like shortbread, by using regular blue cheese
(which I had a lot of and was trying to figure out how to use it up).
Live and learn.

--
Food is an important part of a balanced diet.

On Feb 19, 4:57*pm, sf > wrote:
> > On Feb 19, 12:11*pm, sf > wrote:
> > > Bite Sized Baked Briehttp://joythebaker.com/2011/12/bite-sized-baked-brie/
> > Oh! *I'm very much the cheese novice, but I've set the Bites to
> > Shortcut for making one day, with the Blue Cheese or with a Brie.
> Glad they appealed to you too! *I'd be very careful with regular blue
> cheese, because it can be over whelming. *I ruined cheese "crackers",
> which are actually more like shortbread, by using regular blue cheese
> (which I had a lot of and was trying to figure out how to use it up).
It's the creamy cambozola I'll be using, not the more common, too dry
blue cheese. To "fix" any odds you may still (or later) have of blue,
I'd try letting it come to room temp, then beating a slightly honey-
sweetened bit of sour cream into it for creaming it and making those
tarts with a good and slightly sour jam or, maybe even better, a
marmalade.

One thing is for sure, the phyllo sheets are now noted for my next
grocery run. I *have to* make those flakey critters soonest!
....Picks

On Sun, 19 Feb 2012 19:38:16 -0800 (PST), JeanineAlyse
> wrote:

> On Feb 19, 4:57*pm, sf > wrote:
> > > On Feb 19, 12:11*pm, sf > wrote:
> > > > Bite Sized Baked Briehttp://joythebaker.com/2011/12/bite-sized-baked-brie/
> > > Oh! *I'm very much the cheese novice, but I've set the Bites to
> > > Shortcut for making one day, with the Blue Cheese or with a Brie.
> > Glad they appealed to you too! *I'd be very careful with regular blue
> > cheese, because it can be over whelming. *I ruined cheese "crackers",
> > which are actually more like shortbread, by using regular blue cheese
> > (which I had a lot of and was trying to figure out how to use it up).
> It's the creamy cambozola I'll be using, not the more common, too dry
> blue cheese. To "fix" any odds you may still (or later) have of blue,
> I'd try letting it come to room temp, then beating a slightly honey-
> sweetened bit of sour cream into it for creaming it and making those
> tarts with a good and slightly sour jam or, maybe even better, a
> marmalade.

Cambozola will work on it's own. You don't have to fuss like that.
>
> One thing is for sure, the phyllo sheets are now noted for my next
> grocery run. I *have to* make those flakey critters soonest!

Those bites use puff pastry, but I suppose filo would work too... but
you'd have to wrap it differently.

--
Food is an important part of a balanced diet.

On Feb 19, 9:42*pm, sf > wrote:
> On Sun, 19 Feb 2012 19:38:16 -0800 (PST), JeanineAlyse
> > One thing is for sure, the phyllo sheets are now noted for my next
> > grocery run. *I *have to* make those flakey critters soonest!
>
> Those bites use puff pastry, but I suppose filo would work too... but
> you'd have to wrap it differently.
I knew that, says the duh-brain girl who is changing her shopping note
right now. Some great ideas come to those of us who oft' need a
second tell, thanks!
....Picks

On Mon, 20 Feb 2012 08:57:44 -0800 (PST), JeanineAlyse
> wrote:

> On Feb 19, 9:42*pm, sf > wrote:
> > On Sun, 19 Feb 2012 19:38:16 -0800 (PST), JeanineAlyse
> > > One thing is for sure, the phyllo sheets are now noted for my next
> > > grocery run. *I *have to* make those flakey critters soonest!
> >
> > Those bites use puff pastry, but I suppose filo would work too... but
> > you'd have to wrap it differently.
> I knew that, says the duh-brain girl who is changing her shopping note
> right now. Some great ideas come to those of us who oft' need a
> second tell, thanks!
> ...Picks

NP, Picks.

--
Food is an important part of a balanced diet.

On 02/19/2012 11:24 AM, JeanineAlyse wrote:

>
> But a most delicious find was through an in-store sample offering of a
> wee toasted Raisin Rosemary Crisp topped with a 1/2 teaspoon of
> Cambozola Triple Cream Soft Ripened Blue Cheese. Wow! The toasts are
> just over an inch square and rather thin, and the cheese has such a
> mild and creamy flavor I had to ask what it was.

I haven't tried the crisps, but cambazola is a favorite around here. I
just love the stuff. Most blue cheese is a little too sharp for my taste
unless I'm really in the mood for it, but the combo of camembert and
gorgonzola is just perfect, to my tastes.

Serene
--
http://www.momfoodproject.com