I talk about food a lot. And other stuff.

But mostly food.

Wednesday, February 9, 2011

Oh, honey, you really do go on everything.

I'm working on an all honey menu.  I have the great fortune of knowing some lovely people who keep bees and share their honey with me, so it seems only natural to try all kinds of delicious things with their amazing honey.  I recently cooked up some of this and tossed it with some olive oil:

What does that have to do with honey, you ask?  Well, I'll tell you.  First I heated a bowl of water in the microwave, spilled out the water and ended up with a warm bowl.  In it I put some blobs of goat cheese.  I also crumbled up some walnuts and put them in.  I then placed my olive oil tossed lemon pepper pappardelle on top, and mixed it together.  The goat cheese becomes a rich sauce when it melts on the warm pasta in the warm bowl.  The best part is next: I drizzled it with a little honey and tossed in the tiniest bit of fresh thyme.  

This is my new favorite pasta dish.  Creamy, crunchy, nutty, citrusy, sweet.  Perfection.  I must get myself to Trader Joe's post haste, as I've eaten all the pasta I had.

1 comment:

  1. A couple of years ago we were doing risotto cakes with Gorganzola and truffle-infused honey.
    Amazing. This sounds amazing too (therefore trip to TJ's coming up).

    Hrm. Maybe tell Quichie and Sharon to start making infused honey. Would be gorgeous stuff.