Note: This drawing is now closed. Have you ever been cooking something and wondered if it would turn out at all? I mean when the technique seems so foreign, you’re reaching for the phone to dial up the local Chinese restaurant for a delivery before you’ve even taste tested it? That was me over the weekend, testing out a recipe from the brand-new (not quite in stores yet) Hot & Cheesy by Clifford Wright. I don’t know why I doubted Cliff; recipes from his other books have always impressed me. For one thing, I rarely cook pork loin. For another, there are a lot of leeks in this recipe. And I never cook carrots.
You might be wondering what’s “cheesy” about this dish. It’s chevre, blended in towards the end of the cooking. That’s when the flavors go from mysterious to yum. It may not be the prettiest thing I’ve ever served for dinner, but it’s rich, almost tangy, and perfect for the kind of cold weather we’ve been having. Totally recommended. The next thing I made from this book was even better (hint, bacon and potatoes), so look out for another post about the new book soon. And if you’re still reading and live in the United States or Canada, post a comment below if you’d like to be entered into a drawing for a copy of Hot & Cheesy. I’ll close the drawing on Monday, January 23.