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I recently bought a Neil Perry cookbook that I think is awesome. Generally speaking if you can find two recipes in a cookbook that you’d be willing to cook at all, and one you’d be willing to cook regularly, that’s the highest standard you are likely to find in cookbooks.
This Neil Perry’s “Good Food” has two I wouldn’t be willing to cook at all, and one that makes me totally screw my face up. It’s absolutely great.
Last night was valentine’s day, and while we don’t usually make that much of a fuss on the day I thought it’d be nice to cook something a bit special rather than just normal fare. My wife had been leafing through the book and appeared to particularly lick her lips at orecchiette with braised cauliflower, broccoli and pumpkin so I gave it a whirl. It was nice, as was the wine, but whether it needs a “something else” to kick it up I’m not sure. It certainly has a promise in the recipe that it’ll be above and beyond, but it could just be that I didn’t adjust the recipe from four servings to two very well. Anyway, here’s what I did which is almost to the Perry recipe, it produces a delicious meal even if it’s not what you’d expect at Rockpool.
A guy at work has just returned on holiday from Slovakia, he just emailed around that he has put out a plate of sheep cheese for us to all enjoy.
Don’t you love it when someone puts out a plate of sheep cheese at your work? Me too 
The gear with a rind is smoked and tastes incredible.
Something that weirds people out, without a good reason, is the idea of food that has been matured past the point where you’d normally eat it. People are most familiar with this concept when it comes to blue cheese, but there are several other interesting examples of food which has been allowed to continue past the point where it is most normally eaten. I think this is exciting stuff, and while I haven’t tried all of it, I’d certainly be inclined to give it a shot if the opportunity arose. What’s really interesting about this sort of thing is that “over ripe” foods like these are often considered more of a delicacy than the food would otherwise be.
