Well. David Lebovitz sends me emails, you know*. We’re very good friends, in fact. Or maybe I just clicked the ‘subscribe’ button… doesn’t matter. He’s marvelous. And this is what showed up yesterday. The dough’s in my fridge now, and I shall bake these for you as soon as I possibly can. I messed about with the recipe a little, due to lack of certain called-for dairy products and refined flour, but they taste pretty good raw, and I’m interested to see how such a strong cheese will bake. I don’t know how many of you like weird cheese. I used to be completely averse to everything other than creamy white cheddar, but I started very shyly trying things fed to me by a friend who owns a food/wine shop, and now I’m sort of in love (and I confess readily that, given the chance to be a cheese buyer for someplace like that shop, or, dare I dream it, Dean & Deluca, I would probably forgo college, love, success, Marc Chagall, and maybe even chocolate to pursue it). So. Having read this recipe, I hope you’ll click around his site – an American in Paris, who occasionally skips over to Ireland just for the butter can be forgiven the not-so-occasional typo – and enjoy it.
*See how I linked it, Mr Knight? See?