One of my favourite books of the summer: The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them, by Mina Holland, and winner of the Best Culinary Travel Book in the UK Gourmand World Cookbook Awards.
When we eat, we travel. Treat this book as your passport.
I might not be buying a plane ticket to take me to Normandy anytime soon, but at least I can put together a meal to travel there in my imagination. Here is one recipe I am going to try as soon as the apples start ripening in the fall:
1 x 9 oz round of Camembert, in its box
2 tbsp of Calvados (apple brandy from Normandy)
1 sprig of rosemary, leaves only
sea salt and freshly ground pepper
fresh bread and crudites to serve
- Remove the lid from the camembert box, unwrap the cheese and discard the wrapping before returning the cheese to the box. Pierce the top of the cheese with a fork and carefully spoon the Calvados all over it, followed by the rosemary and seasoning.
- Allow to marinate at room temperature for up to 8 hours.(If you can marinate in the morning before you wish to serve it, that's ideal), or for as long as you can short of that.
- Preheat the oven to 350F and bake for 10-20 minutes. I like it super gooey in the center, so you can break through the white rind into a molten explosion of boozy cheese.