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Fromage Fort

I revisited one of my favorite food items today…fromage fort. I have concocted this in the past, but have let it sort of fall by the wayside in recent years.

I was walking through the local market this afternoon looking for some lunch when I stumbled upon a vendor with a huge vat of this amazing stuff. I didn’t get a picture of it…as usual I was so excited about the food I forgot to document it.

But I bought a (relatively) small amount to bring home and enjoy with some baguette.


Being the cheese freak that I am, this is just heaven on a baguette.

Every fromage fort is different. This one had quite a bite to it.

Here is the basic recipe I’ve used when I’ve made it in the past. Truly any kind of cheese can be used and it’s a great way to use up those last bits of whatever kind you may have left in the fridge. A varied selection works best.

        Fromage Fort

1/2 lb. (3 or 4 kinds) leftover cheese
2 cloves garlic, peeled
1/4 cup white wine, or as much is needed
salt and pepper to taste
1 Tbls. chopped fresh herbs (optional)

With a paring knife, remove rinds from the cheese.  In a food processor, combine the cheese and garlic.  Pulse the mixture until it is coarse.  Add the wine, salt and pepper and work until the mixture is smooth.  Work in the fresh herbs, if using.  Refrigerate until serving.  Serve on toast or crackers.

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Paris Par Cuisine – Part 1

A big part of my visit to Paris is about the food. I’m sort of a foodie freak anyway, and a lot of the traditional French foods are tops on my list. In no particular order here are some of them:


Un croissant. Flaky, buttery, slightly crispy on the outside, melt-in-your-mouth on the inside. Is there anything more French than a croissant?


 Soupe à l’oignon gratinée. Warm, savory and topped with croutons and melted cheese. If they try to serve it to you any other way, be disappointed. Goes perfectly with une verre de vin rouge.


Un crepe avec jambon et fromage. Ham and and melted cheese folded inside a thin pancake. The perfect takeaway lunch.


Foie gras. Ok, if you think about it, you probably don’t want to eat it. Foie gras is the liver of a fattened duck (or goose). It tastes incredibly silky and smooth. This particular rendition paired it with homemade tagliatelle and black truffles in a cream sauce. The heartburn was worth it.


Les fromages. Last, but CERTAINLY not least. Fromage in any form is my downfall but the French elevate cheese to new levels. No pasteurization and the stinkier the better. I’m in heaven!

Ok, none of these could be considered health food, but…..

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