Originally posted late February/early March 2010
To be honest, when I was plotting the reboot of my Jell-O blog, I decided to do the Memory Lane thing as a way to save myself some work. It’s actually turning out to be more difficult than I was expecting. In some ways, cooking and then writing shortly afterwards is much easier. The details are fresher, and there aren’t value judgements to be made about whether to embellish when recollection comes up short. Mulling can take at least as much time as whipping up a Jell-O recipe, and I tend to be honest to a fault, which may be why I’ve not been particularly successful in the fiction writing department.
Then there’s the way that my memories have of not quite matching up to my notes. I was surprised to see that I’d given Creamy Blue Cheese Salad three nasties, because I could have sworn I gave it more. Creamy Blue Cheese Salad should be one of the less appetizing Jell-O recipes in the book, containing as it does softened cream cheese, Dream Whip, and bleu cheese (Maytag bleu from Wisconsin, which sounded like it would be suitable for Jell-O) in the usual lemon Jell-O base — not to mention the cayenne pepper seasoning.
My notes indicate that Bryan ate three pieces, and I dubbed it “not blatantly offensive” (the cayenne being barely detectable), adding that it would be better with unsweetened whipped cream in place of the Dream Whip. Apparently, the three-stage flavor (lemon, Dream Whip, bleu cheese) was not as bad as I thought it would be.
My recollection of Creamy Blue Cheese Salad is that the best part was the way it worked with my brain mold, which led me to dub this recipe Fromage de Tête. It was the perfect amount of Jell-O for the mold, plus it was roughly brain-colored. I did a short video, because it was impossible to fully appreciate this dish with just a still photograph.
(If you just watched the video, I can confirm that, yes, Bryan and I are easily amused.)
Of course, the final arbiter of Fromage de Tête was our late, great cat Mr. Fuzzybutt, who was a consumate mooch and cheese lover. He ate a bit of it, but was clearly bothered by the aftertaste.
In keeping with my October scary food theme, here’s what Bryan had for dinner on Friday (at Commonwealth restaurant in Cambridge). When he ordered this and the waitress warned him that it was whole and unboned, I made sure to ask her to have the chef remove the head from my trout. Which I think was probably the more delicious for the fact that it wasn’t staring up at me while I ate it.