Comments on: Prosciutto, Fig, Goat Brie & Guava Jelly Salad a la Marketman

By: Marketman

Marketman — Thu, 05 Nov 2009 09:29:23 +0000

Joyful Cook, thanks for that tip. LAflip, yes, aged balsamic works well with the other “luxurious” ingredients in this salad. Mila, eat the seeds! :)

By: Joyful Cook

Joyful Cook — Tue, 03 Nov 2009 04:26:35 +0000

When you do visit the San Francisco Bay Area, don’t miss checking out the Russian River Valley area. There’s a program called Farm Trails (www.farmtrails.org) that provides information about different farms that you can visit–hopping from one farm to another and sampling their products like you would do when you’re wine-tasting.

By: LAflip

LAflip — Tue, 03 Nov 2009 01:00:50 +0000

Yum! Great idea to use figs with creamy cheese. Waht a luxurious salad, I think I’ll make it this weekend. MM did you use aged balsamic (the slightly sweet kind)?

By: Mila

Mila — Tue, 03 Nov 2009 00:43:32 +0000

Am having a few chomps of pomegranate as I read this, the seeds are a pain, and sometimes I just have to spit them out after sucking out all the juice, I think it’s easier to eat an atis than a pomegranate! The fruits here in China aren’t as deep red in color as the one you got, more deep pink, tart and sweet at the same time.

By: Vicky Go

Vicky Go — Mon, 02 Nov 2009 19:01:27 +0000

Found this at amazon.com sold by WisconsinCheeseMart.com:
Cabrie Montchevre Brie – 4 oz round $4.75
I ordered 3 rounds – for $14.25 & 2-day S&H = $11.47