Havarti! Where have you been all my life?!?
I recently cooked an asparagus havarti omelette for a friend, based on one we had at a restaurant.
Simple: snap off the woody ends of the asparagus, then chop into one inch or so segments. Pan saute briefly in butter, then cover pan and steam until tender.
Make your omelette as you usually would, lay thin slices of havarti over one half, cover with the cooked asparagus, fold over your eggs, then garnish with more asparagus. Heaven!
But the discovery was how wonderful the cheese was all on its own: buttery, soft, creamy, slightly salty. The half pound chunk I bought is now nearly gone. I used it over the steamed broccoli I made along with dinner. Fantabulous!
It's wonderful to discover something new, later in life--
A big second on the Havarti. I like it all by its lonesome.
ReplyDeleteSo does it really melt so beautifully that you can just put in on brocolli? Sounds yummy.
ReplyDeleteI love Havarti - I usually just eat slices of it but the omelette soudns awesome.
ReplyDeleteAH-For awhile there, I thought it was just the two of us--M: Yes! I steam mine in the microwave, I added thinly sliced cheese and it melted like immediately.
ReplyDeleteB: It's marvelous!
I don't know why I've never tried it. Must be something about those speckles that put me off, subconsciously. I'll have to pick some up. Definitely need something to jazz up the broccoli from my garen!
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