Brilliant European Style Birthday Dinner

Charcuterie Board

A few friends of mine have been encouraging me to "blog" my cooking abilities recently.

For me, cooking is how I express my creativity. I put my heart into what I cook for people around me.  Food is something we all share. It is essential for our survival. Eating is not only a requirement for life, I believe it should be enjoyed with friends. 

"Better a crust of mouldy bread with friends, than a fatted calf with one's enemies."
Sharing food is the essence of human fellowship. 

Food, should be "Believably Easy Cuisine". Easy to prepare, to eat and to enjoy. 

My blogs will be simple. Nothing fancy or eloquent. I hope you enjoy little tips and tricks, recipes and, short stories about how the meals I'll post come to be.

Above is a photo of the Charcuterie Board I prepared for my dear friend, Emily, on October 1st. Emily is a brilliant, unique and very caring person. I was honored that she asked me to help create her birthday meal. 

The idea for a Charcuterie board was "hatched" between the two of us on a "Girl's Weekend" in August. 

We were at Barren Ridge Vineyards ( https://www.barrenridgevineyardsva.com/ ) enjoying the wine and the view.  

Emily asked if I would be willing to cook her Birthday Dinner. I agreed and evil minds began plans for a sumptuous meal. After a few cell phone web searches, we landed upon Charcuterie Boards. 

I spent quite a bit of time researching Charcuterie Boards and European Cuisine.  I attempted to combine all the wonderful flavors of Europe in one place. I snuck in a couple American Favorites too.

I included the following cheeses:

• Morbier 
• Gouda 
• Sharp White Cheddar
• Herbed Chevre
• Mozzarella Perles
• White Chevre
• Triple Creme
• Gorgonzola
• Jarlsberg

For the meats I used:

• Jamon Iberico de Bellota
• Jamon Serrano
• Chorizo
• Lomo
• Prosciutto
• Genoa Salami
• Sopressata Salami
• Cacciatore Chub Salame
• BACON
• Pate with Truffles and Champagne.

I tossed in some assorted seeds fruits and nuts. A few mustards, preserves, crisp crackers and soft, warm bread.

I added a couple bottles of the house favourite, Apothic Red Wine. 

To the wine critics: No, it isn't the best wine on the planet. However, in this house, we love the stuff. Pair your own, then shoot me a note if you'd like to improve my taste. :)

I wish you all well and look forward to hearing from new friends!

B.L.