Blood oranges are in season at this time of the year and over the last 2-3 years or so, we see a lot of those of the “Moro” variety cultivated by Sunkist imported from the US. Stroke of luck has it that I’d managed to get some Sicilian oranges imported directly from Italy and my oh my, the difference in flavours are so apparent. The citrusy notes from the Sicilian oranges are so much more intense, refreshing and memorable. The US Moro ones really pale in comparison. Each fruit is just slightly less than a dollar each, a small premium to pay for an explosion of palate experience. The best way to enjoy them is of course fresh as they are, or in my case, Insalata di Finocchio con Arancia Rossa di Sicilia, using these Sicilian oranges and fennel , a simple salad lunch the truly Sicilian way.
I’d always been intrigued by how milk becomes cheese. The process, despite being easily rationalised by science, remains much of a mystic to me. Actually, I pretty much want it that way. Kinda keeps the magic alive for me. haha… heed not, that’s just silly me talking.
Yesterday, I’d decided that I wanna experience the magic for myself and found an easy to work with recipe to make Fromage Blanc, a soft french white cheese which is ideal for making creamy desserts, without the density and heaviness of phillys and mascarpone.