
No not a painting today, a recipe. My cousin (she is my first and third cousin in that southern not incest kind of way) and my aunt both share a December birthday. Due to my great love of cooking and entertaining, and the fact that it is for me a release from the study of philosophy, I planned a lunch party to mark the occasion. I have recently realized that what I do these days when I am not teaching, studying, or painting, is read cookbooks and plan meals. Now this is the strange part...I think philosophy has affected my cooking. I now see my meals as a study in sensation, and plan accordingly. What will certain tastes and smells and images evoke in the guests? How will it be processed, both physically and intellectually? I am so interested in engaging my guests in a positive sort of discourse about food and wine, about nature and culture, and I see all of this happening at my table. One needs a certain amount of experience as both a cook and an eater to understand this, but it is a beautiful fusion. In fact I have recently learned that two of the cooks I most admire studied not culinary arts, but philosophy. Eating is something that is essential to our existence. It is all about the place you live in, too. And it is such a wonderful way to express yourself to others. I think that eating with people you love is a sacred sort of activity, and should be treated as such.
We started our meal with this appetizer, which I first had at Spannocchia, in Tuscany, when I took a cooking class with Loredana and Daniela. It is so simple and so good. Give it a try with some Proseco.
Bruschetta With Pears and Gorgonzola
Ingredients
High quality Gorgonzola
Pears (kind of ripe but any variety will do)
Crusty Italian Bread ( I used ciabatta)
Heat the oven to 425
Slice bread and put Gorgonzola on top, top with pears.
When cheese is melted remove from oven and enjoy with Proseco and loved ones.
Happy Day from MEK












