There’s another heatwave in Los Angeles. That makes two so far and we’re not even to our hottest month of the year (that’s September). Which means we’re still eating tapas-style at our house. In the last heatwave, I featured Greek Gigantes on toast. This time I’ve got Sticky Baked Feta. Sure it’s hot but I’m not saying I won’t turn on the oven. I’ll just say I’m using the oven judiciously. Because a drizzle of pomegranate molasses, a swirl of honey, and a quick blast of heat will transform a standard block of crumbly feta into an unexpectedly luscious spread. I threw in some figs and mint for added sweetness and wrapped the whole mess in radicchio cups for some bitter balance.
Served alongside a few jarred staples from the refrigerator it’s a colorful warm-weather supper.
Pretty, yes… but how does this taste? Well, now comes the hard part. As I sit here intent on pecking out just the right words to define this Baked Feta I’d like to share a little secret. Describing food is not as easy as it seems. I constantly struggle to find better, brighter, more evocative terms to keep you hungry. To aid me in this task I keep a list of foodie words. I call them my “delicious words”. A blogger should learn how to describe taste without having to use the word delicious over and over again. I have a list for “best” and a list for “perfect” too.
So when I consulted my “delicious words” this morning – the baked feta still fresh in my mind – the word sticky jumped right out and said, “eat me”! Because sticky is a delicious word. Sticky Buns. Sticky Pudding. Sticky Baked Feta with Figs. I guarantee it will stick to your fingers. You’ll probably have to lick it off your lips. Now doesn’t that sound… delicious. (Oops! I just couldn’t think of a better word). GREG