This past Saturday, my husband and I decided to head to Salem, NH, to do some shopping. Heading out later in the morning, we planned to try a restaurant new to us for breakfast before heading to the mall. (The review of this great eatery will be posted in the next day or two.)
As we pulled into the strip mall where our breakfast destination was located, my husband spotted a grocery store which was unknown to us. Being foodies, we decided it was worth checking out after our meal. What great luck we had in finding this store!
Entering McKinnon’s Market, we entered the butcher section. . .at least the first aisle of it. Although this store appeared to have less square footage than the grocery store at which we regularly shop, their meat department was infinitely larger. There was a butcher’s counter and a fish counter. Additionally, one side of an aisle was filled with beef, another with pork, another with veal and lamb, and a fourth filled with poultry. In addition to having a tremendous amount of meat options, their prices were very reasonable, much better than I have seen in any local chain grocery stores.
After touring the meat department, we visited the cheese, wine, and beer sections and the deli. Each of these areas offered a vast array of products, all with excellent prices. As we had a couple hours of shopping to do at the mall, we decided to make purchases after our scheduled errands were finished.
Returning later in the day, we filled our grocery cart with an assortment of items, which will provide great meals in the weeks to come. While at the cheese counter we chose an assortment of cheeses to have as our late night Monday dinner. Knowing that we already had a wedge of Champignon (a soft cheese) at home, we opted for cheeses that would make nice contrasts. Our first choice was a smoked mozzarella. With a tender consistency and smoky flavor that wasn’t overbearing, this was a great cheese for topping a cracker. Our second choice was Cabra al Vino, a semi-firm goat cheese that has been soaked in red wine. The firmest of our three cheeses, it was excellent eaten plain.
While there isn’t much cooking involved in this dinner, it was the perfect meal, eaten by candlelight at the end of a long day.
- lavash bread
- kosher salt
- wedge of Champignon
- ball of smoked mozzarella
- wedge of Cabra al Vino
- Granny Smith apple
- lemon juice
- Preheat oven to 375.
- Cut lavash bread into 2-inch squares.
- Brush with water and sprinkle with kosher salt.
- Place on cookie sheet, and bake for 10 minutes or until golden brown.
- Arrange cheeses and sausage on a cutting board with cheese knives.
- Core and slice apple. Sprinkle slices with lemon juice to prevent browning.
- Arrange apple slices on a plate.
- Place homemade crackers and store-bought crackers in a bowl or basket.
- Serve with a great wine (we shared a bottle of chenin blanc), and enjoy.