The perfect autumn dessert, snappy aged cheddar with sweet, butter pears, especially if the pears are organic. Use which ever type of pear that appeals... some of the juiciest are Comice or Anjou.
To tell if the pear is ripe, gently press next to the stem. If there's some give, it should be close to ready.
To serve, just slice them into wedges and fan them on plates. Set out a chunk of room temperature cheddar. Encourage everyone to take a thin slice of cheese and eat it with a wedge of pear - sheer heaven!
Excellent artisan cheese producers seem drawn to Vermont. Here's just a handful of names to look for at the cheese counter - Grafton Village Cheese, Shelburne Farms, Crowley Cheese Company, and Vermont Butter and Cheese Company. Ask to sample any cheese that looks interesting. It's the best way to decide if it's a keeper or not.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.