I can’t believe that we’re already up to the second day of this year’s famed Grammy Gold celebration, Goldenade. No sooner had I returned the delorean to the garage after visiting Whits did my boy Burt Bacharach start knocking on my door. And after the pain of seeing my dearly departed Whit, what my world needed now (aka then) was love, sweet love.
Burt and I known each other for years and years after meeting in – and I think this is a record for this patch of cyberspace – the nursery of the hospital in Kansas City, Missouri. Not to be confused with the hospital in Ebbing, Missouri. It’s near these billboards that inspired a movie … but anyway.
We’ve known each other from birth and after legal emancipating myself from my parents – they didn’t let me have ice cream one night – I moved to New York with the Bacharachs and as repayment, became Burt’s manager.
As I’m sure you would agree, he got quite a good deal.
Since I really like to put my guests through their paces AND the fact I stopped caring about Jazz again as soon as La La Land finished, I decided to run the odds for R&B with Burty. Cause when you think Burt, you think R&B. Anyway, we think this category will fall to a combination of Childish Gambino, Kehlani and Bruno Mars. Kehlani will take Best R&B Performance, Childish Gambino will take Best Traditional R&B Performance, R&B Song and Urban Contemporary Album, while Bruno Mars will take out Best R&B Album.
While there wasn’t much discussion or arguing about who the winners would be, we both felt extremely smug and like we worked hard … so I headed off to whip us up a Baked Camemburt Bacharach.
Deliciously goopy and with a punch of garlic and a whack of herbs, this little number is the perfect snack when you want to impress your guests whilst putting in the least amount of effort possible. I mean, stab, stuff, bake … and that is it.
Baked Camemburt Bacharach
200g camembert in a wooden box
3 garlic cloves, peeled and sliced
a couple of sprigs of fresh thyme
a sprig of rosemary
1 tbsp honey
1 ciabatta, thinly sliced and toasted
Preheat the oven to 180°C.
Remove the camembert from the box and packaging. Line the box with some foil and a small piece of baking paper before returning it to the wooden box.
Cut a few slits over the top of the camembert and stuff with sliced garlic, thyme and rosemary. Drizzle with honey, scrunch the foil to close and place in the oven to bake for ten minutes, or until it is puffed and gooey.
Remove from the oven, open the foil and serve immediately … to devour with the toasted ciabatta.