Monday, August 13, 2012

Ramen Gourmet: Roast Beef and Cambozola Noodle Bowl

This installment of the Dormitory Gourmet consists of ingredients that can be deemed high end.  The recipe is super simple and the flavors of these choice items really complement each other very well.  I had some Cambozola cheese I had purchased as a part of my discovering new and delicious things to experience and share with my family and friends.  Cambozola cheese is a German cheese made with Bavarian Cream and has origins in the early 1900's.  This beautiful cheese is described as a cross between Camembert (creaminess)  and Gorgonzola (tangy, blue veined) cheese.  It is a French influenced triple cream  ripened blend with amazing blue veins that is rather unique and has a pungent and salty goodness that pairs exceptionally well with roast beef. Cambozola has been referred to as "blue brie", being neither blue nor brie. I also found that this cheese is well suited with the Sprite Melon and other sweet fleshy melons like honeydew and cantaloupe.
Beef flavored Ramen noodles provide the base for this delectable creation and the cheese when melted, adds a slight  creaminess to the broth when stirred.  The slivers of deli sliced roast beef add meaty yet not overwhelming heartiness to the noodle bowl, and drizzled with good quality olive oil, is quite a gourmet affair in itself.  Cambozola cheese may be found in supermarkets with a gourmet cheese section and runs $20 a pound.  The taste is incredibly addictive and certainly worth it, even if you only buy a portion of the pound as I did.  A little goes a long way!  The roast beef in this recipe is of the rare, cajun spiced breed and is also delicious with crusty breads, tomatoes, oil and vinegar and exceptional olive oils.
Roast Beef and Cambozola Noodle Bowls 
1 pkg. Beef flavored Ramen
1 slice deli roast beef, thinly sliced
1 oz. Cambozola Cheese
Olive oil for drizzling
Prepare noodles according to package instructions.  Pile roast beef in center of bowl and crumble Cambozola atop.  Microwave for 30 seconds to start melting the cheese.   Drizzle with olive oil and SPST.    Serve immediately!

No comments:

Post a Comment