Oh to weep

[Guinevere]

One of the best main courses I ever made ( Easter dinner, last year):

Grilled Ribeye Steak with Onion Blue Cheese Sauce

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 2
Ingredients

2 whole Ribeye Steaks

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Faint.

Share and Enjoy.


Obviously something to eat once a year. Man, it was amazing - the sauce alone could have been a meal ( and a tablespoon probably has enough calories to feed a starving child for a week).

[Lord Jim]

When the weather warms up a bit, I believe I'll give that a shot...

I'm thinking grilled portobello mushrooms and ratatouille might go nicely with it...

[Guinevere]

Perfect. I did mushrooms and spinach, and my grilled potato packets - in a double layer of foil wrap a handful of new potatoes, drizzle generously with evoo, salt and pepper, add chopped fresh rosemary. Seal up and put on upper level of grill, turning at least once.

A good hearty dry red obviously necessary too - helps cut through all the richness!

[Gob]

[weep] .....blue cheese...blue cheese....blue cheese.... Roquefort..... Gorgonzola........ Blue Stilton..... [/weep]

[Guinevere]

Can't you have a little taste every once in a while?

[Gob]

I would, but, like most impulse driven people, I'd eat a whole bloody round of it after just one taste....

[Lord Jim]

That idea for the potatoes sounds good too; (I was just thinking plain old baked potatoes) I think I'll try that as well...

[Gob]

Stilton, thou shouldst be living at this hour
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I—
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion reading "Household Words",
And sturdy manhood sitting still all day
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.

[Gob]

The Stilton Cheese Makers Association (SCMA) has approached Cat Deeley, host of ITV’s Stars In Their Eyes, to be the face of a brand new product - Stilton perfume.

Eau de Stilton has been commissioned by the SCMA as part of the STICK ON THE STILTON campaign for 2006, to encourage people to try eating Blue Stilton cheese as part of everyday meals – scattered on a pizza, sliced onto a burger or slipped into a sandwich.

The perfume, which has been blended by Manchester based ID Aromatics for the SCMA, re-creates the earthy and fruity aroma of Blue Stilton cheese in an eminently wearable perfume. Using grape seed as a carrier oil, the Stilton scent features a symphony of natural base notes including Yarrow, Angelica seed, Clary Sage and Valerian.

The smell of a Stilton is essential to the grading of the cheese as it enables the grader to determine whether the cheese is up to the mark and able to be sold as Stilton.

With an array of endorsements already under her belt including national campaigns for hair and beauty products, the SCMA is keen to bring a touch of Midlands glamour to Stilton Cheese which is produced worldwide by only seven dairies in the Midlands.

Cat Deeley, 29, was born in Sutton Coldfield, Birmingham and shot to fame on alongside SMTV Live with Ant and Dec. Now enjoying fame as the presenter of Stars In Their Eyes, Cat is about to jet off to Hollywood to host So You Think You Can Dance? - a reality talent show that will scour America for undiscovered dancing talent.

Nigel White, from the Stilton Cheese Makers Association, comments: “Blue Stilton cheese has a very distinctive mellow aroma and our perfumier was able to capture the key essence of that scent and recreate it in what is an unusual but highly wearable perfume that we are very proud to put our name to.

“The Midlands is home to some of the very finest things in life, including Stilton cheese, and while we don’t have quite as generous a budget as some of her other endorsements, we would love Miss Deeley to be the face of Eau de Stilton and look forward to hearing what she thinks of the scent.”

[Scooter]

I'm sorry, but as much as I like eating it, I could not imagine myself spending money to smell like cheese.

[oldr_n_wsr]

I'm sorry, but as much as I like eating it, I could not imagine myself spending money to smell like cheese.

You might actually save money, don't bathe for a week.


We do roasted potatoes. Peel potatoes (optional) and cut up. Slice and dice an onion (size depends on how much you are roasting). Place both in baking pan mix well and cover with EVOO. Roast at 350, (maybe a little higher to catch up with other meal courses) About 30 minutes in, pull out and pour melted butter (you might use a low fat low cholesterol alternative) over the potatoes. Put in broiler until browned to your liking (smoke detectors may alarm ) Make sure you turn to get even browning. Other spices may be added before broiling. We usually go with some chopped garlic and maybe some parsley.

[Guinevere]

The joy of the baby new potatoes, or fingerlings (Trader Joe's sells them in bags that are perfectly sized to make two packets each bag), is they have delicate little skins and no need to peel.

If you do them on the grill, you'll have to find out what works best in terms of location and heat. Definitely start them well before the steaks, you want them nice and golden and crispy.

LJ, let me know if you try this meal -- it really is to die for!

[Lord Jim]

Will do Guin...

I'm thinking maybe in two or three weeks, (since we already have our Easter menu planned)

[oldr_n_wsr]

After 15 years without one problem, it never failed to start, it never failed on a burner, not a problem, my Weber grill is dieing. It's not the burners nor regulater nor grills. The frame has started to fall apart. I am guessing the 3 feet of snow (then rainstorm) put too much weight on it. The support structure has been rusting. I may grab a couple of angle irons and try to keep it alive for another season or two as I don't feel like spending $600 on a new grill. Plus I like that grill. I know it's hot spots and how to cook on it. Takes more than a few meals to get to know your grill. In 15 years you get an attachment to your cooking instrument.

[Gob]

The joy of the baby new potatoes, or fingerlings (Trader Joe's sells them in bags that are perfectly sized to make two packets each bag), is they have delicate little skins and no need to peel.
!

We never peel our spuds, just wash.

[kristina]

Wow, Guin...I think I gained five pounds just reading the recipe!

Most definitely will try it the next time the budget allows.

[Gob]

Try this Guin!

Most Sunday roasts have been cooked roughly the same way for generations.



But this Easter there will be rather a lot of lamb joints studded with anchovies at the family dinner table. The meal has been given a distinctive, fishy twist by chef Heston Blumenthal, triggering a rush for supplies of the tiny salty fish which have previously catered to a niche market.

Sales of anchovies have soared five-fold after the recipe, which Blumenthal first saw as a child, was the focus of an advertising campaign for Waitrose. John Vine, grocery buyer for the chain, said: 'Sales are up 400 per cent week-on-week. The lamb is studded with anchovies to bring out the very best in the meat.' The sales boom revives memories of the 'Delia Smith effect' when the former Waitrose figurehead pushed up demand by using unlikely or obscure ingredients. In the advert, Blumenthal, depicted as a ginger-haired teenager, is transfixed by a sizzling pan of lamb in a restaurant in France. The narrator promises viewers that 'the little tiddlers enhance the flavour' by melting away in the oven to leave a delicate tang.

But looking past the Blumenthal craze, the anchovy has quietly been making the transition from foodie crowds to the family for some time. Anchovies it seems are the perfect accompaniment for frugal times, even the word in Italian describes a skinny person. Appearing on pizzas, pastas and salads, for some its appearance in the traditional roast was only the next logical step.

British chefs such as Nigel Slater and Nigella Lawson have long advocated their inclusion everything from meatballs to meat stew. Blumenthal’s version involves tucking them into the skin of the browned lamb along with garlic and a sprig of rosemary. The whole thing is then roasted and the fish melts away leaving a delicate salty tang and without any fishiness Blumenthal insists.

He says: ‘The combination may sound odd but it really works. The savouriness of the anchovies brings out the best in the meat, without tasting overly fishy.’


Read more: http://www.dailymail.co.uk/news/article ... z2OyeEJBjy

[Guinevere]

Next time I cook a lamb roast I will!

[Lord Jim]

That sounds really tasty to me, but as I am the only one in our family who likes anchovies, if I were to stuff them into the lamb along with the garlic and Rosemary, I suspect my decision would not win me a great many plaudits....

[oldr_n_wsr]

That sounds really tasty to me, but as I am the only one in our family who likes anchovies, if I were to stuff them into the lamb along with the garlic and Rosemary, I suspect my decision would not win me a great many plaudits....

Don't tell them.
I hated relish in my rouladen and mom would just say, "these on this side of the platter don't have relish, and these on this side do". She made them all the same. We ate them and loved them.