What did you cook/eat today (August 2017)?

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The remainder of the char sui (cooked on Saturday) with roast spuds and some grass.

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Yorky said:
I have today discovered that my Western food supplier has some Emborg blue on special offer. I suppose US$ 22.00/kg would be expensive in UK or US but it's cheaper than the US$ 32.00/kg normal going rate here.
I've ordered 100 gms for delivery this coming Friday.
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I've changed my order to 200 gms and am now scouring the net trying to find an acceptable (to me) blue cheese sauce for my next fillet steak (which is liable to be Saturday). Has anyone got any ideas?
 
Yorky said:
I've changed my order to 200 gms and am now scouring the net trying to find an acceptable (to me) blue cheese sauce for my next fillet steak (which is liable to be Saturday). Has anyone got any ideas?
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I find the simplest ones work best..I just go with sauteed onions, garlic, then, add cream, slowly simmer to reduce..This will take a while. 20 minutes, or so..just before it gets too thick, melt in your crumbled blue cheese, then finish reducing until you reach the desired thickness....I add a good handful of fresh parsley..done...
 
We had a staff member for dinner last night as it is her last week working at the deli. She is off to university this September. I told her I would make whatever she wanted so we had stuffed chicken breast(soppresato, mozzerella) on a bit of tomato sauce with fettuccine Alfredo..she brought the Asparagus...

TawRrLy.jpg
 
Rocklobster said:
I find the simplest ones work best..I just go with sauteed onions, garlic, then, add cream, slowly simmer to reduce..This will take a while. 20 minutes, or so..just before it gets too thick, melt in your crumbled blue cheese, then finish reducing until you reach the desired thickness....I add a good handful of fresh parsley..done...
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Cheers for that.

I shall need to substitute yoghurt for cream but I do that with many dishes anyway (cream, if available here, is ejected from a pressurised canister). Also I am only able to obtain fresh flat leaf parsley which doesn't really taste the same. I have dried parsley.
 
Yorky said:
Cheers for that.

I shall need to substitute yoghurt for cream but I do that with many dishes anyway (cream, if available here, is ejected from a pressurised canister). Also I am only able to obtain fresh flat leaf parsley which doesn't really taste the same. I have dried parsley.
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Its interesting you say that - flat leaf parsley is usually the type preferred by chefs. I wonder if that was what @Rocklobster was referring to? Some say it tastes stronger than curly parsley although personally I don't think so.
 
Yorky said:
Cheers for that.

I shall need to substitute yoghurt for cream but I do that with many dishes anyway (cream, if available here, is ejected from a pressurised canister). Also I am only able to obtain fresh flat leaf parsley which doesn't really taste the same. I have dried parsley.
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You don't even need parsley. I keep it simple so I get the purist blue cheese flavor in liquid form..I find the introduction of other ingredients are not necessary...
 
If you want to make a super simple blue cheese sauce just melt the cheese into the yoghurt. You may have to stabilise the yoghurt with a teaspoon of cornflour mixed with a little water to avoid it splitting. I generally use single cream or creme fraiche and haven't actually tried yoghurt in a cheese sauce.
 
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