Stilton Cheese
Chris Devan
Port for which I had little use until my wife, for Christmas,
gave me a Stilton Cheese - The two pair off like ham and eggs
or Damon and Pythias. Question: apart from eating the cheese
on crackers and sipping Port, what else can one do with a
largish hunk of Stilton? Chris DEvan
--
Chris Devan=cde...@leo.vsla.edu
Patricia L. Green
: For my birthday, my son gave me a bottle of Harvey's
I would make a Stilton-and-Leek soup, with tarragon and sliced potatoes.
Simple, quick, and delicious.
Pat
KtLevin
>on crackers and sipping Port, what else can one do with a
>largish hunk of Stilton? Chris DEvan
CJBmom
> For my birthday, my son gave me a bottle of Harvey's
> Port for which I had little use until my wife, for Christmas,
> gave me a Stilton Cheese - The two pair off like ham and eggs
> or Damon and Pythias. Question: apart from eating the cheese
> on crackers and sipping Port, what else can one do with a
>largish hunk of Stilton?
Stilton is delicious crumbled on a mixed green salad with walnuts and a
spicy garlic vinaigrette.
Or a Stilton pie (like a quiche with leeks and eggs)
Or my favorite....grilled stilton sandwich with thin red onion slices and
a cold beer.
Claudia
John Murren
>>on crackers and sipping Port, what else can one do with a
>>largish hunk of Stilton? Chris DEvan
crackers while sipping port.
jm
Iain G Liddell
Stilton and broccoli soup - not as strong as you might think
Stilton and kipper pate' - wonderful in small doses
Stilton and walnuts whizzed with a tiny amount of mayonnaise and a pinch
of paprika: a first-rate filling for avocado or dessert pear as a starter.
...
but keep some for more crackers and port.
Iain
F. Xia
This pase Xmas we went to Shropshire. Our
host told us the "proper" way (may actually
have been his personal way) of having Stilton
and port: One is supposed to pour the port
over the cheese until it is completely
absorbed in to the saturation point (assuming
a whole cheese inside a pottery jar). This is
physically possible as the cheese is quite
space-ful inside (cracks etc.). Whether it is
a good way of doing things I have no idea.
No I did not try it. I like the cheese on its
own too much to try and possibly spoil a
whole one with an experiment like that.
Cheers
Fei
HF....@forsythe.stanford.edu
cde...@leo.vsla.edu (Chris Devan) writes:
>...what else can one do with a largish hunk of Stilton? Chris DEvan
This really isn't a "what else" but I strongly suggest that you try
your Stilton on digestive biscuits. Strange name for a delicious
English biscuit that has a somewhat sweetish, graham crackery taste
that seems the perfect compliment to Stilton.
Lee Vorobyoff
GJ. Collins
: For my birthday, my son gave me a bottle of Harvey's
I once followed a recipe for stilton, pears and walnuts.
Basically you sliced the pears into fingers and fried
them in olive oil until they go golden. Then you add
the walnuts and crumbled bits of stilton and some seasoning
or something.
It sounds far out but it really is delicious.
R.M. Brodie
I once made a gorgeous sauce out of it when I had nothing else to spice up
some stuffed cabbage leaves. It was very simple; prepare a white sauce, and
then crumble in the cheese. Sir until smooth! It worked well on my cabbage
leaves (which were stuffed with a rissoto-type rice concoction), and I'd like
to try it on fish sometime in the near future (like when I can afford Stilton
again! Right now all I'm able to get is budget brand mild cheddar! sigh)
-rachel
-Rachel
aw...@usa.net
Try this:
Select a couple of small but thick beef filets
(I buy a full beef tenderloin and cut and freeze my own filets. An average
tenderloin will yield 10-12 filets at about $3.00 each)
Cover both sides with freshly ground pepper and press into the meat with the heel of
your hand. Add a little brandy or cognac and let the meat meditate its good fortune
while you wash the salad greens.
Quickly saute the meat over a high flame. The outside will be dark and crusted and
the inside will be quite rare.
Set the meat aside for a little nap in a warm (not hot) place while you prepare the
sauce.
Deglaze the pan with a little brandy and a splash of water. This sounds tricky but
amounts to washing the pan with a little brandy instead of soap. Again, use high
heat. When all the little crusty bits have dissolved into a nice brown sludge...
Lower the heat.
Melt a hunk of stilton in the pan with the sludge.
As the cheese begins to melt add either cream or half and half depending on your
cholesterol count.
AWOL ADAGE:
YOU HAVE ALL OF ETERNITY TO BE SKINNY AND SOBER.
Stir continuously to get a nice creamy consistency.
Do not abandon your work at this point. Do not allow the sauce to boil.
Add the juices that have accumulated on the meat platter.
Remove from heat. Taste the sauce. Good, huh? It should need little, if any, salt as
the stilton is itself a bit salty.
Finish making the salad except for the olive oil. I trust you to make the salad.
Whoops...just changed my mind.
Dress the greens with salt and pepper and herbs de Provence and a small amount of
balsamic vinegar.
Slice the sourdough.
Turn off the O.J. trial and get some decent music on.
Set a tray of port and stilton on the bedside table.
Light the candle on the dining table (one is sufficient).
Call your lucky companion to the table. Since your wife was a sweetheart to
give you the stilton in the first place, she would be an excellent choice. Your son
can have leftovers and a glass of port tomorrow.
Now...carve the filets into diagonal (that is, slanted verticals) slices. Spread prettily
on a well-warmed plate. Spoon sauce over the meat. (Not too much, it is very rich,
and you must save your strength for later. Trust me on this.)
Add a reasonable amount of decent olive oil to the salad and toss.
Serve all and vow not to discuss business or kids until tomorrow.
Voila!!!
AWOL ADAGE
SAFE SEX NEED NOT BE SANE SEX
HAPPY VALENTINE'S DAY!!!!!
P.S. If this doesn't work out beyond your wildest dreams, send the stilton to me.
Henry Troup
I saw stilton and beef on pasta, a stilton hamburger (I had
it, excellent), and other stuff. The restaurant was "Pepperwood"
in Burlington, Ontario.
Italian cooking uses gorgonzola in lots of "made dishes". I see
no objection to doing the same with stilton.
(I also really like stilton on toast for breakfast, BTW)
--
Henry Troup - h...@bnr.ca (Canada) - BNR owns but does not share my opinions
Exercise caution - this poster is guily of thoughtcrime
Vicki Smith-Drysdale (67604), D244
In article 63...@bay.cc.kcl.ac.uk, ude...@bay.cc.kcl.ac.uk (F. Xia) writes:
>In article <3h97pn$8...@newsbf02.news.aol.com>, ktl...@aol.com (KtLevin) writes:
>>>on crackers and sipping Port, what else can one do with a
>>>largish hunk of Stilton? Chris DEvan
>
>This pase Xmas we went to Shropshire. Our
>host told us the "proper" way (may actually
>have been his personal way) of having Stilton
>and port: One is supposed to pour the port
>over the cheese until it is completely
>absorbed in to the saturation point (assuming
>a whole cheese inside a pottery jar). This is
>physically possible as the cheese is quite
>space-ful inside (cracks etc.). Whether it is
>a good way of doing things I have no idea.
>
>No I did not try it. I like the cheese on its
>own too much to try and possibly spoil a
>whole one with an experiment like that.
>
For Christmas 2 years ago I did mix port with stilton about
one week before. I served it at room temperature with some
rye crisps. It was well received by all.
>Cheers
>
>Fei
Ian Mitchell
>From: h...@bnr.ca (Henry Troup)
>Subject: Re: Stilton Cheese
>Date: 11 Feb 1995 15:18:15 GMT
>Stilton is becoming fashionable in restaurants. Last weekend
>I saw stilton and beef on pasta, a stilton hamburger (I had
>it, excellent), and other stuff. The restaurant was "Pepperwood"
>in Burlington, Ontario.
>Italian cooking uses gorgonzola in lots of "made dishes". I see
>no objection to doing the same with stilton.
>(I also really like stilton on toast for breakfast, BTW)
My favorite way to eat stilton is to use it as a topping
on pizza. This also works with danish blue.
I got the idea from a pizzeria in the Alps where they
served a kind of pizza topped with blue-veined cheese
called a "Gessienne" (I think that's the spelling).
Regards, Ian Mitchell
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Ian Mitchell Ian.Mi...@sunderland.ac.uk
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sic biscuitus disintegrat
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