Thursday, March 5, 2009
Grilled Steak and Blue Cheese Sauce
The French - and by French, I mean my dad and I - believe that the stinkier the cheese the better the taste. I've definitely had more than my fair share of stinky cheese, and have loved every minute of it. Of all the pungent cheeses in the world, blue cheese is surely one of my favorites. I've been trying out blue cheese sauces lately and found a new way to enjoy it to its fullest: simply done with a little creme fraiche, some fresh herbs and some freshly ground black pepper.
The blue cheese was really delicious with a grilled steak and made for a great spread for a chicken sandwich the next day.
Blue Cheese Sauce
1/4 cup of good quality crumbled blue cheese
3-4 tablespoons of heavy cream
1 heaping spoonful of creme fraiche
1 tablespoon of finely chopped parsley
Salt and Ground Black Pepper
In a pot on medium low heat, add the crumbled blue cheese and heavy cream. Be careful to keep the temperature quite low to not boil the cream. Stir until the blue cheese is melted (about 5 minutes). Remove from the heat, and add the creme fraiche and parsley. Taste and adjust seasoning with salt and black pepper.