Text 2280, 123 rader
Skriven 2008-02-12 00:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CHEDDAR  80210
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-
 
 GJ> The other day I had an interesting cheese experience - a blue Cheddar.
 GJ> The flavour was wonderful.  There was the expected sharp, aromatic,
 GJ> back of the nose blue cheese flavour, but with a greater,
 GJ> mouth-filling depth as the richness of the cheddar came in.  There was
 GJ> about a teaspoon of whey, and I tasted that separately.  The intensity
 GJ> of the cheese was concentrated in the whey, with more accent on the
 GJ> cheddar than the blue, but the overall effect was so powerful that a
 GJ> few drops at a time were sufficient to fill the mouth with flavour for
 GJ> minutes. The cheese itself was firm, but crumbly, tending to break up
 GJ> when sliced

I have never come across that before. As I like both blue cheeses
and old Cheddar, I would like to. I tried to inoculate a Cheddar
once with a bit of blue cheese but some other wild, hairy, black mold
took over and destroyed my experiment. I have been successful with
blueing up cream cheese though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Roasted Beef Filet w/ Potato Blue Cheese Ravioli
 Categories: Beef, Mushrooms, American, Pasta, Cheese
      Yield: 4 Servings
 
           RAVIOLI:
    1/2 c  Skinless baked potato,
           Mashed with a fork
    1/4 c  (1 ounce) crumbled Maytag
           Blue or Stilton Cheese
      1 tb Chopped chives
      1 tb Thinly sliced green onion or
           Additional chives
    1/8 ts Salt
    1/8 ts Freshly ground black pepper
      1    Egg
      8    (4-inch) wonton skins, ends
           Trimmed to form 3 1/2-inch
           Circles
           SAUCE BASE:
      1 tb Unsalted butter
      2 tb Chopped shallots
      2 c  Dry red wine
      1 c  Veal stock or canned
           Low-salt beef broth
      1    Sprig fresh thyme
           Salt and freshly ground
           Black pepper to taste
           FILET, MUSHROOMS AND SAUCE
           FINISH:
      5 tb Unsalted butter
      1 tb Olive oil
     12 oz Assorted exotic mushrooms,
           Such as chanterelle, morel,
           Shiitake and oyster, sliced
      3 tb Chopped shallots
      2 tb Chopped chives
      4    Beef tenderloin steaks, cut
  1 1/2    -inches thick (about
  1 1/2    Pounds)
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 c  Dry red wine
           Garnish
           Chervil or thyme sprigs
 
  This striking recipe was a signature of Chef Patrick Clark when he
  was at the Hay Adams Restaurant in Washington. The unusual ravioli
  are really wonton skins filled with potato and blue cheese, adding
  a bright flavor that compliments the beef. Arranged over mushrooms
  and topped with ravioli, the filets are covered evenly with sauce
  and garnished with herb sprigs
  
  To make the ravioli: Combine potato, cheese, chives, green onion,
  salt and pepper; mix with a fork. In a small bowl, beat egg. Add
  half of egg to potato mixture; mix well. Brush remaining egg over
  one side of each wonton wrapper. Spoon about 2 tablespoons potato
  mixture in center of 4 wonton wrappers. Place remaining wonton
  wrappers egg wash-side down over filling. Press out any air and
  seal edges with tines of a fork. Set aside on waxed paper.
  
  To make the sauce base: Melt butter in a medium saucepan. Add
  shallots and saute 2 minutes. Add 2 cups red wine and boil over
  medium-high heat until reduced to 2/3 cup, about 10 minutes. Add
  veal stock and thyme and boil until reduced to a scant 1 cup,
  about 7 minutes. Strain mixture; set aside.
  
  To make the filet, mushrooms and sauce finish: Melt 1 tablespoon
  butter with olive oil in a large skillet over medium heat. Add
  mushrooms and saute 5 minutes. Add shallots and saute 3 minutes or
  until vegetables are tender. Remove from heat; stir in chives and
  keep warm. Meanwhile, in another large skillet, melt 2 tablespoons
  of butter over medium-high heat. Sprinkle the filets with salt and
  pepper. Sear in hot butter for 3 minutes per side or until
  browned. Reduce heat to medium and continue cooking about 5
  minutes, turning once for rare steaks. Transfer steaks to a plate;
  keep warm. Pour off butter from skillet. Add 1/2 cup red wine and
  deglaze pan over medium-high heat until almost dry, about 3
  minutes. Add sauce base and heat through. Add any accumulated
  juices from steaks to sauce. Remove from heat; swirl in remaining
  2 tablespoons butter. Season with salt and pepper. Meanwhile, cook
  ravioli in a large pot of boiling salted water for 4 minutes or
  until tender.
  
  To serve: Arrange mushroom mixture on 4 serving plates. Place
  steaks over mushrooms and top with ravioli. Spoon sauce evenly
  over all; garnish with herb sprigs.
  
  Chef Patrick Clark Restaurant: Hay Adams Restaurant Washington, D.C.
  From: Josefina Anita Brown-King
 
MMMMM



Cheers

YK Jim


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