STILTON BLUE
The classic blue cheese that everyone in the world has heard of is Stilton.
Provided by Cathy Strange
Time 2m
Yield 1 serving
Number Of Ingredients 1
Steps:
- My favorite Stilton Blue cheese is made by Colston Bassett. It's one of the unique Stilton cheese production facilities in the UK. They hand ladle the cheese curds into every single form.
CREAMY STILTON SOUP
Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
- Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
- Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
THE BRITS INSPIRE ICELAND - STILTON (OR BLUE) CHEESE SAUCE
IMHO the Brits have occ gotten a bad rep for their cuisine, but there's no doubt they have a well-deserved rep for their signature cheeses (Stilton & Blue). Altho it arguably competes w/the *Seafood Cellar* for the honor of being the top-rated seafood restaurant in Iceland, *Prir Frakkar* (Three Coats) Restaurant would be my personal choice & 1 of its featured dishes is a salmon fillet w/a Stilton (or Blue) cheese sauce that is just outstanding. This could not be easier to fix. It was adapted to suit our preferences as my copycat version that begins w/a simple marinade & ends w/a Brit-inspired Stilton (or Blue) cheese sauce. (Times do not include the marination time)
Provided by twissis
Categories Cheese
Time 30m
Yield 4 Seafood servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk marinade ingredients together & set aside.
- Rinse & dry salmon fillets. Place fillets in dish lrg enough to hold fillets in a single layer, but w/little extra space. Pour marinade over them, turn fillets to coat evenly & refrigerate for 2 hours Turn fillets over to redistribute the marinade at 1 hr of marination time.
- When ready to cook fillets, preheat oven to 375°F Spray Pam (or similar product) over a Pyrex-type, oven-safe dish & bake for 15 min (or till fish flakes easily, but is still moist). Discard marinade.
- While fish is baking, use a sml non-stick skillet to begin making the sauce. Over med-low heat, melt the crumbled Stilton cheese in the white wine & begin adding the cream in sml amts at a time to incorporate. Continue adding cream till you achieve a desired smooth consistency. More or less cream may be used, but more vs less will prob be ideal as the sauce will thicken as it cools.
- When ready to serve, plate the fillets & ladle the sauce over them . or serve the sauce in a pretty dish for individual use. Sprinkle a shake or 2 of lemon pepper + the chopped parsley over the fillets & garnish w/a sprig of parsley.
- *NOTE* ~ Prir Frakkar serves this dish w/buttered & parslied new potatoes & mixed color veggies. Enjoy!
STILTON POTATO GRATIN
Categories Cheese Potato Side Bake Casserole/Gratin Blue Cheese Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potato slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
- Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
- Transfer pan to rack and let stand 5 minutes. Serve hot.
STILTON (BLUE CHEESE) STEAK SAUCE
This is a very strong Blue cheese sauce that goes very well on Aged Angus Rib Eye steaks that have been crusted with pepper before being grilled. It is not for the faint of heart, or people who like mild (subtle) flavors.
Provided by Bob_Sisson
Categories Sauces
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
- Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
- I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
- Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
- Warm the pan slowly while constantly stirring. It will melt, don't give up.
- If you heat it too fast, or don't still it will separate.
- The mayo will forgive some sins, but not many, so stir!
- This will make a THICK sauce.
- More mayo will thin it some.
- Milk can thin it if it is too strong.
STILTON DRESSING
Categories No-Cook Quick & Easy Salad Dressing Blue Cheese Chive Sour Cream Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Coarsely mash Stilton with a fork in a bowl. Stir in sour cream, water, vinegar, and pepper until combined well, then stir in chives. Season with salt if desired.
POTTED STILTON
Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns - it's great on toast
Provided by Cassie Best
Categories Dinner, Starter
Time 17m
Yield Makes 1 large ramekin
Number Of Ingredients 4
Steps:
- Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
- Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.
Nutrition Facts : Calories 125 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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