BLUE STILTON SOUP
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
- Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
- Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.
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!
BLUE STILTON SAVOURIES
Another one from Delia Smith. Perfect for a cocktail party. I would think any blue cheese could be substituted for the Stilton, but it's better to have the real thing. I must add my two cents and say that true English Stilton is much creamier and more flavorful than what you get in the states, although stateside Stilton will get the job done. These can be served hot or warm, or they can be made in advance and briefly reheated before serving. They can also be frozen. Cooking time does not include chilling time.
Provided by CulinaryQueen
Categories Cheese
Time 25m
Yield 30 pieces
Number Of Ingredients 5
Steps:
- Put the flour, butter and Stilton in a food processor and mix briefly to form a smooth dough. You may also knead all the ingredients together by hand. Wrap and chill for 1 hour or until firm.
- Lightly grease some baking sheets.
- Roll out the dough to 1/4 inch thick. Cut into 2 inch squares, then cut the squares in half diagonally to make triangles.
- Place on the baking sheets and chill for 10 minutes.
- Preheat oven to 190C/375°F.
- Brush with the beaten egg and sprinkle with chopped walnuts.
- Bake 5-7 minutes, or until golden.
- Transfer to wire rack to cool.
Nutrition Facts : Calories 66.6, Fat 5.5, SaturatedFat 2.5, Cholesterol 16.7, Sodium 49.3, Carbohydrate 3, Fiber 0.3, Sugar 0.1, Protein 1.7
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