I seem to be on a bit of a beef and cheese theme here lately, but for good reason. On Sunday night I braised some steaks in tamari (350 F for a couple of hours in the oven until very tender), and topped them with triple cream bleu cheese out of the oven. If you've never tried a roast or steak (or any beef for that matter) topped with a blue-veined cheese like bleu, Roquefort, or gorgonzola, then you should definitely give it a go. Your taste buds will sing with delight!
I'm just now reading this about a year late but bleu cheese (my fav on steaks!) has gluten in it doesn't it?
ReplyDeleteHi, Leea,
ReplyDeleteNot necessarily - see this explanation about gluten in blue/veined cheeses: http://surefoodsliving.com/2007/12/is-blue-cheese-gluten-free/
Basically if you are willing to do a little research you can determine whether your preferred brand of bleu cheese is gluten-free or not.