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Tuesday, October 12, 2010

Bleu Double Moo

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!
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2 comments:

  1. LeeaSeptember 15, 2011 at 8:49 AM

    I'm just now reading this about a year late but bleu cheese (my fav on steaks!) has gluten in it doesn't it?

    ReplyDelete
  2. AOSeptember 15, 2011 at 10:03 AM

    Hi, Leea,

    Not 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.

    ReplyDelete

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