On 03/04/2015 12:12 AM, sf wrote:
> On Thu, 02 Apr 2015 22:30:47 -0400, Doris Night
> > wrote:
>
>> On Thu, 02 Apr 2015 16:13:03 -0600, graham > wrote:
>>
>>> I've made a Michel Roux recipe where you cut pears in half lengthwise,
>>> then scoop out the flesh leaving 3-5mm to form a boat.
>>> You then mix the flesh with crumbled blue cheese (in his case
>>> Rocquefort) walnuts, a little spring onion, sour cream (creme fraiche)
>>> and port. Fill the "boats" bake for 15mins at 180C then brown them under
>>> a hot grill for a couple of minutes.
>>> It's superb!!
>>> Graham
>>
>> I'm not a fan of blue cheese, but I can certainly see this done with
>> brie. I may try it some day.
>>
>
> Try Cambozola sometime. It might change your mind about blue cheese.
>
Blue Benedictine from Quebec is a typical blue cheese but is
surprisingly mild. It's worth looking for.
Graham

--
"What's life? Life's easy. A quirk of matter. Nature's way of keeping
meat fresh."