I do remember that one, Maryann.
We looked at appliances until we dropped yesterday - ate a late lunch and ruined our dinner appetites. Came home and grilled a couple ears of corn and grilled a little pizza dough into a focaccia and topped it with a drizzle of a Blue Cheese sauce Lorraine posted sometime.... not sure what it was supposed to be for - LORRAINE??
You posted this on the Bleu Cheese thread last November - guess I'll have to search thru LCBO mag. and see what it was originally for. Great flavor - we really enjoyed it, but a little sweet to put on pasta, don't know what to do with the rest....
"Laura, here's one from our latest LCBO mag. I'm not a blue cheese fan, but this one caught my eye. They say it's especialy good served with Cherry & Thyme shortbread. (another recipe I'll have to post.)
1 Tbsp unsalted butter
1/3 cup shallots, finely chopped
2 Tbsp all purpose flour
1 Tbsp fresh sage, finely chopped
1/4 cup dry white wine
3/4 cup milk, 2% or higher, warmed
2 Tbsp honey
3/4 cup blue cheese
Salt and white pepper to taste
In a small saucepan, melt butter over medium heat and add shallots. cook for 5 minutes, or until translucent and tender. Stir in flour and sage and cook for 1 minute.
Slowly whisk in white wine. Gradually whisk in warmed milk. continue to whisk until mixture thickens, about 4 minutes. Turn off heat.
While mixture is still warm, stir in honey and cheese until cheese melts.
Season to taste with S & P.
I sure wish I liked blue cheese more! "
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Remember?
P.S. Nevermind - I found the original recipe in the special LCBO magazine. It was to be a dip!