Blue cheese butter from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 16, 2014

    p. 242 - Oh my goodness this was delicious! Since mr bc and I are garlic heads, I couldn’t resist the urge to toss in a little finely chopped garlic as well. The mixture is then rolled and refrigerated until needed. I’ve used the butter in two applications. mr bc grilled some lovely porcini crusted veal chops and we served a pat of this atop each to the delight of our guests. I’d highly recommend adding the garlic. Somehow the combination of butter, salt, chives and the cheese just screamed steakhouse. It really did take the grilled meat from good to great. I also used some of the leftover butter to coat some freshly made (at a local Italian market) porcini ravioli. Both were excellent. I’m with herby, we love this stuff!! Photos here: http://chowhound.chow.com/topics/967245#8820254

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