I am getting addicted to these food challenges. This one really quirked my interest... "TRGWT: They Really Go Well Together". These challenges are based on molecular gastronomy food pairings, and this month the challenge was to pair pineapple and blue cheese (being hosted by David at "Eat Foo(d)")
Now I had already eaten blue cheese and pineapple on one of my home made pizzas, and so knew that the potential for all sorts of deliciousness was there... the problem lay in the timing. I found out about the challenge on Monday morning (31 March) at about 1am when trawling the internet in a bout of insomnia. On Monday nights I have my singing lesson followed by choir and don't get home till after 11pm. The challenge closes on the 1st of April. That gave me one day to think of something and 1 evening in which to perfect it. Phew!
So... my contribution? Something very simple indeed:
Pineapple and blue cheese soup (original recipe by Kiriel)
2 small onions
60 blue cheese
480g pineapple (I was in a pinch so used drained pineapple in natural syrup)
2 cups chicken stock
Dice the onions finely and sweat in the butter until they go clear. Chop the pineapple into pieces (if using fresh pineapple make sure you remove the hard core) and add to the butter. Sweat until the pineapple has absorbed the butter and softened.
Blend the pineapple in a food processor or blender. Add the chicken stock and return to the pan. Simmer for about half an hour to give the pineapple more time to soften. Crumble in the blue cheese and remove from the heat. Stir to blend the cheese in but don't over stir - you want to discover lovely little nuggets of cheese as you eat.
I tried two different versions of this recipe. The first used St Agur which is a mild creamy blue cheese, quite solid in texture and with a nutty taste. The second used a cave-ripened roquefort, strong, sharp and acid.
Both had their merits and in the end I simply couldn't decide which was better, although I think I lean just a teeny bit towards the milder St Agur. I also couldn't define for you why the soup ended up tasting so good... it just does! Go on... be brave and give it a try.
Teaching a workshop in Sicily — October 2017
13 hours ago