Pear, Morel and Blue Cheese Sauce
Cheese has gotten a bad rap in the past due to extrapolation based on its high fat and cholesterol content. New research suggests that real cheese, a naturally fermented product, is associated with better gut health and better health outcomes when consumed as a regular part of the diet; as in the Mediterranean Diet approach to food. Day-glo orange goop that comes from a spray can is still verboten!
- 1 tablespoon +1 teaspoon butter
- 1 tablespoon flour (preferably ancient grains, einka)
- 1 shallot, finely minced
- Morels, finely chopped
- 1 pear, peeled cored and finally minced
- ¼ cup red wine
- 2 cups milk
- 4 ounces high-quality blue cheese
- 2 tablespoons fresh parsley, minced
- Salt and pepper to season
If the morels are dried, reconstitute in a small amount of hot water, set aside. Make a roux by melting 1 tablespoon of butter in a medium saucepan over medium heat. Add one tablespoon of flour, combine and continue could to cook for two minutes. Remove and set aside. Heat the remaining 1 teaspoon of butter in a saucepan and add the shallots and cook until soft, 2 to 3 minutes. Add the chopped morels, and if they were rehydrated add the reserved liquid as well. Season lightly with salt and pepper. Cook until almost all the liquid is gone and then add the wine and pear. Cook until almost all the liquid is gone. Add the milk and blue cheese and bring to a boil. Reduce the heat and add the reserved roux, stirring until thickened. Add in the parsley and season with salt and pepper to taste.