For a while, the cheese team has focused our energies on teaching our guests how to compose a killer cheese platter. We’ve talked about what kinds of cheese are complimentary, the different ways you can cut and display cheeses, and how to pair fruit and nuts on the platter.
Now we’re turning our attention to a new facet in the wonderful world of cheese: how to use it in cooking! We want to share all of the different kinds of dishes that can be elevated by the addition of the amazing cheeses we have here at Bi-Rite. So each month we’ll share a recipe on our blog that incorporates one of our favorites.
Right now, we’re celebrating cheeses from the British Isles, so I want to share a recipe for Stilton, which is made by the Colston Bassett Dairy specifically for Neal’s Yard Dairy. Two modifications make it different from the rest of their production: an animal rennet rather than a vegetarian rennet is used, and the cheese is pierced later than their others, allowing the “white” cheese to develop more flavor before the blue mold is introduced to air. I’ve played around with this recipe at home and think you’ll find it easy and delicious for a special spring breakfast!
Stilton Spring Breakfast
(makes 4 open-faced sandwiches)
¼ # Colston Bassett Stilton, crumbled
1 yellow onion
1 head romanesco
1 bunch asparagus
¼ # baby fava greens
1 ripe avocado, sliced
1 red onion
1 whole Judy’s Lovestick (or other baguette)
white wine (to deglaze)
white wine vinegar
red chili flakes
1. Cut baguette into quarters and toast in pan with butter.
2. Cut yellow onion in half and slice each half into ¼” slices.
3. Cut romanesco florets into bite-size pieces appropriate for a sandwich, and slice the asparagus on the bias into similar size pieces.
4. In a skillet, heat olive oil over slow heat and add sliced onions. Allow onions to brown slowly and once they begin to caramelize, slowly bring up the heat, and add butter as needed to the skillet.
5. Add romanesco florets and sliced asparagus and cook until they are slightly softened.
6. Season the vegetables with salt, pepper, chili flakes, and paprika.
7. Deglaze the pan with white wine.
8. Add baby fava greens and lightly sauté.
9. For the garnish, make a quick pickle with the red onion (slice it thinly, lightly boil the slices in vinegar, remove and add immediately to ice bath)
10. Heat more oil or butter in the skillet over medium heat. Crack egg and cook to over easy.
11. Layer sautéed vegetables on top of toasted baguette, top with egg, pickled onion, avocado and crumbled stilton. Enjoy!