To celebrate a friend’s 20th birthday, I got him a vintage port from his birth year and an accompanying dinner. Since I know he loves blue cheese, it wasn’t difficult to decide what to prepare to go with the vintage port: steak with a blue cheese sauce. The tannins in the port go well with the beef, and the blue cheese goes well with the sweetness of the port. The sauce is easy to make, just melt the cheese in some cream. As a side I decided on witlof (also known as Belgian endive or chicory) cooked on the griddle and sautéed oyster mushrooms. It was a winning combination that works very well together and is quite easy to prepare as long as you know how to cook a steak (which this post is not about). Here’s what I did…
3 steaks (I chose blade steak sous-vide that I seared right before serving)
3 witlof/chicory/Belgian endive
180 grams (6 oz) gorgonzola, roquefort or other strong blue cheese, crumbled
60 ml (1/4 cup) heavy cream
100 grams (3.5 oz) oyster mushrooms
salt and freshly ground black pepper
This dish isn’t difficult, but it does require a bit of timing.
Meanwhile, cook the steak to your liking and make sure the sauce and mushrooms are hot. Season the mushrooms with salt and freshly ground black pepper just before serving. For additional flavor, I deglazed the pan used for searing the steak with the sous-vide juices, added the mushrooms (which were already cooked), and reduced.
This is great with a vintage port. Keep in mind that most vintage ports need at least 20 years before they are ready to drink, although they can also be enjoyed in their infancy.
If you think port is too sweet, try and amarone.
Banana nut muffins are yummy and so easy to make. Just mix the dry ingredients and the wet ingredients separately, then fold them together until only just mixed, and bake until a tester comes out clean.