The magnificent microwave book, 159pp.
edited by Ellen Argyriou
Polly Book Publishing, Balmain NSW Australia, 1987
Cooking on page 32
My microwave is used mostly to melt butter and chocolate, reheat leftovers and coffee, and warm lemons and limes to extract maximum juice.
Because I use this appliance so rarely, I’ve never felt the need to purchase relevant cookbooks. In fact, I’m pretty sure this book belonged to my mother-in-law.
All recipes in this book were tested in Toshiba microwave ovens. Page 32 has a collection of tips for making appetisers and three recipes—based on pumpkin, almonds and blue cheese. I made the last one.
Blue cheese sauce
2 tablespoons butter
3 tablespoons flour
2 cups milk
75g blue vein cheese grated
Place butter in a large glass measuring jug and cook on power level 9 (High) for 45 seconds until melted. Stir in the flour till smooth then add a little milk and stir till a smooth paste. Add remaining milk gradually, stirring until free of lumps. Cook for 4–5 minutes stirring every minute. Remove from oven and stir in the grated cheese. Add salt and pepper to taste.
How it played out
Eye fillet steaks were on special so I bought a packet of four. These smallish steaks are a top-of-the-line cut in Australia and known as beef tenderloins in the USA. Often costing more than $40 a kilo, they’re deserving of an accompanying sauce—something classy.
So I made half a batch of this according to the instructions, except that my blue cheese was too soft to grate, so I cut it into small pieces, which worked just fine.
A delicious and easy-to-make sauce that went very well with the steaks as well as the wedges I served on the side. The blue cheese flavour is not overpowering, so the sauce can be enjoyed by those who don’t love blue cheese straight.
Even though I made half a batch, there were quite a lot of leftovers. Off to the market to see what’s on special. I reckon the sauce is versatile enough that it could compliment most meats and vegetables.
If you love markets as much as I do, check out some of the treats I found in Toronto’s St Lawrence Market. A few years back, National Geographic named it the world’s best food market.