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	<title>Blue Cheese &#8211; Let&#039;s Cook Together</title>
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	<title>Blue Cheese &#8211; Let&#039;s Cook Together</title>
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	<item>
		<title>Pork Tenderloin with Marsala Sauce</title>
		<link>https://www.denismartel.ca/fr/2010/04/pork-tenderloin-with-marsala-sauce/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/pork-tenderloin-with-marsala-sauce/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 13:58:54 +0000</pubDate>
				<category><![CDATA[Favourite]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Blue Cheese]]></category>
		<category><![CDATA[Marsala wine]]></category>
		<category><![CDATA[Pork Tenderloin]]></category>
		<category><![CDATA[Worchestershire]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=85</guid>

					<description><![CDATA[Do not be afraid to try this recipe even if you do not like blue cheese. I assure you that you won’t even taste it....]]></description>
										<content:encoded><![CDATA[<blockquote><p>Do not be afraid to try this recipe even if you do not like blue cheese. I assure you that you won’t even taste it. It only gives a delicate flavour to the sauce.</p>
<p>This is not for those who are watching their weight!</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>2 pork tenderloins, fat removed and cut in slices 2 cm thick</li>
<li>20 ml olive oil</li>
<li>Flour</li>
<li>75 to 100 ml Marsala wine</li>
<li>200 ml cream</li>
<li>100 ml beef base soup</li>
<li>5 ml Worcestershire sauce</li>
<li>250 gr blue cheese, cut in small pieces (1 cm)</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Heat oil in a large frying pan</li>
<li>Roll each tenderloin in flour</li>
<li>Cook the tenderloin until they are pink inside</li>
<li>Remove tenderloin from the pan and keep warm</li>
<li>Deglaze the pan with the wine and reduce by half</li>
<li>Add cream, soup base and Worcestershire sauce</li>
<li>Bring to a boil and then remove from heat</li>
<li>Add cheese (broken in pieces) and blend in the sauce</li>
<li>Cook at slow heat until cheese has melted</li>
<li>Return pork tenderloin for about one minute and then serve</li>
</ul>
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			</item>
		<item>
		<title>Veal Paupiettes</title>
		<link>https://www.denismartel.ca/fr/2010/04/veal-paupiettes/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/veal-paupiettes/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 13:46:22 +0000</pubDate>
				<category><![CDATA[Beef and Veal]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Blue Cheese]]></category>
		<category><![CDATA[Veal Scallops]]></category>
		<category><![CDATA[Worchestershire]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=77</guid>

					<description><![CDATA[Ma sister Helene had invited my other sister and I for dinner one day. She prepared these paupiettes with the Tuna Tartar as an appetizer....]]></description>
										<content:encoded><![CDATA[<blockquote><p>Ma sister Helene had invited my other sister and I for dinner one day. She prepared these paupiettes with the Tuna Tartar as an appetizer. It was to die for.</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>30 ml soft butter</li>
<li>30 ml flour</li>
<li>150 gr Blue cheese in pieces</li>
<li>1 apple skinned and chopped</li>
<li>50 ml chopped chives</li>
<li>250 ml chopped nuts</li>
<li>1 chopped garlic clove</li>
<li>Salt and pepper</li>
<li>8 large veal scallops (about 500 gr in total)</li>
<li>30 ml Worcestershire sauce</li>
<li>15 ml olive oil</li>
<li>250 ml apple juice</li>
<li>80 ml Port (white port if possible)</li>
<li>125 ml chicken stock</li>
<li>125 ml unfrozen cranberries</li>
<li>A rosemary branch</li>
<li>Salt and pepper</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Mix together the butter and flour</li>
<li>Prepare the stuffing in combining together the cheese, chives, nuts, garlic salt and pepper</li>
<li>Spread the stuffing at one end of the open scallops</li>
<li>Roll the scallops and brush some Worcestershire sauce on it</li>
<li>Sauté in olive oil for about 3 to 4 minutes</li>
<li>Place the scallops in an oven dish and bake at 350<sup>0</sup> F for 15 minutes</li>
<li>During that time, deglaze the frying pan with the juice, Port and chicken stock</li>
<li>Boil for about 5 minutes then add the butter/flour mixture to thicken the sauce</li>
<li>Add the cranberries and rosemary and let simmer for another two minutes</li>
<li>Add salt and pepper to taste and serve with the paupiettes</li>
</ul>
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