Saturday, December 26, 2009

Roast Beef and Blue Cheese: A Martini's Soulmate

Went by Eastern Market today and got a half-pound of roast beef. I came home, made me a dry gin martini with three olives, gave a piece of bread a thin schmear of horseradish, a drizzle of homemade stinky blue cheese dressing left over from a dinner I prepared a few nights before and topped it with my freshly thin-cut roast beef. Seriously, this pairing should be mandatory. The pungent flavors of the blue cheese and horseradish along with the buttery roast beef just saturates the mouth and then comes Signore Martini to cut through and cleanse the palate with a kick of juniper and vermouth. I munched on an olive and then repeated.

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