Cheap Eats:
Stilton Panna Cotta

Last month was the 13th anniversary of “Cheap Eats”. The first column appeared in April 1996. Thirteen years is a long time to write a column, especially as a volunteer. I’ve enjoyed it, but I’m a bit weary of this particular project. It’s time to move on.

I still plan on submitting an occasional article, particularly if I’ve had some adventure or other that I think Mensans would find interesting. But the monthly column is being retired. I actually don’t think this will affect more than a few people, as I can’t imagine that many folks are still reading it after all these years. (Note: Cynthia was definitely mistaken; after adding a counter to see how many people visit Cheap Eats early in 2011, I discovered that usually there are quite a few visitors—in fact it’s one of the most popular items on our CAM site.)

For my send-off recipe, I thought I’d give you something that is a bit luxurious—something that would be lovely as a starter for a special dinner party. Panna cotta is normally sweet, but I have created a savory version that gives you the silken texture but with the glorious flavor of Stilton cheese.

This could be made in a single mold, but I like to make it in individual ramekins, then unmold each one on a salad plate and surround it with sliced heirloom tomatoes in at least a couple of colors. A few chives make a nice garnish. A bed of mixed spring greens would be a lovely alternative. If you choose to eat it straight, and not serve it with tomatoes or greens, you may want to reduce the salt in the recipe to about half a teaspoon. Both the cheese and buttermilk are salty, and without the veggies to “share” the salt, the panna cotta may seem a bit salty. (Don’t be afraid to taste it while you’re making it. You can start with ½ tsp. salt and add more near the end.) This is an elegant dish, but is surprisingly easy to prepare. Enjoy.