When I was in grammar school at Cheremoya Avenue Elementary School in Hollywood, California, about once every two weeks we had Hamburger Gravy and Mashed Potatoes. I really loved that dish, it was my favorite. All the other stuff was pretty bland, and actually kind of nasty, especially the paper thin cheeseburgers. For years and years, I have been trying to replicate the special taste of that gravy, and have been pretty much successful. Years ago, when I first met Chef John Farion, he treated some friends and I to dinner at another chef’s restaurant on Melrose . I ordered the filet mignon with blue cheese sauce. It was truly fantastic, and I have been pairing blue cheese with beef ever since. I guess I’m not the only one, even Carl’s Jr. now has a steakhouse burger featuring blue cheese. I get my blue cheese at the Armenian stores, for … Continue reading
Hot off the Stove
Disclosure: I may receive compensation for some links, especially those for equipment in some recipes. I do not receive any other compensation for links to spices or other non-equipment links. These links are mainly there because I like the product and want to make it easier for you to get it.