Mike Beversluis

Wednesday, November 22, 2006

Bleu Cheese Candied Yams

The marshmellow & syrup versions seem too saccharine to me, so I am going to try this bleu cheese version of the yams. Normally I just cook them in a skillet with a little butter to begin with, but since pears and gorganzola work well together, I think this should too. Maybe yams and gorganzola would be something to try too.


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