Absolutely outstanding paneer recipe! I made one the other day (first time ever) with milk and yogurt only and it was far less flavorful that this more authentic version. Thank you so much for this keeper!

Reviewed On: Feb. 6, 2007

After making some changes due to limited ingredients on hand (sirloin instead of filet, merlot in lieu of port, dried thyme instead of fresh), the flavor was outstanding. I love blue cheese on steaks, but wasn't quite sure about the texture of the panko/blue mixture. Maybe because I'm used to a more "saucy" cheese sauce and this seemed more "bready". [watch me invent words ;o) ] I'd easily make this again, but use my old standby: Heat 1/2 cup heavy cream in a small saucepan. Add 3 oz of Roquefort cheese (or a moist bleu cheese) as soon as the cream nears boiling and keep stirring in on a medium-high heat. The sauce has to cook for about 5 minutes to reduce nicely. You should end up with a sauce with the consistency of very thick cream. Add a little fresh pepper and chopped parsley for some color. Ok, I'll stop now. ;o)

Reviewed On: Apr. 8, 2005