LOL
I looked up a recipe for ‘Poivre’ -means pepper (peppercorns)in French
Here’s a Julia Child recipe - looks yummy~~
http://homecooking.about.com/od/beefrecipes/r/blbeef77.htm
We made a really wonderful appetizer last night that I have to share with all of you! It would go very well with a steak dinner (or most any other dinner)! It is similar to a cheese fondue but much quicker and easier to make.
Baked Fontina Cheese
olive oil
1 to 1 1/2 pounds of Fontina cheese, cut into one inch cubes
4-6 cloves of fresh garlic, minced or finely sliced
a pinch each of salt, pepper
a sprinkling of your favorite fresh herbs or dried herbs (we used a pinch each of dried thyme, rosemary, and marjorum)
In a cast iron skillet, drizzle enough olive oil to coat the bottom of the pan so the cheese won’t stick to the pan. Throw in the chunks of cheese and sprinkle with the garlic and the seasonings. Put this in the oven on the second rack down from the top, so the cheese will brown and not get burnt spots on it as it melts. Turn on the broiler and let the cheese just melt completely and get slightly browned in places on top. This took roughly 6-10 minutes in my oven.
Serve in the skillet with lots of fresh french bread on the side. You can either dip the bread in the skillet or spoon the wonderful cheesy goodness on top of your bread.
I give everyone fair warning. This recipe is highly addictive and if you don’t have a group of people around to help you eat it, you could easily eat the whole loaf of french bread and this cheese all by yourself!
It smelled and looked so good, that my family didn’t even wait for me to finish slicing the french bread and take it to the table before digging into it. The whole skillet of melted cheese and the entire loaf of french bread were completely devoured by the family before any of it ever left the kirchen and made it to the dinner table!