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Thread: Blue cheese

  1. #11
    Senior Member wenus2's Avatar
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    Blue cheese stuffed, bacon wrapped figs are delicious with ruby port.
    Crumbled in a grilled chicken salad or on a steak/burger are my most frequesnt uses.
    I also like to toss it on pizza and stir it into smashed 'taters.
    on a toothpick, with pecans and a 20yr tawney port, is by far my favorite way to go.

    I like Maytag quite well, tough to get on the left coast though.
    I eat a lot of Pt Reyes Blue and the Rogue options: Oregonzola and Crater Lake.
    So no complaints here.

    Enjoy!

  2. #12
    Here's my blue cheese dressing recipe:

    1/3 cup blue cheese crumbled
    1/3 cup sour cream
    1/2 cup mayonnaise
    2 tbsp of strained lemon juice (or more to taste and depending on thickness of dressing)
    1/4 tsp fresh thyme (leaves only)
    1/4 tsp fresh chives, finely chopped
    black pepper (to taste, but at least 5 good grinds of pepper)
    white pepper (to taste)
    salt (to taste)
    optional: pinch of sugar or some honey (to taste if you like your dressing on the milder side)

    1/4 cup blue cheese crumbles

    Blend all of the listed ingredients except for the 1/4 cup of blue cheese crumbles in a blender. If it's too thick, but already has enough acidity or tanginess, add water or a little bit of milk. Re-blend.

    Finish by folding in the remaining blue cheese crumbles. It's best to chill it for a few hours before using so it gets nice and thick.

    It's great as a dressing, but also with Buffalo wings. I've tried this with Danish Blue, Point Reyes Blue and a few other blue cheeses and it works well with all. The saltiness of the cheese is one big variable; as I recall, Maytag is not very salty so you will probably want to add some salt. With others, like the Point Reyes Blue I just used this week, no salt was added; the cheese was salty enough on its own.

    You can also substitute your favorite herbs like italian parsley, green onions. You can also add shallots, onions or a little garlic.

  3. #13
    GoogleFu San steeley's Avatar
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    I like to make a base dressing and have sliced or wedge at room temp on top to show off the cheese .
    and a slice of good bacon.

  4. #14
    Nothing is better for me than a perfectly cooked rare to med rare steak with a red wine sauce and crumble some good maytag or gorgonzola on top of it ...yum!

  5. #15
    Senior Member
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    Your favorite steak (beef or lamb), accompanied by handmade gnocchi in blue cheese-cream sauce and a slightly bitter vegetable such as broccoli rabe.

  6. #16

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    Any quality cheese with blue veins is OK by me.

  7. #17
    Senior Member spinblue's Avatar
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    Tonight was pan roasted thick pork chops with a beets/finely diced red peppers&onions/mushrooms type relish, a pan jus savory thyme strawberry jelly glaze. My wife won't go anywhere near blue cheese, but I crumbled it on top of my chop before I put the heated glaze on. Once the glaze got to melting the cheese, my taste buds loved it. Love me some blue.

  8. #18
    Quote Originally Posted by spinblue View Post
    Tonight was pan roasted thick pork chops with a beets/finely diced red peppers&onions/mushrooms type relish, a pan jus savory thyme strawberry jelly glaze. My wife won't go anywhere near blue cheese, but I crumbled it on top of my chop before I put the heated glaze on. Once the glaze got to melting the cheese, my taste buds loved it. Love me some blue.
    Oh my! It sounds really great.

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