Blue Cheese

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i.t.homp
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Blue Cheese

Postby i.t.homp » Wed Apr 14, 2010 6:15 am UTC

There is a cheese thread, but I wanted one specifically dedicated to blue cheese. I need some good blue cheese recipes, that feature it, have in the background or anything. Snacks to entrees to dessert (I'm sure somebody has a blue cheese dessert). Even if it's just "Stick a slab of blue cheese on a slice of apple pie" I'd love to hear it (also, blue cheese with apple pie is AMAZING...get the pie while its hot). I'll start off with a couple recipes/ideas, but please add your own!

1) Alone. Just eat it right off a knife. I like a good Stilton for munching on

2) Blue cheese herbed Brown Butter. Take Chef Michael Smith's brown butter recipe (here), and add the following...

1/4-1/2 cup blue cheese
4 tbsp freshly ground black pepper
2 tbsp of fresh, finely chopped thyme
a hint of good maple syrup
and 3 tsp freshly minced garlic

...and whip it all together. Flavour-country, population: your tastebuds. I spread this over a 2 inch thick, rare prime rib peppercorn steak, and it is amazing

That's all for now. Cheers!
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Re: Blue Cheese

Postby Zohar » Wed Apr 14, 2010 7:05 am UTC

For desserts you can have cheese of any kind with fruit or jam, possible on crackers. As for actual dishes, they would go well as an addition to practically anything you use cream in (pasta sauces, casseroles and pies etc.).
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dubsola
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Re: Blue Cheese

Postby dubsola » Wed Apr 14, 2010 12:17 pm UTC

Love blue cheese. Roquefort is pretty extreme, a nice Stilton is lovely, and you can get a blue-ish Brie cheese that is killer. My parents sometimes make hot-cross buns with a slice of blue cheese in 'em. I sometimes make mashed potatoes with blue cheese mashed into it - yummy! I generally don't serve this with steak though, I prefer my steaks to be as simple as possible, and not served with anything too strong flavoured so the steak isn't overpowered. Hmm, what else? Oh yeah, do a search on the recipe thread in this very forum, there's an amazing blue cheese macaroni and cheese recipe that I've tried, it's fantastic.

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Re: Blue Cheese

Postby Coffee » Fri Apr 16, 2010 4:47 pm UTC

Sautee mirepoix and mushrooms together in a pan until you've got a paste, then melt in some Stilton. C'est magnifique.
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Re: Blue Cheese

Postby Moo » Fri Apr 16, 2010 5:06 pm UTC

Oh, blue cheese, how I love thee.

To expand on what Zohar said regarding eating on its own or on crackers: it's also delish with sweet chilli sauce or preserved green figs;
Three or four cheese pizza with blue as one of the cheeses is a perrenial favourite of mine;
Melted into a belchamel (white) sauce and eaten over pasta;
Wrapped inside chicken cordon bleu like parcels.

I particularly love gorgonzola, and I've had a gorgeous blue goat's cheese from a farm shop in England; although that blue brie sounds worth trying if I ever come accross it, Dubsola!
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Re: Blue Cheese

Postby poxic » Sat Apr 17, 2010 1:13 am UTC

The cafeteria at work had a cream of broccoli soup today, with blue cheese melted in. It was ... interesting. Not my first choice for brocc&cheese, but it was a nice change.

There's a recipe kicking around here somewhere for eggplant in blue cheese sauce. It was tasty, though I messed up the eggplant slices when I made it. I'll see if I can dig it up.

... Wait, this is the internet. *poof* And here it is! When I made it, I put too much salt on the eggplant (really only needs a sprinkle) and then didn't get it crispy enough. It still tasted okay, though.
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Re: Blue Cheese

Postby Bakemaster » Sat Apr 17, 2010 2:43 am UTC

Gorgonzola is just amazing. At the restaurant where I used to work, we had a salad that was grilled chicken, sundried tomatoes and gorgonzola cheese over romaine; I can't remember whether it had red onions as well, but we had a creamy garlic vinaigrette dressing that was just killer on this salad. It made such a great lunch wrap. Unfortunately my experience since has been that there's a ton of variation in sundried tomatoes you can find at the supermarket, and most of them aren't that great.
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Re: Blue Cheese

Postby Amarantha » Sat Apr 17, 2010 8:08 am UTC

If you're into cheese-and-crackers, blue cheese goes particularly well with digestive biscuits.

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dubsola
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Re: Blue Cheese

Postby dubsola » Sun Apr 18, 2010 10:58 am UTC

Bakemaster wrote:Unfortunately my experience since has been that there's a ton of variation in sundried tomatoes you can find at the supermarket, and most of them aren't that great.

Italian delis are the place to get things like sundried tomatoes, they're usually very good. Pick up some dolcelatte (a milder gorgonzola) and serve in a fresh baguette with parma ham, it's the business.

poxic wrote:The cafeteria at work had a cream of broccoli soup today, with blue cheese melted in. It was ... interesting. Not my first choice for brocc&cheese, but it was a nice change.

Actually there's a packaged soup company here in the UK that makes brocc+cheese with blue cheese.

Moo wrote:blue brie sounds worth trying if I ever come accross it, Dubsola!

A quick image search for "blue brie" is hungerfying.

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Re: Blue Cheese

Postby tentacleTherapist » Fri Apr 30, 2010 9:19 pm UTC

Amarantha wrote:If you're into cheese-and-crackers, blue cheese goes particularly well with digestive biscuits.


Basically this. Throw in a slice of a Granny Smith apple, and you're there.
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Re: Blue Cheese

Postby |Erasmus| » Mon May 03, 2010 12:03 pm UTC

I don't enjoy eating blue cheese, but one of the greatest meals I've ever had was gnocchi with seared broccoli and a gorgonzola cream sauce. I have tried reproducing it with decent results, but not really close to the quality of that first time I tried it.

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Re: Blue Cheese

Postby Aardvarki » Tue May 04, 2010 1:45 pm UTC

I'm not a fan of blue cheese myself (I've been conditioned my whole life to avoid foods covered in mold because it's bad for you, and now you tell me that the mold makes this stuff good!? nuh uh.), but my roommate loves eating a slice of blue cheese with an anchovy or a sardine on it as a snack.
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