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Iceberg Blue Cheese Salad by Ina Garten Just made the dressing and it is a shame that I had not discovered it decades ago.
- Thread starter Marg CDN
- Start date
mariadnoca
Moderator
Oooh, sounds delicious. I’ll need to try that. Love blue cheese salads.
Well, unfortunately the rest of the salad was not outstanding but I think that is easy to remedy.Oooh, sounds delicious. I’ll need to try that. Love blue cheese salads.
Here is the recipe: Crunchy Iceberg Salad with Creamy Blue Cheese | Recipes
In general, I've hated blue cheese dressing ever since ranch dressing came along. Back when I was working for Bern's Steak House, Bern asked me to sample some imported extremely expensive Stilton, waiting for me to wax poetic on it. I thought something had died in my mouth. I wanted to grab that industrial hose the kitchen used to spray dishes and wash out my mouth.
But on a weekend trip, L & I had mint-juleps sitting at the bar at Magnolia restaurant (Charleston) and opted for an appetizer of home-made potato chips with Maytag blue cheese melted on top.
Sweet Baby Ina...I became an immediate convert to blue cheese, although the mint julep may have biased me just a tad.
Sadly, it turns out that not all blue cheese are as good as Maytag.
What cheese did you use...and please don't let it be single-batch gourmet version made only on the southern tip of Vancouver in months with a Z in it.
In general, I've hated blue cheese dressing ever since ranch dressing came along. Back when I was working for Bern's Steak House, Bern asked me to sample some imported extremely expensive Stilton, waiting for me to wax poetic on it. I thought something had died in my mouth. I wanted to grab that industrial hose the kitchen used to spray dishes and wash out my mouth.
But on a weekend trip, L & I had mint-juleps sitting at the bar at Magnolia restaurant (Charleston) and opted for an appetizer of home-made potato chips with Maytag blue cheese melted on top.
Sweet Baby Ina...I became an immediate convert to blue cheese, although the mint julep may have biased me just a tad.
Sadly, it turns out that not all blue cheese are as good as Maytag.
What cheese did you use...and please don't let it be single-batch gourmet version made only on the southern tip of Vancouver in months with a Z in it.
Ah yes, so sorry. I have a useless link decaying on my clipboard now. I had also made a pear tarte tatin, thinking that it would all go well with a pork roast. So the salad was just before the dessert. As a meal in its entirety, it worked very well. Last night I tried the dressing on the tarte. Interesting, but better on lettuce.
No fancy blue. Just some Danish Castel or something. Yes we do have some lovely artisinal cheeses here. My favourite is goat with truffle topping. Expensive but lovely. At Christmas, Costco brings in Stiltons from England. Also expensive. I usually get one as a gift and serve it on hot leek and potato soup. On its own, it rips my socks off.
And I know we spell things differently...you know, the way they are supposed to be spelled, but I am still looking for a month with a Z (pronounced ZED) in it. I will continue to search.
No fancy blue. Just some Danish Castel or something. Yes we do have some lovely artisinal cheeses here. My favourite is goat with truffle topping. Expensive but lovely. At Christmas, Costco brings in Stiltons from England. Also expensive. I usually get one as a gift and serve it on hot leek and potato soup. On its own, it rips my socks off.
And I know we spell things differently...you know, the way they are supposed to be spelled, but I am still looking for a month with a Z (pronounced ZED) in it. I will continue to search.
mariadnoca
Moderator
Marg, I think you might enjoy this skit riffing on our weights and measures:
MANY good roars in there. I know the metric system makes (more) sense but honestly, I cannot even define a gram. I have to stop and calculate in my head, when I need to actually know how much I am buying. And the system was forced on us at least 25 years ago. Stores here, provide flyer sale prices for inhouse packaged products in pounds but at the store, that inhouse packaging is all in metric. Thank goodness recipes still use the old system of my youth, and that I have a good scale. And the word glamour, it never occurred to me that it was a word that still contained that silly useless U.Marg, I think you might enjoy this skit riffing on our weights and measures:
I will pass this on to my favoUrite friends who scorn the metric system along with me. Thanks.
heather_in_sf
Well-known member
I like the idea of the sherry vinegar. My mom was always enamored with our neighbor across the street (in Sunnyvale when I was a kid) Dolores Dewey, her blue cheese salad dressing was so good. Here’s her recipe, my mon always halved it or made a full recipe and shared with me and the ladies in her SF apartment building. She used Roquefort long ago but mom liked Maytag and I like Pt Reyes Blue Cheese. Even when I cut it down I kept the full measure (or more) of cheese.I halved it so the proportions may not have been perfect...............but ooh my, this is a good one.
Dolores Dewey's Recipe for Roquefort Dressing:
4 oz Crumbled Blue Cheese
Add:
1 pt. Mayonnaise
1/2 tsp Worchestershire Sauce
1 clove Garlic, crushed
2 tsp Chopped Chives
Some freshly ground pepper
Add & Mix
1 c sour Cream
1/2 c. Buttermilk
Don't whisk, just mix. Makes a whole lot of dressing so I usually cut it down unless there is a cast of thousands to eat salad. Make it ahead so the flavors can meld together.
from mOm