melissa-dallas
Well-known member
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What to do with a nice (3-4 oz) wedge of Buttermilk Blue? No salads or dressings please.
- Thread starter melissa-dallas
- Start date
Melissa, Here is the website for the manufacturer. I Love that Blue Cheese.
http://www.rothkase.com/recipes.html
http://www.rothkase.com/recipes.html
This sounds yummy. Cauliflower and Buttermilk Bleu Cheese soup. And if it's
for Valentine's Day you could make the croutons heart-shaped by using a heart-shaped cookie cutter. They'd be darling floated on top of the soup.
http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/
for Valentine's Day you could make the croutons heart-shaped by using a heart-shaped cookie cutter. They'd be darling floated on top of the soup.
http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/
cynupstateny
Well-known member
Oh My Gosh, Mar- You're Killin' Me!
melissa-dallas
Well-known member
I'm swooning at the thought! The soup sounds good too, and I have cauliflower.
REC: Blue Cheese Broiled Tomatoes (also posted in T&T):
This is delicious.
(The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices "(in half)." Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar - Posted by Leslie O
This is delicious.
(The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices "(in half)." Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar - Posted by Leslie O
REC: Penne Pasta With Tomatoes, Herbs, and Blue Cheese
( I haven't tried this yet, but have made something similar, and it was great. This recipe got top ratings and reviews):
PENNE PASTA WITH TOMATOES, HERBS, AND BLUE CHEESE
Serving suggestion: Serve with Caesar Salad and Bruschetta.
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 large onion, diced
6 cloves garlic, minced
28 ounces canned diced tomatoes
1 teaspoon dried oregano
1/2 cup dry red wine
1 lb penne pasta, cooked al dente
8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces
1/2 cup chopped fresh basil
salt
pepper
DIRECTIONS:
Saute the diced onion in olive oil over medium heat until the onions are translucent.
Add the minced garlic and saute one minute longer.
Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
Add the salt and pepper to taste and reduce heat to low.
Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
Stir until the sauce has become creamy.
Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
Spoon pasta into serving bowl and garnish with whole fresh basil leaves.
8-10 servings
Adapted from "The California Wine Country Cookbook II," purchased at the Kenwood Vineyards.
http://www.recipezaar.com/104238
( I haven't tried this yet, but have made something similar, and it was great. This recipe got top ratings and reviews):
PENNE PASTA WITH TOMATOES, HERBS, AND BLUE CHEESE
Serving suggestion: Serve with Caesar Salad and Bruschetta.
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 large onion, diced
6 cloves garlic, minced
28 ounces canned diced tomatoes
1 teaspoon dried oregano
1/2 cup dry red wine
1 lb penne pasta, cooked al dente
8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces
1/2 cup chopped fresh basil
salt
pepper
DIRECTIONS:
Saute the diced onion in olive oil over medium heat until the onions are translucent.
Add the minced garlic and saute one minute longer.
Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
Add the salt and pepper to taste and reduce heat to low.
Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
Stir until the sauce has become creamy.
Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
Spoon pasta into serving bowl and garnish with whole fresh basil leaves.
8-10 servings
Adapted from "The California Wine Country Cookbook II," purchased at the Kenwood Vineyards.
http://www.recipezaar.com/104238
REC: Chicken With Marsala, Mushrooms, and Gorgonzola - from Fine Cooking
This has been on my to-try list forever:
CHICKEN WITH MARSALA, MUSHROOMS, AND GORGONZOLA
Great served over pasta or with rice.
INGREDIENTS:
1 lb boneless skinless chicken breasts
kosher salt
pepper
3 tablespoons olive oil
6 ounces cremini mushrooms or white mushrooms, sliced 1/8 inch thick (2 1/4 cups)
2 garlic cloves, minced
1/2 cup dry marsala
1/3 cup heavy cream
2 ounces crumbled gorgonzola
2 tablespoons chopped Italian parsley
DIRECTIONS:
1. slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
2. In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
3. Return pan to medium high heat and add remaining 1 TBL oil.
4. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
5. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
6. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
7. Stir in cream and simmer until thickened slightly- 2-3 minutes.
8. Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
9. Taste sauce and adjust seasoning.
10. Add chicken along with any accumulated juices and turn to coat with sauce.
11. Serve immediately, sprinkled with remaining cheese and parsley.
From Fine Cooking Magazine
http://www.recipezaar.com/81675
This has been on my to-try list forever:
CHICKEN WITH MARSALA, MUSHROOMS, AND GORGONZOLA
Great served over pasta or with rice.
INGREDIENTS:
1 lb boneless skinless chicken breasts
kosher salt
pepper
3 tablespoons olive oil
6 ounces cremini mushrooms or white mushrooms, sliced 1/8 inch thick (2 1/4 cups)
2 garlic cloves, minced
1/2 cup dry marsala
1/3 cup heavy cream
2 ounces crumbled gorgonzola
2 tablespoons chopped Italian parsley
DIRECTIONS:
1. slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
2. In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
3. Return pan to medium high heat and add remaining 1 TBL oil.
4. Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
5. Reduce heat to medium, add garlic and cook stirring for 30 seconds.
6. Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
7. Stir in cream and simmer until thickened slightly- 2-3 minutes.
8. Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
9. Taste sauce and adjust seasoning.
10. Add chicken along with any accumulated juices and turn to coat with sauce.
11. Serve immediately, sprinkled with remaining cheese and parsley.
From Fine Cooking Magazine
http://www.recipezaar.com/81675
music-city-missy
Well-known member
This is my fave! But I melt the cheese with cream and make a dip..
just pour about 1/4-1/2 cup of cream in a pan and crumble in lots of blue cheese until the cream reduces and the cheese sort of melts and it's thick and gooey.
Bake the Barefoot Contessa's olive oil baked potatoe chips (and season with some fresh rosemary if you get adventurous) and enjoy!
just pour about 1/4-1/2 cup of cream in a pan and crumble in lots of blue cheese until the cream reduces and the cheese sort of melts and it's thick and gooey.
Bake the Barefoot Contessa's olive oil baked potatoe chips (and season with some fresh rosemary if you get adventurous) and enjoy!
music-city-missy
Well-known member
Two more ideas with beef and pork
we had these in Barcelona and that is what got We had tapas in Barcelona that got me hooked on blue cheese with beef. They put these tender bites of beef on a piece of bread (crostini) and then topped it with a piece of blue cheese and ran it under a broiler. We got them by accident but ordered at least 2 or 3 more rounds of them after that.
Found out it works great with pork tenderloin also - just do a quick sear on the pork tenderloin that you've rubbed with your favorite spices and finish in the oven while you make the blue cheese sauce. Same as for the chips - reduce down some cream and crumble some blue cheese in it and cook until reduced and the cheese has melted. Slice the pork tenderloin and drizzle the blue cheese sauce over.
we had these in Barcelona and that is what got We had tapas in Barcelona that got me hooked on blue cheese with beef. They put these tender bites of beef on a piece of bread (crostini) and then topped it with a piece of blue cheese and ran it under a broiler. We got them by accident but ordered at least 2 or 3 more rounds of them after that.
Found out it works great with pork tenderloin also - just do a quick sear on the pork tenderloin that you've rubbed with your favorite spices and finish in the oven while you make the blue cheese sauce. Same as for the chips - reduce down some cream and crumble some blue cheese in it and cook until reduced and the cheese has melted. Slice the pork tenderloin and drizzle the blue cheese sauce over.