If you love blue cheese salad dressing but always feel guilty enjoying it, this recipe that uses Greek yogurt as a base is an easy and healthier version of it. The slight sweetness in flavor that Greek yogurt adds some extra flavor that makes this salad dressing unique to its counterparts.
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With the Gamecocks on their way to the final four, a blue cheese fondue with blackened crab is an ideal southern snack to have while watching the games.Photo and recipe courtesy of Table 301 Restaurant Group
I’ve just been in England on an incredible trip. I joined Cheese Journeys, a remarkable travel company that specializes in taking Cheese aficionados on in-depth Cheese Tours (www.cheesejourneys.com). We went from London to Devon and Somerset, seeing Cheese being made and much, much more in the glorious English countryside. And the first thing I did when I got home was to re-create one of the extraordinary dishes we were treated to. Created by one of the two private chefs who accompany its Cheese travelers, this soup was a huge hit. All my fellow Cheese Heads were clamoring for the recipe. I took it upon myself to sit down with the chef and get it. This is a lovely rich, creamy soup. Broccoli and a slew of supporting vegetables create a broth to which Cream and Blue Cheese are added at the last moment. While I went out and bought England’s most famous Blue Cheese, Stilton, specifically to make the soup, you could easily use any leftover Blue from your next Cheese Board. Our Cheese Journey menus were all the work of two incredibly talented London Chefs who accompanied us to the Country House estates where we stayed in Devon and Somerset. Led by Sylvain Jamois, chef and food stylist, the two chefs worked tirelessly to make memorable meals. I was particularly impressed by their use of ‘leftovers’. A good example is this soup. While I went out and bought England’s most famous Blue Cheese, Stilton, specifically to make the soup, you could easily use any leftover Blue from your next Cheese Board. That’s what the author of this recipe did. The Chef in question was Musa Francis. Half Indian, half English, “with a touch of French thrown in”, Musa is a private chef in London. And believe it or not, he has a very specific clientele: Architects. He counts some very famous names among his patrons. And this soup makes it easy to taste why. Take your time cooking it. Let the leeks, onion and garlic melt into the butter before adding the celery, carrots and broccoli stalks and cook them down before adding the Chicken Stock and water. Cook that for a good half hour or more. Puree the soup with an immersion blender. (If you don’t have one, use a blender and purée the soup in batches.). Add the florets for a further 15 minutes, puree again. Then add the cream and the cheese, use a heavy hand with the salt and taste as you go along.
This distinctive variation on a traditional flan is the brainchild of Chef Mark Lietzke, the Executive Chef of the Country Club of Hilton Head on Hilton Head Island, South Carolina. It makes great use of Sweet Grass Dairy’s incredible Asher Blue cheese.
The Asher Blue Cheese Flan was originally served on top a wood-grilled rib eye steak and paired with a Donna Laura Ali Sangiovese di Toscana wine, but it is flavorful enough to enjoy on its own.
This blue cheese and honey soufflé was amazing! My husband loves blue cheese and we were having company for dinner and I want to add something else to our steak dinner. I decided an hour before our guests were arriving to make this soufflé and it was a huge hit. Everyone put it on their salad plate with their salad (I added blue cheese to the salad, too).
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You might think I came up with this guacamole recipe just to make Diana Kennedy cringe. But blue cheese and avocado do make a truly delicious union that, as any fan of the Cobb salad understands, is not as odd as it sounds. I typically use the best stuff I can find at the cheese counter, such as Roquefort, Cabrales, or Danish Blue, but even the already crumbled blue cheese you find in a good grocery store will be delicious.
When you're fortunate enough to be working with some truly great ingredients at their peak, sometimes the best approach is not to mess around with them too much. Such is the case with ripe, sweet, nutty figs when they're in season. Note that this recipe only has three ingredients: olive oil, figs, and blue cheese.
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The best part of eating chicken wings is definitely the hot sauce and blue cheese. This saucy recipe brings that classic bar food flavor combination to another comforting all-American dish: the burger.This recipe is courtesy of Peapod.