Tag Archives: blue cheese

FRESH PEAR AND ROMAINE SALAD

23 Wednesday Sep 2015

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Happy First Day of Fall!

This is a wonderful transitional dish – incorporating Fall flavors with the fresh, crisp taste of Summer!

FRESH PEAR AND ROMAINE SALAD

fresh pear and romaine salad

DRESSING

1 tablespoon lemon juice

1 tablespoon rice vinegar

1 tablespoon white balsamic vinegar

1 tablespoon honey

1/2 teaspoon salt

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 pear, peeled, cored and chopped

1/4 cup olive oil

SALAD

1 pear, peeled, cored, chopped

1 tablespoon lemon juice

salad greens

salt and pepper to taste

1 cup pecans, toasted

1 cup crumbled gorgonzola cheese

1/2 cup dried cherries

Place lemon juice, rice vinegar, white balsamic vinegar, honey, salt, Dijon mustard, pepper and pear in a blender, cover and process until smooth. Slowly add oil in a steady stream.

For the salad, toss chopped pear with lemon juice. In a large bowl, toss salad greens with 1/2 cup dressing, season with salt and pepper to taste. Top with pear, pecans, cheese and cherries. Serve with remaining dressing on the side.

Enjoy!

Recipe adapted from Taste of Home, April/May 2015

www.tasteofhome.com/

BLT SALAD WITH OLIVE VINAIGRETTE and OLD FASHIONED COBB SALAD

13 Thursday Aug 2015

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Although both of these wonderful salads include tomatoes, bacon, hard-boiled eggs and blue cheese, they both have unique ingredients that blend together to create two completely different meals.

BLT SALAD WITH OLIVE VINAIGRETTE

blt salad with olive vinaigrette

Cook 8 slices of bacon until crisp. Chop. Toss 1 pint of cherry tomatoes, halved, with 1/4 cup Kalamata Olive Vinaigrette, add salt and pepper to taste. Chop leaves from 1 to 2 romaine lettuce hearts. Arrange on a platter, along with 1/3 cup fresh basil leaves, chopped. Top with 4 hard-cooked eggs, peeled and quartered, the tomatoes and bacon. Sprinkle with 4 ounces of Gorgonzola cheese, coarsely crumbled. Add salt and pepper to taste. Serve with remaining vinaigrette.

KALAMATA OLIVE VINAIGRETTE

Whisk together 1/2 cup olive oil, 1/3 cup finely chopped Kalamata olives, 1/4 cup red wine vinegar, 2 tablespoons each chopped fresh basil and oregano, 2 minced garlic cloves, and 1/2 teaspoon sugar. Season to taste with salt and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, July 2013

www.southernliving.com/

OLD FASHIONED COBB SALAD
old fashioned cobb salad

chopped romaine lettuce

2 pints cherry tomatoes, halved

2 cooked chicken breasts, cut into 1/2-inch cubes

12 strips bacon, cooked until crisp and chopped

6 hard-boiled eggs, sliced

1 cup crumbled blue cheese

2 avocados, cut into 1/2-inch cubes

Old Fashioned French Dressing (see recipe below)

Place lettuce in a bowl. Top with cherry tomatoes, chicken, bacon, eggs, cheese and avocados. Serve with dressing.

OLD FASHIONED FRENCH DRESSING

1/2 cup red wine vinegar

1/4 teaspoon sugar

juice of 1/2 lemon, freshly squeezed

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1 clove garlic, minced

1 cup olive oil

Shake all ingredients except oil together in a large jar. Wait 15 minutes. Add oil and shake again. Set aside for an hour before using.

Enjoy!

Recipe adapted from The Wall Street Journal, June 2011

www.wsj.com/public/page/magazine-food.html

 

 

GRILLED PEACHES

12 Wednesday Aug 2015

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I prepared these superb yet simple peaches for a lovely, quiet evening at home with my husband. They were incredibly and intensely flavorful and paired perfectly with our relaxed dinner on the back porch.

GRILLED PEACHES

grilled peaches

3 tablespoons sugar

3/4 cup balsamic vinegar

2 teaspoon ground black pepper

2 fresh peaches with peel, halved and pitted

blue cheese wedges

In a saucepan over medium heat, stir together the sugar, balsamic vinegar and pepper. Simmer until liquid has reduced by one half. Remove from heat and set aside.

Heat grill for medium-high heat. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes or until caramelized. Turn peaches over. Brush the top sides with the balsamic glaze and cook for another 2 to 3 minutes.

Transfer the peach halves to individual serving dishes and drizzle with remaining glaze. Top with blue cheese.

Enjoy!

Recipe adapted from The Dining Guide, August 2014

www.nwaonline.com/dining/

FRENCH SALAD

09 Thursday Apr 2015

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My husband and I were cooking for friends one Saturday night, after just getting back into town. We developed a menu together, discussing ideas and looking through magazines for inspiration, and then we made two shopping lists – planning to divide and conquer the supermarket scene.

When writing down the ingredients we had to shop for, I thought my husband had chosen a completely different recipe, and wrote down cherry tomatoes and creme fraiche instead of the chicken and lentils he required to make his dish. Despite my initial confusion, somehow we both arrived back at the house with all of the ingredients that were needed, and enjoyed our dinner with wonderful friends – and I still had all the ingredients for this French Salad, which I made the next day.

FRENCH SALAD 

french salad

PICKLED MUSTARD SEEDS

2 tablespoons yellow mustard seeds

1/4 cup white vinegar

DRESSING

4 ounces cherry tomatoes

3/4 cup plus 1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh orange juice

salt and pepper

SALAD

4 slices bacon, cut into strips

2 ounces blue cheese, crumbled

1/4 cup creme fraiche

baby romaine

salt and pepper

chopped chives for garnish

PICKLE THE MUSTARD SEEDS

In a small saucepan, combine the mustard seeds and vinegar and bring to a boil. Remove the saucepan from the heat and let stand for an hour.

MAKE THE DRESSING

Heat the oven to 450F. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients, puree until smooth.

MAKE THE SALAD

In a small skillet, cook the bacon over moderate heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain. In a small bowl, blend the blue cheese with the creme fraiche until smooth. Dollop the mixture onto plates and spread slightly. In a large bowl, toss the lettuce with half of the dressing and season with salt and pepper. Arrange the lettuce on top of the blue cheese mixture. Garnish with the pickled mustard seeds, bacon and chives. Serve the remaining dressing on the side.

Enjoy!

Recipe adapted from Food and Wine, April 2015

www.foodandwine.com/

IRISH POTATO SOUP and COLCANNON

17 Tuesday Mar 2015

Posted by in Recipes, Side Dishes, Soup

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Although the potato, currently the worlds 4th largest food crop, is believed to have originated in South America, this starchy tuber has come to be associated with Ireland, and therefore, with St Patricks Day.

These recipes for Irish Potato Soup and Colcannon, use a very small amount of the approximately 5000 potato varieties that are available worldwide, but are very big on flavor.

IRISH POTATO SOUP

irish potato soup

4 tablespoons butter, divided

4 cups chopped yellow onion

3/4 cup sliced celery

8 potatoes, coarsely chopped

1 (12-ounce) bottle red ale

4 cups chicken broth

1/2 teaspoon salt

freshly ground black pepper to taste

3 tablespoons flour

4 cups half and half

7 ounces grated cheese (sharp white cheddar)

GARNISHES

parsley

blue cheese

cooked bacon, crumbled

Melt 2 tablespoons of butter in a large pot. Add onion and celery, cook over medium heat about 10 minutes.

Add potatoes, ale, broth, salt and pepper and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes.

Melt remaining butter in a saucepan, whisk in flour, until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese, stir until melted.

Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon.

Enjoy!

Recipe adapted from Relish

relish.com/

COLCANNON

colcannon

1 small head of cabbage. halved, cored and coarsely chopped

1 pound boiling potatoes, peeled and cut into 1-1/2 inch pieces

2 leeks, chopped

1 cup milk

salt and freshly ground black pepper to taste

1 pinch ground nutmeg

4 tablespoons butter, melted

Put cabbage and potatoes in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and cover.

While cabbage and potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.

Add salt and pepper to taste and nutmeg to cabbage and potatoes, mash well. Make a well in the center and pour in butter, mix well.

Enjoy!

Recipe adapted from All Recipes, February/March 2015

allrecipes.com/

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

12 Thursday Feb 2015

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Ever since our very first Valentines together, my husband and I have cooked and enjoyed this romantic meal at home.

I love this Poached Pear Salad because it has the appearance of being very elegant and special, but yet is easy to make.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

poached pear salad

PEARS

1 750-ml bottle red wine

1 cup orange juice

1 cup sugar

2 tablespoons chopped crystallized ginger

1 cinnamon stick, broken in half

4 pears, peeled, halved lengthwise, cored

VINAIGRETTE AND SALAD

1/4 cup minced shallot

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

1/2 cup olive oil

mixed baby greens

1 cup walnut pieces, toasted

1 cup crumbled blue cheese

PEARS

Bring red wine, orange juice, sugar, ginger and cinnamon stick, to a boil in a large wide saucepan over medium-high heat, stirring until sugar dissolves. Add pear halves, cut side down. Return syrup to boil. Reduce heat to medium-low, simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely. Drain pears. Leaving top 1 inch intact, cut each pear half lengthwise into thin slices. Gently press on pear halves to fan slightly.

VINAIGRETTE AND SALAD

Whisk shallot, vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.

Place greens in a large bowl. Toss with enough vinaigrette to coat. Mound greens on plates. Arrange 1 pear half atop greens on each plate. Sprinkle with walnuts and cheese. Drizzle with more vinaigrette, if desired and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2009

www.bonappetit.com/

GREENS WITH BACON, MUSHROOMS, AND BLUE CHEESE

03 Monday Nov 2014

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We were excited to get together with friends the night after Halloween. I made an appetizer and this Bacon, Mushroom and Blue Cheese Salad, and my husband served short ribs he had been simmering all day. I determined I wouldn’t make a dessert and it may be the first time ever, in all my years of entertaining that I haven’t ended the meal with something sweet. We were all still so sugared up after all the candy from the night before, that no one missed it in the slightest – not even the kids asked about a sweet treat.

GREENS WITH BACON, MUSHROOMS, AND BLUE CHEESE

greens with bacon and mushrooms

4 slices of thick cut bacon, cut into 1 inch pieces

1 red onion, sliced 1/4 inch thick

1/2 pound crimini mushrooms, cut in half

1 clove garlic, minced

1/4 cup red wine vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1/4 cup olive oil

salt and freshly ground black pepper

8 ounces of arugula

1/2 cup crumbled blue cheese

Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper-towel lined plate.

Cook onion in the same skillet, stirring occasionally, until crisp, 6 to 8 minutes, transfer to the same plate as the bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil, season dressing with salt and pepper.

Toss arugula, warm dressing, bacon, onion, and mushrooms in a large bowl, season with salt and pepper and top with cheese.

Enjoy!

Recipe adapted from Bon Appetit, October 2013

www.bonappetit.com/recipes

ROASTED KUMARA WEDGES and BLUE CHEESE AND BEETROOT TARTS

12 Sunday Oct 2014

Posted by in Appetizers, New Zealand, Recipes

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Lovely friends stopped by to talk about their upcoming trip to New Zealand – they were leaving for Australia in less than a week and would be spending time in New Zealand also. We were fortunate to travel to India with this couple on a Rotary trip, and were so excited to see, and discuss their itinerary for the adventure Down Under.

I baked these Kumara Wedges and put together the Blue Cheese and Beetroot Tarts, we opened a bottle of New Zealand sauvignon blanc and then a bottle of New Zealand pinot noir.

ROASTED KUMARA WEDGES

kumara wedges

ROAST KUMARA

500 grams kumara

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

salt and freshly ground black pepper to taste

DRESSING

1/2 cup yogurt

1/4 cup lemon juice

2 tablespoons chopped mint

1 teaspoon honey

1/2 teaspoon paprika

salt and freshly ground black pepper to taste

KUMARA WEDGES

Heat oven to 180C. Peel the kumara, cut into wedges and place in an oven dish. Drizzle the kumara with olive oil. Combine the spices and salt and pepper. Sprinkle over the kumara and toss to coat. Roast in the oven for 20 to 30 minutes, or until golden brown and cooked through.

DRESSING

Combine all dressing ingredients in a bowl. Serve with the kumara wedges.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

BLUE CHEESE AND BEETROOT TARTS

blue cheese and beetroot tarts

1/4 cup crumbled blue cheese

1/4 cup plus 2 tablespoons mascarpone

mini tartlet pastry

beetroot chutney

oregano leaves to garnish

Combine the blue cheese with the mascarpone. To serve, place a dollop of the cheese mixture into the tartlet cases, along with a spoonful of beetroot chutney. Garnish each tartlet with an oregano leaf and serve.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

BASIC BURGER WITH CARAMELIZED ONIONS AND BLUE CHEESE

15 Sunday Jun 2014

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Happy Fathers Day – this fabulous burger is perfect for the wonderful Dad in your life!

Basic Burger with Caramelized Onions and Blue Cheese

 

1 pound of ground beef

1 tablespoon Worcestershire sauce

1 egg

1/4 cup panko bread crumbs

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon soy sauce

1 teaspoon olive oil

4 burger buns

4 lettuce leaves

1/2 cup blue cheese

CARAMELIZED ONIONS

1 tablespoon olive oil

1 onion, finely sliced

1/4 teaspoon salt

1 tablespoon balsamic vinegar

1 1/2 teaspoons sugar

 

In a large bowl, mix together beef, Worcestershire sauce, egg, bread crumbs, salt, black pepper, soy sauce and olive oil until combined. Form into 4 patties.

For the caramelized onions, heat olive oil over medium-high in a medium saucepan. Add onions and cook for 5 minutes. Add a pinch of salt, 1/4 cup water, balsamic vinegar and sugar. Lower heat to medium-low, cover and cook for 30 minutes. Remove lid, continute cooking to thicken the liquid and glaze the onions, about 3 minutes. Set aside.

When onions are halfway finished, heat the grill to medium-high.

Grill the burgers for about 5 minutes, with the lid closed. Flip and grill the second side another 5 minutes. If burgers need more time to cook, move them to a cooler area on the grill to avoid burning. Finish cooking to desired doneness.

Fill each bun with a piece of lettuce, a burger, onions and blue cheese.

Enjoy!

Recipe adapted from Food and Drink, Summer 2013

https://www.lcbo.com/fooddrink/recipes…

PARMESAN BLUE CHEESE TOASTS WITH GREEN ONIONS and PIMENTO CHEESE AND BACON CROSTINI and PEPPER GLAZED GOAT CHEESE GRATIN

29 Saturday Mar 2014

Posted by in Appetizers

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We have friends who built a pizza oven in their back yard – and host the most fun and fabulous pizza baking evenings.
You can never go wrong with a bread base and toppings, including some kind of cheese. So even though these crust and cheese combinations don’t come close to the masterpieces turned out during the parties, they are tasty bites all the same.

PARMESAN BLUE CHEESE TOASTS WITH GREEN ONIONS

1 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups freshly grated parmesan cheese
3/4 cup crumbled blue cheese
baguette slices
olive oil
3/4 cup sliced green onions

Combine mayonnaise, garlic, ground pepper and cayenne pepper in a medium bowl and whisk to blend. Mix in cheeses, season with salt.
Heat oven to 400F. Brush bread with olive oil and bake until golden brown on both sides. Spread each toast with cheese mixture. Bake until cheese topping starts to bubble, about 8 minutes.
Transfer toasts to platter, sprinkle with green onions and serve warm.
Enjoy!

PIMENTO CHEESE AND BACON CROSTINI

In a mixer fitted with the paddle, combine 2 1/2 cups each of shredded extra-sharp white and monterey jack cheeses. Add two 4-ounce jars of pimentos, drained and finely chopped, along with 3/4 cup mayonnaise, 1/2 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder, blend at low speed.
Season with cayenne. Cover and refrigerate for 2 hours. Spread the pimento cheese on toasts, top with chopped bacon and bake in a 400F oven for 2 minutes.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

PEPPER GLAZED GOAT CHEESE GRATIN

1 pound goat cheese, softened
6 tablespoons apricot preserves
4 peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
toasted baguette slices for serving

Heat oven to 400F.
Spread the goat cheese in a 5 by 8 inch dish. In a small bowl, whisk the preserves with the peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with toasted baguette slices.
Enjoy!

Recipe adapted from Food & Wine, April 2012
www.foodandwine.com/monthly/recipes/april-2012