Tag Archives: blue cheese recipes

Fresh Roasted Figs with Gorgonzola

blog-roasted-figs

Loving this time of year and one of the best things available in early September is figs! I just picked up some Black Mission Figs at the market and was deciding how to prepare them, when my mother recalled some of her fond food memories about eating figs as a young child in Brooklyn. Her parents had a few figs trees in their small backyard. My grandmother prepared the figs with honey. I found this recipe from Emeril Lagasse , loving that the figs are roasted stuffed with blue cheese for a salty note and finished honey for additional sweetness. We loved this recipe, especially my mother remembering her childhood with this food memory!

From by the bay, wishing you sweet fig food memories!

Maryann

Fresh Roasted Figs with Gorgonzola

Adapted from Food Network Recipe by Emeril Lagasse, 2004

Ingredients

12 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup Gorgonzola
1/3 cup good-quality honey
4 pinches finely chopped fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F.
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes.
Drizzle equal amounts of the honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining Gorgonzola. Serve immediately.
Recipe courtesy of Emeril Lagasse, 2004

 

Turkey Cobb Salad with Cranberry Vinaigrette

Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!

From by the bay, wishing you turkey leftover food memories!

Maryann

blog turk cobb

Turkey Cobb Salad with Cranberry Vinaigrette

Ingredients

  • 8 cups of you favorite assorted greens, such as romaine, boston, baby lettuce leaves
  • 4 slices of lean bacon, chopped fine
  • 2 ripe avocados (preferably California)
  • 2 cups diced turkey
  • 1 tomato, seeded and chopped fine
  • 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons leftover cranberry sauce
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2/3 cup olive oil
  • 1/2 cup finely grated Roquefort

Directions

In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

Iceberg Lettuce Salad with Buttermilk Blue Cheese Dressing

It’s interesting to sometimes look back on how your food tastes develop over the year. I grew up eating iceberg lettuce – it was on everything and it was a garnish on many a plate I ate in restaurants. As I grew up and discovered all the other lettuces available, it was easy to toss iceberg lettuce to the side and never touch it again. I recently rediscovered this misunderstood lettuce. There is nothing like a cold crisp iceberg lettuce salad on a warm day topped especially topped with this creamy blue cheese dressing and shards of crumbled bacon tossed on top. I like this buttermilk and greek yogurt dressing, both are low fat so its lighter in calories but not light on flavor. I try to use a good quality blue cheese and bacon for the recipe. I used for my dressing Jasper Hill Farms Bayley Hazen Blue and nice thick Berkshire bacon. If your food journey has taken you away from iceberg lettuce, give it another try!
From by the bay wishing you crisp food memories.
Maryann
blog buttermilk dressing

Buttermilk Blue Cheese Dressing

Serves 4

Ingredients
1/4 cup mayonnaise
1/4 cup greek yogurt
1/4 cup buttermilk
1/8 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
3/4 cup crumbled blue cheese
Directions
In a medium size bowl add all dressings ingredients, except the blue cheese and whisk together until smooth. Next fold in the crumbled blue cheese.  Keep in the refrigerator until ready to serve.
Serve with lettuce, tomatoes or use as a dressing on cold sliced roast beef or top a grilled hamburger.
Iceberg Lettuce Salad with Buttermilk Blue Cheese Dressing
Serves 4
Ingredients
1 recipe Buttermilk Blue Cheese Dressing
1 head medium iceberg lettuce, cut into 4 wedges
4 slices thick bacon, cooked and crumbled
2 tablespoons chives, minced
To assemble the salad place each wedge of iceberg on a plate, top with buttermilk blue cheese dressing. Sprinkle the top of each wedge with crumbled bacon and chives. Serve immediately.

Best Turkey Salad Sandwich Ever Made

One of the best parts of Thanksgiving is figuring out what to make out of your leftover turkey. I know this might appear as too obvious, a turkey salad sandwich, but it’s not just a turkey salad sandwich. First, I would be perfectly happy eating the turkey salad, but when you combine it with a great thick fresh bread, some dressed spinach leaves and crumbled blue cheese, it’s almost a special event! Make sure you buy a turkey large enough to have enough leftover to make this delicious sandwich!
From by the bay wishing you, eventful leftover food memories!
Maryann

blog turkey sandwich 2012

Best Turkey Salad Sandwich Ever Made
Makes 4 sandwiches

To Make Turkey Salad
3 cups turkey meat, cubed
1/4 cup dried cranberries
1/4 cup toasted pecans, chopped
2 tablespoons scallions, chopped
1 teaspoon apple cider vinegar
2 tablespoons mayonnaise
1/4 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

To make the sandwiches
8 thick slices bread, such as seedless rye
1 cup baby spinach leaves, dressed with vinaigrette
4 tablespoons crumbled blue cheese

For each sandwich layer up one slice of bread , turkey salad, blue cheese , spinach leaves and then second piece of bread. Enjoy!

Brussels Sprouts Two Ways : Salad and Slaw

People fall into one of two categories – those who love brussels sprouts and those who hate them! I definitely fall into the love category. As a result, I often will experiment with the preparation of this bright little green gems. Here are two very different salads featuring the little brussels sprout and I would be hard pressed to decide which one of the two salads I prefer, both are delicious! Either one of these would be a great Thanksgiving side dish, although if I was preparing for larger crown, I would go with the salad with toasted pecans, dried cranberries and blue cheese, it’s just an easier salad to make.
From by the bay, wishing you sprouting food memories!
Maryann

blog brussel sprout salad 1 2012

Brussels Sprout Salad with Toasted Pecans, Dried Cranberries and Blue Cheese
Serves 4Ingredients1 pound brussels sprouts
1/4 cup olive oil
2 tablespoons sherry vinegar
1/4 cup toasted pecans, chopped
2 tablespoons dried cranberries
2 tablespoons crumbled blue cheese
fresh ground black pepper and fine sea salt to tasteDirections
Cut off the ends of the sprouts and peel off all the leaves. You may need to cut the bottom more than once. Take a sauce pan and bring 1/2 cup of salted water to a boil add the sprout leaves and cover cooking for 2 to 3 minutes until the leaves turn bright green. Remove and rinse with cold water immediately to stop cooking. Pat leaves dry with paper towel and place into a bowl. Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.

blog brussel sprout salad 2

Shaved Brussels Sprout Slaw with Lemon and Pecorino
Serves 4

Ingredients
1 pound brussels sprouts
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated pecorino cheese
plus shaved pieces of pecorino for garnish

Directions
Use a mandoline with a safety holder to place the brussels sprouts and shave finely. Add the remaining ingredients and toss. Cover bowl and let sit for at least one hour before serving so that the lemon juice softens the slaw. To serve garnish with shaved pecorino cheese. ( Use a vegetable peeler to make nice large size pieces of shaved cheese. )

Fig Blue Cheese Pizza

I met a good friend of mine for dinner recently in Chelsea at Co. ( short for “company”) for what she described as the best pizza this side of the Atlantic Ocean. I have been spoiled by all the work trips to Italy over the years resulting in some very high standards for pizza. Well, the pizza and meal was amazing! The dough was chewy and bubbly. As soon as I got home I was on the internet looking for the recipe for this pizza dough. The restaurant is owned by the talented Jim Lahey, the founder of the “Sullivan Street Bakery”. What I was most surprised by is this is a  “no- knead” pizza dough recipe. What you do need is time to allow the dough to rise, but the recipe itself could not be more simple . I highly recommend this recipe when you have the time. When I made this dough recently, I used some wonderful black mission figs and Point Reyes Blue Cheese for a fantastic fall pizza. Remember you can always be creative with your pizza toppings and they will always come out good if you use the best ingredients you can fine. Also, if you have the chance do try going for a meal at Co. , it’s located at 230 Ninth Avenue in Chelsea , New York.

From by the bay wishing you crispy and chewy pizza food memories!
Maryann

blog fig pizza

Fig Blue Cheese Pizza

Ingredients
no-knead pizza dough for one pizza ( see recipe below)
4-5 fresh Black Mission figs sliced
1/2 cup Point Reyes Blue Cheese, crumbled  ( or any other good quality blue cheese)
1/4 cup grated parimigano reggiano
2 -3 slices San Daniele proscuitto, in strips

Directions
Make pizza as directed below. Before baking , top the dough with figs, blue cheese and grated cheese. Bake as directed. Before serving add the strips of proscuitto.

No-Knead Pizza Dough
Adapted from Jim Lahey, Co., as featured on “Tasting Table”
Makes four 12-inch pizza crusts
Time: About 1½ hours plus 14 to 20 hours’ rising

Ingredients
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water

Directions
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone or on a oiled baking sheet in a 500 degree F oven for about 8 to 10 minutes until dough is cripsy and golden brown.

Co., 230 Ninth Ave. (at 24th St.); 212-243-1105 or co-pane.com

GET YOUR DAILY SERVING OF FOOD & DRINK CULTURE: MANAGE YOUR SUBSCRIPTION AT TASTINGTABLE.COM/MANAGE

Dad’s Favorite Blue Cheese Dressing

I wanted to remember my Dad this Father’s Day by blogging about one of his recipes. Dad did not cook a lot but he had a few special dishes. I turned to my sister Nancy the other day and said, “What should Dad’s Blog be about? ” We both turned to each other and said simultaneously, Blue Cheese Dressing! My Dad was in banking, think Don Draper giving out loans instead of managing an ad agency and that would be Dad. Lunches and dinners with clients, often at the top steakhouses in the city. When Dad liked something he dined on , he often would come home and explain it to my mother. Mom is amazing, she had a very high success rate recreating dishes for my Dad. There were rare occasions where my father would try a recipe out himself. It usually would be outdoors on the grill or to accompany something cooked on the grill. Here is a favorite – the absolute best blue cheese dressing you have ever had. This is courtesy of Dad and whatever steakhouse inspired him. Dad would ambitiously make this dressing in a mason jar, shaking vigorously to get the right consistency. I’m going to suggest grilling some romaine lettuce and sliced heirloom tomatoes to accompany this dressing in honor of Dad’s passion for steakhouse dining and grilling! Enjoy!

From by the bay, wishing you a very Happy Father’s Day and making fond food memories!
Maryann
blog blue cheese dressing
Dad’s Favorite Blue Cheese Dressing

Ingredients
6 ounces Maytag Blue Cheese
1/4 cup olive oil
2 tablespoons cider vinegar
1 tablespoon heavy cream
1 tablespoon sour cream
1/2 teaspoon worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
Directions
In a medium size mixing bowl crumble in the blue cheese add the remaining ingredients and whisk together until emulsified. Pour ingredients into a glass covered jar and keep in the refrigerator until ready to use. Shake ingredients well before spooning onto your favorite salad.
For salad pictured:
Take Romaine lettuce leaves and brush with olive oil, place on grill until lettuce starts to wilt and brown. Remove from grill and place on platter along with slices of heirloom tomatoes.
Lettuce can also be roasted in a 400 degree F oven. Place oiled lettuce leaves on to a baking sheet and roasted about 10 minutes until lettuce starts to wilt and brown, then remove from oven.

Port Soaked Cherries, Blue Cheese and Pistachio Dip

Here is a perfect holiday cheese dip for New Year’s Eve or any festive party. This delicious dip starts with uses fresh cherries soaked in a port wine reduction and then added to a creamy cheese base with the flavor really kicked up by adding some crumbled blue cheese. As if these flavors weren’t enough the dip gets some nice crunch to it’s texture by adding chopped pistachios. This dip has beautiful color – reds and greens mixed together. Serve with some crusty bread or potato chips on the side and enjoy!
From by the bay wishing you festive food memories!
Maryann
blog port cherry dip
Port Soaked Cherries, Blue Cheese and Pistachio Dip
 
Ingredients
1/2 cup port wine
1/4 cup fresh chopped cherries, pitted
1/4 cup roasted and salted pistachio nuts, chopped
4 ounces cream cheese, softened
4 ounces blue cheese, crumbled
1/2 cup good quality mayonnaise
1/4 cup sour cream
2 tablespoons heavy cream
1 teaspoon apple cider vinegar
1 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
optional: extra chopped pistachios for garnish
Directions
In a small saucepan add port and bring to a simmer. Simmer for about 10 minutes thickening the liquid and reducing to half. Add the cherries and set aside for an hour. In a food processor add all ingredients except the port, cherries and pistachios. Blend well. Remove from processor and place in a bowl. Strain the cherries from the port and add to the dip along with the chopped pistachios. Fold well to combine all ingredients. Store in the refrigerator until ready to use in an air tight container. Allow to come to room temperature before serving. Sprinkle some chopped pistachios to garnish.