279532 Tue Aug 30 12:38:23 -0700 2005 28 31 Home Cooking 0 1482528 A friend gave me four pounds of Great Hill blue cheese this weekend. It's delicious, and I don't want any of it to go to waste. I intend to freeze some, bu does anyone have suggestions for uses beyond crackers or salad? Link: http://seasonalcook.blogspot.com Tue Aug 30 12:38:23 -0700 2005 0 curiousbaker 1 1482540 FOUR POUNDS OF GREAT HILL!!! Here is a suggestion, I live on the south shore, Milton, let me come over and take a pound of your hands. That stuff is gold!!! Tue Aug 30 13:26:05 -0700 2005 1482528 0 redhat207 1 1482548 Macaroni and cheese, fondue, blue cheese burgers and steaks. MMM. Tue Aug 30 13:46:16 -0700 2005 1482528 0 Ellen 1 1482551 Cheese straws or other cheese crackers might be another way to preserve/use up some more. Tue Aug 30 13:52:39 -0700 2005 1482528 0 Devon 1 1482554 Sounds like heaven........ Link below to Pt Reyes Blue web site with many heavy-on-the-blue recipes. I've made their vinaigrette dressing many times and highly recommend it - but I am thinking the mashed potatoes look awfully good (and use 6 oz). Link: http://www.pointreyescheese.com/recipes.html Tue Aug 30 14:12:47 -0700 2005 1482528 0 Junie D 1 1482555 Last week, I had half of a perfectly ripe peach, filled with blue cheese, baked, drizzle of truffle oil and served on two basil leaves. Tue Aug 30 14:21:48 -0700 2005 1482528 0 Amy G. 1 1482557 4 lbs is a lot to use. whoah. you could do gougere with the cheese, some herbs. that way you could freeze some of it up and pop it out when guests come. Smokey Tue Aug 30 14:27:17 -0700 2005 1482528 0 smokey 1 1482560 this recipe for cream of cauliflower and stilton soup works well with blue cheese. link below. Link: http://www.epicurious.com/recipes/recipe_views/views/1241 Tue Aug 30 14:42:32 -0700 2005 1482528 0 arifa 2 1482597 That is a delicious recipe, I've used roquefort in it too. How about a blue cheese souffle? Simple and delicious and easy to make. Tue Aug 30 18:35:12 -0700 2005 1482560 0 Candy 1 1482564 here is my favorite recipe. It doesn't use that much cheese but it freezes well if you make it up to the cooking step. You can make a bunch and freeze for later on this winter when you want a quick and delish meal. 1 boneless chicken breast per person fresh baby or regular spinach leaves crumbled blue or Gorgonzola cheese olive oil all purpose flour white wine/chicken broth or combo of both salt and pepper to taste Pound chicken breast into thin cutlets. Pat chicken dry. Salt and pepper the meat and then layer the pounded breasts with spinach leaves and top with cheese. Starting at the thin end roll the breast, using your finger or a piece of plastic wrap to secure the filling as you are rolling and then secure with tooth picks. You can stop and this point and cover tightly with wrap and refrigerate or freeze until ready to cook. I have successfully vacu-sealed them if you lay they out with the tooth picks pointing sideways with no puncturing. Once ready to cook (you don't need to thaw) heat olive oil in a pan until hot but not smoking, roll the chicken in flour and then brown well on all sides. Do not over crowd the pan or move the breast around too much or they will not brown well. Once chicken is brown add a combo of wine and broth until about a 1/4 of the way or less up the sides of the chicken. The amount really varies based on size of pan and number of breasts. You want enough leftover once the chicken is done to a make a sauce. Cover and cook for about 15 minutes (longer if the breasts were frozen) until chicken is cooked thru. Remove chicken and keep warm. Reduce the sauce further, scraping up the browned bits. The end result should be a slightly smooth brown sauce. Top chicken with sauce and serve with brown rice and roasted asparagus Tue Aug 30 14:56:00 -0700 2005 1482528 0 foodiex2 1 1482570 Fondue was a good suggestion-- that uses up a pretty good amount of cheese. Especially with apples and pears, a blue cheese fondue is delicious. A blue cheese sauce is great on pasta. Also, mix equal parts of blue cheese and butter, put on french bread and toast in the oven. Sounds rich, but it's very good. Tue Aug 30 15:31:49 -0700 2005 1482528 0 Spade 1 1482571 Blue Cheese Spaghetti (okay, maybe it's not the best season for this hearty meal, but this stuff is delcious. We usually have it in the winter during the holidays.) For 1 pound of pasta: 4T butter 1C blue cheese 1 to 1 1/2 C light cream white pepper 1/2 C parmesan Melt butter, add cheeses and melt. Then add remaining ingredients, stirring constantly for 2 minutes. Mix with cooked pasta. Serve immediately. Tue Aug 30 15:35:08 -0700 2005 1482528 0 h2obemo 2 1482590 Your recipe is almost identical to one of my favorite meals in Tuscany. Add some heavy cream to the 1/2 & 1/2, wilt fresh arugula in the sauce just before pouring over fresh potato gnocchi. Mash butter and blue cheese together. Add mustard, if desired, but know it will turn greenish. Use to top grilled steak or hamburger and enjoy the combination of melted cheese-butter and beef juice. The cheese butter keeps for a long time, or roll into a log and freeze. Tue Aug 30 16:53:59 -0700 2005 1482571 0 Sherri 1 1482585 Saute some mushrooms put it around a cornmeal souffle and make a blue cheese sauce to put on top and just go wild! Tue Aug 30 16:36:44 -0700 2005 1482528 0 Homecookin' 1 1482592 i made this blue cheese gratin last valentine's day. it was so rich, but so good. http://www.epicurious.com/recipes/recipe_views/views/107219 Tue Aug 30 17:33:07 -0700 2005 1482528 0 Camille G 1 1482596 fresh figs are in season. split a few open, stuff with the blue cheese, wrap in a slice of parma ham. Tue Aug 30 18:27:21 -0700 2005 1482528 0 lynn 2 1482652 And warm on the grill or under the broiler for extra mojo. Wed Aug 31 09:36:01 -0700 2005 1482596 0 Ellen 1 1482598 Mash equal amounts with unsalted butter, blend well and melt onto steaks as they come off of the grill. The compound butter will keep quite a long time. Tue Aug 30 18:37:48 -0700 2005 1482528 0 Candy 1 1482604 I just made a blue cheese burger tonight and it was awesome! Take enough meat to make a nice sized burger. Split the meat in half and press into 2 thin patties. Press crumbled blue cheese on one half and press the other on top to seal it. I freeze burgers all the time- I bet this would freeze well, too. Tue Aug 30 18:52:04 -0700 2005 1482528 0 jessicheese 1 1482627 I remember a similar thread recently...and at the risk of repeating myself, savoury cheesecake. Perfect late summer dinner with a crisp green salad. I usually make it with stilton but your blue would be great. Tue Aug 30 22:03:09 -0700 2005 1482528 0 munster 2 1482640 OOOH, i have a fantastic recipe for a savory cheesecake using blue cheese that I then served with a mango chutney and crostini - a huge hit! I can get you the recipes next week if you want them, CB Wed Aug 31 00:38:49 -0700 2005 1482627 0 krissywats 3 1482795 I'd love your savory cheesecake recipe :) Thu Sep 01 11:36:16 -0700 2005 1482640 0 Funwithfood 1 1482630 Blue Cheese Cheeseburgers Bacon Lettuce Tomato Blue Cheese Sandwiches REAL Blue Cheese Dressing Blue Cheese (plus others) Pizza (maybe with just chopped canned tomatoes and basil?) Tue Aug 30 22:33:32 -0700 2005 1482528 0 Wayne Keyser 1 1482633 The Cook's Illustrated repice for blue cheese dressing is excellent, as much as I complain about the magazine in general. It tastes like *perfect* American blue cheese dressing. Tue Aug 30 23:03:18 -0700 2005 1482528 0 JudiAU 1 1482634 My favorite spread/dip/stuffing - caramelize lots of thinly cut shallots in a little olive oil and a little butter for a long time until golden and sweet. Mix in a little sour cream and mayonnaise. Mash chunks of blue cheese in it to taste. Let it chill overnight. Some of the things I've done with it (I make big batches for parties to have leftovers). It's good with store-bought really thick potato chips and celery as a dip, but even better on sliced apples, thinly sliced potatoes brushed with olive oil, sprinkled with sea salt, and baked in the oven, broiled on figs, a spoonful put onto a nice hot juicy steak or burger (I've stuffed it into the middle of the burger too), mixed with toasted pecans and stuffed into mushrooms, and added to risotto. It's based on a recipe from Epicurious. Link: http://www.epicurious.com/recipes/recipe_views/views/104792 Tue Aug 30 23:21:48 -0700 2005 1482528 0 Rubee 1 1482641 I would vote for the mac and cheese idea and also, two nights ago I had a pizza with ricotta, blue cheese, fresh figs and arugula....fantastic. There are also several breads you can make with blue cheese. And I like to throw it on a fritata, too. Wed Aug 31 00:47:44 -0700 2005 1482528 0 krissywats 1 1482646 At the risk of adding more richness to plenty of rich suggestions, try making a blue cheese creme brulee. I had this in a resto once and it was phenomenal. I managed to scam the recipe off the (departing) chef but have since lost it. I woundn't think it would be hard to recreate using a standard creme brulee recipe, leaving out the sugar. I don't remember any unusual ingredients listed. I do remember that pushing the mixture through a seive was important: I skipped this in an at-home attempt and it showed. Wed Aug 31 06:14:25 -0700 2005 1482528 0 drdawn 2 1482704 Sounds like you should start a new thread about such a yummy sounding creme brulee! Savory creme brulee! Wed Aug 31 16:01:01 -0700 2005 1482646 0 Pablo 1 1482715 Thanks, everyone, for the great suggestions! I particularly like the idea of gougeres and stuffed chicken breasts that I can freeze for longer storage - a weekend project I think. Had some for lunch today with early ginger gold apples and it was a perfect combination, in case anyone else picks up some of this blue. Thanks again! Link: http://seasonalcook.blogspot.com Wed Aug 31 16:41:34 -0700 2005 1482528 0 curiousbaker