404926 Thu May 24 16:20:36 -0700 2007 43 31 Home Cooking 0 2599842 I have a pretty good hunk of Pt. Reyes blue cheese left from a cheese plate. Want to do something different with it than just toss on a salad or with bread. Although that is not bad either. Thu May 24 16:20:36 -0700 2007 31669 gray 1 2599861 Blue cheese is great with red meat. Some folks like to make a blue cheese butter. I like to mix horseradish, fresh ground pepper, sour cream and blue cheese. Nuke a couple minutes until the cheese melts. Makes a great topping for burgers, steaks, and roast beef. Thu May 24 16:25:10 -0700 2007 2599842 76025 mojoeater 1 2599879 Equal amounts (by volume) of blue cheese, sour cream, mayo. and a squeeze of lemon juice all whirred up in the food processor make a great salad dressing/dip, which will keep in the fridge for about a week. Thu May 24 16:30:09 -0700 2007 2599842 11995 pikawicca 1 2599883 A tweak on mojoeater: put the cheese in the middle of a burger paddy. Thu May 24 16:31:54 -0700 2007 2599842 36661 Sam Fujisaka 2 2599941 Yes a very good use. You can make a blue cheese fondue. Thu May 24 16:46:08 -0700 2007 2599883 89493 scubadoo97 3 2599961 Blue Cheese Mashed Potatoes!!! Totally delicious. Just make mashed potatoes as you usually would and then crumble the blue cheese in and mix with a mixer for a few minutes to let the cheese melt in. (Also delicious with brie or gorgonzola) Thu May 24 16:52:04 -0700 2007 2599941 65217 OrganicLife 4 2600042 I second the blue cheese mashed potatoes idea. Very, very good. Roasted pears and blue cheese is great (last year my partner had this with Irish bacon for breakfast on vacation--great). If it were me, I would likely just eat the blue cheese as is. I love the stuff! Thu May 24 17:18:28 -0700 2007 2599961 49541 debbiel 5 2600605 Roasted pears and blue cheese... yes, yes! I like to eat it with dates and some white wine. Roquefort in particular... I've also made some blue cheese sauces for steaks, and it's good crumbled on burgers... especially with some bacon. Thu May 24 21:59:21 -0700 2007 2600042 44071 AbdulSheikhMohammed 6 2614715 Figs are really good with Blue cheese too. Stuff a fig with blue nad wrap with bacon, grill until crisp! Wed May 30 14:36:02 -0700 2007 2600605 69079 starlady 2 2601424 I make all my burgers this way - Fri May 25 08:50:04 -0700 2007 2599883 71929 tuxedo 1 2600062 Lately, I've used blue cheese in soups (cream of zucchini, zucchini and oldish asparagus) and in a bechamel for a gratin. It worked well, I thought. Thu May 24 17:27:13 -0700 2007 2599842 16109 sweetTooth 1 2600065 Crumbled with pears and a little broth it's great on pasta. Thu May 24 17:27:26 -0700 2007 2599842 11231 Glencora 1 2600068 Melted into heavy cream and made into a sauce for gnocchi is just decadent. Thu May 24 17:28:49 -0700 2007 2599842 10285 Candy 2 2600219 that's one of my standards--especially good with some shallots, and a little sage over some butternut squash or pumpkin ravioli. Thu May 24 18:32:00 -0700 2007 2600068 86449 cafecreme 2 2600448 To totally agree with Candy's recommendation. I do the same thing with it--melt it in cream and put it over gnocci. Thu May 24 20:20:19 -0700 2007 2600068 19464 ohromujici 3 2605160 It's a fantastic pasta sauce like PP have said. Sautee some shallots first then add some chopped sage, flour for a quick roux, then heavy cream and cheese. Yummy. I've then topped the pasta with some crumbled bacon and arugula. Sat May 26 19:38:05 -0700 2007 2600448 85794 redgypsy 2 2614260 Yes! add walnuts to this pasta sauce and it will be orgasmic. I also really like blue cheese crumbled in a baby lettuce salad with chopped tomatoes, walnuts and balsamic vinnaigrette (sp?). Wed May 30 12:53:38 -0700 2007 2600068 13416 ElissaInPlaya 1 2600071 Buffalo Guacamole. Mashed avocadoes, crumbled blue cheese, diced onions, minced hot peppers, a little Frank's Hot sauce. Though maybe not the best use for a really good quality blue like your Pt. Reyes. Thu May 24 17:30:27 -0700 2007 2599842 10814 sbp 2 2601411 That's a great idea, I would never have thought of mixing the two. Hmm, a new idea to go in the recipe notebook. Fri May 25 08:46:46 -0700 2007 2600071 13445 Louise 3 2611717 I actually made something similar to this which was featured on the food network. Basically a salad with romaine lettuce pan fried chicken, blue cheese and franks red hot mixed with melted butter and ketchup. It was a hit. http://dailyunadventures.blogspot.com/2007/05/buffalo-chicken-salad.html Katerina http://dailyunadventures.com Tue May 29 17:14:00 -0700 2007 2601411 76054 daily_unadventures 1 2600088 looks like you've already had some great replies. i second the hamburger notion, although i would mix it with butter first before you add it to the middle of your burgers. just using the cheese can dry out the meat. if you are looking for entertaining ideas, i made a fantastic bruschetta using some gorgonzola. you could do just the same with your pt. reyes blue cheese. roast up some red and yellow bell pepper (olive oil, salt, pepper, garlic), slice up some french baguette (you could do sourdough too), splash with some olive oil, toast off in a 350 degree oven for 5-8 minutes, top with slices of blue cheese and pepper mix, then back into the oven for another 2-3 minutes til the cheese just begins to melt. top with julienned basil for a beautiful pop of color. voila! you're ready to impress at your next party. have fun :) Thu May 24 17:37:03 -0700 2007 2599842 100956 doll8parts 2 2600115 That sounds utterly fantastic! I am bringing it to a bbq this weekend. Thu May 24 17:48:16 -0700 2007 2600088 87101 Densible 3 2600135 I know and it's so easy too right?? You can take all the credit I don't mind!! :)) Thu May 24 17:54:14 -0700 2007 2600115 100956 doll8parts 4 2600150 hehe! Everyone will think I am a genius. Also bringing a flag cake, which I will have to credit to Martha and Ina. They are too famous. Thu May 24 17:59:24 -0700 2007 2600135 87101 Densible 1 2600285 Similar to the bruschetta above: how about baby pizzettas, each with a crumble of your snazzy blue, a grape tomato, a snip of basil? YUM. I love high-quality blue cheese on any homemade pizza. Flay does a really cool grilled potato salad with watercress and a blue cheese-shallot vinaigrette. I know you said no salads, but this one is truly special. Thu May 24 18:59:05 -0700 2007 2599842 56490 foxy fairy 2 2611734 I like this idea too, I made a little flatbread with sauteed pepper and onions topped with blue cheese a few weeks ago and it made a great appetizer. Thinly slice an onion and a red and yellow\orange pepper. Saute them with a little olive oil until tender. Liberally drizzle a homemade pizza shell with olive oil and cover in the peppers and onions. Top with crumbled blue cheese and bake. Super good, my friend asked me how I had done it later... I got the idea from the Bread Bible by the way. Katerina http://dailyunadventures.com Tue May 29 17:21:19 -0700 2007 2600285 76054 daily_unadventures 1 2600356 I make a dip with one small container of non-fat cottage cheese, 1 oz of blue cheese, 1 cup of fresh basil leaves, and a close of garlic. Mix in food processor until smooth. Salt to taste. People will lick the bowl. Good on crackers, toasts, veggies. Excellent on sandwiches. Thu May 24 19:28:03 -0700 2007 2599842 14230 heatherkay 1 2600392 I do love a burger with bacon and blue cheese, i must admit. However, last night i braised some chicken thighs in white wine, chicken broth, onion, and garlic. I strained the broth, reduced it, and stirred in blue cheese. It was a great sauce. I served it with some roasted potatoes. It was creamy and tangy, but not so overly heavy as an actual cream sauce. Thu May 24 19:52:28 -0700 2007 2599842 49792 julseydesign 1 2600511 I tried this recipe recently and loved it. Hope you do, too. BLUE CHEESE ONIONS Large yellow onions Olive oil Kosher salt and fresh pepper Equal amounts of seasoned Panko bread crumbs and blue cheese (any kind) Balsamic vinegar Soak wooden skewers for one hour before preparing. Cut yellow onions into very thick slices and put thru skewers. Baste with olive oil. Sprinkle on salt and pepper. Let set for awhile at room temp. Place directly on grill, cover lightly with foil, and cook until completely cooked thru about 30 minutes or so. Turn over once and baste with any leftover olive oil. Baste with balsamic vinegar after turning over toward the end of cooking. Lightly brown the breadcrumbs in a skillet. Remove to bowl and add blue cheese. Cool slightly. Transfer cooked onions to a foil pan. Top the onions with the blue cheese mixture and press down firmly. Again, lightly cover with foil and cook until cheese melts. Serve immediately. OR Cook onions as above. Instead of putting cheese mixture over onions, put it on top of steak (trip tip?) and let melt directly into the steak at the end of cooking. Thu May 24 20:54:49 -0700 2007 2599842 69347 Kaisgraham 1 2601417 You could make homemade crackers subbing the cheese for some of the butter. I bet shortbread would be good like that too. Fri May 25 08:48:51 -0700 2007 2599842 13445 Louise 1 2601428 Make a plain white risotto with good chicken stock. When cooked add cream and the melted blue cheese. Fri May 25 08:50:57 -0700 2007 2599842 96052 coombe 1 2601998 Don't forget the classic salad with blue cheese, walnuts and apples. Pear vinaigrette works beautifully on this (you can cheat with the juice from canned pears in a mild vinaigrette, or use pear vinegar). Fri May 25 11:27:53 -0700 2007 2599842 12539 NeNePie 1 2603768 I love beets with blue cheese. I'm happily surprised FTV still has the recipe from the show Melting Pot on their website. I've used this recipe but I substitute mache lettuce for watercress: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15055,00.html Sat May 26 01:05:45 -0700 2007 2599842 10516 MplsM ary 2 2603911 Beets with blue cheese are so delicious! I brought my version of this to Thanksgiving dinner, converting non-beet-eating friends to beet advocates! I add toasted walnuts to mine and I dress with whatever fresh citrus I have on hand - I especially like to squeeze in some fresh grapefruit juice. I'd always thought of this as more of a fall/winter dish, but why not serve it now? Good idea. Sat May 26 06:13:17 -0700 2007 2603768 56490 foxy fairy 3 2611571 I've made a similar dish but drizzled balsamic vinegar over the beets et al. instead of citrus juice. i'll have to try the juice next time. Also, I add thinly sliced sweet onions too. My non-beet friends enjoyed this too. It's always great when you can open up other people's eyes, i mean palettes. Tue May 29 16:25:05 -0700 2007 2603911 14477 Hapa Dude 1 2609223 Blue cheese and onion tart My recipe for dressing is a hunk of blue cheese,reserve some pieces to top salad with. Mash with a fork then add mayonaise, mix well should have chunks still but creamed, add milk to thin out, tobascco drops as much as you like, worsteshire sauce about a tablespoon mix well and add a little more milk then a tsp of white pepper. The dressing should not be runny but a nice thick gloppiness to it. Toss with lettuce of choice coating the leaves well, top with sliced tomato and a few grinds of sea salt, and lots of cracked pepper. Mon May 28 21:32:02 -0700 2007 2599842 50431 chef chicklet 1 2609546 A few months back, Rachael Ray made a blue cheese pasta dish that sounded good. I saw it on her web site. It was part of her "dinner for a man." Tue May 29 05:27:18 -0700 2007 2599842 70510 xnyorkr 1 2609619 Open faced sandwich-- cream together half cheese, half butter, spread on bread rounds. Top with thinly sliced radishes. Scalloped potatoes, as well as the mashed mentioned before. Add crumbled blue and mushrooms. Tue May 29 06:41:46 -0700 2007 2599842 42470 blue room 1 2610562 I can't believe I didn't think of this the first time - one of my favorite ways to swirl in fancy cheese: phyllo dough creations. You can do little triangles (spanakopita style) and I think you could make a fantastic filling by crumbling in some blue cheese with cream cheese and lots of sauteed leeks and some fresh herbs (dill is great) and lemon zest. I like to add in lots of fresh lemon juice too for great zing. You can do one giant "log" or strudel, and serve it as a main dish, or make lots of little appetizers. If you've never worked with phyllo, don't be bashful -- it's actually really fun and everyone always oooos and ahhhhs that you pulled it off! A couple of tips-- prepare a slightly damp kitchen towel *before* you start with the phyllo. The dough is fragile and dries quickly. After you unwrap the sheets, leave them in a stack (you'll just take out one at a time to brush with melted butter) and protect the stack of waiting sheets by covering with the damp towel. When you're done, *immediately* wrap up the unused phyllo and seal it tightly and use it up in the next few days. Tue May 29 11:29:08 -0700 2007 2599842 56490 foxy fairy 1 2611627 Make burgers with it. Stick a piece in the middle covering it with meat. Then grill it up! Serve with red onion on top and a big piece of lettuce. Tue May 29 16:44:14 -0700 2007 2599842 101697 Amanda please 2 2614328 Spread a little on a toasted baquett (sp) and drizzle with a little honey...so easy, so good! Wed May 30 13:09:49 -0700 2007 2611627 14697 katerina 1 2615012 BlueCheese pork tenderloin Sear off a pork tenderloin Grill it till medium rare. Cut a slit down the middle Stuff it with the blue cheese of your choice Foil the pork. Finish for 5 more minutes on the grill. This assumes your guests haven't scarfed the blue cheese on rosemary crackers waiting for the grill master to finish his magic. Wed May 30 16:00:32 -0700 2007 2599842 55205 doogette 1 2615059 Sounds like your blue cheese was too good to put into this recipe but what about the one in the recipes section of CHOWHOUND for blue cheese coleslaw with buffalo tenders? I haven't made this yet but the recipe sounded great!! Wed May 30 16:13:47 -0700 2007 2599842 10776 4chowpups 1 2615417 I remembered another favorite blue cheese recipe. I bread and bake eggplant rounds sliced very thinly. I like them very crispy. Meanwhile I sautee some onions and mushrooms together, then add lemon juice, then yogurt, and at the last minute stir in some good blue cheese. Mmmm. Oh, fresh dill too. This is zingy and delicious and a great twist on classic eggplant sauces. It's from Mollie Katzen's Still Life with Menu, which is a great cookbook! Wed May 30 18:13:03 -0700 2007 2599842 56490 foxy fairy