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Dec 31, 2008 12:25 PM

What should i do with a hunk of Blue cheese

I bought it, thinking i would put it on a cheese tray.... but i didn't . I'd like to make something with it..

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  1. i did the same too.

    I am going to put them on a burger or a beefy sandwich.
    I may also make a compound butter with some of cheese and spread it on the sandwich
    I will make some soft polenta and put in some of it with cream... yummy...
    and there is always salad dressing or toss in salad...

    i don't like to eat big hunk of the stuff because it is too strong for me but i like the flavor it contributes to different foods.

    1. I saw a great recipe for roasted potatoes, then tossed with blue cheese nad chives - haven't tried it yet though, sounds good.

      I did a really nice bruschetta recently "steak house bruschetta" with blue cheese/mayo/dry mustard/white vinegar base, then diced steak mixed with tomatoe and basil, olive oil - it was really fantastic.

      1 Reply
      1. re: lexpatti

        thanks for that bruschetta idea! i think i'll do too!!

      2. Blue cheese tastes delicious in a green bean salad with red onion and toasted walnuts and a light vinagrette.

        Also crumbled in pasta with walnuts, mushrooms and tomatoes and then oil and balsamic vinegar. Yum!

        1. My mother used to make somthing called Brooklyn Cheese Puffs. They are similiar to gougeres but made with ricotta and sharp cheddar. Well, I submitted the recipe to Cook's Illustrated for a "Lost Recipes" cookbook they were working on and they put it in the cookbook (the first recipe in the book). Anyway, the Test Kitchen folks suggested substituting other cheeses, like blue cheese, for the cheddar when u wanted to switch things up. They are very easy to whip up and are frozen before baking so you can mix them up and then keep them in a ziploc bag in the freezer for a couple of months for unexpected company. Here's a link to the recipe:

          Substitute a 1/2 cup blue cheese for the 3/4 cup sharp cheddar.

          1. Shmear some of it on a just-grilled steak, let it melt down a bit, and enjoy.

            And another good salad with bleu cheese -- put a sliced (ripe) pear on mixed greens of your choice, sprinkle with crumbled bleu cheese (and walnuts if you like). The sweetness of the pear makes a really nice contrast to the salty/sharp goodness of the cheese.