A Piece of Blue Cheese
A Piece of Blue...
Stefan Braun
Buy This at Allposters.com







WB01419_1.gif (2752 bytes)

La Belle Cuisine
Blue Cheese Dressing

  WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."




Shop the best in French Cuisine at igourmet.com

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.

~ Oscar Wilde

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!






Blue Cheese and Figs
Blue Cheese and Figs
Jim Norton
Buy This at Allposters.com









Cheeses of France
Cheeses of France

Buy This at Allposters.com










 Banner 10000011













Buy This at Allposters.com











Villeroy & Boch Tableware


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Cheese on Market Stall, Cours Massena, Old Town, Vieil Antibes, Antibes, Cote D'Azur, French Rivier
Cheese on Market Stall, Cours Massena, Old Town, Antibes, Cote D'Azur, French Riviera
Wendy Connett
Buy This at Allposters.com


La Belle Cuisine


Maytag Blue Cheese Dressing

Gourmet Archives

1 1/2 teaspoons minced garlic
1/2 teaspoon English dry mustard
3/4 teaspoon black pepper
3/4 teaspoon onion salt
1/8 teaspoon white pepper
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 cup sour cream
3 cups mayonnaise
1/2 cup buttermilk
1/2 pound Maytag blue cheese, crumbled

In a bowl whisk together the garlic, mustard, black pepper, onion salt and white pepper. Whisk in vinegar, Worcestershire and Tabasco. Add the sour cream, mayonnaise, and buttermilk. Whisk dressing until it is combined
well. Fold in blue cheese. Chill the dressing, covered, overnight before
serving. The dressing keeps, covered and chilled, for 1 week.

Note:  Since 1941 Maytag blue cheese – admired for its pungent flavor –
 has been made in Newton, Iowa, on a dairy farm owned by the Maytag
appliance family.
 Maytag Dairy Farms

Here is an interesting bit of trivia, courtesy of Grand Cru Wine Cellar:

"Okay - Washing machines, blue cheese and beer - what do they have in
common? These are all products associated with the family of Fritz Maytag,
the appliance king. The sons and grandsons of Fritz Maytag started the family
farm with a herd of Holstein/Friesian cows. After trying the milk business for awhile, they moved on to cheesemaking. A fourth-generation Fritz Maytag is responsible for Anchor Brewing Company in San Francisco. All great products! Maytag Blue is still made in small production to maintain a high level of
quality. The cheese is still hand-made. The texture is dense and crumbly. The
flavor is spicy and creamy. The cheese is aged in caves built into the side of a
hill, where the natural molds and yeasts live. The cheeses ripen slowly for 6
months to develop a deep flavor. "


Blue Cheese Dressing
Commander's Kitchen:
Take Home the True Tastes
of New Orleans with 200 Recipes from
Commander's Palace Restaurant

by Jamie Shannon and Ti Adelaide Martin, 2000, Broadway Books


“We use this dressing with our Onion-Crusted Fried Chicken Salad,
but it's great, too, as a dip with pieces of fried chicken, vegetables,
or best of all, with fried frogs' legs. It's a real thick dressing that
gets even thicker when chilled.”

Makes 2 1/3 cups

1/2 pound good-quality blue cheese
1/2 medium onion, coarsely chopped
Kosher salt and plenty of freshly
ground pepper to taste
1/4 cup cane, cider or malt vinegar
Juice of 1 small lemon
1/4 teaspoon hot sauce, or to taste
1 tablespoon Worcestershire sauce
1 cup olive oil

Place half the cheese, the chopped onion, salt, pepper,
vinegar, lemon juice, hot sauce, and Worcestershire in the
workbowl of a food processor. Purée until well blended
and liquefied. Slowly drizzle the olive oil into the mixture,
then turn off the machine. Crumble the remaining cheese,
and pulse until well blended. There should be lots of small
cheese chunks remaining in the dressing. Adjust seasoning.
Refrigerate for up to two weeks.

Chef Jamie's Tips: Use a high-quality, aged blue cheese, but
remember that the cheese may be salty, so be careful with
added salt. But pepper's another story. Add lots of freshly
ground pepper.


Creamy Blue Cheese Dressing
Cook’s Illustrated Archives

2 1/2 ounces crumbled blue cheese
(about 1/2 cup)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
[Why not use minced garlic instead?]
Freshly ground black pepper

Mash blue cheese and buttermilk in a small bowl with a fork until the
mixture resembles cottage cheese with small curds. Stir in remaining
ingredients. Taste and adjust seasoning with salt and pepper. Can be
covered and refrigerated up to 14 days. Makes 3/4 cup, enough to
dress about 10 cups of loosely packed greens, serving 4. (Delicate
greens, such as mesclun and butter lettuce, will become soggy under
the weight of this dressing. Romaine or curly leaf lettuce work
much better.)


Chart House Bleu Cheese Dressing

This recipe came to me by way of the Delta Air Lines reservation office
grapevine, back in the 1970/80s. Is it really the Chart House recipe?
Who can say, other than the Chart House? It is delicious, though.
Once again, I cannot help questioning the use of garlic powder
rather than the real thing…

Place in a mixing bowl:

3/4 cup sour cream
Scant 1/2 teaspoon salt
1/2 teaspoon black pepper
Scant 1/2 teaspoon garlic powder
1 teaspoon Worcestershire
1/2 teaspoon dry mustard

Blend 2 minutes at low speed and add:
1 1/3 cups mayonnaise

Blend 30 seconds at low speed, then 2 minutes at medium speed.
 4 ounces imported Danish bleu cheese
by hand into very small pieces. Then add to the mixture. Blend at
low speed no longer than 4 minutes. [My personal opinion is that
this is way too long!] Must stand 24 hours before using.


And then there is one of "those" recipes. You know the kind I mean. Jotted
down on a piece of scrap paper, source unknown. Sometimes I kick it up
a notch with Worcestershire and Tabasco, and sometimes I substitute 1 cup
of buttermilk for 1 cup of the sour cream. Play around with it until you get
it just the way you like it, right? First and foremost, though, be sure to use
a decent blue cheese.
After all, the cheese is the point, is it not? Otherwise,
why bother...

Bleu Cheese Dressing

Blend and mix:

1 pint (2 cups) sour cream
Juice of 2 lemons
2 tablespoons mayonnaise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
A 4-ounce wedge of imported bleu cheese
(Roquefort, if you can  afford it!), crumbled
1 large clove garlic (more to taste), pressed
3 tablespoon chopped chives

Featured Archive Recipes:
Green Goddess
Honey Mustard
Thousand Island
A Variety of Vinaigrettes

Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Index - Condiment Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 22, 2013.