Blue Cheese...recipes? I'm obsessed

[Linden16]

So Ive enjoyed blue cheese ever since I moved to AZ and started eating "fancy" food from AJ's. It's where I was introduced to arugula, st. Andres Camembert, lamb and other finer things. I'm currently on a blue cheese kick and I am looking for fellow UDBB'ers recommendations on tried and true recipes.

I currently make an incredible blue cheese salad dressing/dip and blue cheese hamburger.

What else? Like blue cheese mashed potatoes? Hmm...blue cheese broccoli? I'm dreaming up things I don't even think exist

[WheresMyWhite]

What else? Like blue cheese mashed potatoes? Hmm...blue cheese broccoli? I'm dreaming up things I don't even think exist

I can't eat blue cheese which makes me sad as I love it.

Any recipe only doesn't exist in your mind. If you think it sounds good, make it and see I think I've seen blue cheese in mashed potatoes on one of the TV cooking shows. Maybe crumble over a good steak?

Is AJs worth the drive?? (it's over half an hour away from me so I haven't tried it yet...)

[Racetrackreject]

I like a good black and blue burger, and while I haven't tried black and blue steak, it sounds just as yummy. Of course I like to dip things like wings in blue cheese dip, and they say that peaches, like grilled peaches, go incredibly well with blue cheese. You can also use it make most anything "au gratin"- potatoes, gnocchi, crab, etc...

[Canyon]

When you run out of ideas, try some of these (at least the ones with good reviews!)

[heddylamar]

I love stinky blues, but only indulge when my husband is away (he can't stand the smell). First night is almost always room temp Stilton smeared on crackers.

The next night I make mac and cheese. While caramelizing an onion in a skillet, cook the pasta (farfalle has the best shape and texture for this dish). In the last few minutes of cooking the pasta, ladle 1/2 cup or so of pasta water into the onions. Add the cheese (Gorgonzola is fine for this), salt, and the cooked and drained pasta. Toss, continue cooking for a few minutes, then serve with a healthy grind of pepper. Diced, fresh from the garden tomatoes are great on top of this in the summer. The original Moosewood recipe stated either pasta water or red wine. I like tart red wines alongside this dish, but used in the dish it just overpowers the cheese.

Gorgonzola and tomato soup is a good winter dish.

[Beorn]

Fennel and blue cheese 'pie' (really quiche): http://www.globalgourmet.com/food/jgf/2 ... z4AZWtg4LQ

[Astral]

Easiest thing ever.
If you can find *good* tomatoes (it's just not the right time of year, but they're out there), slice 'em up, put some clue cheese on them, and put them under the broiler for a few minutes. That's it. Done.

[WheresMyWhite]

Easiest thing ever.
If you can find *good* tomatoes (it's just not the right time of year, but they're out there), slice 'em up, put some clue cheese on them, and put them under the broiler for a few minutes. That's it. Done.

I think Linden16 said she's in AZ. Our growing season is backwards from the rest of the country. We have 'maters and lots of other produce. Our growing season is starting to end for the summer. Things will pick back up in the fall

I just got some organic melons (some small French ones that taste like yummy, sweet cantaloupe), green beans, small 'maters and some pepperocini peppers. Store also has still strawberries, summer squashes, onions of all kinds. Their CSA will be shutting down for the summer in a few weeks. Still waiting for the corn

[Astral]

I think Linden16 said she's in AZ. Our growing season is backwards from the rest of the country. We have 'maters and lots of other produce. Our growing season is starting to end for the summer. Things will pick back up in the fall

I just got some organic melons (some small French ones that taste like yummy, sweet cantaloupe), green beans, small 'maters and some pepperocini peppers. Store also has still strawberries, summer squashes, onions of all kinds. Their CSA will be shutting down for the summer in a few weeks. Still waiting for the corn

So jealous! Our season is just getting under way up here. I'm fortunate to live near a year-round greenhouse, so I'm still getting *some* fresh and local throughout the year, but it's not enough

[awa]

Smitten Kitchen: She has wonderful recipes.
http://smittenkitchen.com/search-result ... 4070882j11

[Linden16]

I'm actually in the Shuswap, for 7 years now. But my "culinary education" kicked off when I lived in AZ for 5 years

These are great ideas everyone! Thanks

[Tuffytown]

One of my favorites for a quick meal.

Slice cabbage thin like cole slaw. Sautee until caramelizing, I season with a bit of salt, pepper, caraway seed, oregano and tarragon . Sautee prawns in butter and garlic. Steam a few corn tortillas. Lay a bed of the cabbage in the tortilla, put 3-4 praws on and sprinkle crumbled blue cheese or gorgonzola on top. Nummy.

[heddylamar]

Coincidentally, my husband's out of town next week ... and CSA has us loaded down with cabbage

If I can find fennel, that too will be on the menu!

[WheresMyWhite]

I think we're done with cabbage for the season but fennel is still at mine They have a little farm store for in-between CSA-box visits. I get my fill of chickens, ducks and baby goats while I'm there

What do you do with fennel and cabbage?

But, thanks for the suggestion on caramelizing the cabbage. When I get a head, I'm always a bit stumped with what to do with it.... looking forward to being in the CSA for a full season starting in the fall.

I'm always looking for easy, simple recipes for produce...

[piedmontfields]

Curry-flavored braised or carmelized cabbage is great. I also like raw or lightly dressed (in a vinaigrette) cabbage in tacos/lettuce wraps.

Fennel is great braised or raw in a citrus salad.

[Tuffytown]

Cabbage, russian staple so it appears in lots of my cooking. Schee, which is no beet borscht, a lovely cold weather soup and a vegetarian pie using the caramelized cabbage with hard boiled eggs, sauteed onion and mushrooms.

I often just eat just the leftover sauteed cabbage with the crumbled gorgonzola the next day for lunch.

[Rhianon]

Pizza topping of sliced pears and blue cheese. (Gorgonzola is the official choice, but I use any veined cheese on hand.)

[Tuffytown]

Pizza topping of sliced pears and blue cheese. (Gorgonzola is the official choice, but I use any veined cheese on hand.)

Add some caramelized onions and a little pesto to that and it is one of my favorite pizzas

[StraightForward]

But, thanks for the suggestion on caramelizing the cabbage. When I get a head, I'm always a bit stumped with what to do with it.... looking forward to being in the CSA for a full season starting in the fall.

It's not exactly a hot weather dish, but I frequently make un-stuffed cabbage. It's easy and a good comfort food, as well as low-carb. I like to take it in a more Italian direction by omitting the cinnamon/nutmeg and adding red pepper flakes, olives, oregano, basil, and moar garlic.

http://southernfood.about.com/od/ground ... abbage.htm

The other thing I do is just cut cabbage into 4-8 wedges, depending on the size, drape each wedge with bacon, pepper liberally, wrap in foil and bake until fork tender. You could omit the bacon and do olive oil if you're vegetarian. Or just cut them into 1/2" thick "steaks" and bake uncovered on a sheet pan, so they get little crispy edges.

[Linden16]

Oh man I'm drooling. Someone tell me the difference between Gorgonzola and regular blue cheese please???

[Tuffytown]

Gorgonzola is a type (the italian type)of blue cheese but a bit creamier, not as dry and crumbly as regular blue cheese although there are dryer gorgonzolas too. I prefer the dolce (softer, sweeter).

[Linden16]

Thanks Tuffy

I freaking love blue cheese. It's like a whole new world. A creamy, stinky world where everything falls apart.

[piedmontfields]

One of my favorite blue cheeses is "Bleu d'Auvergne" from the south central region of France. Truly spicy and scrumptious.