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by Sarah Steimer

Save this recipe for St. Patrick's Day! It's delicious and easy enough to make while you finish that bottle (or case) of beer.

  • 8 ounces of blue cheese, crumbled (about 2 cups)
  • 1/4 cup flour
  • pinch cayenne pepper
  • 1/2 teaspoon dry mustard (I used Dijon mustard – everyone survived)
  • 3/4 cup Irish lager (Harp is a good choice and not difficult to find at stores)
  • 1/2 cup 2 percent milk

    Beer and cheese, cheese and beer!

  • salt

Possible dippers

  • bread, cubed
  • roasted Brussels sprouts
  • apples

In a medium bowl, toss together the blue cheese, flour, cayenne pepper and mustard.

In a fondue pot – OR in a pot on the stove (directly over the heat or double-boiler style) – combine the beer and milk. Stirring occasionally, bring the mixture to a simmer. Add the cheese mixture to the liquids and stir with a wooden spoon until the cheese is melted and the mixture is relatively smooth.

Serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

This was my first attempt at risotto - the trick is to keep stirring constantly and insist to everyone that it's going to be really great.

  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh sage, plus 6 small leaves
  • 1 pound (2 cups) squash, cut into 1/2-inch cubes – I went with an acorn squash
  • 1 cup plus 3 tablespoons risotto rice, such as arborio
  • 5 tablespoons finely grated Parmesan
  • 1/2 cup tangy blue cheese, such as Gorgonzola, broken into hazelnut-size pieces

Bring the stock to the boil in a pot and keep hot over a low heat. Heat the oil and half the butter in another pan. Add the onion and garlic, cooking over medium heat until soft, but not brown. Add the sage and squash, then sauté for 1 minute.

Add the rice and stir until all the grains are coated in oil and butter. Add a ladleful of hot stock and stir until all the stock has been absorbed before adding another. Continue like this until all the stock has been used, stirring constantly, until the rice is creamy and tender but still has a little bite.

Stir in the Parmesan, blue cheese and the rest of the butter. Season with salt and pepper. Finely shred the 6 sage leaves and stir most of them in. Spoon onto warm plates and serve scattered with the remaining sage.

Serves four.

Recipe adapted from: Delicious Magazine

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by Sarah Steimer

I could eat this every week in the fall. These are literally my favorite flavors in the universe.

  • 2 medium-sized sweet potatoes
  • about 10 Brussels sprouts, rinsed and quartered
  • handful of pecans
  • handful of dried cranberries
  • 3 tablespoons blue cheese
  • olive oil
  • salt and pepper, to taste

Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.

When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.

Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Makes two servings.

Recipe adapted from: Martha Stewart Living

Photo: Sarah Steimer

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