Posts Tagged ‘blue cheese’

Castello Creamy Blue

Thursday, September 19th, 2013

 

Castello Creamy Blue

Castello Creamy Blue

Cheese of the Month

Castello Creamy Blue

Castello Creamy Blue is a great somewhat mild blue cheese.  This triple cream blue cheese is buttery with a mushroom earthiness.  The blue veins have a bit of a crystalline crunch, providing a nice textural contrast to the creamy, buttery cheese.  The blue veins also add a nice sharp taste to balance the rich creamy mushroom flavors.
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Buttermilk Blue Cheese Dressing

Wednesday, February 6th, 2013
Buttermilk Blue Cheese Dressing on Romaine Wedge

Buttermilk Blue Cheese Dressing on Romaine Wedge

Dressing of the Month

Buttermilk Blue Cheese Dressing

Zesty, yet earthy this creamy classic dressing is great as a salad dressing, sandwich spread, crudité dip, or chicken wing dip.  Using yogurt instead of mayonnaise will add even more tang to this dressing.  Making your own allows you to experiment with various types of blue cheese.
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Rogue Creamery Smokey Blue Cheese

Thursday, December 20th, 2012
Smokey Blue Cheese

Smokey Blue Cheese

Cheese of the Month

Rogue Creamery Smokey Blue Cheese

Like most cheeses I try, I came upon Rogue’s Smokey Blue by chance. I was hoping to get Point Reyes Blue Cheese, but could not find it at our usual store. I saw Smokey Blue and became intrigued. I was specifically going for a blue cheese to put on leftover turkey sandwiches after Thanksgiving.
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Fig, Prosciutto, and Blue Cheese Pizza with Arugula and Balsamic Drizzle

Sunday, September 18th, 2011
Fig and Proscuitto Pizza with Blue Cheese and Balsamic Drizzle

Fig and Proscuitto Pizza with Blue Cheese and Balsamic Drizzle

Fig, Prosciutto, and Blue Cheese Pizza with Arugula and Balsamic Drizzle

Here’s a unique pizza combining sweet fresh figs, salty prosciutto, and tangy Point Reyes Blue cheese.  Sprinkle on some peppery wild arugula and top with a drizzle of sweet balsamic reduction and you have a flavor powerhouse pizza.  Sweet, salty, tangy, and peppery all these strong flavors help to balance one another for a divine pizza.
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Cheese Puffs with Point Reyes Blue Cheese and Prosciutto

Friday, September 16th, 2011
Cheese Puffs with Blue Cheese and Prosciutto

Cheese Puffs with Blue Cheese and Prosciutto

Football Food Friday

Cheese Puffs with Point Reyes Blue Cheese and Prosciutto

Loosely adapted from The Art of Simple Food, by Alice Waters

This weeks Football Food Friday could be seen as a little to refined and upscale for football, but it has cheese, pork, and is eaten with the fingers, so I think it works.  You can experiment with different types of cheese, herbs, and other flavors, just shred or cut fine before adding in.  These little cheese puffs are also known as Gourgere.

Prep Time: 10-15

Cook Time: 25 minutes

Makes: 12 large, 18 medium, 32 small

Ingredients

½ cup water

3 tablespoons butter, cut into small pieces

⅛ teaspoon fine sea salt

½ cup flour

2 eggs

2 oz. blue cheese, crumbled into bits

2-3 slices of prosciutto, torn into small pieces

Equipment

Heavy Bottomed Pot, Baking sheet

Process

Preheat the oven to 400 degrees Fahrenheit.

Ingredients for Cheese Puffs (Gourgeres)

Ingredients for Cheese Puffs (Gourgeres)

In a small pot add ½ cup water, 3 tablespoons cut up butter, and 1/8 teaspoon fine sea salt.  Heat over medium-low heat until melted, but don’t allow it to simmer.

When the butter has melted add in the ½ cup of flour and stir it in constantly with a wooden spoon.  The mixture will start to pull away from the side of the pot and becomes a dough.  Once it comes together, cook for another minute.

Pate a Choux for Cheese Puffs

Pate a Choux for Cheese Puffs

Transfer to a bowl and stir and smash with the wooden spoon to help cool the dough.  Add in 1 egg (I found using a fork works well, it just clogs in a whisk) completely.  Then add in the next egg completely.

Stir in the 2 ounces of blue cheese crumbles, then the torn pieces of prosciutto.

Drop by the spoonful onto a baking sheet about 2 inches apart.

Cheese Puff Dough with Prosciutto

Cheese Puff Dough with Prosciutto

Bake in a 400 degree Fahrenheit oven for 10 minutes.  Then turn the oven down to 375 degrees and bake for another 15 minutes.

Remove the puffs from the oven and cut a small slit in them with a knife to let some steam out.

Serve immediately.  If needed reheat for a couple minutes in the oven to re-crisp.

Cheese Puffs with Blue Cheese and Prosciutto

Cheese Puffs with Blue Cheese and Prosciutto

 A year ago on The Daily Morsel

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