Tag Archives: blue cheese

Chilled Broccoli Soup

This soup is just as delicious served hot but for a nice summer treat… CHILL IT! Add a sprinkle of your favorite cheese or a dollop of fresh whipped crème before serving

This soup is just as delicious served hot but for a nice summer treat… CHILL IT!
Add a sprinkle of your favorite cheese or a dollop of fresh whipped crème before serving.

1 head broccoli cut up or a bag of broccoli tops

splash of water

1small Onion-sliced

1 clove Garlic-chopped

11/2 cups chicken broth (vegetable good too !)

sprinkle of white pepper

 

Using a small soup pot add 1 inch of water just covering the bottom of pot.

Add Broccoli tops

Steam until fork tender. About 7 minutes.

Remove broccoli from pot and set aside. Discard water.

Heat pot

On medium heat add Olive Oil .

Add Onion and cook for 3 minutes. Add Garlic and sauté until onion is transparent.

Add Broccoli,white pepper and broth. Cook for 5 minutes.

Remove from heat.

At this point if you have an emersion blender you can use it now and blend soup until smooth. Place in refrigerator 2 hours.

If you do not have an emersion blender pour the soup into your blender and refrigerate until soup is cool. 2 hours. Then blend once soup is cool.

 

Serve blended chilled soup . Add a dollop of fresh whipped crème if you’d like the classic cream of broccoli soup.

I sprinkled mine with a mild blue cheese and some red peppers today instead.

 


Red Leaf Lettuces with Blue Cheese Vinaigrette

It’s the end of summer so whenever I can get in some beautifully ripe fruit and bright veggies I indulge. Its not too late !!

It’s the end of summer so whenever I can get in some beautifully ripe fruit and bright veggies I indulge. Its not too late !!

Red Leaf Lettuces with Blue Cheese Vinaigrette

It’s the end of summer so whenever I can get in some beautifully ripe fruit and bright veggies I indulge. Its not too late !!

 

1 head Leaf Lettuce-torn into bite size pieces

1 handful Arugula

2 Golden Beets –cooked and sliced- you may bake them until soft then peel and slice)

1 Ripe Nectarine or Peach-sliced

Handful of walnuts-chopped

 

Put ingredients into a salad bowl

Toss with Blue Cheese Vinaigrette  season to taste with salt and pepper.

Enjoy !

 

Blue Cheese and Walnut Vinaigrette

 

3 tablespoons Sherry Vinegar

¾ cup Walnut Oil- (Olive oil ok)

3 oz Danish Blue Cheese- crumbled

¼ teaspoon Sea Salt

Fresh Cracked Black Pepper

 

In a small bowl whisk  to dissolve salt in Vinegar.

Gradually in a steady stream whisk in oil using circular motion until ingredients emulsify and thicken.

Stir in Blue Cheese.

Add Pepper. Taste to adjust seasonings.

Chill.

 


Blueberry Buttermilk Blue Cheese Scones

You can easily leave the cheese and black pepper out of this recipe and you’ll have a wonderful traditional scone

220c/425f

¼ cup plus 2 tablespoons Buttermilk

2 Eggs

3 cups Flour

1 tablespoon +1 teaspoon Baking Powder

1/2 teaspoon Black Pepper

2 ½ tablespoons Sugar

1 rounded teaspoon Sea Salt

A sprinkle of Nutmeg

1 ¼ (10 tablespoons) sticks Cold Butter-cut in pieces

¾ cup Fresh Blueberries

1/2 cup Blue Cheese -crumbled

1 Egg –beaten for egg wash

———————————————————————

In a small bowl beat together eggs and buttermilk, set aside.

In a large bowl sift together flour, baking powder, sugar, salt, pepper and nutmeg.

Add butter and work with a pastry cutter until mixture resembles crumbs.

Add Buttermilk and combine until mixture starts coming together.

Add blueberries and blue cheese and mix gently.

Turn out onto a floured surface and knead only a few times until incorporated.

Using a floured rolling pin, quickly roll out dough to 1” thick round shape.

Cut scones with floured round cutter. (I use the top of a glass.)

Place scones on a greased cookie sheet or a sheet lined with parchment paper.

Brush tops with egg wash.

Bake until golden brown.

About 20 minutes.

Serve warm with your favorite toppings like butter, clotted cream, or blueberry jam

Depending on what your chasing; the sweet or the savory taste.


Steak Sandwich

This sandwich has gone down as my personal best. It has impressed one man in my family to another. First, my husband, then my father, and onto my nephews, one at a time. They heard about it, asked for it and the rest is history.

Rib Eye

1 Clove Garlic

Blue Cheese Dressing-recipe follows

Sea Salt

Fresh Cracked Black Pepper

Baguette

Romaine Lettuce

Rub Rib Eye with olive oil .Slice clove of garlic in half and rub onto steak.

Sprinkle with salt and pepper just before placing on the grill.

BBQ steak to your desired wellness . I like my steaks done “medium”, so I BBQ them 5 minutes on each side using a medium high heat.

Rest steak for 10 minutes.

Slice Baguette

Slather blue cheese dressing onto both insides of baguette.

Line with lettuce

Slice Steak

Lay slices of meat onto dressing

Drizzle dressing onto top

Sprinkle with sea salt and fresh black pepper

Blue Cheese Dressing

 

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese. Chill and its ready to serve.


Homemade Blue Cheese Dressing

Whip this classic up in no time. It’s great on a salad of Romaine lettuces or as a dipping sauce for everything from fried mushrooms to crisp fresh veggies. . After you make this you will never use a bottled dressing again. Little effort equals big pay off.

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese.

Chill and its ready to serve.


Blue Cheese Salt and Pepper Shortbreads

Highly addictive… don’t make too many.

This is a unique and quite impressive treat.  Serve them with  a lovely vegetable soup or just as a nibble all by themselves!  You can make the logs ahead of time and keep them in the refrigerator until your ready to use, then slice and bake up fresh crackers. Who does that? 

  • 12 oz Stilton crumbled
  • ¼ lb Butter- room temp
  • 1 ½ cup Flour
  • 1 teaspoon Sea Salt
  • ¾ teaspoon Black Pepper
  • ¾ teaspoon White Pepper
  • 1 tablespoon Cold Water
  • 1 egg  
  • 1 egg- beaten for egg wash
  • ¾ cup Walnuts –chopped

In a kitchen Aid with paddle attachment, mix Cheese, Butter, Flour, Salt, Pepper, Water, and one egg. until combined.

Divide Dough in half and shape into two logs.

Brush each log with egg wash and roll in Walnuts.

Refrigerate  for  at least 45 minutes.

Preheat oven to 220c/425f

Slice logs into ¼”crackers and place on Baking sheet. Bake for 12-15 minutes.