A Piece of Blue Cheese
A Piece of Blue...
Stefan Braun
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La Belle Cuisine
Blue Cheese Dressing
Collection

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Blue Cheese and Figs
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Jim Norton
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Cheese on Market Stall, Cours Massena, Old Town, Antibes, Cote D'Azur, French Riviera
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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

Alibris

“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?]
Salt
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.
Crumble
 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


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