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La Belle
Cuisine Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
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make a good salad is to be a brilliant diplomat - the problem is entirely |
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Maytag Blue Cheese Dressing
1 1/2 teaspoons minced garlic 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. 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 “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 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
2 1/2 ounces crumbled blue cheese
(about 1/2 cup) 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 1980s. 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 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
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Dressing Recipes |
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