|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Cheese on Market Stall, Cours Massena, Old Town, Antibes, Cote D'Azur, French Riviera
Wendy Connett
Buy This at Allposters.com
La Belle Cuisine
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
 
“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
Featured Archive Recipes:
Green Goddess
Honey Mustard
Thousand Island
A Variety of Vinaigrettes
Index - Salad Recipe Archives
Index - Salad Dressing
Recipes
Index - Condiment Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
