Blue Passion

I could eat blue cheese by the crumble, by the chunk or by the wheel. I am telling you it is genetic my entire family magnetizes to blue cheese. I love stinky strong cheeses, to me the so called stink just speaks to the high level of flavor.

The other night I made a big batch of blue cheese dip/dressing which can be used for just about anything. That night it was used as a dip for homemade Buffalo wings . It was so delicious, more so because I added probably triple the amount of blue cheese one would normally use....what I can say. I am the same way with garlic as I pointed out in the previous post. Some may say that I have severe issues with certain foods; I like to think of it more as having tremendous passion about certain foods.

I am also passionate about soup one of life's most perfect dishes and by adding blue cheese  this dish is way over the top!

ONION AND BLUE CHEESE SOUP

4 lg. onions, sliced thin
3/4 stick (6 tbsp.) butter
4 c. canned beef broth
1 c. dry white wine
1/4 lb. blue cheese, crumbled (about 1 c.)

1 baguette, for croutons. (Just slice, butter or drizzle a little olive oil on each slice and put in 400 degree oven for 5 to 8 minutes). Spreading with blue cheese is optional but really, really good!

In a large saucepan, cook the onions in the butter over moderate heat, stirring occasionally, for 10 minutes, or until they are softened. Sprinkle the onions with salt and pepper, stir in the broth and the wine, and bring to a boil. Reduce heat and simmer the soup, covered, for 1 hour.
Remove the pan from the heat and add 3/4 cup of the cheese and stir the soup until the cheese is melted. Ladle the soup into bowls and garnish it with the remaining 1/4 cup cheese and the croutons.

The Sunday Blues

We’ve all gone through those phases where we seem to latch on to a particular food or recipe and just can’t seem to get enough. Our family has been experiencing that very thing over the last several months when it comes to our Sunday meal. Almost every Sunday for several months now we have craved, made and delighted in dining on grilled steak with sautéed mushrooms and crumbled blue cheese. A side of steamed broccoli, a salad and sometimes the addition of a baked potato and we feel like we are at a 5 star restaurant dining in high fashion. This is one meal that will never fade from this families menu.

Steak with Crumbled Blue Cheese and Sautéed Mushrooms

4- 9 to 12 ounce NY Strips (or whatever cut you prefer)
1 pound of mushrooms, your choice
Butter for sautéing
Crumbled Blue Cheese
Salt and Pepper to Taste

Grill, Broil or fry your steaks to desired doneness
Slice mushrooms and sauté in butter, season steaks and mushrooms to your own personal taste. Place steak on plate, sprinkle with crumbled blue cheese then top with the hot sautéed mushrooms and enjoy.

Works well with a variety of vegetables, salad, and any type of potato or rice dish.

Having The Blues Makes This Family Happy

In our family loving blue cheese appears to be genetic. There is nothing funnier than watching us at a family get together when it’s time to dress the salad. As soon as the refrigerator opens and that little container of crumbled blue cheese hits the counter we all come running from every end of the house, just to snag a piece.
One of the funniest blue cheese moments was during a party when I was living in my first apartment. I decided to make my own chicken wings and blue cheese dip. I wanted the blue cheese dip to be loaded with chunks, so after the creamy part of the dip was made I added almost an extra pound of crumbled up blue cheese. I placed the wings and dip on the kitchen table for everyone to help themselves. While everyone was talking and mingling, I noticed that my mother and uncle never ventured far from the table. When I went to go get a wing I was looking forward to taking a dunk and pulling up a nice big chunk of blue cheese. To my surprise all I got was a nice creamy dip, no chunks. My mother and uncle on the other hand were grinning from ear to ear telling me how nice and chunky the blue cheese dip was. The two of them had been sitting at the table snagging all the chunks of blue cheese out of the dip.

Blue Cheese Dip/Dressing

1/2 to 3/4 lb. Blue Cheese (any style you like)

1 cup of sour cream
1/2 to 3/4 cup of heavy cream or buttermilk (depending on how thick you want your dressing)

1 cup of mayonnaise

1/2 teaspoon of garlic powder

1/2 teaspoon of Worcestershire sauce
1 teaspoon of lemon juice or vinegar

Mash Blue cheese in bowl; add sour cream or buttermilk, mayonnaise, garlic powder, Worcestershire sauce and lemon juice or vinegar. Blend until well creamed. This dressing keeps for several weeks in the refrigerator. It is delicious as a dip or a dressing.

May add extra crumbled blue cheese if you like yours extra chunky, just don’t invite my mother or uncle over.