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Old 05-08-2009, 12:04 PM   #11
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I add crumbled bleu cheese to Miracle Whip (it's tangier than mayo) and add a dash of Worchester sauce and a squeeze of lemon. Add a little freshly cracked black pepper if you like. Thin to desired consistancy with a tiny bit of milk.
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Old 05-08-2009, 12:15 PM   #12
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Quote:
Originally Posted by linicx View Post
I think Roquefort is much better than Blue Cheese,.

I like to add tomato, green pepper, onion, hard boiled eggs, cheese, and black olives and croutons to my salads. If I make a really big salad I also add ham, turkey, chicken and shrimp.


I am sure a chef can explain it better, but my opinion is the Roquefort is a softer cheese that has a flavor that is subtle yet distinct..It is good served with a white wine that is not too dry. .

I agree, Roquefort is my favorite as well. But it's certainly a much stronger flavored blue than most and not to everyone's palate I can't give away my DW's secrets, but she wont use all Roquefort in her dressing, she uses some of a more subtle blue mixed in so the Roquefort doesn't overpower it.

I like the sound of your salad too, except black olives .. not to my taste I'm afraid
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Old 05-08-2009, 01:43 PM   #13
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Quote:
Originally Posted by kitchenelf View Post
For the bleu cheese salad I would suggest using a wedge of iceberg and topping the wedge with the dressing, chopped crispy bacon, chives, and a few grape tomatoes. Here is my dressing recipe:
a bit more than 1/2 cup mayo
1/4 cup sour cream
1/3 cup buttermilk
1 tsp white vinegar or lemon juice

1/4 tsp garlic powder
pinch white pepper
pinch kosher salt
1/2 cup bleu cheese crumbles

Make this the day before.
This dressing sounds great! I usually sprinkle the blue cheese over one of my vinaigrettes rather than the full blown creamy dressing. I find that Dijon mustart whisked into a vinaigrette mimics the cream wo the fat.

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I don't see the pears matching very well with the bleu cheese though nor the candied pecans - JMHO though.
Gee... I consider pears and blue cheese a classic combination! [We have that for dessert on a regular basis!] I do prefer toasted walnuts with pears and blue cheese, tho.
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Old 05-08-2009, 01:47 PM   #14
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Quote:
Originally Posted by linicx View Post
I think Roquefort is much better than Blue Cheese,.

.....I am sure a chef can explain it better, but my opinion is the Roquefort is a softer cheese that has a flavor that is subtle yet distinct..It is good served with a white wine that is not too dry. .
Linicx, Roquefort IS blue cheese, but not all blue cheese is Roquefort! and its classic wine pairing is Sauternes, the sweetest of all French white wines.

I too, prefer Roquefort over most other blue cheeses, but there are quite a few that are also tasty, altho not the same as Roquefort. My favorite domestic blue cheese is Point Reyes Blue from Marin County, CA.
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Old 05-08-2009, 01:49 PM   #15
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Quote:
Originally Posted by ChefJune View Post
Linicx, Roquefort IS blue cheese, but not all blue cheese is Roquefort!

Lol, I didn't catch that at first.
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Old 05-08-2009, 02:03 PM   #16
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and true Roquefort can only be made in Roquefort France. IMHO.
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Old 05-08-2009, 03:18 PM   #17
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Blue Cheese Dip/Dressing

Danish blue cheese - 1/2 lb. - softened
Cream cheese - 8 oz. - softened
Sour cream - 16 oz. - room temp
Bacon (to taste) - fried, drained, and chopped small

Add all ingredients to processor and pulse till well mixed. Refrigerate several hours or overnight. Serve as dip or as salad dressing.

Mixed Tossed Salad

Romaine lettuce
Red leaf lettuce
Boston and/or Bib lettuce
Escarole
Dandelion greens
Watercress
Arugula
Mescaline greens (baby wild greens)
Baby spinach
Radicchio

Tear and wash above greens into bite size pieces; spin dry.

Red cabbage - Shred Red cabbage on mandolin type slicer or slice very thin with knife.
Carrot - peel skin off; then using peeler shave carrot.
Black olives
Cherry or Grape tomatoes
Red onion - thinly sliced

Dress with Blue Cheese Dressing.
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Old 05-08-2009, 04:19 PM   #18
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The last blue cheese I bought at a grocer was Athenos bramd, a Wisconsin product. It is a little sharp for my tastes, but overall it is a not a bad blue cheese when mixed in a dressing. .

On of my all time favorte dressings is Kraft branded Catalina Dressiong with blue cheese crumbles sprinkled liberally over the dressing. .Many of the traditional blue cheese/Roquefort lovers like this too.
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Old 05-08-2009, 04:25 PM   #19
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has anyone had Maytag Blue cheese? i think it's the only blue cheese made in the USA. it is so mild and creamy you can eat it like table cheese. i love it. i have found it in a Shop-Rite and at a whole foods.
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Old 05-08-2009, 04:32 PM   #20
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Quote:
Originally Posted by msmofet View Post
has anyone had Maytag Blue cheese? i think it's the only blue cheese made in the USA. it is so mild and creamy you can eat it like table cheese. i love it. i have found it in a Shop-Rite and at a whole foods.
There are MANY blue cheeses now made in US, Msmofet. but Maytag was among the first ones.

Without thinking, I can safely name:
Point Reyes Blue
Rothkase Buttermilk Blue
Oregonzola
Oregon Blue Cheese (there's a company in Oregon that ONLY makes blue cheeses -- at least 5 different ones!)
Capriole
Deep Ellum Blue
Hubbardston Blue
and there are at least thirty (yes, 30!) more I am sure.
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