"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-17-2011, 05:12 AM   #1
Assistant Cook
 
Join Date: Feb 2011
Posts: 10
Using up bleu cheese

Any ideas?

__________________

Tinybu88les8 is offline   Reply With Quote
Old 02-17-2011, 05:31 AM   #2
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I like to mix some bleu cheese with ranch dressing to make a rich bleu cheese dressing. Excellent for salad or as a delicious dipping sauce.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-17-2011, 06:06 AM   #3
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I use both as a cheese on hamburgers, an crumbled into a fritata. It seems to play well with Swiss.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 02-17-2011, 07:18 AM   #4
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by Selkie View Post
I use both as a cheese on hamburgers, an crumbled into a fritata. It seems to play well with Swiss.
I'll have to try with Swiss. Any special application of both?
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-17-2011, 07:32 AM   #5
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,021
I love to take 2 thin hamburg patties put a big pcs of the cheese in the middle of one and put the hamburg on top seal the edges good. and grill or pan fry . yum yum

Make a buffalo chicken pizza , cut up chicken, pizza crust buffalo wing sauce, blue cheese.

I have also put in freezer and froze it with good results.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 02-17-2011, 08:31 AM   #6
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Quote:
Originally Posted by Zhizara View Post
I'll have to try with Swiss. Any special application of both?
Vegetable and cheese stuffed, baked portabella mushroom caps make a nice meatless main protein. (saute the vegetables first, place in the bottom of a large cap, top with a mix of Swiss and bleu cheese.) Bake at 350F for about 3 minutes and then under a broiler set to low for about 3 more minutes, or just long enough to bring the Swiss cheese to a nice brown crust.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 02-17-2011, 08:41 AM   #7
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Danish Green Beans with Walnut Vinaigrette (recipe from Karen Berg Douglas--Scandinavian Smorgasbord recipes)

1 clove garlic, minced
1/2 c chicken broth
1 T olive oil
1 T balsamic or red wine vinegar
1/3 c walnuts, coarsely chopped
2-1/2 c green beans, blanched and chilled
4 oz. bleu cheese, broken in chunks
ground black pepper
1 head of iceberg lettuce, leaves separated

Combine the first five ingredients to make the vinaigrette. Pour over beans, add cheese and toss lightly. Add pepper to taste. Cover and refridgerate for at least an hour. Removefrom fridge about 1/2 hour before serving. Plate on the lettuce leaves.

I have used frozen green beans. I have also served it warm as a vegetable.
CWS4322 is offline   Reply With Quote
Old 02-17-2011, 08:58 AM   #8
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
Quote:
Originally Posted by Tinybu88les8 View Post
Any ideas?
Stuff it in some green olives and make a martini. I prefer Bombay Sapphire myself.
cmarchibald is offline   Reply With Quote
Old 02-17-2011, 09:27 AM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Save me a few of those cmarchibald. No one should have to drink those alone :)

I like to mix bleu cheese into my mashed potatoes.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-17-2011, 10:05 AM   #10
Senior Cook
 
cmarchibald's Avatar
 
Join Date: Apr 2010
Location: Tarlac City, Philippines
Posts: 309
Send a message via Skype™ to cmarchibald
Quote:
Originally Posted by GB View Post
Save me a few of those cmarchibald. No one should have to drink those alone :)
Will do!

As for me, I love bleu cheese on a salad. A spinach salad with strawberries if you can find them, and a nice balsamic vinaigrette. YUM!
cmarchibald is offline   Reply With Quote
Old 02-17-2011, 11:56 AM   #11
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,748
I made a salad the other day with figs drizzled with honey, Roquefort and a sherry vinaigrette over greens.

Tasty I say.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-17-2011, 12:36 PM   #12
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,363
We have a recipe from an old BA magazine for "Blackened Steak Salad" which uses blue cheese as one of the ingredents. It calls for tenderloin, but we usually use rib-eyes.
Craig
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 02-17-2011, 01:00 PM   #13
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Add it to biscuits before baking!
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 02-17-2011, 01:39 PM   #14
Senior Cook
 
Join Date: Sep 2010
Location: Pennsylvania
Posts: 476
I am a fan of crumbles on steak personally!
__________________
Happy Cooking!!
Joy

betterthanabox.org
betterthanabox is offline   Reply With Quote
Old 02-17-2011, 02:22 PM   #15
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Open mouth.
insert cheese.
Chew.

Nothing else needed!

I LOVE Bleu Cheese!
__________________

GrillingFool is offline   Reply With Quote
Old 02-17-2011, 03:20 PM   #16
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Make stuffed potatoes with sour cream and chives or scallions.
Toss into pasta dishes.
Use in stuffed mushrooms.

Make the following - These are both delicious:
ROASTED TOMATOES WITH GARLIC AND GORGONZOLA
Roasted Tomatoes with Garlic, Gorgonzola and Herbs Recipe : Giada De Laurentiis : Food Network
BLUE CHEESE BROILED TOMATOES
Blue Cheese Broiled Tomatoes Recipe - Food.com - 43913
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 02-17-2011, 03:53 PM   #17
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Blue cheese dip,yummy
Mix 1 cuo crumbled maytag 1 cup sour cream 1/4 lb. cream cheese 1-1/2 tea lemon zest 1 tab. lemon juice salt and pepper and 2 cloves minced garlic.Pulse all ingredients transfer to bowl then sprinkle top with about 1/4 cup of blue cheese and mix with a fork mashing a little Cover and refrigerate about and a hour then set out to come to room temp for extra flavor about 30 min serve wirthred , yellow bell srips, radishes, grape tomatoes zuchinni,cucumbers aor an assortment of chips
enjoy
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 02-17-2011, 04:03 PM   #18
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I haven't tried it this way, but someone I knew liked to crumble it over popcorn.

Barbara
Barbara L is offline   Reply With Quote
Old 02-17-2011, 04:37 PM   #19
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by kadesma View Post
Blue cheese dip,yummy
Mix 1 cuo crumbled maytag 1 cup sour cream 1/4 lb. cream cheese 1-1/2 tea lemon zest 1 tab. lemon juice salt and pepper and 2 cloves minced garlic.Pulse all ingredients transfer to bowl then sprinkle top with about 1/4 cup of blue cheese and mix with a fork mashing a little Cover and refrigerate about and a hour then set out to come to room temp for extra flavor about 30 min serve wirthred , yellow bell srips, radishes, grape tomatoes zuchinni,cucumbers aor an assortment of chips
enjoy
kadesma

Hi Kadesma, welcome home! What is maytag?
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-17-2011, 04:41 PM   #20
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,446
Take a pita, or some phylo if you have it, peel, core and slice a pear. Spread the slices over the pita, crumble the blue cheese over the pears and bake in your oven until it is warmed through, cheese melted and starts to get a bit crispy. Try it with some red wine.
__________________

Rocklobster is offline   Reply With Quote
Reply

Tags
cheese

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 04:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×