Blue cheese—love it or hate it?

Some people love it, others detest it. There’s no in-between with this strong-flavored cheese. But blue cheese is a generic term for any cheese with blue veins in it. These veins are caused by the mold or fungus, penicillium--sometimes infused into the cheese, other times from the soil in the area where the cheese is produced. The cheese is often said to be an anti-inflammatory.

This generic terms encompasses several kinds of cheeses, and they come from several countries. Some of the most common you may have heard of are Gorgonzola, Stilton, and Roquefort. Gorgonzola is from northern Italy and is made from unskimmed cow’s milk—it tends to be buttery, salty, and can be crumbly or firm. Some people believe that it is milder than, say, Roquefort. I know a man who detests blue cheese but will eat Gorgonzola—go figure!

Stilton is the English contribution to the blue cheese world. Only cheese made in three counties in England can be labeled Stilton—Derbyshire, Leicestershire, and Nottinghamshire. It typically has a strong taste and is crumbly. It is made by piercing holes in the rind of a cylinder of cheese and allowing the air in.

Roquefort, made from sheep’s milk, is France’s contribution to the label. True Roquefort must be aged in the caves of the Roquefort area of France, where there is penicillium in the soil. It is tangy, crumbly, and slightly moist.

In our supermarkets, particularly upscale, we see a dizzying variety of blue cheese, many domestic. One of my favorites is Maytag—yes, the people who make washing machines. Another popular one is Point Reyes. But you simply must experiment until you find the one whose taste most pleases you. You usually can buy a block of cheese or crumbles—I much prefer the block, which will keep longer. I don’t know this, but I suspect crumbles are what’s left from cutting blocks or wedges out of the original wheel. With crumbles, you are usually offered only a generic blue cheese.

There are countless ways to use blue cheese:

Crumbled in a salad

Put a dab of honey on an apple or pear slice topped by a small piece of blue cheese

Melt a small chunk top of a steak or lamb chop us before serving

Stir a modest amount into your next chicken salad

Make a post-Thanksgiving sandwich of turkey, lettuce, mayo, and blue cheese

Use as the base for a good stuffing for a chicken breast or hamburger.

Here’s a simple dressing that’s great for a wedge salad or a tossed salad—or used as a dip.

Creamy blue cheese salad dressing

2 Tbsp. each mayonnaise, sour cream, and buttermilk

            Note: you can substitute plain Greek yogurt for sour cream

1 tsp. lemon juice (or lime juice)

¼ tsp. pepper

¼ tsp. Kosher salt

1 anchovy filet, mashed (optional)

Blue cheese – crumbled, 2-3 Tbsp. to taste

1 finely chopped scallion

Diced tomato (for garnish)

Crumbled bacon (for garnish)

Mix mayonnaise, sour cream, buttermilk, lemon juice, anchovy, salt and pepper adding cheese last. If dressing is too thick, sparingly add more buttermilk. For wedge salad, reserve the green onion. Top a lettuce wedge—or layers of lettuce—with the dressing and garnish with crumbled bacon, diced tomato, and green onion

Creamy blue cheese dip

To use the recipe above as a dip, simply add more buttermilk to reach the consistency you want. You may not need any additional thinning. Don’t let it get too runny, so that it drips off the chip. Mash the blue cheese crumbles with a fork so that they blend into the dip, rather than remaining unmanageable chunks.

Top with green onion which serves as garnish and adds a nice, crisp zing but is still easy to manage with a potato chip. Serve with crudities or good potato chips—I really like Trader Joe’s potato chips.

The magic of avocadoes

I've been eating--and entertaining--high on the hog lately. The quail of last weekend,  a wonderful lamb meatloaf last night with oven-crisped asparagus, and tonight a beef cutlet with anchovy butter. All good, rich, and fun to fix. Except the asparagus. By the time I got it dipped in egg white and then a mix of parmesan, flour and panko, I swore I will never again cook anything that is dipped into egg and then crumbs or flour. I get the egg on my fingers and it creates great clumps of the breading--a mess. The asparagus, however, was delicious--even Jordan who doesn't really like asparagus--liked this, and Christian said he'd do it next time.
But for me the hit of the evening was an avocado salad dressing I got from Facebook. Avocadoes are good for you, they're obviously delicious, and I was growing weary of traditional salad dressings, though I know we should all eat our dark, leafy greens. So here it is:

1 lg. avocado, ready to use; peeled and cut into chunks
2 tsp.. lemon juice
1/2 c. Greek yogurt (I forgot to buy Greek and used regular--not as good for you, but you can't tell)
1 tsp. hot sauce--way to much; I sprinkle a few drops
1/4 c. olive oil
2 garlic cloves
3/4 tsp. salt

Throw it all in the blender. The avocado is hard to blend--chunks keep reappearing. You have to scrape down the sides and continue to blend until you don't see chunks. But this is really good and healthy.
I discovered too that it makes a terrific appetizer dip. I've served it with veggies and crackers, and it's a hit. Unlike guacamole, it's still good the next day, though I wouldn't trust it beyond that.

In my continuing effort to avoid prepared foods, I have run into a problem--the other night I fried bacon so Jacob and I could have bacon and eggs--breakfast for supper. But I had no empty can and nothing to put the bacon in. Anybody have a good solution? So many things that used to come in cans--like coffee--come in plastic these days! A dilemma.