There are few things that I find irresistible. There are many things I love, even adore. But I usually can resist them if I absolutely HAD to. But one of the very few, the very elite items on Erica's irresistible food list is....... cheese. I mean, this should not be a surprise. Who doesn't have an unnatural obsession with cheese?
Seriously, this stuff is so good, it's like cotton candy for the adult mouth.
I wouldn't say that bleu cheese is my favorite kind of cheese, but it's one of those cheeses that makes you feel like you are doing something you really shouldn't because it tastes just too good to be true. It's like sneaking in candy or pop into the movie theater...You know you aren't supposed to, but when you do, it's exhilarating and adventurous and just a little bit dangerous. That's what bleu cheese is all about....Danger.
My co-worker, Kate, and I found ourselves in an interesting discussion about Blue Cheese the other day. Yes, we actually found enough to talk about for at least 20 or 30 minutes. I think we bonded in that moment. Another reason cheese is on the irresistible list. Not only is it everyone's dangerous dirty little secret, it's a friend maker.
So you are asking yourself, what should I use this rich, lavish, scandalous cheese for? Try crumbling it on a salad, or put a slice over prosciutto-wrapped baked chicken. You could even splurge and live a little by slicing some high-quality creamy French bleu and pairing it with a glass of Port or Zinfandel. The sharp, salty taste of bleu goes really nice with the opposite sweetness of these wines.
My co-worker, Kate, and I found ourselves in an interesting discussion about Blue Cheese the other day. Yes, we actually found enough to talk about for at least 20 or 30 minutes. I think we bonded in that moment. Another reason cheese is on the irresistible list. Not only is it everyone's dangerous dirty little secret, it's a friend maker.
So you are asking yourself, what should I use this rich, lavish, scandalous cheese for? Try crumbling it on a salad, or put a slice over prosciutto-wrapped baked chicken. You could even splurge and live a little by slicing some high-quality creamy French bleu and pairing it with a glass of Port or Zinfandel. The sharp, salty taste of bleu goes really nice with the opposite sweetness of these wines.
For the love of all things blue.....
I'm going to share two amazing and irresistible ways to use bleu cheese, along with another food on my irresistible list...sweet onions. Yes, I know, it seems like a weird item to have on the sacred list. But if you knew me well, you would get this. I put onions in everything. Seriously, everything. If a recipe doesn't call for onions, I find a way to include them. But I'll save going into depth on the most versatile item in cooking for another post.
Ok, brace yourself..................... and get ready for a taste party in your mouth!
A little tip on shopping for blue cheese (or any cheese for that matter). We all love the farmer's market home-made style gourmet cheeses. Those really are the best....along with Rogue's award winning Rogue River Blue Cheese....worth the splurge if you are crumbling it on salad or drinking with a glass of wine. But for recipes where you are cooking the blue cheese in a sauce, you just dont need the expensive stuff. I've found that Trader Joe's has an amazing cheese selection and really reasonable prices. I would buy your cheese there for the recipes below.
Ok, brace yourself..................... and get ready for a taste party in your mouth!
Dinner #1 - New York Steak with Onion Blue-Cheese Sauce
Yeah, I know, it's almost too good to be true. This simple, delicious sauce has become my new favorite concoction in the kitchen. I'm positive this sauce changed my life, just a little bit. I think I get a taste-gasm every time I put a bite in my mouth. Don't think about the calories on this one...you just aren't going to win, so chalk it up to a "special treat" and head to the gym the next day to work some of it off. You wont regret it, I promise!
I have to thank the Pioneer Woman for this recipe. Check out her photos of this dish here.
1) Start with melting half a stick of butter over medium heat.
2) Roughly chop a large sweet onion and sauté in the butter until the onions start caramelizing (turning a brown color). I often sprinkle onions with a little sea salt and a bit of sugar to help with the caramelizing process.
2) Roughly chop a large sweet onion and sauté in the butter until the onions start caramelizing (turning a brown color). I often sprinkle onions with a little sea salt and a bit of sugar to help with the caramelizing process.
3) While your onions are caramelizing, get your New York steaks ready for the grill. All a good cut of meat needs is a little salt and freshly ground pepper. I sprinkle a little olive oil on as well so the steaks don't stick. Cook the steaks on the grill on medium temperature for about 5-10 minutes per side (depending on the thickness). Make sure to keep watch on these...nothing is worse then burnt steak!
4) Once the onions are nice and a light golden-brown color, add one of those mini cartons of heavy cream. (I told you this would be a calorie bomb).
5) Cook the mixture on low heat until the cream starts to thicken and reduces to almost half.
6) Add about 1/2 cup of crumbled blue cheese. Stir until all the cheese is melted.
7) Grab your steaks off the grill and serve this sauce right on top!
Get ready for pure bliss.......
Dinner #2 - Rib-Eye steak with Blue Cheese butter and Walla Walla Onion Rings
I didn't make this one up either. I'm not claiming to be a Rachel Ray or a Paula Dean, I'm just identifying what's amazing and making it really dang well. If that is a crime, then I'm guilty! I made this goodness last Thursday night and the Rib-Eye is a real winner. I didnt realize that the cheese in my fridge was actually Gorgonzola instead of Bleu cheese, so I made the same butter, and it was decent, but i think Bleu would have really hit the spot.
1.) Make the Butter either the night before or before cooking the steak. Add 1/3 cup room temperature butter, chopped parsley, a little lemon zest, and about 3 tbl. of crumbled bleu cheese. Set aside.
2. ) Make the Onion Rings. Mix 1 cup of cake flour (or 1 cup minus 2 Tlb of unbleached flour), 1/2 tsp kosher salt, 1/4 tsp baking powder...whisk together. Add 1/2 cup of beer and mix. Dip 1/3" slices of walla walla onions into the batter. I found that coating the onions in flour first makes the batter stick better.
3) Dip in 350 degree vegetable oil on the stove (cook until golden brown, about 4 minutes). Set on a paper towels to dry.
4) Sprinkle your rib-eye with kosher salt and freshly ground pepper (sit in your fridge covered overnight if you would like). Put on the grill and cook a couple minutes per side (if you want a rare piece of meat, which I recommend).
5) Serve the rib-eye with a spoon-full of the bleu cheese butter on top and onion rings on the side.
Ok...You can thank me later for this. In the mean time, enjoy a little slice of heavenly bleu.
1.) Make the Butter either the night before or before cooking the steak. Add 1/3 cup room temperature butter, chopped parsley, a little lemon zest, and about 3 tbl. of crumbled bleu cheese. Set aside.
2. ) Make the Onion Rings. Mix 1 cup of cake flour (or 1 cup minus 2 Tlb of unbleached flour), 1/2 tsp kosher salt, 1/4 tsp baking powder...whisk together. Add 1/2 cup of beer and mix. Dip 1/3" slices of walla walla onions into the batter. I found that coating the onions in flour first makes the batter stick better.
3) Dip in 350 degree vegetable oil on the stove (cook until golden brown, about 4 minutes). Set on a paper towels to dry.
4) Sprinkle your rib-eye with kosher salt and freshly ground pepper (sit in your fridge covered overnight if you would like). Put on the grill and cook a couple minutes per side (if you want a rare piece of meat, which I recommend).
5) Serve the rib-eye with a spoon-full of the bleu cheese butter on top and onion rings on the side.
Ok...You can thank me later for this. In the mean time, enjoy a little slice of heavenly bleu.
-Erica Stillar
