Linda's salad dressing. It's wonderful. Now, where is that recipe? Not like any other bc dressing you've ever had before. Of just crumble over your salad with some nice O & V.

I just copied and pasted the Bleu Cheese dressing recipe. Still open for other recipes.

Thanks.

jude

Why did you buy only 1/4 pound?

My recipe for bleu cheese salad dressing is even simpler than Linda's. I mix 1/8 pound of cheese with the juice of one large Meyer Lemon, add 1/8 teaspoon freshly ground black pepper (and sometimes a dash of cayenne), and then add about a cup mayonnaise, or to taste. I've been making it this way since the late 1970s, and I never used a recipe.

Lars

Butter some halved crusty Italian or French bread hunks. Schmear some Maytag on it. Eat small bites with sips of Australian Shiraz. To the "stars and beyond".

Nancy

I don't know, Lars. Just wanted to see if it's as good as touted, I guess. I'm in that area fairly frequently. Just never thought to look for it there.

BTW you don't toot your horn as loud as LindaC does.:-)

jude

"Bwwwaaack!"....tooting the horn.
Here are a few:
Donn's Delight�This is my best interpretation of the Blue Cheese dressing made by the Lark in Tiffin.

2 oz. Maytag blue cheese
1/2 cup of mayonnaise ( I use Kraft)
3 T. milk or cream
1 tsp sugar
1 tsp dried parsley
2 tsp lemon juice
2 tsp vinegar
1 tsp grated fresh onion ( make that heaping!)
1/2 tsp Worcestershire
1/2 tsp horseradish
1/4 tsp (or a little more) garlic salt.
Mix. ( I use an electric mixer or a fork so as to leave lumps) and serve over salad of your choice. Serves about 4.
Recipe may be doubled....or quadrupled.

Robin�s blue blazers

1/2 cup butter or margarine
2 oz Maytag Blue Cheese
1 T cognac
2 T chili sauce
1/4 cup fresh grated Parmesan cheese
1/4 cup chopped walnuts
2 T minced green onion
Cayenne pepper to taste ( more is better!)
4 English muffins split and lightly toasted
Black olive halves to garnish
Have butter and blue cheese at room temperature. Mix all but muffins and
olives with a fork until well mixed. Spread on muffin halves, cut into quarters,
top each piece with a black olive half, place on a cookie sheet and
broil until lightly browned.
Serve hot.

VEAL WITH BLUE CHEESE SAUCE (serves 6)

1 1/2 lbs veal scallops ( or thin slices of chicken breast...or thin pork cutlets)
Salt & pepper
2 TBL butter
1 1/2 TBL brandy
1 1/2 cups beef broth
1 1/2 cups chicken broth
1 1/2 cups whipping cream
4 oz crumbled blue cheese
Chopped fresh parsley
Sprinkle veal w/salt & pepper. Melt butter in skillet over medium-high heat. Add veal & saute 2 minutes on each side until golden. Transfer to a serving platter & keep warm.
Add brandy to skillet. Bring mixture to a boil, scraping up any browned bits. Add beef & chicken broth. Boil 10 minutes or until reduce to about 1 cup.
Stir in cream; boil 12 minutes or until slightly thickened. Reduce heat to medium-low; add cheese & whisk until melted. Simmer 8 minutes or until mixture is thickened. Season to taste. Spoon sauce over veal; sprinkle w/parsley.~~ (If you prefer a thicker sauce, a little cornstarch dissolved in water may be added & simmered until thickened. I didn't find it necessary.)

Fran Lozano's zesty blue dressing
4 oz Maytag blue cheese
1/2 cup olive oil
1 tsp grated lemon peel
juice of � a lemon
1 cup sour cream
1 clove minced garlic.
Mash cheese with fork and mix in oil until creamy. add remaining
ingredients.

Blue satin soup: one 14 oz. can chicken broth 1 cup milk
4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry
1/2 c. flour 1 cup light cream Fresh ground pepper, to taste
1/4 c. each very finely minced celery,
g reen onion and green pepper

melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired.

I have more!!

Just a side comment... I keep putting Maytag blue cheese on my birthday list, on my Christmas list, and on my Valentine's list. Do I get some? Nothing! Nada! Zip! Diddly! Zero! Squat! Bupkis! This year, I'm gonna get myself some, for sure!!!

Smiles,
Sooz

My current favorite is a salad of:
Baby Arugula
Orange segments
Toasted pine nuts
Maytag Blue Cheese

And a dressing made with really good olive oil (the kind with a spicy after bite), fresh lemon juice, lemon zest, fresh garlic, sea salt & fresh ground pepper which I whirl up in a Magic Bullet. Yum!!!

I just had breakfast but these are all sounding good! Nancedar, I wouldn't have thought to try your suggestion but sure sounds tasty. Lots of good ideas for salads too.

jude

LindaC's recipe for dressing is great that's for sure.

This one from Ina is wonderful too. A simple to make great dinner course.

Anything that starts with four cups of cream has to be good..LOL!!

David

FILET OF BEEF
Serves 8 to 10
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 tablespoon coarsely ground pepper

1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.

2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Serve with Gorgonzola Sauce.

Gorgonzola Sauce

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved

Prep Time: 10 minutes Cook Time: 50 minutes
Yield: 3 cups

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Here's a simple pasta dish I've made all my life. My mom called it (and I don't know how to spell it, since I've never seen it written, so I'm spelling it phonetically) Pasta Shoota. Use as much or little pasta and cheese as you want, depending on how many servings you use. I'm not giving exact amounts, cause I've always winged this, and not gone according to a recipe. The amounts given below are estimates, but all to taste.

Spaghetti noodles
Extra Virgin Olive Oil
Garlic - as much as you like - I use 2 or 3 cloves, diced
Blue Cheese - at least 1/4 pound
1/4 cup fresh basil if available, chopped, or to taste
1 or 2 TBLSP. Italian Parsley, chopped
salt and pepper to taste - I especially like white pepper with this

Boil pasta in salted water, drain. Drizzle with olive oil, add all the other ingredients and toss well. Serve.

You can add other cheeses as well to this. I sometimes add parm. reg., or gruyere, or a mix of lots of cheeses, but I really like it with only blue cheese, too. If you have left over chicken or beef, you can add pieces of that, too. It's really very flexible.

Sally

LindaC gave me a round of MBC. I used it like gold then ordered more.

Sooz, you have my permission to gift yourself; see below.

Here is a link that might be useful: To Order Maytag Blue

See that table in the picture in the link provided? The one with the field in the background?
That was my kitchen table, moved to the top of the hill for the shoot....and that same table now holds my computer.
Linda C

That is COOL Linda!