Blue Cheese Shortbread Leaves
chloebud
5 years ago
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Cheese bits - fondue? Mac/cheese? Cheese ball?
Comments (13)Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa...See MoreLindaC, will you share your recipe for blue cheese dressing
Comments (20)Thanks for the response, newbeginning. I don't think lemon juice and vinegar are 1 T. I read "1 � Tablespoons lemon juice" and "1 � Tablespoons cider vinegar". Not sure if other browsers will see the ? between the 1 and the Tablespoon, as I do. The measure for fresh grated onion IS 1 T. Note that "Tablespoon" is singular here. Not a serious problem. I agree that I can guestimate 1 1/2 for lemon juice and vinegar and 1/2 for garlic. Edited to add this: With suggestions from others, I changed settings in the View menu, as I explained in a later text. I can read the original, but this one turned into upside down ? marks. Weird. Oh, well. They mean 1/2. This post was edited by Bellsmom on Tue, Mar 11, 14 at 16:09...See MoreGoose Pie and leftovers
Comments (20)Oh! Well that's easy, Christine. Duck would make a fine pie. The trick to a good red wine reduction is good red wine, not too tanic. I cook with Two Buck Chuck all the time, but for a reduction you need a pretty flawless wine, and I spent for a good California zinfandel. I did chop shallots for it, but the rest was also leftovers. I had part of a container of homemade chicken stock, and a little chicken stock and roux based mushroom gravy, which freed me from having to make a base for the reduction. Oh, and a good sized sprig of rosemary from the garden. None of that matters, though. One bottle of good red wine, about half as much chicken or vegetable (or duck or veal or mushroom) stock, minced shallots, or scallions or leeks or onions or even fennel, about half a cup, sauteed in butter or a truly flavorless oil like safflower with some fine flour worked in at the end to give body to the sauce, add an herb that pairs well with your duck. Cook on low for a long time. Like low enough that an egg won't brown. Stir regularly scraping the bottom--reduce heat if anything is sticking. Keep simmering. Reduce by 2/3 - 3/4. Strain well and cool. Season after it's cool as desired. This is the recipe for the spice rub from the goose. I used triple the cloves (pre-ground, old bottle) by accident but I liked the result. I might go a little more pungent and less warm-spice for duck, but as is would likely be great. https://www.jamieoliver.com/recipes/goose-recipes/spiced-roast-goose/ The real trick was that the leftover parsnip puree had been reheated on the stove and steamed out quite a lot, so it was very thick, stiff and pasty and worked well as a topping. It started as very light and fluffy and way too wet for the purpose. Good luck!...See MoreBlue Cheese Vinaigrette Recipe?
Comments (7)Here is a family favorite my dear Mother used to make it is a version of the lovely Big Sur restaurant The Nepenthe! I hope I am not too late however this is our favorite dressing and salad for the past 40 years! Roquefort vinaigrette serves 6-8 people 2 tsp granulated garlic or we use fresh garlic 2 to 3 large cloves (peeled) 2 tsp dried basil 2 tsp dried oregano 2 tsp dried mustard 2 tsp coarsely ground black pepper 2 tsp brown sugar 1 tsp salt 5 to 6 ounces Roquefort cheese (Gorgonzola or blue Cheese works too) 2/3 C red wine vinegar 1 C canola or safflower oil we use a blender and slowly add the oil to emulsify ingredients Chopped Salad 2 heads romaine lettuce 1 head green leaf lettuce 4 to 6 cherry tomatoes (per plate) Freshly ground black pepper to taste TEAR rather than chop the lettuce, and half the cherry tomatoes. Toss the lettuce with the dressing in a large bowl. Mound onto plates and top with cherry tomatoes and freshly ground pepper. We also have added some cooked bacon, chicken breast and red onion to this salad and it is a meal in itself! Hope you enjoy this as much as we do!...See Morechloebud
5 years agolast modified: 5 years agolinnea56 (zone 5b Chicago)
5 years agolast modified: 5 years ago
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