Blue Cheese leftover tonight

[Lchiles]

Can anyone think of what I can do with leftover crumbled blue cheese I have in the fridge.??? Also have red potatoes I need to use. Maybe I can use the blue cheese with the potatoes. Different sounding!! Help!!LaurieC

[Mandy]

I love a touch of blue cheese on pizza.

[LIsaP]

You could make a red potato salad with a light vinagarette and sprinkle the blue cheese on top. Not too exciting, but I bet it would be good!

[mightyh]

Here's one of my husband and my favorite potato salads:

Cooked new potatoes with skins on
green onions

dressing: 1 c. lite sour cream
1 c. fat free mayo
1 pkg. dry ranch salad dressing mix
2 tbsp. milk (if needed)
4 oz. dry blue cheese

Toss while potatoes still warm. Chill. Top with (yikes) crumbled bacon before serving.

[mightyh]

Can you tell I love blue cheese?

Cooking light had a recipe last winter for spinach blue cheese calzones... very good and so quick and easy. It uses refrigerated pizza dough, so it takes only about five minutes to make. Let me know if you can't find the recipe.

[Ohioan]

1. Throw the crumbled cheese into a salad. No need to make a special dressing; just use your regular vinaigrette. Add the bleu cheese after the first toss, and then toss again.

2. Bleu cheese is also good with apples and pears.

3. Make some spaghetti, drain it, and while it's still hot, throw in some bleu cheese and toss until all the cheese is melted and mixed through the pasta. (Start with a little bit and add to taste.)

4. Stand at the kitchen counter and eat the crumbles with a spoon until someone comes into the kitchen and yells. http://www.cookinglight.com/bbs/biggrin.gif

Cheers, Phoebe

[Lchiles]

Thank you so much for your replies, I am going to wing it in the kitchen tonight and throw a little into everything I make. Will let you know if I come up with something good. LaurieC

[Gail]

Here are a couple of different uses for Bleu Cheese from The Frug:

PAN-FRIED RAVIOLI WITH BLEU CHEESE DRESSING

Note from author: This one looks a bit strange to you, I know. But you will love it. It is from an excellent restaurant in Washington DC, called Mrs. Simpson's. The name refers, of course, to Mrs. Wallis Simpson, a fine cook from Baltimore who wound up sleeping with the King of England. The whole restaurant is filled with memorabilia from King Edward's short reign, and the food is excellent. The chef deep-fries this dish. I prefer it as follows:

1 pound fresh or frozen ravioli
3 tablespoons olive oil
Parsley for garnish

BLEU CHEESE DRESSING (This makes plenty, but it keeps)
1 quart Best Foods or Hellmann's mayonnaise
2 cups buttermilk
3 ounces bleu cheese
2 garlic cloves, crushed
1 dash Worcestershire sauce
1 tablespoon dried parsley flakes

For the dressing, use a fork to mix a bit of the buttermilk with the cheese until the cheese is soft, but not smooth. Stir in remaining ingredients. Do not use a food blender or food processor. Refrigerate. Stir before each use. Makes 6 1/2 cups.

Boil the ravioli until just tender but firm. See instructions on the package. Drain well. Pay-fry in olive oil. When a light brown on both sides, place on a serving plate and dribble just a bit of blue cheese dressing on top. Garnish with parsley.


BEEF WITH BLEU CHEESE

Olive oil for frying
1 1/2 pounds round steak
1/2 cup dry white wine (Chablis type)
2 garlic cloves, crushed
2 tablespoons chopped yellow onion
1 tablespoon Glace de Viande (recipe follows)
1/4 teaspoon dried whole rosemary
2 tablespoons softened butter
2 tablespoons bleu cheese (mixed well with the butter)
Sat and pepper to taste
Chopped parsley for garnish

Heat a large frying pan. Add the oil and the steaks and cook to your preference. Remove to a warm plate and add the white wine and the garlic and onion. Sauté just a minute and deglaze the pan by scraping the bottom with a wooden spoon. Allow the wine to reduce by half and then add the glace de viande and rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.

Place a bit of the sauce on each plateand then a piece of the steak on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish with parsley.

Serves 5-6

GLACE DE VIANDE
Meat Glaze

3 quarts basic brown soup stock
Cornstarch

Gently boil down the brown stock until there are about 2 cups remaining. This will require changing pans once. The results will be dark and thick, like molasses. Cool,and place in the refrigerator. Then cut into little blocks, dust each with cornstarch, cover and refrigerate. Use for flavoring and coloring soups, gravies, and sauces.

Makes 2 cups

(From: The Frual Gourmet Cooks With Wine)

[SueK]

I absolutely love blue cheese. I like to make quesadillas with cheddar and blue cheese. I was also thinking you could whip up some of the steak and pepper wraps that were featured in the June issue. They were incredible and had a good blue cheese sauce inside of them.

[Grace]

I agree about the steak and pepper wraps from the June issue - awesome!!! I can't wait to make them again. Here is another recipe from CL that could use up your potatoes and your blue cheese..

Blue Cheese and Chive Potato Salad
CL May 1994

8 cups cubed unpeeled round red potato (about 2-1/2 pounds)
1/2 cup diced purple onion
1/2 cup diced celery
1/4 cup chopped fresh chives
3/4 cup nonfat sour cream
1/3 cup nonfat buttermilk
1/4 tsp. salt
1/2 tsp. ground pepper
1-1/2 tsp. cider vinegar
1/2 cup (2 ounces) crumbled blue cheese

Place potato in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Add onion, celery and chives; toss gently.

Combine sour cream and next 4 ingredients; stir well. Stir in cheese. Pour over potato mixture; toss gently to coat. Cover and chill. Yield: 8 servings (serving size: 1 cup)

Calories 169 (12% from fat) Protein 6.7g Fat 2.3g Carb 30.5g Fiber 2.8g Sodium 288mg

And here's one more...

CookWare(tm) from Cooking Light(r)

Blue Cheese Potato Bake

SOURCE: Cooking Light YEAR: Jan/Feb 1992 PAGE: 59

INGREDIENTS FOR 8 SERVINGS:
1-1/2 pounds unpeeled round red potatoes (about 5 medium), thinly sliced
1 tsp vegetable oil
Vegetable cooking spray
1/4 cup plus 2 tablespons (1-1/2 ounces) crumbled blue cheese
1 Tblsp. minced shallot
1/8 tsp. coarsely ground pepper

INSTRUCTIONS:
Combine potatoes and oil in a bowl. Arrange half of potatoes in an 8-inch
squre baking dish coated with cooking spray. Top with half of cheese, shallot
and pepper. Repeat with remaining ingredients. Cover and bake at 350
degrees for 1 hour or until potatoes are tender. Let stand, covered, 5
minutes.

Yield: 8 (1/2 cup) servings

NUTRITIONAL INFORMATION:
Calories: 88 / Fat 2.3g


Hope that helps! Give us a review of whatever you end up trying!

Grace

[Lchiles]

Well, I ended up making the Rosemary Potatoes w/Goat Cheese (Can't remember which issue of CL) and substituted the Blue Cheese for Goat. It was very good. Another culinary success, thanks for everyone's help. LaurieC