Add apple slices, too! Something crisp and sweet, like pink ladies. I prefer the crackers to be unsalted, since bleu cheese is very salty, but go with whatever tastes good to you.
Stinky potato salad. Use yellow potatoes and make a slurry out of a little mayonnaise, lots of balsamic vinegar, crushed garlic, salt, pepper, good olives, diced celery, olive oil, and blue cheese. If you have pickled onions, add those; otherwise use fresh onions. Stir into the potatoes while they’re still hot, so they absorb the dressing better, and eat hot or cold; it’s one of my favorite meals, although the breath it gives you is banned under at least five international treaties.
As an evening snack: blue cheese, smoked almonds and a glass of port. I prefer Stilton for this, but any blue will work.
Ahh. Ditto dribbling a little Pedro Ximenez sherry directly on blue cheese. Port on Stilton, which you somentimes see, is gross, though.
The ends/cups of leaves of endive are beautiful little receptacles for slivers of cheese and and pieces of walnuts, eg., or, the old standby, balls of smooshed cheese and ground nuts.
Something I learned from experience, and a solution from this forum, for prepping slivers or cubes of blue cheese: they smoosh too much from room temp heat to cut neatly, even right out of the fridge. So freeze the block a bit, cut neat, and they’ll be ready to eat in no time.
ETA: if you serve a separate plate of endives, or similar, make the spokes an odd number. You’ll see.
Blue cheese and sliced strawberries on a toasted plain bagel. (If the blue cheese is too strong for this application, mix it with an equal portion of cream cheese or neufchatel.)
Watermelon chunks with blue cheese crumbles. A little champagne vinegar (or white wine vinegar), oil and thyme make a lovely dressing. Pine nuts added make for a divine experience. Dried cranberries take it over the top. But really, just watermelon and blue cheese is nommy if you don’t feel like getting fancy.
I think risotto and polenta were already mentioned, but let me add a +1 to those!
Bleu cheese combines nicely with tomatoes and fresh basil in an omelet. Bacon on the side.
I don’t have exact measurements, but crumble a bunch of blue cheese into a bowl, add a packet of Good Seasons Italian Dressing mix (the original recipe called for the last little bit from a bottle of Italian Dressing), about a cup or so of Mayo, and Buttermilk to thin to the desired consistency.
My Dad got this while in the Air Force from LBJ’s chef. Probably not good if you are on a low fat diet, but wonderful if not.
Oooh, that reminds me…my favorite “house” dressing at one of those insufferable country club wannabe restaurants my grandmother would drag me to was a French Dressing with Bleu Cheese crumbles in it. Really yummy. Really ridiculously bad for ya. (Sugar AND fat in excess!)
I do not like cheese that is blue,
It tastes and smells and feels like poo.
I do not like it on a steak,
I do not like it in a cake.
I do not like on a bun
I do not like it on the run.
For food I want to have cheese on
I always reach for parmesan!
Make a savory omelet with it and eat over spring greens with some olive oil and vinegar, maybe add some walnuts.
Cheese spread:
8 oz cream cheese
4 oz blue cheese
1 jar Kraft Old English cheese spread.
Bring these ingredients to room temperature and mix thoroughly. Put into a crock or other serving bowl and put toasted sliced or slivered almonds on top. Let flavors “romance” in the fridge for a few hours or overnight. To serve: microwave for a few seconds to soften and spread on your favorite crackers. We like Wheat Thins and Club Crackers.
In a burger. Take your standard burger, divided in two, put some blue cheese between and form back into one burger. Salt and pepper and grill.
‘Bleucy Lucy’, related to the Juicy Lucy.
8 oz. cream cheese
1/2 cup hot sauce
1/2 cup blue cheese, or ranch dressing
4 oz blue cheese crumbled, or 4 oz xhredded mozzarella
2 12.5 oz cans chicken, drained.
Blend together first three ingredients, then sitr in blue cheese. Crumble the chicken finely and stir that in.
Use as a tasty dip.
Don’t forget the toasted walnuts!