Archived entries for blue cheese

Late-Summer Leftovers

There are a few things I’ve been meaning to tell you about. In the flurry of August travel (three wedding ceremonies in three days!) and gearing up for fall, my posts have been short and more about what’s on our plates than what’s in my mind.


First, there were mushrooms. I was invited (disclosure: and paid!) to enter this recipe/photo contest and you still have a few days to vote for me. It’s just a simple click, no registration required. The crazy buffalo-blue-cheese stuffed button mushrooms I made were kind of a risky experiment, but turned out delicious, bold and rich and zingy. They’d be perfect for a fall football party or a Halloween fete, especially since they’re sort of orange. Add your vote here by Friday! (Full recipe here.)


Second, there’s been wine. Not just sips and sips of  Sauvignon Blanc but also riesling and txakolina, paired with two delicious dishes for a late-summer dinner dinner party. You can read about them at the online wine journal Palate Press.

And third. The Big News. My last day at the publishing company I’ve worked for for the last six years is Friday. I’m moving out of design and on to a job I’ve been dreaming of for a long time now…more details to come.

Steakhouse Iceberg Salad with Blue Cheese Dressing

I’ve always shied away from mayonnaise, from ranch dressing and sour cream. I’m a little afraid of buttermilk unless it’s whipped into a muffin or a biscuit. I cringe when I discover mysterious creamy sauces on my burgers or sandwiches.

But recently, when out to dinner with my parents at Portland’s Laurelhurst Market, I realized I may have a weakness for good blue cheese dressing. We ordered a wedge salad to go with our buttery bavette steaks, and there was something addictive about it. The tangy blue cheese on the simple iceberg chunks, dusted with crispy shallots and bacon—if ever there was a junk-food salad, that was it, and I couldn’t get it out of my mind.

Much to my delight, this dressing doesn’t include (scary) mayo or (disturbing) buttermilk—it’s just high-quality blue cheese stirred into creamy submission with the help of fresh lemon juice, sherry vinegar, and olive oil. You could dribble it on anything—grilled portobellos or eggplant, perhaps, or even on a baked potato. But it’s simply awesome on iceberg lettuce, so good we kept interrupting our dinner conversation to praise it.

We skipped the steak this time—when you’ve got blue cheese and bacon, I’m not sure you need anything more.

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