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~ ….unearthly delights to feed your soul!

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Tag Archives: bleu cheese

Parsnip-Pear Bisque with Bleu Cheese

19 Friday Mar 2021

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Parsnips, Pears, Soup, Vegetarian

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bay leaves, bleu cheese, broth, Celery, Garlic, heavy cream, lemon juice, lemon zest, nutmeg, Onions, Parsnips, Pears, Thyme

This image has an empty alt attribute; its file name is img_4346.jpgI enjoyed this lovely soup at the Worcester Museum of Art, in Massachusetts.  Their café is a lovely place for lunch and their signature Pear and Wild Mushroom Soup is a must try it.  It just stood out, so how could I not try it?  Oh, I’m so happy I did, because it’s absolutely delicious.  And is the inspiration for this lovely elixir. Continue reading →

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Apple-Fennel & Bleu Cheese Salad

18 Sunday Oct 2020

Posted by The Gourmet Goddess in Apples, Bleu, Celery, Cheese, Fennel, Gluten Free, Make Ahead, Vegetarian, Walnuts

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allspice, apples, bleu cheese, celery heart, cider reduction, Dijon mustar, fennel bulb, lemon juice, mayonnaise, Scallions

When autumn arrives, so do apples and pears.  In abundance.  Today, The Goddess is focusing on apples.  The varieties of older and new apples has positively exploded.  And that’s a delicious thing.  This salad is very close to a Waldorf Salad.  But, of course, The Goddess made a couple of changes.  This graces our Thanksgiving table almost every year.  Continue reading →

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I’m-So-Blue Cole Slaw

18 Saturday Jul 2020

Posted by The Gourmet Goddess in blueberries, Cabbage, Gluten Free, Make Ahead, Salads

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bleu cheese, blueberries, celery heart, fresh herbs, honey, lime juice, mayonnaise, savoy cabbage, scallion

This is a nice little change of pace from Not-Quite-Classic Creamy Coleslaw.  But, I think you’ll find this to be a surprisingly delicious change of pace.  A change of pace is good…. Continue reading →

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Arugula-Pear Salad with Bleu Cheese Vinaigrette

10 Sunday May 2020

Posted by The Gourmet Goddess in Cheese, Pears, Salad Dressing, Salads

≈ 6 Comments

Tags

arugula, balsamic vinegar, bleu cheese, Dijon mustard, Garlic, olive oil, Pears, peppercorns, red onion, rice wine vinegar, Spices, sugar, vegetable oil, wine vinegar, Worchestershire sauce

Years ago, when The Goddess was a mere imp, she found a recipe for pears with bleu cheese, all dressed up with a vinaigrette.  It was heavenly.  This plays off that delicious memory.  Continue reading →

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Roasted Buffalo Cauliflower

28 Friday Dec 2018

Posted by The Gourmet Goddess in Appetizers, Gluten Free, Quickies (It's not what you think!), Side Dishes, Vegetarian

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bleu cheese, Cauliflower, hot sauce, seasonings

Roasted Caulflower with Bleu Cheese and Buffalo SauceI swear that anything can be “buffaloed”.  And there are recipes galore for Buffalo cauliflower, so I’m not even going to give you a recipe.  We’re just going to talk through the process, because you don’t need a recipe.  Follow your taste buds.

Roasted Cauliflower FloretsPlace the cauliflower florets on a foil-lined cookie sheet or a cast iron skillet.  Drizzle with some olive oil or bacon fat…some sort of fat.  Be careful with butter, because it might burn.  We’re going to quickly roast this mixture in a 450°F oven until it’s as done as you want it, about 10 minutes will probably do it for you.

When it comes out of the oven, pour it into a bowl, and sprinkle with salt.  Now, you have to options (I used option one, this time).

Roasted Cauliflower Florets
Buffalo Sauce for Roasted Buffalo Cauliflower with Bleu Cheese

Buffalo Sauce for Roasted Buffalo Cauliflower with Bleu Cheese
Roasted Caulflower with Bleu Cheese and Buffalo Sauce

Option One:  Pour hot sauce of your choice into the pan, along with a good squeeze of lemon juice.  Bring that to the boil, whisking away with abandon.  Lower the heat; add butter, by the tablespoon.  I use cold butter and whisk it into the hot sauce mixture so it thickens up a bit.  Then place your cauliflower in a serving bowl; I use a skillet with a pretty blue enamel exterior, pour the hot sauce mixture over and sprinkle very generously with coarsely crumbled bleu cheese.  The amounts are up to you.  Let the whole mess sit for about 5 minutes.  This allows the cheese to soften and become melty—now it’s ready to serve.  Option Two:  You may squeeze a little lemon juice over the cauliflower, then douse the cauliflower with some hot sauce of choice.  However much you want or rather, how hot you want it!  Sprinkle generously with crumbled bleu cheese or Gorgonzola…any bleu-veined cheese is good.  Sometimes I add some coarsely chopped celery leaves…you know the big leaves, not the softer leaves from the heart.  Oh yes, and lots and lots of freshly ground black pepper.

That’s it.  That’s all there is to it.  If I’m feeling in the mood for creaminess, I pour a good quality bleu cheese salad dressing over it.  In the summer, feel free to do the roasting on the grill, if you don’t want to heat up your kitchen.  I just put a triple thickness of foil directly on the grill, toss the cauliflower and fat together in a bowl and then dump it on the foil when the grill is hot.  Screaming heat is the best way to cook cauliflower for something like this.  No heat in the kitchen, so it’s good for a hot summer night.  Roasted Caulflower with Bleu Cheese and Buffalo SauceServe it as a side dish or as a starter.  Life is good and easy, it turns out.

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Bleu Cheese Butter

04 Saturday Aug 2018

Posted by The Gourmet Goddess in Bleu, butter, Cheese, Condiments, Gluten Free, Vegetarian

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bleu cheese, Chives, Spices, unsalted butter

Steak with Bleu Cheese ButterYou know, The Goddess has mentioned now and then how much she enjoys condiments…Okay, she tends to go on bit about them.  And with good reason.  Compound or flavored butters are condiments, too.  And this is one of the best.  Continue reading →

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Roasted Cauliflower with Pears and Bleu Cheese

29 Friday Dec 2017

Posted by The Gourmet Goddess in Cauliflower, Gluten Free, Pears, Side Dishes, Vegetarian

≈ 2 Comments

Tags

bleu cheese, Cauliflower, olive oil, Pears

Pears and bleu cheese have a natural affinity for each other.  They are a perfect pair (pun intended!), so to speak.  But, you might be rather surprised to learn that they’re also up for a threesome, with that sexy minx, cauliflower.  Continue reading →

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Steamed (or Roasted) Asparagus with Bleu Cheese

26 Sunday Mar 2017

Posted by The Gourmet Goddess in Appetizers, Buffet Food, Gluten Free, Quickies (It's not what you think!), Vegetarian

≈ 3 Comments

Tags

asparagus, bleu cheese, citrus zest, olive oil

Asparagus with Bleu CheeseIt’s getting to be that time of year, when things are coming up fresh and verdant.  The asparagus spears will soon be sprouting up in the garden, or in my supermarket “garden”.  The nice fat spears are calling my name, they’re on sale and baby, The Goddess is buying!   Continue reading →

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Butternut-Bacon Cream Sauce with Sage

05 Saturday Nov 2016

Posted by The Gourmet Goddess in Make Ahead, Pasta, Sauces, Squash, Vegetarian

≈ 2 Comments

Tags

bacon, balsamic vinegar, béchamel sauce, bleu cheese, butternut squash, Garlic, maple syrup, pasta, sage, Shallots

Pasta with Butternut-Bacon Cream Sauce with SageIt’s autumn in New England.  Okay, so it’s autumn everywhere, but New England autumns are a Currier & Ives-type of beautiful.  This is The Goddess’s time of year.  There’s that little nip in the air, but no frost on the shrinking, post-Halloween pumpkins just yet.  The flavors of fall are big, bold flavors.  This sauce is a perfect mid-week sauce, but why wait?  Continue reading →

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Belgian and Bleu Salad with Strawberries

09 Saturday Jan 2016

Posted by The Gourmet Goddess in Fruit, Gluten Free, Main Course, Nuts, Salads

≈ 1 Comment

Tags

Belgian endive, bleu cheese, nuts, Scallions, Strawberries

Salad of Belgian & Blue with Strawberries and Dijon-Tarragon VinaigretteThis is another KayJay invention.  This is a nice winter salad.  It’s more substantial than its leafier counterparts, can be made ahead and doesn’t go all limp and mushy.  Belgian endive have a slight, but pleasant bitterness that just works with KayJay’s Dijon-Tarragon Vinaigrette.   Continue reading →

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