/ck/ - Food & Cooking

Make sauces with it for instance on pasta. Add it to boiling rice. Put it in cordon bleu. Add it to burgers.

There are many possibilities.

>>12970942
Sauce?

>>12971260
It’s blue cheese ;)

>>12970942
Roquefort > Gorgonzola > Anything else.
What I do is cut it in cubes, put in a bowl covered in milk or heavy cream, microwave it for 30 seconds, mix with a fork while melting, and then add it to whatever you want.

>>12971260
Is that a question or a suggestion?

>>12970942
in salad with strong tasting greens like rocket.
made into cheese sauce to be used as a dip for vegetable sticks.

It gives a nice savoury kick to pretty much every dish. Goes well in salads, in sauces, casseroles, stews, soups, goes well with rice or over pasta, goes well on steaks and roasts.

The hard part is figuring out how much to put in so that the taste complements but does not overpower the dish. Usually you shy from putting in more than half a teaspoon at a time.

>>12970942
salad dressing, mix it with butter for a steak topping, melt it in a cream sauce for a piece of chicken.

It would be good if the after taste wasn't as strong

>>12970942
Salad with lettuce, cheese, crackers or fried bread, or fried onion (crunchy if possible), tuna, anchovis, corn, boiled potato diced

>>12972261
with olive oil vinegar (modena), and salt

>>12970942
Eat it straight anon.

>>12972030
First one, then the other.

>>12971343
Dolcelatti is delicious.

I just inhale blocks of it, no crackers. Damn it feels good being a wealthy and portly gentleman

Enjoy gout

op, bagels and lox, fresh thin sliced onion

Broccoli and blue cheese soup.

I usually use stilton for it, but I don't see why you couldn't use more or less any blue cheese.

Gently fry some diced onion in butter until softened but not browned. I like to add a little minced garlic too. Leek works well too, use whatever you have in.

Roughly chop a whole broccoli up, add that to the pan and add stock (I usually eye ball my measurements, you'll work it out...say 1 litre)

Simmer 5-10 mins, blend the shit out of it, then returned to a gentle heat and crumble in your blue cheese. Heat and stir, season with black pepper (and salt if it needs it, better to do it after the cheese has gone in)

It's delicious. Serve with a chunk of nice bread.

>>12970942
thicc pastasauce

I'll post this every time:
>room temp butter
>blue cheese
>chives
>crushed walnuts

Mix it together and put it in the fridge in a Tupperware. Scoop it in balls onto the top of a steak right off the grill. I literally cant eat a steak without it anymore

>>12971295
Bleu, actually.

But how do I make a sauce that actually showcases the cheese? There's so many recipes out there but they're all so different, and a lot of em look like they have a lot of filler ingredients that overpower or mask the cheese.

>>12970942
Making a spinach and gorgonzola pasta. Making it next week and bringing the recipe as promised for a Anon a month ago

>>12972757
Why walnuts?

>>12974118
texture and a little addition to the flavor profile

>>12970942
My first gorgonzola was in Italy and I've never found one in the US that could come close. US gorgonzola has no kick.