GREEN SALAD WITH BLUE CHEESE DRESSING
Provided by Ina Garten
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 8
- Ingredients
4 ounces good Roquefort cheese, chopped |
1 cup mayonnaise |
1 cup heavy cream |
2 tablespoons tarragon vinegar |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half |
Heirloom tomatoes, or other good tomatoes |
Steps:
- Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
- Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.
BLUE CHEESE SOUFFLE
Provided by Ina Garten
Categories main-dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
- Ingredients
3 tablespoons unsalted butter, plus extra for greasing the dish |
1/4 cup finely grated Parmesan, plus extra for sprinkling |
3 tablespoons all-purpose flour |
1 cup scalded milk |
Kosher salt and freshly ground black pepper |
Pinch cayenne pepper |
Pinch nutmeg |
4 extra-large egg yolks, at room temperature |
3 ounces good Roquefort cheese, chopped |
5 extra-large egg whites, at room temperature |
1/8 teaspoon cream of tartar |
Steps:
- Preheat the oven to 400 degrees F.
- Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
BLUE CHEESE BURGERS
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 8 to 10 burgers
Number Of Ingredients 10
- Ingredients
2 pounds ground chuck |
1 pound ground sirloin |
1/2 cup seasoned dry bread crumbs |
1/4 cup steak sauce (recommended: Crosse and Blackwell) |
3 extra-large eggs |
1 1/2 teaspoons kosher salt |
3/4 teaspoon freshly ground black pepper |
8 to 10 hamburger buns |
8 ounces blue cheese, sliced (recommended: Danish Blue) |
Arugula and sliced tomatoes, for serving, optional |
Steps:
- Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
- Prepare a charcoal or a stove-top grill.
- Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.
GORGONZOLA SAUCE
Provided by Ina Garten
Categories condiment
Time 1h
Yield 3 cups
Number Of Ingredients 6
- Ingredients
4 cups heavy cream |
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce") |
3 tablespoons freshly grated Parmesan |
3/4 teaspoon kosher salt |
3/4 teaspoon freshly ground black pepper |
3 tablespoons minced fresh parsley |
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Provided by Ina Garten
Categories side-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
- Ingredients
1/2 small head green cabbage |
1/2 small head red cabbage |
4 large carrots, scrubbed or peeled |
2 cups (16 ounces) good mayonnaise |
1/4 cup Dijon mustard |
2 tablespoons whole grain mustard |
2 tablespoons apple cider vinegar |
1 teaspoon celery salt |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese |
1 cup chopped fresh parsley leaves |
Steps:
- Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
- In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 25
- Ingredients
BLUEBERRY SAUCE: |
3/4 cup freshly squeezed orange juice from about 3 oranges |
2/3 cup sugar |
1 tablespoon cornstarch |
2 pounds fresh blueberries |
1 teaspoon grated lemon zest |
1 tablespoon freshly squeezed lemon juice |
BATTER: |
1 1/4 cups milk |
2 tablespoons sour cream |
4 tablespoons unsalted butter, melted |
1 teaspoon pure vanilla extract |
4 extra-large eggs |
1 1/3 cups all-purpose flour |
2 tablespoons sugar |
1 tablespoon baking powder |
FILLING: |
24 ounces or 3 cups ricotta cheese |
8 ounces mascarpone cheese |
2 extra-large eggs |
1/3 cup sugar |
1 tablespoon grated lemon zest from about 2 lemons |
2 tablespoons freshly squeezed lemon juice |
1/2 teaspoon pure vanilla extract |
1 teaspoon kosher salt |
Steps:
- For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.
INA GARTEN'S BLUE CHEESE SOUFFLE' RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 11
- Ingredients
3 tablespoons unsalted butter, plus extra for greasing the dish |
1/4 cup finely grated Parmesan, plus extra for sprinkling |
3 tablespoons all-purpose flour |
1 cup scalded milk |
Kosher salt and freshly ground black pepper |
Pinch cayenne pepper |
Pinch nutmeg |
4 extra-large egg yolks, at room temperature |
3 ounces good Roquefort cheese, chopped |
5 extra-large egg whites, at room temperature |
1/8 teaspoon cream of tartar |
Steps:
- Preheat the oven to 400°F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan. NOTE: I used 4 small ramekins and make "collars" with parchment paper so the souffle could rise higher. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk (I heated it in the microwave for about 90 seconds), 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375°F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
BLUE CHEESE SOUFFLE (BAREFOOT CONTESSA) INA GARTEN
Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit.
Provided by Manami
Categories Cheese
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
- Ingredients
3 tablespoons unsalted butter or 3 tablespoons unsalted margarine, plus extra for greasing the dish |
1/4 cup finely grated fresh parmesan cheese, plus extra for sprinkling |
3 tablespoons all-purpose flour |
1 cup scalded milk |
kosher salt |
fresh ground black pepper |
1 pinch cayenne pepper |
1 pinch nutmeg |
4 extra-large egg yolks, at room temperature |
3 ounces good Roquefort cheese, chopped (Stilton) |
5 extra large egg whites, at room temperature |
1/8 teaspoon cream of tartar |
fresh fruit or frozen fruit |
Steps:
- Preheat oven to 400ºF.
- Butter the inside of an 8" souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
- Melt the butter or margarine in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat while still hot, whisk in egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
- Pour into souffle dish, then smooth the top, GENTLY. Draw a circle on top with the spatula to help the souffle rise evenly and place in the middle of the oven.
- Turn the temperature down to 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
- Serve immediately with Chambord and fresh or/& frozen fruit.
BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW
Terrific slaw to pair with barbeque brisket, try using leftovers to top grilled hamburgers for a delicious pairing. This slaw is also wonderful with diced or shredded apple in it along with walnuts if you want to get fancy. It's also a very cute Fourth of July pun (White cabbage, Red cabbage, Blue cheese!). Add the sauce judiciously, as the cabbage amounts can vary according to the size of the heads. While the recipe calls for a good Roquefort, you don't have to buy expensive blue cheese for this slaw to still taste deeeeelish! Prep time does not include chilling for several hours to allow the flavors to meld.
Provided by Lizzymommy
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
- Ingredients
1/2 green cabbage (small head) |
1/2 red cabbage (small head) |
4 large carrots (scrubbed or peeled) |
2 cups good mayonnaise |
1/4 cup Dijon mustard |
2 tablespoons whole grain mustard |
2 tablespoons apple cider vinegar |
1 teaspoon celery salt |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 cups blue cheese, crumbled (roquefort is perfect) |
1 cup fresh parsley leaves, chopped |
Steps:
- Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
- Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
- In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
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From eatlikenoone.com
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From insider.com
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Preheat the oven to 400 degrees. Butter the inside of an 8-cup soufflé dish (7-1/2 inches in diameter x 3-1/4 inches deep) and sprinkle evenly with Parmesan. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 ...
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