Posts Tagged ‘Blue Cheese’

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Baked Polenta

June 3, 2011

Easy,different and delicious.What more can be said!

  • 1 1/2 cups polenta
  • 2 t. kosher salt
  • 1 T. unsalted butter plus enough to grease ramekins or pan
  • 1/2 C. cream cheese
  • 1 C. crumbled gorgonzola or blue cheeese (this is excellant- but any cheese will do)
  • 2 T. olive oil
  • 1 1/2 crimini mushrooms sliced very thin
  • 3 minced scallions- save some greens for garnish
  • 1/2 t white pepper
  • 1 t. dried thyme or 2 t. freah

Pre heat oven to 350.Lightly grease 8 ramekins with unsalted butter.Heat olive oil in saute pan.Add mushrooms and scallions.Saute for about 5 minutes and set aside.

Boil 4 1/2 C. water.Slowly add polenta while whisking constantly.

Add salt and butter and keep stirring!Reduce heat and simmer- about 10 minutes if you are using instant and 20 if you are not.Stir in  cream cheese cheesen and half of gorgonzola.

Stir well. Polenta is done when it pulls away from the side of the pan.Choose about 30 of the nicest looking pieces of sauted mushrooms and set aside.Add the rest of the scallion/mushroom mixture to the polenta, and with a spoon combine gently.Divide evenly between ramekins or put in an 8×8 pan. Place a few of reserved mushrooms on top.

Bake about 15 minutes.Remove from oven and garnish with scallion tops.

Hearty enough for lunch,with soup or salad, and a versatile side for any meat.

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Guacamole

May 4, 2011

Cinco de Mayo-the 5th of May. A Mexican holday commemorating the win of a war,the celebration seems to have become more of an American excuse to party. (Do we ever need an excuse to have a good time). Put on your sombrero, mix up some margaritas, and make a big bowl of quacamole.Nothing goes better with avocado than tangy blue cheese so I’ve added this French cheese – fitting as the war Mexico won on May 5th,1862 was againest France! The flavors get along quite well,complementing each other without vying for victory!  Let the party begin. Ole’!

  • 3  Haas avocados,medium ripe
  • 1 C. blue cheese,crumbled finely
  • 2 plum tomatoes,seeded and diced
  • 1/2 C. sour cream
  • 1/4 C. purple onion
  • 2 cloves mashed garlic
  • 1 generous tablespoon fresh lemon
  • 1 generous tablespoon finely diced jalapenos
  • 1/2 t. salt

Peel the avocados and rub all over with a few drop of lemon juice.Avocado will brown eventually no matter what you do, so work fast. Guacamole is meant to be made just a few hours before serving – though it tastes good the next day- even keeping the pit in it  won’t stop it from oxidizing into an unattractive brown.Mash one and a half avocado with the lemon juice and salt. Dice the other one and a half into chunks. Dice the tomatos.Set aside.

Add purple onions,garlic,sour cream and blue cheese.Gently mix until sour cream is evenly combined with avocado.

Lightly press some of the juice out of the tomatos to prevent a watery dip.

Add tomatos and avocado chucks to mashed mix.

Serve with tortilla chips, or spread on thinly sliced Cuban bread.