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food: for the love of blue cheese

one of the more unusual of my food cravings lately has been blue cheese.
i’ve always liked the stuff… but it’s generally been a take-or-leave-it kinda food for me.
it’s on the wheat-free “no list” because often times the molding process is started by exposure to moldy bread, but i think that’s being overly specific. i mean, really.

so, since cheese in general is in the good books until i start my paleo adventure… i’m getting my fill. including that delicious delightful stinky and offensive blue cheese.

below is my meal from tuesday from the boundry bay brewery. where the food is ridiculously kickass. seriously. if you go to bellingham, i highly recommend going here. beer & food are amazing.

anyways.
nestled up against their incredible spicy chicken apple soup (orgasmic) is one of the finest salads i’ve had eating out. it’s called their harvest salad and is fresh fresh fresh local greens topped with blue cheese, local hazelnuts, grapes and apple. and served with a blue cheese vinaigrette. (never mind the delicious looking bread, my husband took care of that)

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this salad is a blue cheese delight. and it forced me straight to the cheese section at trader joe’s to pick up a block of my own danish blue.

i have some buttermilk leftover from my muffins and so i made a blue cheese dressing from David Lebovitz’s blog.
find it here

Blue Cheese Dressing

4 ounces (115g) blue cheese, crumbled
1/2 teaspoon sea salt
a few turns freshly ground black pepper
1 tablespoon finely chopped chives
1/4 cup (60g) sour cream, regular or lowfat
1/4 cup (60ml) buttermilk
1 tablespoon fresh lemon juice or white wine vinegar
a few drops of red wine vinegar

1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.

2. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

3. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

 

all this yummy blue cheesiness ended up on a “fridge clean out” salad.
you know, where you have a bazillion leftovers with no home and so they get chopped and given the salad treatment.  (what?  just me?)

so this salad had ham, chicken, cheddar, beets, carrots, radishes, iceberg lettuce and mixed greens and dill.  and then the lovely blue cheese dressing.  nom nom nom.

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