CREAMY BLUE (BLEU) CHEESE DRESSING
Make and share this Creamy Blue (Bleu) Cheese Dressing recipe from Food.com.
Provided by iris5555
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Process all ingredients except blue cheese in food processor until smooth.
- Empty ingredients into bowl and mix in blue cheese. (You can also process the blue cheese in the food processor, but I like my dressing chunky.).
- Taste and adjust seasonings.
- Cover and refrigerate.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE
Categories Beef Cheese Broil Sauté Blue Cheese Steak Red Wine Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
- Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
- Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
- Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
- *Available at Asian markets and in the Asian section of some supermarkets.
BLUE CHEESE DRESSING
This rich dressing spikes through the creamy goodness and answers that "why doesn't my dressing ever taste this good?" question. This recipe works as well with Mini Buffalo Chicken Balls as it does ladled over a thick wedge of iceberg lettuce topped with a few olives, carrot shavings, and crumbled bacon to create a more-than-satisfying classic salad. This dressing will keep up to five days in the fridge.
Provided by Daniel Holzman
Categories Condiment/Spread Picnic Super Bowl Salad Dressing Mayonnaise Blue Cheese Poker/Game Night
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
RED WINE SAUCE
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/3 cup
Number Of Ingredients 3
Steps:
- Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
POIRES AU VIN ROUGE (PEARS IN RED WINE)
This is a desert that should please any classy crowd with a simple budget. :)
Provided by Shay
Categories Desserts
Time 5h
Yield 6
Number Of Ingredients 9
Steps:
- Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
- Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
- Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 71 g, Fat 0.4 g, Fiber 7.7 g, Protein 1.1 g, Sodium 9.2 mg, Sugar 54.5 g
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