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Mac Attack! Gorgonzola Apple Macaroni and Cheese

YumSugar — Wed, 21 Oct 2009 14:30:54 -0700

I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role.

One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac - which is foiled by tart green apples and toasted walnuts - and all of the day's problems have vanished.

Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it? Find out after the break.

Mac Attack! Buffalo Chicken Mac and Cheese

YumSugar — Thu, 15 Oct 2009 09:00:35 -0700

From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.

My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about. Al dente elbows of pasta, coated in creamy, sharp cheese sauce, topped with hot pepper sauce and crispy chicken.

It only occurred to me after sinking my teeth into the first bite that I could improve upon it even more by dotting the top with blue cheese crumbles and diced celery squares. That's why I can't wait to make it again! The epitome of indulgence, after the break.

Killer App: Blue Cheese and Arugula Crostini

YumSugar — Fri, 02 Oct 2009 03:50:47 -0700

Sometimes a cheese plate is too predictable, and a salad seems boring. In those moments, I like to fix up a platter of these arugula-adorned crostini, which deliver both the richness of blue cheese and some greenery to get your meal going. To balance out the bitter greens and pungent cheese, I slice up a loaf of sweet cranberry-walnut bread, though any fruity and nutty dough will do. This appetizer is super easy to make, so it's perfect for a spontaneous dinner party or a dish that needs to travel. I recommend choosing a very strong cheese that's creamy and easy to spread. Get the other details and check out the recipe.

Soup's On: Spicy Tomato and Blue Cheese Soup

partysugar — Wed, 23 Sep 2009 10:15:13 -0700

When I think of a deliciously comforting tomato soup recipe, the ingredients beer, blue cheese, and sriracha definitely do not come to mind. However, these out-of-the-ordinary elements are exactly why I knew I had to make this soup. Created by Iron Chef Michael Symon for Pilsner Urquell, the combination actually works - wonderfully well.

This soup is not your grandmother's tomato soup: While the rich flavor of tomatoes is most prominent, it has undertones of fizzy tanginess and pungent creaminess. The spicy sriracha adds a compelling and addictive heat to the velvety liquid. I so enjoyed this recipe that I have plans to make it again very soon. Don't be afraid of the odd ingredients. This soup is excellent! To look at the recipe, read more.

Spicy Tomato and Blue Cheese Soup
From Michael Symon

Ingredients

2 tablespoons olive oil
4 cloves sliced garlic
1 medium red onion, small dice
Salt to taste
1 tablespoon picked oregano
1 28-ounce can San Marzano tomatoes
1 bottle light beer (recommended: Pilsner Urquell)
¾ cup heavy cream
2 tablespoons sriracha sauce
½ cup buttermilk blue cheese

Directions

Heat the olive oil in a four-quart pot over medium heat.
When the oil is hot, add the onions and a three-fingered pinch of salt and sweat for two minutes. Add the garlic and continue to sweat for two more minutes.
Add the tomatoes and beer and bring to simmer.
Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
Pour the soup into a blender and add the blue cheese and blend until smooth, or add the blue cheese and with a hand blender, blend until smooth. Strain through a fine mesh strainer or chinois into a clean pot. Taste adjust the seasoning if necessary and reheat to serve.

Serves 4-6.

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Fast & Easy Dinner: Cobb Salad With Warm Bacon Vinaigrette

partysugar — Tue, 11 Aug 2009 06:50:10 -0700

Traditionally the ingredients in a Cobb salad - lettuce, tomatoes, chicken, bacon, hard-boiled eggs, avocado, and blue cheese - are served chopped and mounded separately.

However, this recipe takes a modern view of the classic dish and tosses everything together with a warm, bacon-mustard vinaigrette.

The resulting salad has the same familiar flavors but is easier to eat. The best thing about any type of Cobb salad is that it's hearty enough to stand alone. If your interested in checking out the recipe, read more.

Cobb Salad With Warm Bacon Vinaigrette
From Gourmet

Ingredients

1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (3 ounces)

Directions

Toss together romaine and spinach in a large bowl.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

Serves 4.

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Say Cheese! Point Reyes Blue Cheese Burgers

partysugar — Thu, 16 Jul 2009 10:27:33 -0700

On Monday one of the Sugar girls came into work raving about an amazing blue cheese burger she had over the weekend. The cheese was stuffed inside the patty, and a tangy red pepper aioli moistened the bun. Remembering that I had some Point Reyes Blue Cheese in my fridge, I decided to try grilling up some blue cheese burgers.

The pairing of beef and blue cheese is a classic one and it translates well to a hamburger. To complement the burger, I made a quick garlic aioli and grilled veggies. The final burger is more sophisticated than its cheddar all-American counterpart, but it's just as tasty. Sticking the cheese inside the meat results in a delightful ooziness. To experiment with your own molten center blue cheese burger get the recipe and read more.

Blue Cheese Burgers
Modified From Food & Wine and Emeril Lagasse

Take care when grilling these burgers. Mine were left on the grill too long and one of them was a little overcooked.

Ingredients

For aioli:
1/2 cup mayonnaise
1/8 cup extra-virgin olive oil
1/8 cup grapeseed oil
3/4 tablespoon fresh lemon juice
Cayenne pepper
1 garlic clove, peeled and chopped
For burgers:
2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces blue cheese
Four 1/2-inch-thick slices of red onion
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces arugula
4 large whole wheat buns, split in half

Directions

Make aioli: In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and the grapeseed oil. Add the lemon juice and season with cayenne.
Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
In a bowl, combine the beef, garlic, salt, pepper, and mix gently but thoroughly. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.
Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side.
Place the burgers on the grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes.
Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top with the onion, tomato and arugula and serve.

Serves 4.

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Fast & Easy Dinner: Crispy Chopped Chicken Salad

partysugar — Fri, 05 Jun 2009 10:30:40 -0700

Looking for a satisfying yet healthy way to jump-start the weekend? Consider this salad: it includes everything but the kitchen sink!

Not your grandma's chicken salad, this vegetable-filled variation has crispy prosciutto, tangy blue cheese, and a refreshing lemon vinaigrette.

Don't hesitate to make this recipe your own by substituting in different veggies or another type of cheese. To get the scrumptious recipe, read more.

Crispy Chopped Chicken Salad
From Better Homes and Gardens

Ingredients

6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
Paprika
2 lemons
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves

Directions

Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside.
In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
Finely grate peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, grated peel, and shallot. Season with salt and pepper; set aside.
In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto.

Serves 6.

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Cheese Crostini Is Easy and Delicious Appetizer

partysugar — Mon, 25 May 2009 09:30:52 -0700

If you've ever been to one of my parties, you know that I love crostini. They're my favorite appetizer and have made an appearance at virtually every event I've ever hosted. Crostini are crisp toasts topped with vegetables, meat, or cheese. I enjoy crostini because there's an endless variety of topping options; basically you can put whatever you want on them!

Although I've never come across a crostini I didn't like, I recently tasted the most sublimely simple, insanely scrumptious cheese crostini. My cousin served these heavenly bites - a combination of Parmesan, blue cheese, and garlic - at a dinner party. Don't be afraid of the blue cheese, the Parmesan cuts the pungency. To check out the recipe, read more.

Parmesan-Blue Cheese Crostini With Green Onions
From Gourmet

Ingredients

1 cup mayonnaise
2 large garlic cloves, minced
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
3/4 cup finely crumbled blue cheese (about 3 ounces)
28 1/3-inch-thick diagonal bread slices cut from 2 sourdough baguettes
Olive oil
3/4 cup finely chopped green onions

Directions

Combine mayonnaise, garlic, ground pepper, and cayenne pepper in medium bowl and whisk to blend. Mix in cheeses; season with salt. Can be made 2 days ahead. Cover and refrigerate.
Preheat oven to 400°F. Brush 1 side of each bread slice with oil. Place oiled side down on large rimmed baking sheet.
Bake bread slices until almost golden, about 5 minutes. Spread 1 generous tablespoon cheese mixture on each bread slice on sheet.
Bake until cheese topping starts to bubble and toasts are golden at edges, about 10 minutes.
Transfer toasts to large platter. Sprinkle with chopped green onions and serve warm.

Makes 28.

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Blue Cheese: Love It or Hate It?

partysugar — Sat, 11 Apr 2009 04:00:30 -0700

With its moldy appearance, pungent smell, and strong flavor, blue cheese is quite a polarizing ingredient. Still, from pizzas to salads, it's a common on many menus. Being a true foodie, I love the rich creaminess of this stinky cheese. How about you?

Come Party With Me: Bedazzle Bonanza - Menu

partysugar — Tue, 17 Mar 2009 09:15:12 -0700

When FabSugar and I came up with the idea to host a Bedazzling party, I knew the menu would have to include dishes that sparkle with flaky chunks of fleur de sel. Since the party is on a Sunday afternoon, the menu consists of three light, simple nibbles. While waiting their turn to use the Bedazzler, guests can enjoy salt-roasted shrimp with scampi dip. Crisp mushroom and blue cheese crackers glisten with tiny salt crystals. Fab requested a dish with roasted beets, with their rhinestone-like vibrant color, so I'll serve them on crostini with fresh burrata cheese. If these dishes sound enticing, wait till you look at the recipes! Do so and read more.

Salt-Roasted Shrimp With Scampi Dip
From Bon Appétit

Ingredients

1 4-pound box rock salt
16 uncooked unpeeled large shrimp
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 cup (1 stick) butter, chilled, diced
1 tablespoon chopped fresh Italian parsley

Directions

Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
Preheat oven to 500°F.
Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat.
Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper.
Let stand while shrimp cook.
Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.
Transfer sauce to bowl; nestle in salt.

Serves 8.

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Mushroom and Blue Cheese Crackers
From Martha Stewart Weddings

Ingredients

1/4 ounce dried wild mushrooms, about 1/2 cup
8 tablespoons (1 stick) unsalted butter, softened
8 ounces blue cheese, crumbled
2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons freshly ground pepper
1/4 cup milk
coarse salt

Directions

Place mushrooms in a spice grinder, and grind until fine, about 15 seconds.
Preheat oven to 350 degrees.
In the bowl of a mixer fitted with the paddle, mix butter and blue cheese on medium until combined. Add flour, ground mushrooms, and pepper; mix just until combined and crumbly. Add milk, and mix just until dough comes together (the dough will be quite stiff).
Divide dough evenly into three disks. Wrap two disks in plastic wrap; set aside.
On a lightly floured work surface, roll out one disk to be 1/16 inch thick. Cut out crackers with a 31/2-inch round cutter. Transfer to a baking sheet; prick each with a fork three or four times. Sprinkle lightly with salt.
Repeat with remaining dough. Bake until golden brown, about 22 minutes. Let cool completely on a wire rack. Store crackers in an airtight container up to 1 week.

Makes 3 dozen.

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Beet-and-Burrata Crostini
From Food and Wine

Ingredients

1 pound medium beets, preferably Chioggia
1 baguette, cut crosswise into forty 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
9 ounces burrata, cut into 40 pieces
Snipped chives, for garnish

Directions

Preheat the oven to 350°. Place the beets in a small roasting pan and add 1/4 inch of water. Cover the pan with foil and bake for about 1 hour, until the beets are tender. Let cool completely.
Increase the oven temperature to 400°. Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil. Bake for about 10 minutes, until the bread is crisp.
Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices. Transfer the beets to a bowl. Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.
Top each crostini with a piece of burrata and a beet slice. Garnish with the snipped chives and serve immediately.

Serves 12.

Make Ahead: The roasted beets can be refrigerated overnight. Slice and serve at room temperature.

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