With double-meat sandwiches, it is important to tread carefully. So for this indulgent combination of marinated chicken and cured meat, I gathered exceptionally gourmet ingredients:
Point Reyes blue cheese, capocolla (aka coppa) from
Chris Cosentino's Boccalone deli, and organic chicken thighs. Since I was piling meat upon meat with creamy cheese, I made extra-small sandwiches using soft but firm dinner rolls.
A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.
In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic.
The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a
crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes.
It may be old-fashioned, but I love a good wedge salad. With its crisp, cool lettuce and tangy, creamy dressing, the iceberg and blue cheese combination is incredibly comforting. While good bottled blue cheese dressings exist, there's nothing like the thick, rich homemade variation.
If you haven't tried the classically delicious combination of steak and blue cheese, I highly recommend experimenting with this recipe. Don't be afraid, the natural pungency of the blue cheese is neutralized when mixed with cream cheese, jalapeño, shallots, and white wine vinegar.
Start making this dish in the morning to allow the steaks plenty of time to soak up the garlic parsley marinade.
