The Man and I love The Lady on vacation… she cooks; she bakes; in general she spoils the two of us…

Last week she met Jim Tassielli, Northwest Sales Merchandiser for Sartori Foods and he graciously sent along a few cheese wedges for moi, your humble Feline Foodie, to taste and share with The Man and The Lady. One of the wedges was Gorgonola Dolcino and The Lady immediately whipped up a tangy salad dressing using it and serving it on lettuce wedges and chopped veggies from The Garden of The Man.

Yesterday, she decided to use the rest to make a pasta dish inspired by “Blue Cheese Chicken Pasta Lauren”. Here’s how The Lady adapted the recipe:

Ingredients:

1 Pound Pasta – The Lady likes penne best, but you use whatever you like or have in the cupboard

4 Tbsp. White Truffle Butter, divided

2 Tbsp. EVOO, divided

2 Tbsp. Bacon Grease, divided

Splash of Chardonnay

3 Red Onions, thinly sliced (Fresh from The Garden of The Man)

2 Tbsp. Sugar

6-8 Fresh Button Mushrooms, sliced

6 Boneless Chicken Thighs, salted and peppered to taste  – The Lady only uses Foster Farms

Fresh Herbs from The garden of The Man, chopped – The Lady used oregano, thyme, rosemary, parsley

4 Ounces Sartori Gorgonzola Dolcino, crumbled

1 Cup Freshly Grated Parmigiano-Reggiano

Preparation:

Boil water for pasta – The Lady adds chicken bouillon rather than salt.

In a large saucepan add half of each of the butter, EVOO and Bacon grease. Melt on medium heat. Add the onions, sugar and chardonnay. Cut for about 30 minutes to caramelize, stirring every five minutes until they turn deep caramel color. Add the mushrooms for the last five minutes. The sugar adds sweetness.

In another saucepan, melt the other halves of butter, EVOO and bacon grease on medium heat. Saute the chicken thighs until cooked through and a little brown on each side. Set aside; when slightly cooled, slice into strips and toss with chopped herbs.

When the pasta is done, drain but do not rinse. Place in serving bowl and immediately add the gorgonzola and parm/reg. Mix and allow the cheeses to melt.

Add the chicken and caramelized onions to the pasta.

Toss and serve.

Get The Man to clean the kitchen… he’s really good about that…

For dessert The Lady made and served Le Gateau Nantaise… The Man and I have died and gone to culinary heaven with The Lady home and cooking. God Bless vacation…

FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.

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Adapted from a recipe on Saveur.com (The Lady subscribes to this magazine.)
4 oz. Clemson University Blue Cheese
2 tbsp. heavy cream
2 tbsp. mayonnaise
1/3 cup half n half (fat-free half n half works fine)
1 tbsp. extra-virgin olive oil
1 tsp. worcestershire
1/4 tsp. hot sauce, The Lady used Tapatio
1 small shallot, finely chopped

Crumble Clemson Blue.

Add all ingredients to small mixing bowl. Mix together with spatula or large spoon.

Marinate in fridge for an hour before using.

The Lady served this dressing on Iceberg Lettuce wedges with fresh-picked tomatoes from The Man’s garden. She also crumbled some Hormel Natural Choices Bacon.

This is a new Award-Winning Cheese from the Amish Community in Cambria, Wisconsin. The Lady visited their factory this past May and you can read her thoughts about this special stop on her 2010 Wisconsin Cheese Tour, by clicking here.

Her cheesy friend, David, gave her a wedge to bring home for your humble Feline Foodie correspondence (that would be me) to sample and review. My review is posted over on my “sister” blog and you can read that review by clicking here.

After sampling, The Lady added it to one of her favorite blue cheese dressing recipes and served it simply with a lettuce wedge and a few crumbles of bacon. The Man swooned… surprise… I licked the dressing off the lettuce and left the greens for those of a less carnivore persuasion.

Keep in mind, The Lady isn’t much on measuring as you read this recipe:

Ingredients:

2 Large Dollps of Mayo

2 tablespoons of Creme Fraiche (which The Lady made)

A Splash of Milk

Approximately 3-4 ounces of Salemville SmokeHaus Blue, crumbled

Squeeze of Fresh Lemon Juice

Small Splash of Tapatio Hot Sauce

Salt and Fresh Gound Pepper to taste

Preparation:

The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.

She added the crumbled Salemville SmokeHaus and mixed until well incorporated.

She added the lemon, Tapatio, salt and pepper to taste.

Marinate in the fridge for at least an hour.

The Salad for The Lady and The Swooning Man was a wedge of lettuce and crumbled bacon. My salad was SmokeHaus Blue and Bacon… the salad of champions…

FTC Full Disclosure – The cheesemaker/manufacturer/vendor sent me their product, hoping I would review the product/cheese.

In a previous post, I sang the praises of Greg, Mark and the crew running the meat counter at the Hawthorne Fred Meyer. They continue to create and impress… the latest being Blazin’ Chicken Wings and Black River Gorgonzola Chicken Sausage.

We enjoyed these in Stadium Buns with mayo and mustard earlier in the week and today The Lady used two links to make a formidable quiche… and yes… real men (that would be The Man) and real Feline Foodies (that would be me) do eat quiche and they love it!!

She used our favorite “everyday” cheddar, Tillamook Vintage White Extra Sharp Cheddar for the “body” of the quiche and it turned out to be another “swooner” for The Man.

Here’s how she made this quiche:

Ingredients:

Marie Callendar Pie Crust

2 Hawthorne Fred Meyer Blazin’ Chicken Wings & Black River Gorg Sausages

4 Eggs

1 ½ Cups Half n Half

1 Cup Grated Tillamook Vintage White Extra Sharp Cheddar

1 Chopped Onion

½ Chopped Yellow Bell Pepper

¼ Cup Chopped Celery

Marie’s European Style Roasted Garlic and Herb Butter Blend (for sautéing veggies)

1 Teaspoon Chopped Parsley

1 Teaspoon Chives

Preparation:

Pre-heat oven to 450°.

Bake prepared pie crust in oven for about 7 minutes. Allow to cool.

Reduce heat in oven to 350°

Sauté the sausage until cooked. Do not overcook. Chop up and allow to cool.

Sauté the onion, bell pepper and celery in a dollop of Maria’s Butter.(The Butter adds a nice savory flavor to the quiche.) Cook just until the veggies start to turn opaque. Allow to cool.

Meanwhile, whisk eggs and add half n half to eggs. Whisk together.

Add sausage, veggie mixture, cheese parsley and chives to pie crust. Pour egg and cream mixture on top.

Bake for 40-45 minutes until an inserted knife blade comes out clean.

Let sit for 5 minutes.

The Lady served it with a salad of seasonal fruits.

Because The Lady, The Man and I were not big fans of this blue cheese, despite it being made with sheep milk, The Lady decided to use the portion left over from the cheeseboard as a dressing for the requisite iceberg lettuce wedge that The Man so enjoys.

Here is the recipe she used for the Little Boy Blue Cheese.

As is the tradition around the manse, we enjoyed this dressing on iceberg lettuce wedges with chopped tomato and bacon.

Ingredients:

2 Large Dollops of Mayo

2 tablespoons of Creme Fraiche (which The Lady made)

A Splash of Milk

Approximately 3-4 ounces of Hook’s Little Boy Blue (Sheep Milk) Cheese, crumbled

Squeeze of Fresh Lemon Juice

Small Splash of Tapatio Hot Sauce

Salt and Fresh Gound Pepper to taste

Preparation:

The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.

She added the crumbled Hook’s Little Boy Blue and mixed until well incorporated.

She added the lemon, Tapatio, salt and pepper to taste.

Marinate in the fridge for at least an hour.

The Salad was a wedge of lettuce, halved cherry tomatoes and crumbled bacon.

The Lady is not into measurements when it comes to cooking as has been mentioned before…

Yesterday when she arrive home from the cheese mines, The Man announced he had bought a head of iceberg lettuce and wanted The Lady to make a Blue Cheese Dressing for a “Wedge Salad”.

The Lady rummaged through the fridge and found the remainder of the Rogue River Blue Wedge that she bought when Miss Anne and The Tall Guy visited (and previously reviewed here by your favorite feline foodie…that would be me). It was decided that Rogue River Blue would make one “killer dressing”…

Ingredients:

2 Large Dollps of Mayo

2 tablespoons of Creme Fraiche (which The Lady made)

A Splash of Milk

Approximately 3-4 ounces of Rogue River Blue, crumbled

Squeeze of Fresh Lemon Juice

Small Splash of Tapatio Hot Sauce

Salt and Fresh Gound Pepper to taste

Preparation:

The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.

She added the crumbled Rogue River Blue and mixed until well incorporated.

She added the lemon, Tapatio, salt and pepper to taste.

Marinate in the fridge for at least an hour.

 

The Salad was a wedge of lettuce, halved cherry tomatoes (the last from The Man’s summer garden) and crumbled bacon.

The Man proclaimed it the best blue cheese dressing he had ever had…so there you go…

Dry-aged Ribeye

Dry-aged Ribeye

The Lady brought home two dry-aged Angus Ribeyes from her store. They had hung for about two weeks in a small windowed room in the new meat and seafood department.

Background: Forty years ago, most of humankinds beef was dry aged; then the process of vacuum packing became the norm and the art of dry-aging went away.

In addition to the convenience of vacuum packaging, another reason (think: follow the money), vacuum packing became popular was because little or no weight was lost which meant the beef farmers/processors, etc. made more money.

Dry-aging causes up to a 20% weight loss; but as the juices are absorbed into the meat, the flavor is enhanced and the meat is tenderized as the aging progresses.

For years The Lady has complained that beef steaks don’t taste as good as they did when she was a child (her father sold meat in the late fifties and brought steaks home every Friday night for dinner and that fond memory lingers).

Now, she has a clue as to why…

Alan, the Meat Manager, told her to simply salt and pepper the steaks and grill them.  And that’s all The Lady and The Man did. She salted and peppered and he grilled.

She served them with Award-winning Oregon Blue Cheese Crumbles on the side and a huge garden salad.

It was a perfect meal and I got steak, too…so it really was a perfect meal…

According to The Lady and The Man these were the best steaks they had had in years and worth the extra cost…all I can add is “Word”.

I give Dry-Aged Angus Ribeyes 4 Paws out of 4 Paws (cause that’s all I’ve got).

Ingredients:

Dry-Aged Angus Ribeye Steaks

Oregon Blue Crumbles

Salt and Pepper

Instructions:

Season steaks with salt and pepper.

Prepare the grill. When ready, throw the steaks on and grill to desired “doneness”.

Serve with a bottle of Award-winning Eola Hills Merlot.