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4 – 4 oz. Sartori Gorgonzola Dolcino
1/2 cup Low-fat mayonnaise
1/2 cup Heavy Cream
1 tbsp. extra-virgin olive oil
1 tsp. lemon juice
1/4 tsp. hot sauce, The Lady used Tapatio
Fresh Ground Pepper, to taste
1 small red onion from The garden of The Man, finely chopped

Crumble Sartori Gorgonzola Dolcino.

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 veggies, tomatoes and herbs from The Garden of The Man.

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

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.

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…

 

 

 

 

 

Iceberg Wedge with Maytag Blue

Iceberg Wedge with Maytag Blue

 

 

 

Iceberg Wedge with Maytag Blue Cheese

Saveur.com Exclusive Recipe

SERVES 2 – 4

This hearty wedge salad, which contains the classic elements of a bacon, lettuce, and tomato sandwich, is a version of one served at Old Homestead Steakhouse in New York City.

FOR THE DRESSING:
4 oz. Maytag blue cheese

2 tbsp. heavy cream
2 tbsp. mayonnaise
2 tbsp. milk
1 tbsp. extra-virgin olive oil
1 tsp. worcestershire
1/4 tsp. hot sauce, such as Tabasco
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper,
   to taste

FOR THE SALAD:
1 head iceberg lettuce, cored and
   halved lengthwise
4 strips cooked bacon, torn
10 cherry tomatoes, halved
8 basil leaves, torn
4 oz. crumbled Maytag blue cheese
Freshly ground black pepper, to taste
Flatbread or toasted pita, for serving

1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, Worcestershire, hot sauce, and shallot and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.

2. Arrange lettuce cut side up on 2 plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve with the flatbread, if you like.

Adapted from a recipe on Saveur.com (The Lady subscribes to this magazine.)
4 oz. Black River Gorgonzola
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 Black River Gorgonzola.

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.