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.

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.

Caprese Salad

Caprese Salad

 

INGREDIENTS

• 2 large red or yellow tomatoes, sliced

• 1/2 pound Mozzarella Fresca Fresh Mozzarella, drained, sliced (Available at The Lady’s Cheese Kiosk)

 • 1 bunch fresh Basil Leaves

• 3 tablespoons Extra Virgin Olive Oil

• 2 tablespoons Balsamic Vinegar

• salt and freshly ground black pepper

DIRECTIONS

1. Arrange tomato, cheese slices and basil alternately overlapping on platter.

2. Whisk oil and vinegar together. Pour over tomatoes. Season to taste with salt and pepper.

SDC12043

As previously noted, The Lady is not into measuring…she does a lot of her cooking by tossing stuff together and this recipe is exactly that: a tossed salad with EVOO, Modena Balsamic Vinegar and crumbled Long Clawson Dairy Lemon Zest.

The Lady started with lettuce from The Man’s garden. So far the growing season in the Pacific Northwest has been almost perfect and the bounty from our garden has been impressive. She washed and chopped the lettuce and tossed it into a green carnival glass bowl that The Lady’s mom (aka THE Lady) gave her more than twenty-five years ago. It is The Lady’s favorite serving bowl and she uses it every time she makes salad. And I don’t mean most of the time, I mean every time. It’s a tradition with The Lady and as you know, she takes tradition very seriously. If you ever need a pimento cheese sandwich fix, just show up here on The Masters Sunday and you’ll be able to feed that Jones…but I digress…

Next she chopped a green bell pepper, also from our garden and added it to the bowl. She then chopped several organic veggies: asparagus (delish raw in a salad), zucchini, Vidalia onion, chives and arugula (again from our garden). Into the bowl.

At this point, she crumbled a nice size piece of the Long Clawson Dairy Lemon Zest Stilton on top of the veggies. She splashed some Modena Balsamic Vinegar and Extra Virgin Olive Oil on top and tossed it all well to mix in the cheese and the oil and vinegar and served it.

Grilled Greek Antipasti Salad with Halloumi Cheese

Adapted from chow.com recipe by Aida Mollenkamp

In this take on a Greek salad, everything gets charred on the grill and served warm, with a drizzling of Oregano Marinade (recipe below). We like it best when all the elements are chopped up and tossed with the dressing, so each bite is loaded with cheese, veggies, and herbs. (For those who need/want more “traditional” protein, you can substitute chicken for the Halloumi cheese or use both.)

What to buy: Halloumi is a Cypriot cheese, sold in blocks in many specialty grocery stores(The Lady sells Halloumi on the cheese island). It has a high melting point, making it perfect for grilling. Kalamatas are a Greek variety of black olive, found in most grocery stores. Peppadews are a sweet, spicy pepper from South Africa and are available at most specialty grocers. (Kalamatas, Baby Artichoke Hearts  and Peppadews are sold on The Lady’s antipasti/olive bar.)

Special equipment: Use wooden or metal skewers to make the kebabs.

Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.

 

INGREDIENTS

  • 6 medium Roma tomatoes
  • 1 Pound Halloumi cheese (or 1 pound boneless chicken pieces or half and half)
  • 1 medium red onion
  • 24 Large Button Mushrooms
  • 2 cup Oregano Marinade (recipe below)
  • 12 skewers
  • 6 medium hearts of romaine, halved lengthwise
  • Olive oil
  • Salt
  • Pepper
  • 18 to 24 kalamata olives (about 1/4 pound)
  • 12 Peppadews
  • 12 Marinated Baby Artichoke Hearts

INSTRUCTIONS

  1. Quarter tomatoes, cut cheese into 24 cubes, and slice onion lengthwise into six wedges and combine everything in a large bowl. Season with salt and freshly ground black pepper, cover with 1/2 cup of marinade, and gently toss until everything is evenly coated.
  2. On a skewer, thread 1 tomato quarter, 1 Halloumi cube, 1 onion wedge, 1 Mushroom; repeat.  Repeat to make 12 skewers. Place the skewers in a large, shallow dish, pour any marinade in the bowl over top, cover, and refrigerate. Allow to marinate for at least 1 hour and up to 12 hours.
  3. Preheat grill to medium heat when ready to rock n roll.
  4. When the grill is heated, remove the kebabs from the marinade, allowing any excess to drip away before placing them on the grill. Cook, turning kebabs every 3 to 4 minutes, until vegetables are tender and charred and cheese is soft; total cooking time will be about 10 minutes. Meanwhile, brush romaine with olive oil, season well with salt and freshly ground black pepper, and set aside in a cool place until ready to grill.
  5. About 3 minutes before the kebabs are finished, place romaine, cut side down, on the grill and cook until slightly wilted and charred on the cut side, about 3 minutes.
  6. To serve, transfer grilled romaine, kebabs, and olives, peppadews and baby artichoke hearts to a large serving platter. (If desired, remove cheese and vegetables from the skewers and chop all salad ingredients.) Drizzle a few tablespoons of the remaining 1/2 cup marinade over the salad, passing extra on the side. (The Lady and The Man prefer to chop everything into a “chopped salad”.)

Oregano Marinade:

By Aida Mollenkamp

INGREDIENTS

  • 1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
  • 1/3 cup dry white wine
  • 1 cup extra-virgin olive oil
  • 1/2 cup packed fresh oregano (leaves and tender stems only)
  • 1/4 cup packed fresh thyme leaves
  • 1 medium yellow onion, peeled and quartered
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

INSTRUCTIONS

  1. Combine all ingredients in a blender or food processor and process on high until mixture is smooth and uniform, about 1 minute. Refrigerate until ready to use.