filling the empty nest with food
I was making a blue cheese dip the other day and got to thinking about France–a country with as many as 400 different types of cheese, of which about 11 varieties are blue-veined and the most famous is Roquefort.
The dip was for a party where the main dish was to be ribs, so it seemed fitting to make a blue cheese dip with celery to help get the party started. This particular dip primarily includes blue cheese, crème fraiche, and heavy cream, with a little added Worcestershire sauce for zing. A very rich, and very delicious combination!
Which led me to France–since my blue cheese that day was Roquefort. A salty-tangy and buttery blue with lots of green-blue veining. Most blue cheeses are rich, and you normally don’t eat large quantities of them. What with the abundance of dairy products in my kitchen, I remembered that the French like to eat their Roquefort on a slice of baguette, slathered first with—–wait for it…….Butter.
It sounds awfully decadent to us fat-conscious Americans. But give it a try sometime. It’s a taste treat worth a hardened artery or two.
And, by the way, here’s the recipe from The Silver Palate Cookbook for their Roquefort Dip:
3/4 cup heavy cream
1/4 cup crème fraiche
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon white pepper
1 cup imported Roquefort cheese*
1. Combine cream, crème fraiche, Worcestershire sauce, salt and pepper in the bowl of a food processor fitted with a steel blade. Process briefly.
2. Add Roquefort and process again to blend. Do not overprocess; dip should remain chunky.
3. Scrape dip into bowl, cover, and refrigerate until ready to use.
*or substitute an equal amount of Stilton or Gorgonzola
About 2 cups