thebutterchronicles

filling the empty nest with food

Blue Cheese with Butter: Why Not?

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:

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

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4 comments on “Blue Cheese with Butter: Why Not?

  1. Betty
    November 17, 2012

    Have you tried Cambozola cheese? It’s like a Brie with a streak of blue.
    The dip sounds great—it might even upstage the dinner!

    • Catherine
      November 17, 2012

      Sure have! Once I made a tasty appetizer of molasses rye bread topped with quick cucumber pickles and Cambozola. I might have to make that again, now that I’m drooling over the memory.

  2. James
    November 19, 2012

    Sounds delicious!

    “Fat-conscious” Americans? Where? Where are these people? Oh yeah, they must be the ones camped out inside the Carl’s Jr., eating jumbo burgers with ski masks on so none of their neighbors will recognize them. You know, those people with the memberships at 24-Hour-Fitness that they use twice a year.

    Better to eat about a quarter pound of this stuff on slabs of toasted crusty French bread than to down a 16-oz Pepsi at the local Mad-Cow dealer. But then again, that’s just me….

    • Catherine
      November 20, 2012

      I’m with you. Blue cheese over Pepsi any day!

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This entry was posted on November 16, 2012 by in Recipes and tagged , , , .

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