Tag: blue cheese

Blue Cheese & Walnut Sourdough Loaf

Categories bread, Fermentation, Recipes, sourdough1 Comment on Blue Cheese & Walnut Sourdough Loaf

I love how customizable sourdough can be! I have been trying out different variations, and this combo may be one of my fall favorites. The walnuts add this wonderful crunch while the blue cheese highlights the tanginess of the sourdough. It makes a wonderful bread for grilled cheese, to dip into soup, and to eat toasted with some butter!

Ingredients

  • 300g Water
  • 175g Active Sourdough Starter
  • 450g Bread Flour
  • 10g Sat
  • 1 Cup of Walnuts, roughly chopped
  • 1 Package of Your fav Blue Cheese, crumbled

Let’s Get Baking

In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

After the initial hour, uncover the dough and add in most of the chopped walnuts + blue cheese. Be sure to save some of the fillings for the shaping process! Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

Time to shape! Turn out your dough on a lightly floured surface. Pull out the edges of the dough to create a rectangle. Add in the remaining walnuts + blue cheese. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

What will you serve this bread with?

Made with Love,
Hannah

Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

Categories Recipes1 Comment on Hannie’s ‘Perfect’ Steak with Creamy Blue Cheese Sauce

I love making myself a delicious dinner. It is an act of self-love. I choose the best ingredients, pick out a delicious wine, and treat myself to a meal I don’t always get [but I think about regularly]. For me, a Steak dinner with all the trimmings is the epitome of deliciousness: good quality steak, creamy blue cheese sauce, a buttery baked potato, and some sort of vegetable. Make it for yourself or share it with someone you love but make sure you really love them because after this meal you won’t be able to get rid of them. Shout out to Spruce Eats for additional guidance on the blue cheese sauce.

Ingredients

Steak

  • One good quality Steak [I prefer a ribeye of sorts]
  • 2 TBSP Butter
  • Fresh Rosemary
  • 2 Garlic Cloves, Finely Minced
  • Salt & Pepper
  • Cast Iron Pan

Blue Cheese Sauce

  • 1/2 Cup Heavy Cream
  • 1/3 LBS Blue Cheese, crumbled [Now you can get all sorts of different blue cheeses like Roquefort, Gorgonzola]
  • 1 TSP Worcestershire Sauce
  • Cracked Black Pepper

Let’s Get Cooking

Remove your steak from the fridge, season each side with salt and pepper, and let rest on the counter for 30 minutes.

While the steak is resting, make your blue cheese sauce

In a small saucepan, pour in the heavy cream and simmer on MED-LOW for about 3-5 minutes, continue to stir constantly. Add in half of your blue cheese and stir until the large crumbles have broken down and the sauce has thickened slightly. Add in the Worcestershire sauce and stir until completely mixed. Stir in the rest of the blue cheese + cracked black pepper, turn off the heat, and remove the pan from the heat. Warm to serve.

Once your steak has rested, grab your cast iron and melt your butter on LOW. Before adding in your steak, add in your herbs and minced garlic and allow to saute for 1 minute. Place your steak in the pan and sear on MED-HEAT for 5 minutes [if going for MED-RARE], basting the steak with the butter and herbs. Flip the steak and repeat the same process for 5 minutes. Cook for a longer time if you would like a more well-done steak.

Remove steak from the pan and allow to rest on a cutting board for about 10 minutes.

Serve your steak with the blue cheese sauce and any additional delicious accouterments.

Made with Love,

Hannah

Roquefort Quiche

Categories Recipes2 Comments on Roquefort Quiche

In a French cafe, looking at Notre Dame in the distance, I ordered the quiche of the day, totally unexpecting for it to be one of the best things I’ve eaten. Blue cheese, or Roquefort, never really was my thing; I always thought that the taste was way too overpowering. But it appears that my taste buds are changing because when I got a taste of this Roquefort quiche, I had to recreate it when I got home. It was so creamy and savory; UGH, it was terrific. I made my own pastry crust, but you can always use pre-made crust from the store. La Cuisine d’Annie helped me with bringing this French classic back home.

Here’s a beautiful picture of that meal we had, ft. the quiche, escargot, and some frois gras so you really get the whole vibe.

Ingredients

Pie Crust

  • 1 1/2 Cups Flour, 200g
  • 1/2 Cup Butter, 100g, cut into small cubes
  • Pinch of salt
  • 1/2 Cup water

Bechamel Sauce

  • 30g Flour
  • 30g Butter
  • 2 Cups Milk
  • 1 Tsp Nutmeg
  • 5 oz, 150g Roquefort/Blue Cheese
  • 1 Egg
  • Salt & Pepper

Lets Get Cooking

We are starting with the pie crust as it needs to rest up & par-bake.

Combine the 200g of flour and 100g of butter in a large bowl. Incorporate the butter into the flour by crumbling it by hand. It should end up looking like breadcrumbs.

Slowly add in the water, mixing until it forms a soft ball, stopping as soon as it stops sticking to. thebowl. Lightly flour a work service and gently flatten out the the dough. Cover with a towel and let rest for 20-30 minutes.

Once risen, roll it out to fit the size of your pan. Once the pan is lined with the crust, prick the dough with a fork and par-bake for 5 minutes at 375F. Let cool.

Now it’s on to the bechemel. In a saucepan add in the 30g of butter and melt it on LOW. Add in the 30g of flour and mix, let sit until foamy.

Add in the milk and gently combine, add in the salt and pepper. Whisk until combined and bring to a boil. Let simmer for 2-3 minutes.

Remove the bechemel from heat, add in the nutmeg + roquefort + the egg. Mix well.

Heat the oven to 415F

Add the bechemel to the par-baked pie crust and cook for 25 minutes.

Enjoy, I hope you are transported to a cafe in Paris when you eat this.

Made with Love,
Hannah

Hannie’s Mac & Cheese

Categories Recipes8 Comments on Hannie’s Mac & Cheese

In honor of my upcoming 28th Birthday on Monday I wanted to share my new mac & cheese creation! Nothing says comfort like Mac & Cheese. It’s the perfect pairing of two beautiful things, pasta & cheese. I followed @Arianna on Tik Tok’s recipe as the base but I switched it up with the cheeses a lil. I added blue cheese crumbles, now if you don’t like blue cheese I beg you to still give this a try as it adds the perfect amount of funkiness and adds to that creamy mouth feel. DON’T KNOCK IT TIL YOU TRY IT.

Ingredients

  • 1 Box Noodles. I used wide rigatoni noodles
  • Chicken stock for boiling
  • 4 TBSP Butter
  • 1/4 Cup Flour
  • 3 Cups Half & Half or Heavy Cream
  • 6 oz Smoked Gouda, shredded
  • 8 oz Sharp Cheddar Cheese, shredded
  • 8 oz Sharp White Cheddar Cheese, shredded
  • 8 oz Colby Jack, shredded
  • 1/4 Cup Crumbled Bleu Cheese
  • 1/2 Cup Cream Cheese
  • 1 Cup Sour Cream
  • Salt + Pepper
  • 1/2 TSP Garlic Powder
  • Paprika for topping

Let’s Get Cooking

Preheat the oven to 350F

Fill a large pot with chicken stock + water + salt and cook the noodles according to the package. Drain, BUT DON’T RINSE, and place in your preferred baking dish, stir in the sour cream and mix until coated..

In a medium/large saucepan, add in the butter and melt on MED/HIGH heat.

Let the butter melt before adding the flour, and whisk until combined and the rue turns a golden brown, about 3-4 minutes. While mixing, slowly add in the Heavy cream/Half & Half in 1 cup increments. Let come to a low boil, for 3-4 minutes.

Once the mixture has thickened, add in the cream cheese and mix until melted. Add three-quarters of the rest of the cheeses [be sure to save some for topping], mix until melted.

Add in the spices, remove sauce from heat, and pour over the noodles.

Top with remaining cheese and paprika and bake for 20 minutes. Finish off by broiling on HIGH for 5-7 minutes until the top is golden brown.

Serve warm & enjoy!

Made with Love,

Hannah

BLT Salad with Homemade Blue Cheese Dressing

Categories RecipesLeave a Comment on BLT Salad with Homemade Blue Cheese Dressing

When you have all of the ingredients of a BLT just hanging out in your fridge you are obligated to make one; even more so when we will have delicious fresh tomatoes right off the vine! To tie this all together I thought a homemade blue cheese dressing would work perfectly and add a little funkiness.

Ingredients:

Blue Cheese Dressing:

  • 1 Cup Mayo
  • 1/2 Cup Plain Greek Yogurt
  • 1 TBSP Apple Cider Vinegar
  • 1 TBSP Dried Parsley
  • Juice of 1/2 Lemon
  • 1/2 Cup Blue Cheese Crumbles
  • 2 Cloves Garlic, finely minced
  • 2 TBSP White Onion, finely minced
  • Salt + Pepper, to taste

BLT Salad

  • 2 Heads Romaine, washed & chopped
  • 1 Container of Cherry Tomatoes, halved
  • 1 Avocado, diced
  • 1 Cucumber, sliced then halved
  • 3-4 Radishes, sliced
  • 3-4 Bacon slices, cooked & chopped

Let’s Get Cooking

In a medium-sized container with a lid, combine all of the blue cheese dressing ingredients. Stir well and taste, add more of whatever you feel it needs! Place it in the fridge and let it all come together for about an hour.

In a large bowl, add in your salad ingredients and mix well! I plated my salad, making sure I had a little bit of everything before topping it with dollops of the blue cheese dressing and extra cracked black pepper.

It’s creamy, it’s crunchy, it’s fresh, & delicious!

Made with Love,

Hannah

Bleu is the Warmest Cheese Burger

Categories burgers, Recipes2 Comments on Bleu is the Warmest Cheese Burger

There are some things that America gets right, like BBQ, Chicken Wings, & Burgers. Now just combine the best of those things, a homemade buffalo sauce + a DELICIOUS blue cheese sauce & don’t forget the celery, to get this amazing burger that will WOW you. [You also get tons of extra buffalo sauce that you can use to make air fryer chicken wings.] All I have to say is Bob [Bob’s Burgers] knew what he was doing with this one.

Ingredients

  • 2/3 Cup Frank’s Red Hot sauce
  • 1 Stick + 1 TBSP Butter, divided
  • 2 TBSP White Vinegar
  • 1/4 to 1 TSP Cayenne [ I like it hot so I do 1 TSP]
  • 1/2 White Onion, finely chopped
  • 2 TBSP All Purpose Flour
  • 1 Cup Whole Milk
  • 1 Cup Crumbled Blue Cheese
  • 3 Stalks Celery, finely chopped
  • 1 LB Ground Beef
  • 4 Sesame Buns
  • Green Leaf Lettuce

Let’s Get Cooking

Make the Buffalo Sauce

Combine the Frank’s Red Hot + butter + vinegar + cayenne in a small saucepan & stir over MED heat until the butter is completely melted. Remove from heat and let stand until cool.

Make the Blue Cheese Sauce

Melt the remaining TBSP of butter in a saucepan over MED heat. Add the onion and cook until softened. Add in the flour & stir vigorously. Slowly add the milk, stirring constantly. Add in the blue cheese and mix until it melts completely. Allow the sauce to sit on low, often stirring until it thickens up and coats the back of a spoon.

Make the Burger

Mix the celery and 1/2 cup of the buffalo sauce into the beef and gently form into 4 patties. Season both sides with salt & pepper. Cook as you normally would, I do about 6 min each side on MED heat. Be extra careful when you flip, this burger is a little softer due to the buffalo sauce.

Build your Burger

Start with your bottom bun [I like mine toasted] + lettuce + burger + blue cheese sauce + buffao sauce + top bun.

Serve with french fries and extra napkins, but the mess is always worth it.

P.S Be sure to save that buffalo sauce!!!

Made with Love,

Hannah

Stuffed Dates – Antoni’s ‘Perfect Bite’

Categories Recipes2 Comments on Stuffed Dates – Antoni’s ‘Perfect Bite’

Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.

Ingredients

  • 24 Medjool Dates, pitted
  • 1/4 lb Thinly Sliced Proscuitto
  • 3 oz Blue Cheese
  • 24 Roasted Salted Almonds, preferably Marcona

Let’s Get Cooking

Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].

Tear the pieces of Proscuitto lengthwise to get about 24 strips

Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.

Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.

Made with Love,

Hannah