Tag Archives: blue cheese

Buffalo Cauliflower with Maytag Blue Cheese Dip – Iowa

Maytag Blue cheese is one of Iowa’s most famous products. First produced in 1941, this family run dairy (the same one associated with the appliances) is in its fourth generation of making cheese and

Buffalo Cauliflower with Maytag Blue Cheese Dip - Iowa

uses a small batch method. If you like the flavor of blue cheese, Maytag will knock your socks off. It’s that good.

We love a good blue cheese dip but man cannot live on dip alone so we bring you Buffalo Cauliflower. This alternative to Buffalo wings is much lower in fat but has plenty of flavor and is mighty spicy. You’ve been warned.

Maytag Dairy Farms in Newton, Iowa, offers daily tours focusing on the history and packaging (note: this is not a production tour), Monday through Friday 8:00 to 5:00 and Saturday 9:00 to 4:00.

Buffalo Cauliflower with Maytag Blue Cheese Dip

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For cauliflower:

  • 4 cups cauliflower, cut into bite sized pieces
  • ½ cup milk
  • ½ cup water
  • 1 cup flour
  • 2 ½ teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon pepper
  • 1 cup hot sauce
  • 1 tablespoon butter

For dip:

  • 1/3 cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon milk
  • 2 tablespoons crumbled Maytag blue cheese
  • Salt and pepper to taste

Instructions

In a large bowl, combine milk, water, flour, and spices (garlic salt through pepper). Toss cauliflower into mixture and mix until it is completely coated. Place cauliflower on baking sheet covered with parchment paper, shaking off the excess batter. Cauliflower should be on a single layer and the pieces should not be touching. Bake at 425 degrees for approximately 20 minutes or until cauliflower just begins to brown.

In the meantime, in a large, microwave safe bowl, add butter to the hot sauce. Microwave for one minute or until butter melts. Stir until butter is incorporated. At the 20 minute mark, remove cauliflower and toss it in the hot sauce mixture. Return cauliflower to baking sheet and bake another 20 minutes.

In the meantime, make the blue cheese dip by combining all ingredients including salt and pepper to taste.

Cauliflower will be done when it is browned. Serve immediately with blue cheese dip.

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Hazelnut, Apple and Blue Cheese on Crostini – Oregon

Oregon designated the hazelnut as its state nut in 1989. The Beaver State produces 99 percent of the US crop so this little filbert is an important part of economy. And did you know, some think the word

Hazelnut, Apple and Blue Cheese on Crostini

filbert is derived from the term “full beard” which refers to the husk covering some varieties?

Hazelnuts have a rich, delicious flavor that marries well with apples. Along with dried cranberries and blue cheese, this appetizer was a fall flavor explosion that made us very happy. Try making this on Thanksgiving day to  ward off the hunger pangs before dinner.

Crater Lake is the nation’s deepest lake at 1,945 feet. The intense blue of the water is due to its purity. Because it is strictly fed by rain and snow, many experts think it is the cleanest large body of water in the world.

Hazelnut, Apple and Blue Cheese on Crostini

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • Olive oil
  • Baguette, sliced
  • 1/3 cup onion, diced finely
  • 1 cup apple, chopped
  • 1/4 cup dried cranberries, chopped
  • 2/3 cup blue cheese, crumbled
  • 1/3 cup hazelnuts, chopped
  • 1 teaspoon maple syrup
  • 1 teaspoon horseradish

Instructions

Brush olive oil on sliced baguette. Broil in oven until bread is lightly toasted. In a small saucepan, heat olive oil. Add diced onion. Heat until onion is translucent. Remove from heat and set aside. In a small mixing bowl, add apple, cranberries, blue cheese, hazelnuts, maple syrup, and horseradish. Add onion. Mix to combine. Top baguette slices with about 1 heaping tablespoon of mixture. Broil in oven for 2-4 minutes or until blue cheese melts. Serve immediately.

Summer Staple: Cobb Salad – California

The Cobb Salad was supposedly invented by the owner of the Brown Derby restaurant in Hollywood, California. Legend has it that late one night in the 1930s, Bob Cobb threw some leftover ingredients

Cobb Salad - CA

together to feed theatre owner Sid Grauman. Alas, the Brown Derby, with its kitschy architectural appeal (shaped like a brown derby hat, natch) is no longer, but fans of this delicious summer salad can easily make it at home. The beauty of the Cobb is that it’s readily customizable. If you’re vegan, sub in tofu and chick peas instead of the chicken, eggs, cheese and bacon. The traditional Cobb is great, but even better is adding some extra veggies like cukes or radishes. We’ve even tried it before with grilled shrimp and added some freshly shucked corn. See? Versatile!

If you want to see some amazing works of art, check out the 23rd Annual Pasadena Chalk Festival, June 20-21, 2015.

Cobb Salad

  • Servings: 3-4
  • Difficulty: easy
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 Ingredients

For the salad:

  • Romaine lettuce, half a head, rinsed and torn
  • 1 bunch watercress
  • 2-3 hard boiled eggs, diced
  • 4-6 pieces bacon, cooked and crumbled
  • 1/3 cup blue cheese, crumbled
  • 2 chicken breast halves, grilled or oven baked, cut in cubes (or sauted firm tofu)
  • 2 tomatoes, diced
  • 2 tablespoons chopped chives
  • 1 avocado, diced
  • 1 cup chick peas (optional)
  • Other vegetables (optional – carrots, celery cucumber, green onion, radishes, chopped)

For the vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons red vine vinegar
  • 1 tablespoon water
  • 1/2 cup vegetable or olive oil
  • Salt
  • Pepper

Instructions

Make vinaigrette by placing all ingredients into a glass jar or cruet. Cover and shake well. Place romaine lettuce and watercress on serving plate. Add in rows egg, bacon, blue cheese, chicken, tomatoes and avocado. Sprinkle with chopped chives. Dress with vinaigrette. Serve immediately.