Chef's Blog, Chef's Notes Plus

Blue Cheese 101

Blue or blue-veined cheeses are thought to have been among some of the first cheeses produced. Although there is no specific research to prove the theory, it is believed that the mold was first introduced to cheese from moldy bread that had come in contact with the cheese. In the […]

Chef's Notes Plus

Make Creamy Salad Dressings without a Recipe

As salad dressings go, oil and vinegar—their cute couple name is Vinaigrette—are sort of the popular kids. Everyone likes them, they get along with anyone/salad, and here’s where this metaphor falls apart: you don’t need a recipe. But sometimes a salad and/or your brain are just begging for a creamy […]

Main Dishes, Sandwiches

Onion, Walnut, and Blue Cheese Roll-Ups

Makes 4 servings These roll-ups are a variation on an onion tart with blue cheese and walnuts. Red wine is a natural with this hearty appetizer. It was paired with Whitecliff Vineyard’s Merlot at a vegetarian wine tasting event in New York State’s Hudson River Valley. Both the roll-ups and […]

Salads

Roasted Pear and Arugula Salad with Caramelized Shallot Vinaigrette

Makes 6 Servings Salad Ingredients Juice of 1 lemon 2 tablespoons honey 1/2 teaspoon kosher salt 3 unpeeled Bartlett pears 3 cups baby arugula 1/3 cup walnuts, toasted, chopped 1/3 cup blue cheese, crumbled Vinaigrette Ingredients 3 tablespoons vegetable oil 3 shallots, thinly sliced 3 tablespoons sherry vinegar 3 tablespoons […]