I helped develop and style a series of 5 recipes for Local Roots to help showcase their meat CSA. All of the products at their markets are sourced within 2 hours of New York City, meaning everything is super fresh.
When you find out how easy blue cheese dressing is to make, you’ll never buy the bottled stuff ever again. Blue cheese may be polarizing on the plate, it is strong and salty! But you know what? Those traits make them perfect for spicy foods like buffalo wings and big watery wedges of iceberg lettuce. Dip your carrots in it. Pair it with a stout beer. Blue cheeses can be creamy like Gorgonzola, smokey, and even spicy from the blue veining like in a tomme of Valdeon. Choose one that suits your comfort.
Blue cheese dressing
| Things you'll need | |
| 4 ounces gorgonzola or any blue cheese, crumbled |
6 tablespoon heavy cream 1 teaspoon ground pepper |
Mash the cheese and pepper with a fork in a small bowl.
Continue to mash the cheese, pouring a little heavy cream into the bowl.
Let sit for 10 minutes at room temperature to thicken.
Store in a covered container for up to a week.
There are a few ways you can customize your dressing.
Thin it out to make it pourable with more heavy cream, milk or half n’ half.
Make it chunky for dipping by crumbling in more blue cheese.
Let me know if you try these recipes out!
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