Randy Chandler
Blue cheese crumbles and olive oil are a match made in heaven. Blue cheese crumbles are a versatile ingredient that can be used in a variety of dishes, from salads to steaks, and even cocktails. When combined with olive oil, the possibilities are endless. Blue cheese vinaigrette, for example, is a popular salad dressing that combines tangy and cheesy flavours. Blue cheese crumbles can also be stuffed into olives, creating a unique and tasty cocktail garnish. Additionally, blue cheese crumbles can be frozen and used as a secret ingredient in dishes like chilli. The versatility of blue cheese crumbles and olive oil makes them a dynamic duo in the kitchen.
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What You'll Learn
Blue cheese crumbles and olive oil as a salad dressing
Blue cheese and olive oil are a match made in heaven. The strong, pungent flavour of blue cheese is perfectly balanced by the fruity, aromatic notes of olive oil. Together, they create a delicious, tangy salad dressing that's sure to impress.
Blue cheese crumbles and olive oil are a classic combination used in many salad dressings, especially the famous vinaigrette. This dressing is easy to make and can be prepared in advance, making it a convenient option for busy cooks. The key to a successful blue cheese vinaigrette lies in finding the perfect balance of ingredients. The right combination of olive oil, vinegar, spices, and of course, blue cheese crumbles, will result in a dressing that's simply irresistible.
To make your own blue cheese vinaigrette, start by preparing the vinaigrette base. In a bowl or jar, combine olive oil, vinegar, salt, pepper, spices, and any additional ingredients of your choice, such as garlic or mustard. Whisk or shake vigorously until the ingredients are fully combined and emulsified. Then, gently stir in the blue cheese crumbles. This step is crucial—by adding the blue cheese last, you ensure that the crumbles retain their texture and don't break down completely into the dressing.
When choosing blue cheese for your vinaigrette, opt for a variety that crumbles easily, such as Roquefort, Danish Blue, or Gorgonzola. These cheeses offer distinct flavours and textures that will enhance your dressing. For a more pronounced blue cheese flavour, prepare the dressing a day in advance and store it in the refrigerator. This allows the flavours to meld and intensifies the "cheesy" taste. However, be aware that olive oil may solidify in the refrigerator, so let it sit at room temperature before serving.
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Blue cheese stuffed olives
Blue cheese-stuffed olives are a classic cocktail garnish, often served with martinis, but they can also be enjoyed on their own or as part of a charcuterie board. The combination of salty, tangy blue cheese and juicy, large olives makes for a bold and flavourful treat.
To make blue cheese-stuffed olives, you will need the following ingredients:
- Large green olives, preferably the queen variety from Spain, pitted
- Creamy blue cheese
- Cream cheese
- Heavy cream
Some recipes also call for additional ingredients, such as salad dressing, garlic, or other spices, to enhance the flavour of the cheese mixture.
- If using pitted olives, simply stuff them with the blue cheese mixture. If your olives still have their pits, use a toothpick to remove the pit, then stuff the cheese into the cavity.
- To make the blue cheese mixture, combine the blue cheese, cream cheese, and heavy cream in a bowl. Mix until you have a smooth and creamy consistency. You can adjust the proportions of each ingredient to your taste preferences.
- Optionally, you can add in some salad dressing or spices like garlic, pepper, or red pepper flakes to the cheese mixture for extra flavour.
- Once your olives are stuffed, they are ready to be served! You can skewer them with cocktail picks for easy serving and to avoid any oiliness from the cheese affecting the presentation.
Blue cheese-stuffed olives are a simple yet impressive dish that can be prepared ahead of time and served as a fancy appetiser or cocktail garnish. They are a delicious and savoury treat that is sure to be a crowd-pleaser!
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Blue cheese vinaigrette
Ingredients
You can use any type of blue cheese for this recipe, from a mild Danish variety to a saltier Gorgonzola. For extra ease, look for pre-crumbled blue cheese at the grocery store. The other ingredients include olive oil, vinegar, onion powder or onion, salt, and pepper.
Preparation
Combine the olive oil, vinegar, onion powder, and blue cheese in a bullet blender or mini food processor and blend until smooth. Taste and season with salt and pepper. If you prefer a blue cheese vinaigrette with bits of cheese throughout, blend the oil, vinegar, onion powder (or onion), salt, and pepper first, and then either crumble in the cheese by hand or pulse it just a few times with the blender, leaving some solid pieces.
Storage
This dressing is best used the day it is made, but you can store leftovers in a jar with a tight-fitting lid for up to 3 days. If it separates, shake the jar or whisk it.
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Blue cheese in olive oil as a snack
Blue cheese and olive oil is a classic combination that can be used in a variety of dishes, including salads, steak, and even cocktails. One popular way to enjoy blue cheese in olive oil as a snack is to make a blue cheese vinaigrette, which can be used as a dressing for salads or as a dip for crackers or pretzels. This can be made by blending or whisking together olive oil, vinegar, mustard, salt, pepper, sugar or sweetener, garlic, and other spices, and then stirring in crumbled blue cheese at the end. This dressing can be served immediately or refrigerated for a more dominant cheesy flavor.
Another way to enjoy blue cheese in olive oil as a snack is to stuff olives with the cheese. This can be done by using a piping bag or paper to fill pitted olives with blue cheese, which can then be added to cocktails or enjoyed as a snack on their own. Some people also like to add other ingredients to the blue cheese, such as cream cheese or salad dressing, to make the stuffing less crumbly and more flavorful.
When choosing a blue cheese for your snack, there are several varieties to consider. Roquefort is a French blue cheese with a strong flavor and a crumbly, semi-dry texture, while Danish blue cheese is milder and made from cow's milk. Gorgonzola, an Italian variety, is salty and creamy, and Cambazola is a rich, semi-soft blend of cow's milk and cream.
Finally, it's important to note that olive oil solidifies at cold temperatures, so if you're using it as a base for your blue cheese snack, you may want to use canola oil or let the olive oil come to room temperature before serving.
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Blue cheese crumbles as a steak topping
Blue cheese crumbles are a fantastic addition to a steak, and when paired with olive oil, they create a delicious topping. The strong, pungent flavour of blue cheese is a perfect match for the richness of a steak, and the olive oil adds a fruity, tangy note to the dish.
Blue cheese crumbles are versatile and can be used in many ways to top a steak. One way is to make a blue cheese vinaigrette, which can be drizzled over the steak. To make this, you can whisk together olive oil, vinegar, mustard, salt, pepper, sugar, and garlic, and then stir in the crumbled blue cheese. This dressing can be made in advance and stored in the refrigerator, allowing the flavours to blend. The vinaigrette can also be served immediately, with the blue cheese crumbles stirred in at the end.
Another option is to create a blue cheese crust for your steak. You can do this by melting blue cheese crumbles with olive oil and spreading the mixture on top of your steak. This will create a delicious, savoury topping with a creamy texture.
Additionally, blue cheese crumbles can be stuffed into olives, which can be served as a side dish or garnish for your steak. This combination is a popular one and can be made by filling pitted olives with blue cheese crumbles. The stuffed olives can be served as is or heated briefly under a heat lamp to melt the cheese slightly.
When choosing your blue cheese, there are several varieties to consider. Roquefort, a French sheep's milk cheese, has a strong flavour and a crumbly, semi-dry texture. Danish blue cheese, or Danablu, is milder and made from cow's milk, offering a good option for those new to blue cheese. Gorgonzola, an Italian variety, is salty and creamy, while Cambazola, a mix of cow's milk and cream, has a rich flavour and semi-soft texture.
Blue cheese crumbles and olive oil are a wonderful combination to enhance the flavour of a steak. Whether used in a vinaigrette, as a melted topping, or stuffed into olives, this pairing is sure to impress.
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Frequently asked questions
Yes, blue cheese crumbles are okay with olive oil. In fact, blue cheese vinaigrette is a popular salad dressing that combines olive oil and blue cheese crumbles.
Blue cheese vinaigrette is a tangy and cheesy salad dressing that combines olive oil, blue cheese crumbles, vinegar, and spices.
To make blue cheese vinaigrette, you can whisk together vinegar, mustard, salt, pepper, and sugar. Slowly add extra-virgin olive oil while whisking until emulsified. Finally, add crumbled blue cheese and stir.
You can use any type of blue cheese for this recipe, from a mild Danish variety to a saltier Gorgonzola. If you are new to blue cheese, the Danish variety is a good option as it is milder and less sharp than other varieties.
Yes, you can store blue cheese vinaigrette in a covered container in the refrigerator for about 2 weeks. The flavors blend beautifully after a day in the fridge, and the "cheesy" flavor of the blue cheese becomes more dominant.
