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Article: FOR SOME CHEFS, BLUE CHEESE TOPS THEM ALL.(LIFE & LEISURE)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- May 24, 1995
CopyrightCOPYRIGHT 1995 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Chicago Tribune
This recipe is adapted from one by David Page, chef and owner of Home restaurant in New York City. He uses Maytag Blue cheese, but other types of blue can be substituted. The fondue also can be served with slices of fresh pear or Belgian endive leaves. BLUE CHEESE FONDUE WITH ROSEMARY TOAST (Makes eight appetizer servings) TOAST: Sixteen slices French bread, each one-half-inch thick Two cloves garlic, quartered Two tablespoons olive oil One to two teaspoons chopped fresh rosemary or one teaspoon dried FONDUE: Four ounces blue cheese, crumbled, about one cup One-half of an eight-ounce package cream cheese, softened Three to four ...
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Article: TRY THIS!; GREAT BLUE CHEESE DRESSING EASILY MADE ...
Dayton Daily News;
May 26, 2004 ;
592 words
... ... wedges of crisp iceberg lettuce with blue cheese dressing spooned over the top. Making a good blue cheese dressing is very easy. The challenge ... several supermarkets and rounded up 10 blue cheese lovers to evaluate the commercial products ...
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