Blue Chease Foam Recipes

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BLUE CHEESE FOAM WITH PORT WINE REDUCTION



Blue Cheese Foam with Port Wine Reduction image

I was inspired to make this as a spin on a salad I used to make at my restaurant Brasserie T with blue cheese, grapes and spicy pecans. It was one of the most popular dishes we served, and you'll find the salad in my first book, "American Brasserie". When I started making foams, I found blue cheese foam to be light, intensely flavored, and yet not as rich and heavy as straight blue cheese. The port reduction works nicely and makes this foam fun to serve. Always use a good port -- medium to high-end -- for a reduction. If you wouldn't drink it, don't cook with it. Here I use dry port, but if you have only sweet port, use it.

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 4

3 cups dry port wine
2 cups chilled heavy cream
5 ounces blue cheese, crumbled (recommended: Maytag)
Salt and freshly ground black pepper

Steps:

  • Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
  • Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
  • Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
  • Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
  • To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)



Filet Mignon with Creamy Blue Cheese Sauce (Cooking for 2) image

Elegant, easy and ready in 35 minutes, this splurge-worthy steak dinner will soon become your DIY date-night favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 11

2 boneless beef tenderloin steaks, 1 1/2 inches thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic cloves
1/2 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/2 cup dry white wine
2/3 cup heavy whipping cream
1/4 cup plus 2 tablespoons crumbled blue cheese
2 tablespoons finely chopped chives

Steps:

  • Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
  • In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
  • Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

Nutrition Facts : Calories 730, Carbohydrate 8 g, Cholesterol 215 mg, Fat 7, Fiber 1 g, Protein 44 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 1 1/2 g

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