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Tag Archives | Bleu Cheese

Washington Post Recipe Tester: Cashel Blue and Toasted Pecan Terrine With Frisee and Apple Jam

Cashel Blue with Toasted Pecans Terrine with Apple Jam

Tested this recipe, Cashel Blue and Toasted Pecan Terrine with Frisee and Apple Jam, for The Washington Post. Salty, sharp and creamy blue cheese is balanced by the apple jam and crisp frisee. A blue cheese lover, this appetizer is easy to make and chills over night so it’s ready ahead for

company. If you want fresh jam for toast, bagels, English muffins or scones, the Apple Jam is quick, easy and so fresh.

Cashel Blue and Toasted Pecan Terrine with Frisee and Apple Jam recipe.
For more Irish Recipes in The Washington Post.

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Bleu Beet Salad

Bleu Beet Salad is a simple, easy, ‘no dressing needed’ salad with greens, pickled beets, bleu cheese and candied pecans.

‘Great Sauces Transform Good Food into Gourmet’ 

Last salad

This is a last salad. What I mean by that is, if you’re planning your menu and you want to end with a bang, this is it. Maybe it’s your last picnic of the season or the last Tarragon Pickled Beetslunch of your roommate reunion. Perhaps you’re hosting the last game of the playoffs or your monthly club luncheon. It could be the last dinner of the conference, or your last, you fill in the blank. It’s loaded with contradictions – crunchy, briny, salty, green, creamy, sweet, red, sharp, crisp, white – diversity where every taste has an important seat at the table. If you could order your last meal, this is a contender.

You may also enjoy Maytag Bleu Cheese Terrine, Park City Salad, Bleu and Bacon Egg Salad Sandwiches, Bleu Cheese Tomato Wedge Salad, Spinach Strawberry Salad with Candied Nuts, Taco Salad with Creamy Tomatillo Sauce, Chunky Bleu Cheese DressingRed Bliss Potato Salad, Pomegranate Feta Salad and Mediterranean Quinoa Salad.

4 of 4 part series Bodacious Beets”. Part 1 Roasted Beets, Part 2 Tarragon Pickled Beets, and Part 3 Champagne Pickled Golden Beets. More about beets.

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2011 AniversaRecipe – Golden Coin Steak

Recipe: Bleu Beet Salad

Prep Time: 4 Minutes | Cook Time: 0 Minutes | Yield: 4 Servings | Level: Easy


  • 4 cups Spring Mix salad greens
  • 12 slices pickled beets, about 1 pint
  • 4 Tbsp crumbled bleu cheese
  • 4 Tbsp chopped candied pecans

Add BeetsInstructions
1 Place 1 cup of Spring Mix on each of four salad plates.

2 Nestle 3 slices of beets on each bed of greens.

Bleu Beet Salad3 Add 1 tablespoon each of bleu cheese and pecans over the beets on each plate. Serve and enjoy.

Homemade pickled beets are outstanding in this recipe but you could use a good quality beet purchased at the supermarket.

No Greens Bleu Beet Salad
This salad is also delicious without the greens.

Serve this salad at a Christmas dinner.

Dish Designer

  • Exchange red for golden beets.

Inspiration – Helen Horton
Cook with Sauces
Bleu Beet Salad
Written by
Photography and Styling by Helen Horton
Updated: September 24, 2013

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‘Bodacious Beets’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Long stemmed

Red RoseRich, red, roses are romantic. sildenafil 20 mg price Bodacious, bulbous beets bleed red. Both have long stems with leaves and royal velvet hues. Who could resist a dozen long stemmed roses? or beets? The se puede tomar viagra y alcohol colors are rich, deep and true. If I received a cialis trial card bunch of long stemmed beets for my birthday, they wouldn’t need water online pharmacy viagra and a vase. I’d apply a roast and a brine.

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Here are my beet recipes coming soon.


Roasted BeetsSaturday, September 21, 2013 – I’m launching this beet series with Roasted Beets. If you roast rather than boil, you’ll lock in the flavor but also ramp into what is the difference between cialis and tadalafil more complexity with aromatics and herbs. They’re roasted with rosemary, onion and a drizzle of olive oil.




Tarragon Pickled BeetsSunday, September 22, 2013 – Once you have roasted beets, pop them in a jar with some brine and red pharmacy assistant online programs onions. Now you have savory Tarragon Pickled Beets. These have just the right amount of briny pickling sauce to enhance the roasted beets.




Champagne Pickled Golden BeetsMonday, September 23, 2013 – If you can’t resist these orange baby beauties, roast and then brine with champagne vinegar for just a blush of color and more subtle flavor. Add the roasted onion right into the jar for Champagne Pickled Golden Beets.




Bleu Beet SaladTuesday, September 24, 2013 – Wow! This is now one of my favorite salads. I love the briny beets, creamy bleu cheese and crunchy candied pecans. This Bleu Beet Salad is worthy of your last meal. I mean it! metabolism of sildenafil Fast and easy, it’s rich in potent flavors and contracting colors and textures.
Cook with Sauces
‘Bodacious Beets’ Series
Written by
Photographs and Styling by brand name cialis Helen Horton
Updated: September 9, 2013

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Chunky Bleu Cheese Dressing

Tangy, creamy bleu cheese dressing.

The Sauce: Bleu Cheese Dressing – Bleu cheesy, this dressing has bleu mixed right into the creamy sauce plus plenty of crumbled cheese for a chunky texture. It’s tangy and rich.

‘Great Sauces Transform Good Food into Gourmet’

Bleu baby bleu

Aged in moist, dank caves, bleu cheese is made with cultivated bacteria creating the blue-green veins. Very pungent and a bit salty, it has a strong, tangy flavor. It’s an acquired taste so you could start with half the bleu cheese for a mild tangy dressing and increase the amount of cheese to your liking over time. If you’re already a bleu cheese lover, this potent sauce is ready to drizzle over salads or dunk buffalo wings. At my house this dressing doesn’t last long so I love that it only takes 5 minutes to make. I keep bleu cheese on hand and generally have the rest of these bleu-cheese-dressing-on-Romaineingredients, too. You’ll never want go back to bottled bleu cheese dressing again.

You might also enjoy Buffalo Wings, Park City Salad, Maytag Bleu Cheese Terrine, Bleu Cheese Ball, Bleu Cheese Wedge Salad and Bacon, Rockamole and Bleu Egg Salad Sandwiches.Click here for more about bleu cheese.

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2011 AniversaRecipe – Chorizo Crowned Bakers

Recipe: Chunky Bleu Cheese Dressing

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 3 Cups | Level: Easy


  • 2 cups crumbled bleu cheese, divided, 8 oz
  • 6 Tbsp sour cream
  • 1/2 cup mayo
  • 6 Tbsp buttermilk
  • 2 Tbsp white wine vinegar
  • 10 chives, cut in thirds
  • 4-6 grinds of pepper
  • salt

Special Equipment – blender or food processor

bleu-cheese-dressing-ingredients1 Combine 1 cup bleu cheese, sour cream and mayo in a food processor or blender. Process until smooth.

2 Add buttermilk, vinegar, chives and process.

add-crumbled-cheese3 Stir in the remaining cup of bleu cheese and pepper. Taste and adjust for salt if needed.

Bleu is a fairly salty cheese so added salt may not be needed. Taste before salting as it depends on the type of bleu cheese used.

Purchase a good flavor bleu cheese. Top of the line bleu can be very expensive and not necessary in this dressing. Choose a variety you love that is not too waxy and not extra creamy. Somewhere in the middle works great because in Step 1, if it’s not too waxy it will process into the dressing and make it creamy and cheesy. In Step 3, if it’s not too creamy it will mix well enough to add small chunks that don’t stick together for chunky texture.

If a thinner dressing is preferred, add a little more buttermilk.

For a creamy, smooth dressing omit the second cup of crumbled bleu cheese.

Spoon over tossed green salads. Especially good on Park City Salad. Also great for dipping Buffalo Chicken Wings. Works well for a dipping sauce for vegetable crudités.

Brown a couple of pounds of bacon, crumble and freeze. For a simple dinner salad, chop some crunchy lettuce and top with diced tomatoes and some crumbled bacon. Spoon bleu cheese dressing over all.

Dish Designer

  • Exchange the white wine for white balsamic, white, tarragon, red wine or cider vinegar.
  • Exchange chives for scallions tops.
  • Add a pinch of garlic powder.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 1, 2013

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Maytag Bleu Terrine with Fruit and Nuts

Bleu cheese appetizer with sweet dried fruit, crunchy nuts and creamy cheese.

The Sauce: Bleu Cheese Mascarpone Sauce – Combined with dried fruit and nuts with a little honey for sweetness, it’s thick, creamy and crunchy. Once chilled, it sets into a perfect round. Allow to stand for 30 minutes for spreadable texture.

‘Great Sauces Transform Good Food into Gourmet’ 

Gourmet Dave does bleu proud

My friend Dave is a gourmet cook and often sends me his recipes. Here’s one he shared with me that’s fantastic for holiday entertaining. Let’s start with the bottom line, I’m a ‘dyed in the wool’ bleu cheese lover. Bleu is sharp and salty so I wondered how it would pair with the sweetness of fruit and honey. This marriage of contrasting flavors plus sundry textures, creamy cheeses, crunchy nuts and chewy dried fruit grace a crispy cracker with style.

An acquired taste, nibble and dabble at bleu until you find yourself ‘falling off the cliff’ hopelessly in love with it. What I mean by that is when you edge your way sniffing, tasting, trying bits here and there, you get to a point where you fall hopelessly in love with bleu and find yourself in a chasm where you can’t climb out.

Bleu-Cheese-with-crackersBleu is good crumbled on steak or burgers, tossed in salads such as Park City Salad, loaded in bleu cheese dressing, paired with buffalo wings, topped on roasted pickled beets, combined with eggs on sandwiches, mixed in dips and the star of cheese balls. This terrine is a diversion from savory with a light creamy sweetness.

2011 AniversaRecipe – Panzanella

Recipe: Maytag Bleu Terrine with Fruit and Nuts

Prep Time: 8 Min | Inactive Time: 3 Hours | Cook Time: 0 Minutes | Yield: 7×1 1/2” Circle | Level: Easy


  • 4 oz mascarpone cheese
  • 2 Tbsp honey
  • freshly ground pepper
  • 1/2 lb Maytag bleu cheese, crumbled
  • 1/3 cup diced dried apricots
  • 1/3 cup dried cranberries
  • 1/2 cup broken roasted pecans

Special Equipment – pastry cutter

1 Combine mascarpone, honey and a couple grinds of pepper in a medium bowl.

diced-dried-apricots2 Add the bleu cheese and lightly mix with a pastry cutter. Don’t completely mix as it will become grayish bleu.

3 Add the apricots, cranberries and pecans and lightly mix just to combine.

bleu-cheese-mixture-in-round-pan4 Line a 6-8” round container with a large piece of plastic wrap. Scoop the mixture pressing into to the shape and leveling the top. Fold the excess plastic over and tightly wrap. Refrigerate for 3 hours or overnight to meld flavors.

5 To serve, unmold and place on a serving platter. Allow to rest on the counter for 30 minutes to soften. Add mixed crackers or crostini and garnish with dried fruit and nuts.

Using a bleu that is not too soft but also not to firm works best. If completely creamed in to the mascarpone it will cause the terrine to have a dingy color. Striations of bleu are desired. While the cheese chills, the tangy potent bleu cheese flavor permeates the mascarpone.

To toast pecans, place in a dry sauté pan over medium high heat. Heat for 2-3 minutes tossing frequently. They scorch easily so keep an eye on them.

This bleu terrine can be made a few days in advance. It can be frozen for 1 month but omit the nuts as they will soften. Garnish the top with toasted pecans once it is defrosted and allowed to softened.

Traditionally bleu cheese or roquefort is made in Europe with sheep’s milk and aged in caves with cool temperatures and high humidity. Maytag is a bleu cheese made in America by grandsons of Fredrick L. Maytag I, the appliance company founder. In the beginning they used milk from their dad’s, E.H. Maytag, prize winning holsteins. Also aged in caves, it’s an American ‘cheese’ success story made possible by researchers at Iowa State University.

This is a quasi terrine as it is formed in a bowl, pan or container to create the shape but unmolded for serving. It could also be served in a low dish or bowl more like a traditional terrine.

Serve with a variety of crisp crackers or crostini, red grapes, dried apricots, and pecan halves. This combination has a beautiful color palette of kraft paper with soft reds and golds.

Dish Designer

InspirationDave Roberts
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: December 28, 2012

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Park City Salad

Bleu cheese, sugared walnuts, cranberries and crisp bacon on a bed of spring mix greens.

Park City salad sizzles

Park City is famous for skiing, Sundance Film festival and incredible mountain vistas.  I was introduced to one of my favorite salads in this high altitude city.  The base is a spring mix of greens, some crunchy and sweet, others spicy and slightly pungent.  The colors range from honey dew to jungle green and raspberry red to royal purple.  The greens are dressed with sharp and salty bleu cheese, sweet and crunchy sugared walnuts, crisp and smoky maple bacon, and dried and sweetened tart cranberries.  A mouthful of contrasts, the combination sizzles like complementary colors.  A salad simple enough for a week night feast but fancy enough for company.  Serve with creamy homemade bleu cheese dressing.  A couple of years ago I served this at a family reunion and earned rave reviews.  Serve this at your next lunch with the girls.

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Recipe: Park City Salad

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4 Sandwiches | Level: Easy


  • 1 5-ounced bag spring mix
  • 6 Tbsps broken sugared walnuts
  • 4 thick slices crisp maple bacon, crumbled
  • 1/3 cup dried cranberries
  • 2 oz crumbled bleu cheese

Bleu Cheese Dressing

  • 1/2 cup sour cream
  • 1/4 cup Half & Half
  • 6 oz crumbled bleu cheese, divided
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt

1 Put the salad mix on a platter.  Sprinkle walnuts, bacon, cranberries and cheese.

Bleu Cheese Dressing
2 In a blender or food processor, combine sour cream, Half & Half, 4 ounces bleu cheese, Worcestershire sauce and salt.  Process until smooth.  Pour in a bowl and add the remaining 2 ounces of bleu cheese.
3 Serve salad with bleu cheese dressing.

Serve this salad on individual plates, if desired.

To make sugared walnuts – Put 6 tablespoons walnuts and 3 tablespoons sugar in to a frying pan over medium heat.  Stir constantly until the sugar melts.  Then quickly spread on a sheet pan lined with parchment or non-stick foil.  Once cooled, break apart or chop.

Bacon – Dice a pound or two of bacon and pan fry until crisp. With a slotted spoon, remove to a paper towel lined plate and cool. Store in a small freezer bag or container. Clean the pan once and have crisp bacon on hand for tossing in recipes such as this salad.

Bleu Cheese Dressing – This dressing is the perfect dipping sauce for Buffalo Wings.

Dish Designer

  • Select salad greens desired.
  • Exchange walnuts for pecans.
  • Exchange maple bacon for hickory smoked bacon.
  • Exchange cranberries for dried cherries.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 9, 2012

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Bleu and Bacon Egg Salad Sandwiches

Egg Salad Sandwiches with bleu cheese and bacon

Most beautiful shape in the universe

Hard cooked eggs remind me of Easter but I love them all year round. According to my favorite Art History professor, Richard Gunn, Ph. D, an egg is the most beautiful shape in the universe. It’s all about the subtle but contrasting curves. On that account alone, eggs deserve top billing at any buffet. Serve me a couple hard boils with a little salt and pepper and a piece of wheat toast for breakfast any day. I love them deviled, sliced on salads and brightly adorned in Easter

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egg hunts.

Bleu-and-Bacon-Egg-Salad-Sandwiches-with-carrotsA favorite eggy option is egg salad sandwiches jazzed up with bleu cheese and bacon for a special gourmet concoction. Smear on pumpernickel or a small roll and garnish with rich vibrant vegetables. The creamy delicate filling is exceptional with the smoky bacon and rich potent bleu cheese. Once a month or so, boil a dozen eggs and store them in the fridge for a quick breakfasts, lunch box accompaniments, or salad dressers and use the rest for fabulous egg salad sandwiches. These beauties shape up to be an easy addition to your menu.

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Recipe: Bleu and Bacon Egg Salad Sandwiches

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 12 Cocktail Rolls | Level: Easy


  • 1/2 cup Mayonnaise
  • 2 tsp fresh Lemon Juice
  • 1/2 tsp Dry Mustard
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 3 Tbsp crumbled Bleu Cheese
  • 6 hard-boiled Eggs, chopped
  • 1/3 cup diced Celery
  • 3 Tbsp crisp crumbled Bacon
  • Cocktail Pumpernickel Bread, sliced
  • Parsley, Carrot Sticks and Cherry Tomatoes

1 To make the sauce, in a medium bowl combine mayonnaise, lemon juice, mustard, salt and pepper.

2 Sprinkle the bleu cheese crumbles over the sauce and stir to distribute.

3 Add eggs, celery and bacon and stir gently.

4 Spread on slices of pumpernickel and top with another slice. Garnish with rich colored vegetables and parsley.

Sprinkling the bleu cheese crumbles into the sauce keeps the bleu cheese from clumping together.

This spread could be made on regular size bread and makes 4-6 sandwiches.

Dish Designer

  • Exchange pumpernickel bread for rye, small dinner rolls, or choux puffs.
  • Omit bleu cheese for a more tame egg salad.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written: by
Photographs: by Helen Horton
Updated: April 23, 2012

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Bleu Cheese Ball

Bleu cheese lovers or wannabes

Revel in hog heaven all you bleu cheese lovers. A family favorite for decades, we have this appetizer several times a year at family gatherings but always at Christmas time and New Year’s. Make it for an hors d’oeuvres buffet, serve it at the office holiday party, give it as a gift with a sleeve of crisp crackers. A five ingredient wonder, it’s easy to make and best served at room temperature. It ages with time, deepening in flavor. Right out of the gate you can’t resist a few crackers topped with the cheese mixture the minute it’s combined. If you’re a wannabe that’s new to bleu, try half the cheese.

For decades I’ve made this with regular sharp cheddar cheese (orange) and it is sinfully good, one of those ‘can’t take just one bite’ dishes. Last year I tried sharp white cheddar and it’s equally as tasty but the presentation is more bleu cheesy since there’s no orange cheddar fleck. The blue striations visually mark the cheese ball as bleu. It’s my new upgraded family favorite. Lots of cheese balls have stuff on the outside, crushed nuts, chopped parsley or grated cheese. This is an ungarnished glory and better bleu.


Recipe: Bleu Cheese Ball

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 1 Large or 2 Small Balls | Level: Easy

The Sauce
2 8 oz pkgs cream cheese, softened
1/2 cup sharp white cheddar cheese, grated
4 oz bleu cheese, crumbled
1/4 cup green onion, finely chopped
1 Tbsp Worcestershire sauce

Preparation Instructions
1.  Combine the cream cheese, cheddar, bleu cheese, green onion and Worchestershire sauce.

2.  Form into one large or 2 small balls. Serve with a variety of crackers such as Club, Ritz, Triscuit. Or chill overnight to deepen the flavor. Let stand at room temp to soften before serving.

Dish Designer
• Control the potency by adding more or less bleu cheese; 2-oz is mild, 3-oz is medium, 4-oz is bold, 5-oz is very bold flavor. The variety of bleu cheese also makes a difference as some are mildy bleu and some fairly sharp. Start with less and add more as desired. With chill time, the cheese ball flavors marry and strengthen so plan accordingly.
• Exchange sharp white cheddar for sharp or medium cheddar (orange). If using mild or medium cheddar, increase the amount to 3/4 cup.
• Could also form the mixture into two logs.
sauces over under and through

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Bleu Cheese Tomato Wedge Salad

Bleu cheese, viagraonline-cheapbest bacon and tomato wedge salad without the online cialis wedge shape.

Wedge salad broken down

I said ‘hello’ to the Lettuce Wedge for the first time at Lone Star Steakhouse a few years ago. It is a pretty large wedge of iceberg lettuce with diced tomatoes, crumbled bleu cheese and bleu cheese dressing drizzled over all. A bleu cheese lover, it was love at first bite.

This version is a spin off and yes, it does get better. My sensibility is to serve the tomatoes in wedges rather than the lettuce. From a presentation standpoint, the wedge of lettuce has great lines and design but alas, it is hard to eat. Romaine has more nutrients and has full bodied flavor and crunch. With the addition of bacon and a few red onions we’ve landed on the moon. This salad sizzles with complimentary flavors. Since lettuce, tomatoes and bleu cheese are staples in my fridge, I can fix this salad just about any time.

Recipe: Bleu Cheese Tomato Wedge Salad

Prep Time: 8 Minutes | Cook Time: cialis compresse 0 Minutes | Yield: Salad | Level: Easy


  • chunky bleu cheese dressing
  • Romaine lettuce, chopped
  • small tomatoes, cut into wedges
  • bleu cheese, crumbled
  • bacon, thick crispy and diced
  • red onion, finely diced
  • chunky bleu cheese dressing

1 On a dinner plate, lay out a bed of chopped lettuce and dress with plenty of tomato wedges, what is the price of cialis at walmart some big chunks of bleu cheese, crumbled bacon and a little red onion.

2 Drizzle viagra online with bleu cheese dressing.

Keep thick sliced bacon wrapped in small packages, 3-4 strips to contact cialis a pack, in the freezer to quick fry for recipes that need a little of that smoked flavor. Buy a few pounds when it’s a ‘buy one get one free’ sale. Use for a BLT, soup base, quiche, hamburger, Ty Cobb salad and so many more dishes.

Another option is to dice and fry a pound or two of bacon until the pieces are crisp. Drain on paper towels. Place in a freezer zip bag so it is ready to sprinkle on salads and other dishes without the time and clean up of frying bacon.

Dish Designer

  • Use a good bottled bleu cheese or make your own homemade Bleu Cheese Dressing.
  • Omit the bacon for vegetarian salad.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 18, canadian pharmacy 2012

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Guacamole with a bleu cheese twist

Guacamole elevated

It rocks!!!  Here’s a new version of guacamole for bleu cheese lovers.  And since bleu is an acquired taste, this may be a good choice for someone who loves guacamole.  Ease them into bleu (start with half the cheese) with this delicious sauce.  But for those of us who love bleu and avocados, this is a marriage made in heaven. It makes a thick, chunky but creamy chip dunking delight.  The flavors marry even more over night.  If made the day before or if by slim chance there is dip leftover, cover with plastic wrap pressed directly on the Rockamole to prevent color change.

Recipe: Rockamole

Prep Time: 7 Minutes | Cook Time: 0 Minutes | Yield: 6 servings | Level: Easy


  • 2 ripe avocados, diced
  • 1 tsp fresh lemon juice
  • 4 oz Roquefort or bleu cheese, crumbled
  • 1/2 cup sour cream
  • 1 medium scallion, diced
  • 1/2 cup pickled jalapenos, chopped
  • dash salt
  • bag of sturdy tortilla chips

1 Scoop the avocado flesh into a flat bottom bowl.  Splash the lemon juice over the avocado and turn gently to coat.

2 Add bleu cheese, sour cream, scallions and jalapenos.

3 Use a potato masher combining just until barely mixed and still lumpy.  Salt to taste using a chip rather than a spoon so the saltiness of the chip and the dip balance.  Serve this sauce with sturdy tortilla chips.

Bleu cheeses vary in flavor.  Some are milder and creamier.  Others are more crumbly and pungent.  Use whichever works best for the flavor strength needed.

Dish Designer

  • Exchange pickled jalapeno for finely diced fresh jalapeno.
  • Reduce the bleu cheese for just a hint of pungent flavor.


Inspiration – Nigella Lawson
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 22, 2012

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