blue cheese

Dream Dog
Susan Stuck Mar 30, 2011 Blue Cheese 0 comments
Charleston, South Carolina is in full bloom in March. But it's not just the scent of jasmine and wisteria that's in the air. There's the aroma of creole gumbo and sassafras-glazed pork too, wafting out the doors of Husk, the new, hip, cook-it-local, keep-it-Southern restaurant. But that's not why I'm here. For a long time, it's been my dream to go to Charleston—Mount Pleasant actually—and have a hot dog with blue cheese slaw at Jack’s Cosmic Dogs. Jack is Jack Hurley, a one-time Vermonter who, with his partners, opened The Daily Planet in 1980, which quickly became Burlington’s hipster foodie haven. “I’ve been on the food train a long time,” says Hurley. He and his family eventually went...
Blue Cheese Slaw
FarmPlate Mar 30, 2011 Blue Cheese 0 comments
from the FarmPlate Kitchen Vermonters dreaming of a cosmic dog can start by making their own blue cheese slaw with this simple recipe. Pick up some “localdogs” from Vermont Smoke and Cure and slather on the slaw. 1 cup blue cheese crumbles (divided), such as Jasper Hill Farm Bayley Hazen Blue or Blythedale Farm Jersey Blue ½ cup buttermilk 3 tablespoons cider vinegar 2 tablespoons demerara sugar ½ teaspoon salt 1 teaspoon freshly ground black pepper 1 head green cabbage, shredded  (about 10 cups) 2 to 3 carrots, shredded In a blender or food processor, blend ½ cup of the blue cheese, the buttermilk, vinegar, sugar, salt and pepper. Pour into a large bowl, add cabbage and carrots and toss...
Lamb & Blue Cheese Sliders with Caramelized Onions
FarmPlate May 26, 2010 Blue Cheese 1 comments
from the FarmPlate Kitchen Consider making slightly over-sized sliders so they can't slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington. 1 tablespoon olive oil, plus more for brushing 2 large sweet onions, thinly sliced 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste Pinch of dried thyme 1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op) 2 tablespoons chopped Kalamata olives ¼ cup crumbled blue cheese (we love Jasper Hill's Bayley Hazen Blue) 8 to 12 fresh-baked slider buns, split A handful or two of arugula leaves Heat the...
Picnic Sliders
FarmPlate May 26, 2010 Blue Cheese 0 comments
English has got to be a tough language for the non-native speaker. Take the word "slider" for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up. Sliders are turning up on restaurant menus all over the place. They're two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into...
Singing the VT Blues
FarmPlate Jan 06, 2010 Blue Cheese 0 comments
It's that time of year. There's snow on the roof, snow on the woodpile and snow in your boots. The bracing weather calls for full-flavored foods. At dinner we like slow-roasted pork butt or lamb shoulder because it makes the kitchen smell so good. Serve the tender meat with a big salad of bitter greens, toasted nuts and crumbled Vermont blue cheese. For a meatless menu, consider this savory tart. It offers a great opportunity to showcase your personal favorite Vermont blue cheese, whether it's Blythedale Farm's Jersey Blue, Bonnieview Farm's Mossend Blue, Green Mountain Blue's Gore-Dawn-Zola or Jasper Hill Farm's Bayley Hazen Blue. Blue Cheese & Onion Tart from the FarmPlate Kitchen 2...
Holiday Nibbles
FarmPlate Dec 23, 2009 Blue Cheese 0 comments
We've gathered a handful of easy hors d'oeuvre ideas from FarmPlate friends and staffers. They're not so much recipes as guides for turning what you might find in the fridge or pantry into tempting treats to serve when people stop by. Grilled Veggie Rolls That panini pan you got from Santa also works well for grilling sliced vegetables! Slice eggplant or zucchini about ½-inch thick, brush with olive oil and grill until cooked through. Let cool slightly, sprinkle with crumbled Vermont Creamery's goat's milk feta and a pinch of dried thyme. Roll up and secure with a toothpick. Ohpah! Spinach-Artichoke Dip Heat a little olive oil in a skillet and cook 1 pound washed and trimmed spinach or...