Archive for the 'recipes' Category

Bleu D’Auvergne, a mild french blue cheese

Bleu d'AuvergneBlue D’Auvergne is a milder blue cheese than its nearby cousins in Roquefort. It is creamy, smooth, and cooks/melts easily. It may not have the punch needed for a hearty blue cheese souffle or sauce, but it is great to eat in salads and by itself.

Artisanal Premium Cheese has a great description of it on their site:

Bleu d’Auvergne is a name-protected (Appelation d’Origine Controlée, AOC) cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century. Bleu d’Auvergne is made in the traditional manner from cow’s milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste.
Blue D’Auvergne Cheese – Artisanal Premium Cheese

Salad with Blue D’Auvergne tartine

Salad with bleue d'Auvergne
Recently, i had this salad with tartine at a small brasserie in Paris. The beauty of this dish lies in its simplicity.

The salad consisted of greens, tomatoes, walnuts, and olives. A tartine was made with a slice of Poilâne bread, smothered with Blue D’Auvergne and placed under the broiler for a minute or so to melt the cheese. This was then cut into smaller pieces and placed on the salad.

The bite sized chunks of cheese and bread made the salad a great meal. Try this for dinner tonight.

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Rouxbe – Online video recipes of the highest quality

If you love watching cooking shows on television, you’ll love the new online video recipe web site Rouxbe.com. The name is a take-off of a roux, the base for a white sauce. The site gives you unlimited access to their video recipes for the first 30 days and you can join their premium service for more video demonstrations.

Rouxbe’s videos and recipes are top-notch! These are HDTV super hi-def compared to what you normally see on the internet. Here’s a nice video recipe example: Panna Cotta with Stone Fruit.

Here’s a snippet of the recipe:

Panna Cotta with stone fruit

Panna Cotta with Stone Fruit Compote

This Italian classic, is perfectly balanced with a fresh stone fruit compote

Active Time: 20
Total Time: 3 hours
Serves: 6
Step 1: Starting the Panna Cotta

  • 1 whole vanilla bean
  • 1 cup whipping cream
  • 1/4 tsp. table salt
  • 1/2 cup powdered sugar
  • 2 1/2 tsp. gelatin powder (approx. 1 package)
  • 1/8 cup milk

To start the Panna Cotta split the vanilla bean in half length-wise and scrape out the seeds. Using a small pot add the cream along with the salt and powdered sugar and bring to a gentle boil over low heat. While the cream heats up pour the gelatin over the milk and mix well and set aside. Once the cream comes to a gentle boil, immediately turn off the heat and remove the vanilla bean and discard. Now add the gelatin mixture and whisk until smooth. Transfer the mixture to a medium sized bowl and let cool to room temperature stirring occasionally.


The full recipe can be seen at Rouxbe.com