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Esurientes - The Comfort Zone

Wednesday, June 08, 2005

Blue Cheese & Pear

The combination of blue cheese and fresh pear works so well, doesn't it? The strong, salty, musty taste of the cheese against the bright, sweet coolness of a pear. Yum.
I made a blue cheese sauce for a chicken breast a few weeks ago with a big chunk of left over King Island Endeavour Blue from a party. Mixed with a little sour cream (for want of real cream) and a half teaspoon of Vegeta powdered vegetable stock (made in Malta, I think, and popular with Southern European migrants here) and some red wine. Spooned over a chicken breast and steamed zucchini, then teamed with a sliced perfectly ripe Autumn pear and a tangle of peppery rocket leaves. Yum and yum! What topped it all off was the drizzle of balsamic vinegar over the pear, which I did after taking the photo. What a great dinner idea!! Pity we so rarely have leftover blue cheese in our fridge....I love the stuff.


  • What a great way to use up leftover blue... er, though I agree. Usually we never have any!

    I love pears and blue cheese! And I always get a craving for walnuts too...

    By Blogger Helen (AugustusGloop), at 6/08/2005 09:27:00 pm  

  • i am going through a little blue cheese craze right now too.
    it's odd cos i used to hate it 10 years ago.

    By Blogger Sam, at 6/09/2005 09:25:00 am  

  • This sounds delicious! I love blue cheese, rocket and pear! I'm getting hungry...

    By Blogger Kelly, at 6/09/2005 12:38:00 pm  

  • Parmesan shavings, pear and rocket and some walnuts make a nice dressed up side for dinner parties with very little effort.

    By Anonymous Anonymous, at 6/09/2005 12:55:00 pm  

  • i agree with the walnut topping, all this on a slice of toast pain aux noix with creamy dijon mustard.

    By Blogger LeeLoreya, at 6/10/2005 12:47:00 am  

  • Blue cheese, rocket and pear - what could ever go wrong? This sounds fab and soooo simple - gotta try it!!

    By Blogger Jeanne, at 6/10/2005 10:39:00 pm  

  • Another great one is brie cheese, apple (granny smith) and onion chutney on a sandwich. I got it from this book: http://www.globalgourmet.com/food/egg/egg1097/vegeplanet.html
    Great book. Yummy recipes.

    By Blogger boo, at 6/14/2005 10:19:00 am  

  • Vegeta is eastern European (Polish maybe). What makes it so good - though it might make you go ooohh chinese food syndrome, is MSG. It also makes the worlds best salad dressing - yogurt, olive oil, lemon juice, vegeta (to taste instead of salt) some crushed garlic (also to taste) and fresh black pepper.

    you could add blue cheese to this and turn it into a funky roquefort style dressing too.

    By Anonymous Anonymous, at 6/14/2005 10:12:00 pm  

  • Hi Ajakent - Vegeta is actually a souther-European/Balkan product; it is made in Croatia, which explains why its so popular with migrants here in Australia. The Italians and Maltese love it as well as the Croatians, Serbs etc.
    I really like the sound of your salad dressing, and I'll definitely give that a go. Thank you!!

    By Blogger Niki, at 6/15/2005 11:16:00 am  

  • I''ll be back. Later :)

    By Anonymous Anonymous, at 12/27/2005 03:55:00 am  

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