• About
  • La Micaela Farm Shop

fincafood

~ culinary and horticultural life on a Spanish farm

Tag Archives: Blue Cheese

Blue Cheese – Dressing, Mousse & Ice Cream

27 Wednesday Nov 2013

Posted by Nevenka in Food for One, Sauces, Starters

≈ 2 Comments

Tags

Blue Cheese, Blue Cheese Dressing, Blue Cheese Ice Cream, Blue Cheese Mousse, Ice Cream, Mousse

As I mentioned in the last post, I have been having a go at replicating the Blue Cheese Ice Cream that we were served atop a salad in Bodega Aranda and which was so delicious. I believe I have achieved success.

????????????????????????????????

As a basic recipe I started with one for a blue cheese salad dressing that I learnt from Pam Smith, when I was working at her Restaurante Sin Niumero in Mojacar many moons ago. It is so simple yet wonderful that I am surprised that it is not more widely known. All you need is blue cheese, thick or whipping cream and black pepper.

Then to adapt the recipe for mousse or ice cream the proportions of the ingredients are changed.

To make the salad dressing you need about one quarter volume blue cheese to three quarters cream. Put both in the food processor and beat until well mixed and the cream has started to thicken. Be careful not to overbeat or the mix may curdle. This happens very easily in the hot summer heat here. The dressing will further thicken in the fridge, so you can stop beating when the dressing is a little less thick than you want the end result to be.

Season with black pepper. There is no need for salt as the cheese will have enough in it already.

Store in the fridge until needed. It will keep for up to three days.

The mousse I like to serve with fruit to offset the sweetness of it. As fruit ripens on the farm, any that is not eaten fresh is preserved. Here I have pears poached in sugar syrup flavoured with cardamoms and saffron. They are put into sterilised jars when hot and then will keep up to three years if kept in a cool dark place. They then provide the basis for a quick and easy dessert.

IMG_0770

When I come to serve the pears, I drain off the syrup which I then reduce by putting it in a pan, bringing it to the boil and continuing to simmer it until it is thickened and viscous. Let it then cool then drizzle over the whole dish when serving.

For the mousse the proportion of cheese to cream is equal and I like to leave some texture to the cheese as you can see above. But if you prefer a smooth mousse then beat a bit more. If you are serving the mousse with fruit then the pepper is optional.

To ensure that the ice cream does not set too hard the choice of cheese is important. It needs to be a full fat blue cheese like Stilton, Roquefort or Cabrales. It is tempting to imagine that a soft cheese would give better results, but these have more water in them which freezes very hard.

The proportions again are half cheese half cream. Beat them together well. Season with black pepper and freeze.

When you come to serve the ice cream, you may need to transfer it from the freezer to the fridge half and hour to an hour before needed so that it can soften a little, it depends on the temperature of your freezer.IMG_0753

A reminder that the original salad we were served was Corn salad, Tomatoes, Pine Nuts, Walnuts and Raisins with the Ice Cream in a mound on top. The waitress then dressed the salad with Olive oil and sherry vinegar before cutting up the ice cream and then folding it gently into the salad.

For my salad, pictured at the beginning of this post, I replaced the corn salad with some mild Endive leaves and I lightly toasted the nuts to bring out their flavour. The coolness of the ice cream combined with the slight bitterness of the leaves and the warmth of the nuts was wonderful, even on a cold wet day like today, and would be even better on a hot summers day.

Bodega Aranda – Almeria City

11 Monday Nov 2013

Posted by Nevenka in Fish, Food for One, Snacks and Tapas, Starters, Sweet Things, Vegetable Dishes

≈ 1 Comment

Tags

Ajo Blanco, Blue Cheese, Blue Cheese Ice Cream, Corn Salad, Escabeche

IMG_0760

After visiting the central market in Almeria we had worked up an appetite for lunch, and remembered that this ancient tapas bar was not far away.

Having installed ourselves at a table we asked the waitress to bring us a selection of what was good at the moment. She suggested the house salad, a couple of plates of fish and fried potatoes topped with broken eggs and the local made chorizo and morcilla. Perfect we said, not realising what culinary delights lay behind these simple descriptions.

The house salad arrived. Rich green corn salad, walnuts, pine nuts, raisins, and a halo of tomatoes surrounding a mound of blue cheese ice cream. The waitress had a small bowl of dressing – olive oil and sherry vinegar with seasonings – which she poured over the salad, then she cut the ice cream into pieces and gently mixed it with the salad.

IMG_0753

It was heavenly. I am working on a recipe for the ice cream – maybe have it perfected for the next post.

The fish course was next –

IMG_0755

Fillets of baby Cod and Smelts in light batter and fried served with the best Ajo Blanco I have ever tasted. You could taste the slight bitterness of the almonds, a hint of garlic that was not overpowering, the sauce was made smooth with bread and olive oil and balanced with white wine vinegar.

IMG_0754

Jureles en Escabeche. Escabeche is a way of mildly pickling fish. It is gently poached in a broth of olive oil, white wine vinegar and water which is flavoured with onions, peppercorns, saffron and bayleaves. Frequently smoky Pimenton is added as well, but in this dish of small fish it wasn’t needed.

IMG_0756

Next was the Potatoes with Chorizo, Morcilla and broken eggs.

IMG_0758

To finish the meal a succulent large date each, dark chocolate covered raisins and mint tea.

Recent Posts

  • Tortilla de Habas con Menta
  • Orange Conserve
  • Intense Chocolate Heaven
  • Patatas a lo Pobre – Poor Mans Potatoes – with Broken Eggs – con Huevos Rotos
  • Autumn Red Salad

Archives

  • April 2022
  • March 2022
  • December 2021
  • November 2021
  • October 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • September 2015
  • August 2015
  • April 2015
  • March 2015
  • January 2015
  • December 2014
  • November 2014
  • September 2014
  • August 2014
  • June 2014
  • May 2014
  • January 2014
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012

Categories

  • breakfast
  • Cultivation
  • Fish
  • Food for One
  • Foraging
  • Main Courses
  • Preserves
  • salads
  • Sauces
  • Shopping
  • Snacks and Tapas
  • Starters
  • Sweet Things
  • Techniques
  • Vegan
  • Vegetable Dishes

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • fincafood
    • Join 218 other followers
    • Already have a WordPress.com account? Log in now.
    • fincafood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...