Skip to main content

into the blue


      Well its been a while again hasn't it?  Aren't I getting bad at this.   I really should change that.... really I should but at least today I do have something a little different to share with you.  I was so kindly asked to review Castello's blue cheese. Castello is probably best know for their selection of blue cheeses ranging from traditional with bite to mellow and creamy.  Now, I was asked to try out a recipe they sent (Fig and Blue Salad) and gave me the option to create something I might like as well (Blue Cheese and Prosciutto Baked Figs).  I was excited when I saw the ingredients for the salad since I feel like there's nothing more classic then blue cheese and figs.  Its that whole salty sweet thing, am I right? I think so.
     Firstly this is probably one of the prettiest salads I've made in a while and just think for this winter season adding little pomegranate capsules would bring it right into a cheery holiday salad, which I might really need to do.
   So how did the salad taste then you ask?  Well, pretty much just as good as it looks.  The only thing I might change with it was that I found the crumbled blue cheese and blue cheese dressing combo a bit too overwhelming for my taste buds.  I'd probably either take out the crumbled blue or swap out the dressing for something more sweet to really make the crumbled blue bits shine.

  For my dish I decided to do something baked with the cheese and having left over figs I figured I'd give it a try and now I think I have a new found love for baked figs.  This combination of the blue cheese, prosciutto and honey in all its baked form was just too good. My mom even liked it and she's an  especially hard one to please.

What's your favorite way to eat blue cheese?

Fig and Blue Salad

6 fresh figs
selection of red coloured lettuce leaves (I used some green too as I liked the contrast)
50-75g fresh raspberries
1 pack (125g) Castello traditional blue cheese
4 tbsp olive or sunflower oil
2 tbsp lemon juice
salt and pepper to taste

1. Make cuts in the figs from the top down as if you were going to quarter them but leave the base intact so they remain whole. In  a dish arrange the figs over the salad leaves, scatter the raspberries and half to three quarters of the cheese crumbled over the salad.
2.  Place the oil, remaining cheese, lemon juice and seasonings in a blender and blitz until smooth and creamy.
Serves 2-4.

Blue Cheese and Prosciutto Baked Figs

6-8 fresh figs
30g blue cheese crumbled
3 sprigs fresh thyme chopped
6-8 slices of prosciutto 
honey & balsamic vinegar to drizzle

Preheat the oven to 325 c. Cut the figs in quarters but not cutting all the way down as to leave the bases intact. Add a good nob of blue cheese to each opening of the figs and sprinkle over the thyme in each. Wrap the prosciutto around each fig to keep them together and drizzle with the honey and balsamic vinegar. Bake for 10-15 minutes until the cheese is nicely melted and the honey and vinegar have caramelized a bit
Serves 4-8.

Popular posts from this blog

Taking The High Road With Food Allergies (Sometimes)

I was getting all ready to write a post about how grateful I am. You of those count-down-to-Thanksgiving posts where I list all the people or things that have helped me along the way.

And I am grateful. Really. Having virtual friends who have traveled this same food-allergy road is a wonderful gift. I can name so many times when my panic and frustration were alleviated by someone I've never even met in real life, but who took the time to give me a tip, or to console me.

But frankly, my lovely gratitude post went out the window when I received this email from a relative:

What can we bring to share? I have some ideas: Sweet Potatoes glazed with Chutney and Ginger, Green beans with Dijon and Caper sauce, Creamed Green beans with Dill sauce, or whatever you request.   I am aware of [FAB's son] dietary restriction.

My son is allergic to beans. We avoid all beans. Even green beans. The doctor was surprised by this, as green beans are the least allergenic of the bean family, b…

Beans, Beans and More (or Less) Allergenic Beans!

We have a little good news this week: my son passed a home bean challenge for both pinto and cannellini (white) beans last night. Hooray!

At our last allergist visit, they ran the numbers on a number of varieties of beans and many were Class 0, with values like 0.68. My son's doctor thought it was reasonable to try these at home.

Going to stop for a moment and interject: DON'T DO THIS WITHOUT YOUR DOCTOR'S DIRECTION. A lot of things go into whether home challenges are a good idea for your child: how serious the allergen typically is, how far the hospital, how experienced the parents are with recognizing reactions. Many doctors are not comfortable with this at all. But, in our case, it makes sense to do some challenges at home because my son tests slightly allergic to dozens of foods.

He has avoided all beans since around age five, when he started developing new allergies. First it was tuna. Then cashews. Then (to our great surprise), he suddenly became allergic to garbonzo be…

Best Food Allergy Tweets/Posts From 2013 ACAAI Meeting

Sorry, guys...I've been very busy the last couple of weeks, but just over a week ago one of the largest allergy and asthma conferences, the annual American College of Allergy, Asthma and Immunology, was tweeting its brains out.

Here were the tweets and (virtual) presentations I thought were most interesting:

ACE inhibitors are often used to treat high blood pressure. I believe Lisinopril was the one specifically mentioned. This goes hand in hand with the idea that older patients, especially men, can see changes in the severity of their allergic reactions as they age.

Here's an answer on the question many of us asked about component testing. Just as with RAST, the number itself doesn't matter; just the positive result.

Gross! But yes, give your kids the bobber after the dog/ brother/ mailman licked it.

Conversely, tree-nut-allergic individuals have a 30% incidence of concurrent peanut allergy. 
So stop blaming yourselves, FA mommies! I've said this consistently - Mother Natur…