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good afternoon and welcome to the Good
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Plates Kitchen today I want to talk
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about blue cheese dressing and I want to
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talk about our favorite blue cheese
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dressing which we use for wedge and
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other salads for buffalo wings for
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burgers for fries for for vegetables
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even on a sandwich and um this is my
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mother's secret recipe for blue cheese
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dressing and why do I say secret i say
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secret because she used an ingredient
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most people never think to put in
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dressing listen and you'll find out what
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that ingredient is my mother used to
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make this dressing on special occasions
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i'd stand there hoping I would get a
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little nibble of cheese if I'd been
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really really good I got one blue cheese
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was expensive and it already came
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crumbled most of it was dried out so my
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mother was very picky about what pieces
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went into her dressing truthfully I
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think I'm the one who got the dried out
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sadly blue cheese dressing isn't as
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popular as it used to be mostly because
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ranch has taken over the spotlight why
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did ranch take over the spotlight
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because people wanted to cut costs and
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artificial excuse me vinegar or
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artificial flavors was less expensive
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but it ruined the taste it's why you
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only find real blue cheese dressing at
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steakouses and at fine dining
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restaurants even most bottled blue
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cheese dressing adds a lot of
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ingredients you can see that in our
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table mine has only five ingredients
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it's my mother's blue cheese dressing
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all it ever needed here's a comparison a
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bottle of Wishbone blue cheese dressing
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34 34 ingredients including thickeners
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artificial flavorings and vinegar no
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wonder it doesn't taste the same if you
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think you don't like blue cheese
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dressing that might be why now you try
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this and you'll really really like it
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guaranteed okay now let's talk about
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blue cheese and having to use dried out
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pieces is no longer an issue if you get
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a half a pound of cheese you it's
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usually less than the crumbled
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variety blue cheese is great stuffed in
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burgers it's great on a cracker or my
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favorite Marberry bread it's also not a
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problem if the cheese doesn't come
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crumbled because a small food processor
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does a fine job of crumbling and mixing
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um if you don't have a food processor
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you could do like my mother did and use
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a fork it's just fine now where is where
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did blue cheese come from it's believed
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to have originated accidentally in
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Europe when cheese stored in caves was
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exposed to mold and the oldest varieties
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include Francis rofort we know about
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that it's made from sheep's milk Italy's
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gorgonola and England's Stilton and the
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first known recipe for blue cheese
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dressing appeared in the
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1928 book Edgewater Beach Hotel salad
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book which you can actually find on
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archive.org where and it was referred
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there as Rogue Dressing but by the 1930s
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blue cheese dressing had gained
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popularity through a famous cookbook we
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all know this one The Joy of Cooking
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over time the dressing became a staple
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in American cuisine especially as a
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companion to buffalo wings and crisp
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salads specifically wedge
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now Danish blue cheese was developed in
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the early 20th century and it's known
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for being milder and creamier than its
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predecessors it's a cow's milk
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chich in butter fat with a smooth
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spreadable consistency that makes it
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blending um but you know what if you
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can't find it or you don't like it we've
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got some other choices rogurt which is
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sharper and more pungent Stilton which
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is firmer and it's actually nutty uh
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Gorgonola is creamy and mild it's
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actually I think the best uh substitute
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and there's one from Spain that's strong
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and spicy for bold pellets only
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now we're going to talk about the secret
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ingredient have you figured out what it
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is no I'll bet you didn't it's Angora
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bitters and you can find them in the
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liquor section of the
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supermarket do they have alcohol yes but
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it's a tiny amount and it's not for
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drinking just to nip to keep the uh
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herbs that are inside fresh and trust me
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if you were trying to get drunk off of
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this you would get sick because it's
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really bitter uh angora bitter were
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invented in 1824 by Dr johan Seagurt in
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Venezuela originally they were used to
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soothe stomach ailments and today
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they're known for adding depths to
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cocktails and surprisingly dressing uh
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the concentrated blend of herbs and
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spices lifts the flavor of blue cheese
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like you wouldn't believe and it
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balances the creaminess without stealing
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spotlight and you know what you only
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want to use three drops because if you
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don't it's going to be really really
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now let's talk about storage and some
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other stuff okay you can store the
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dressing once you make it um store it in
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a jar or in a container in the fridge
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and you can keep it for up to 5 days you
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want to stir it in case it separates it
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shouldn't but it might so just stir it
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before you use it and um it does not
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well and let's see what can we use it
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for you can use it to uh spoon it over
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iceberg wedges for iceberg salad that's
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a classic use uh drill drizzle it on
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grilled steaks or burgers we've got a
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recipe for that the gorgenola burger uh
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serve it alongside a basket of buffalo
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wings we have a recipe for turkey
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buffalo wings which you would not
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believe it's giant buffalo wings okay um
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of course you could use it as a dip or
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carrots and celery broccoli whatever you
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got and my favorite spread on barberry
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bread now here are some
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substitutions do you want to use
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crumbles instead of buying a wedge of
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cheese well you can but you're going to
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lose the texture and you're going to
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lose the flavor and the wedges are
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fresher and creamier by the time
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uh you're getting the crumbles that's
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basically the the bad part of the cheese
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or the part that that other that regular
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people won't buy and it's all dried out
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and kind of nasty so yeah you don't want
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bitters as I said bitters are in the
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alcohol section they had do have a tiny
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bit of alcohol but not enough to do
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anything for you if you can't find them
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and you just don't want to have any
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alcohol at all you can use wistachure
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and but we're talking in a serious pinch
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so maybe a half a drop of wiser and
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now would you like to lighten it with
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yogurt instead of sour cream yes you can
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lighten it with yogurt but again you're
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going to miss the creaminess and all
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that stuff it's not something that you
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eat every day so you know make it
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special and use the ingredients that
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we're supposed to have now as far as the
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recipe well the recipe is available on
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the good plate and I encourage you to go
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and look and find the recipe today all
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right we'll see you next time on the
