Posts Tagged ‘Bleu Cheese’

Chopped Salad (Outback Steakhouse-Style)

Tuesday, October 20th, 2009

If you’ve ever been to Outback Steakhouse you’ve probably had their chopped salad.  Every time I go, everyone (except hubby, who isn’t a fan of bleu cheese) orders this.  Forget the steak, it’s worth going to Outback just for this salad (at least in my opinion…but I have to admit I’m not a huge steak eater…I usually order chicken, even at steakhouses).  This recipe is a pretty close replication of the original. 

 

To make preparation of this salad even faster, you can use a few substitutions…

·         Use store-bought crispy rice noodles instead of the crispy pasta.

·         Use store-bought candied nuts.  (But oh wow, the homemade recipe is incredible!  It’s actually the same recipe for candied nuts I used for my Cinnamon Bun Oats.)

·         Use store-bought balsamic vinaigrette. 

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Chopped Salad (Outback Steakhouse-Style)

 

(Yield:  about 6 servings)

 

Salad:

About 6 c lettuce, chopped (such as red leaf, green leaf, or Romaine)

1 medium carrot, peeled and shredded

½ c shredded red cabbage

2 TB fresh minced scallions or chives

3 oz Bleu cheese, crumbled

¼ c dried cranberries (optional; not used in Outback’s recipe)

¼ c crispy pasta (see below)

¼ c cinnamon-honey roasted nuts (see below)

Balsamic vinaigrette (see below)

 

Crispy Pasta:

1/4 c filini, vermicelli, or angel hair pasta broken into 1-2-inch pieces

1 ½ tsp olive oil

Pinch salt

 

Cinnamon-Brown Sugar Roasted Nuts:

¼ c coarsely chopped walnuts or pecans

2 tsp brown sugar

2 tsp water

1 tsp butter

Pinch cinnamon

Pinch salt

 

Balsamic Vinaigrette: 

2 ½ tsp balsamic vinegar

1 ½ tsp honey

1 ½ tsp Dijon mustard

2 ½ TB olive oil

Pinch salt and pepper

 

For the nuts:  In a small pan, heat the brown sugar, water, butter, cinnamon, and salt over medium-high heat until it bubbles.  Add the nuts and stir to coat the nuts with the sugar mixture.  Cook for 3-5 minutes until the liquid is mostly gone and the nuts are completely coated.  Spread in a single layer on wax paper and allow to cool to room temperature.

 

For the crispy pasta:  In a small pan, heat the pasta, oil, and salt over medium-high heat for about 2 minutes until the color of the pasta turns opaque.  Turn off the heat and leave the pasta in the pan for another 30 seconds until it turns golden brown.  Remove the pasta to a plate lined with paper towels to drain any excess oil.  Allow to cool to room temperature.

 

For the vinaigrette:  Whisk together all ingredients.

 

Assemble the salad by tossing together all ingredients.

 

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Bleu Cheese Mac

Monday, September 14th, 2009

Does anyone else feel like fall = comfort food?  I don’t know of a more widely popular comfort food than homemade macaroni and cheese.  Pasta, cheese, and a house full of tantalizing smells as it cooks.  Be forewarned though, with Bleu and sharp white Cheddar cheeses, this is a grownup-friendly mac and cheese (sorry kiddies!).  My grown-up Bleu Cheese Mac will be sent to Natasha of 5 Star Foodie for her 5 Star Makeover:  Macaroni and Cheese!

 

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Bleu Cheese Mac

 

(Yield:  about 8 servings)

 

¾ to 1 pound whole grain rotini pasta (or any small pasta shape you like)

4 TB plus 1 tsp olive oil, divided

1 large onion, thinly sliced

1 medium-large zucchini, thinly sliced

2 ½ TB all-purpose flour

2 c low-fat milk

3 oz Gruyère, Emmental, or Swiss cheese, shredded

4 oz sharp white Cheddar, shredded

1 oz Bleu cheese, crumbled

1 tsp Worcestershire sauce

¼ tsp dry mustard powder

Pinch salt and pepper

¼ c Italian-style dry breadcrumbs

1 TB minced fresh parsley

Butter (to grease the casserole dish)

 

Preheat the oven to 400F.  Cook the pasta to al dente according to the package directions.  Sauté the onion in 2 TB oil over medium-low heat for 12-15 minutes until it’s caramelized; turn the heat up to high, add the zucchini, and cook another 5 minutes, stirring occasionally.

 

For the topping, combine the breadcrumbs, parsley, and 1 tsp oil and set aside for now.

 

For the cheese sauce, cook 2 TB oil with 2 ½ TB flour until it starts to bubble.  Gradually add the milk, bring the sauce up to a boil, then turn off the heat.  Into the milk sauce, whisk the Gruyère, Cheddar, Worcestershire sauce, dry mustard, and salt and pepper.  Combine the onion/zucchini mixture, pasta, and cheese sauce, then stir in the crumbled Bleu cheese.  Pour into a buttered casserole dish, top with the breadcrumb mixture, and bake for about 15 minutes until it bubbles at the sides and is lightly browned on top.  Allow to cool for 10-15 minutes before serving.

 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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