This recipe is a delicious tomato pie from scratch – homemade pastry dough, topped with organic heirloom tomatoes, apple wood smoked bacon, fresh rosemary and Spanish blue cheese.
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Apple Crepes
Make these delicious crepes during the bounty of the apple harvest, usually early fall. I eat hundreds of apples during the harvest, cooked in many excellent dishes, like this one!
Created by: Chef Keith Snow
Apple Crepes
Pretty easy apple crepes with brandy
Author: Chef Keith Snow
Recipe type: dessert
Ingredients
- 1 stick butter
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon fresh grated nutmeg
- 1cup walnut pieces
- 3 Gold Rush or Granny Smith apples, cored and sliced ¼-inch thick
- (optional)1/4 to ½ cup Apple Jack Brandy, or any other apple liquor or brandy
- (optional)8 scoops cinnamon or vanilla ice cream
- 8 crepes(essentially, very thin sweetened pancakes)
- 2 ounces crumbled Blue cheese
Method
- In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples.
- Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy.(keep your face out of the way!) Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.
- Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.
Romaine Salad with Valdeon Blue Cheese And Pomegranates
Created By: Chef Keith Snow
Description:
A simple recipe that features delightful French blue cheese and pomegranate seeds that goes perfect with crunchy romaine lettuce. In this video, Chef Keith Snow demonstrates how to make this lovely salad.
Ingredients:
[private Monthly Premium Member|Annual Premium Member|Lifetime]
1 ounces Valdeon blue cheese (or similar)
1/2 cups Daisy sour cream
2 tablespoons organic cream
pinch of salt
pinch of black pepper
1 bunch fresh hearts of romaine
2 tablespoons seeds from a pomegranate
Directions:
1. Carefully rinse lettuce under cold water then dry with a kitchen towel, arrange on cold plates.
2. In a work bowl add all ingredients except the pomegranate seeds, mix well. Be sure to retain some chunks in the blue cheese dressing.
3. Dress romaine with blue cheese mixture, top with seeds and enjoy on a cold plate.
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Blue Cheese Dressing
Created By: Chef Keith Snow
Description:
This is a great dressing for salad greens and the ever popular iceberg wedge salad.
Ingredients:
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1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (about 3 ounces), divided
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper
Directions:
1. In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth.
2. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
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Blue Cheese Sauce
[private]Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 20 minutes
Description:
This is a great sauce for just about anything. It’s vegetarian, great with grilled veggies, a steak, chicken or whatever you like.
Ingredients:
1/3 cup onion chopped
2 cloves garlic chopped
2 cups heavy cream
1/3 cup blue cheese
1/4 cup white wine
1 tbs lemon juice
1 tbs olive oil
salt and pepper to taste
Directions:
1. In a sauce pan over medium heat, warm the olive oil add the onion and garlic and cook until translucent about 7 to 10 minutes.
2. Add the cream and reduce heat to a simmer. Reduce the sauce to a thick consistency and add the blue cheese.
3. Season with lemon juice salt and pepper.
Chef’s Notes: If you like spicy food, try putting 2 chipotle chiles in at the end of cooking along with the blue cheese.[/private]
Blue Cheese Stuffed Fillet of Beef
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Bordeaux
Description:
Have you ever craved that Steak House Fillet, juicy, rich and stuffed with blue cheese and just didn’t want to bother to go out. Because now you don’t have to, this recipe is the real thing. Don’t forget to use a good quality fillet of beef and blue cheese. You’ll spend allot less and have the same great experience.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
2 lbs beef tenderloin cut in 6 steaks
10 ounces quality blue cheese crumbled
3 tbs fresh breadcrumbs
1 tbs Worchestershire sauce
2 tbs olive oil
1/4 tsp Kosar salt
1/2 tsp black pepper
1 tbs fresh thyme chopped
1 tbs fresh chives chopped
Directions:
1. In a mixing bowl combine the cheese, chives, thyme, garlic and bread crumbs. Mix well and refrigerate.
2. With a sharp knife make a slice in the top of a steak and with your index finger make a cavity by applying pressure to the insides of the hole.
3. When the cheese mixture is cold and firm stuff the hole in the steak with as much as the cavity will hold. Repeat as necessary and refrigerate for 30 minutes.
4. Remove the steaks from the refrigerator and brush with the oil, salt and pepper. Over a hot grill, cook the steaks (turning only once) for about 5 minutes. Finish the steaks over medium heat until desired temperature is reached.
5. Allow resting for 5 minutes and serve.[/private]