Tomato and Blue Cheese Soup

FOUND IT: My mother-in-law lent me The Soup Bible. I didn't end up making many recipes out of it, but this is a good one.

With that said, this is a somewhat thin soup when it's done. At the very least, you'll want to add some oyster crackers or something similar for texture. I went a step farther and added a 16 oz package of mini gnocchi.

Later, I also added a red bell pepper after seeing Sunny Anderson use it in a similar recipe on her show. I didn't notice a big difference, but my wife seemed to think it made the soup better.

Ingredients:

• 3 lbs ripe roma tomatoes, quartered and seeded (recipe calls for them to be peeled, but I don't.)
• 2 red bell peppers, cut into quarters or so with seeds removed
• 2 cloves garlic, minced
• 2 tbsp vegetable oil or butter
• 1 leek, chopped
• 1 carrot, chopped
• 5 cups of chicken stock
• 4 oz blue cheese, crumbled (I double this)
• 3 tbsp heavy cream (I skip this if I don't have it on hand)
• Several large fresh basil leaves (dried works too)
• 6 oz cooked, crumbled bacon for garnish (More bacon will never draw a complaint)
• Salt and pepper to taste
• 1 16 oz package of mini gnocchi

Spread the tomatoes and bell peppers in a 9x13 pan, then sprinkle them with the garlic and some salt and pepper. Bake at 400 for 30 minutes.

After they've been in for about 20 minutes, heat the butter or oil in a soup pot (I use my dutch oven for half batches). Add the leek and carrot, and some more salt and pepper. Cook over low heat until they're tender or the tomatoes are done.

Add the tomatoes and peppers and stock to the pot. Bring to a boil, then reduce heat and allow to simmer for 20 minutes.

Add the blue cheese, cream (if using), and basil. Once the cheese has melted, you can either transfer it to a blender/food processor to puree, or use an immersion blender to puree in the pot. If you have to remove it from the pot to puree, return it to the pot to reheat to serving temperature.

(If you're using the gnocchi, add them here and let simmer for roughly 5-8 minutes or until gnocchi are done.)

Garnish with bacon and/or a sprig of fresh herbs.

Pasta with Spinach and Blue Cheese

FOUND IT: At the NY Times' Bitten blog, my favorite place to go find new things to try.

This is a nice side, especially if you have really good pasta to use.

Ingredients:

Salt and pepper to taste
1 pound spinach
1 pound spaghetti, linguine, or other pasta
2 tablespoons butter (preferred), or extra virgin olive oil
1/4 pound Roquefort, gorgonzola, or other good blue cheese, crumbled

Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.

When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.

Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

Steak with Blue Cheese Sauce

FOUND IT: On the New York Times' Bitten blog, which I frequently check out when I'm looking to try something new. They post a new recipe almost every day, with varying levels of difficulty. I usually snag the easy ones.
MODIFIED IT: A little.

Ingredients:

1 tablespoon butter or neutral oil, like canola
4 tablespoons minced shallots (I use about 1/4 of an onion)
2 tablespoons white wine or cider vinegar(I use beer)
6 ounces crumbled Roquefort or other blue cheese
Pinch of cayenne
Salt and freshly ground black pepper
1 1/2 to 2 pounds strip or rib-eye steaks, or filet mignon

Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.

Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.

This recipe makes enough for about four steaks, but I usually make a full batch with two steaks and spoon the remainder over a vegetable or a baked potato.