{"id":8551,"date":"2011-10-23T23:46:35","date_gmt":"2011-10-24T05:46:35","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=8551"},"modified":"2019-04-29T23:00:12","modified_gmt":"2019-04-30T03:00:12","slug":"ingredient-of-the-week-blue-cheese","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/ingredient-of-the-week-blue-cheese\/","title":{"rendered":"Ingredient of the Week: Blue Cheese"},"content":{"rendered":"

\"Blue<\/a><\/p>\n

As Halloween draws near there is a chill in the air. In most parts of the country, farmers markets are wrapping up for the year. The pace of life slows down, if only slightly. Here in Colorado, we’ve already built a fire in the fireplace a couple of times. Our cooking is slower and we seek depth of flavor in food to satisfy our growing appetites. The ingredient of the week is inspired by Halloween- some might call it strange, weird, or even a little scary. Oh, and you eat it alive. This week at la domestique is dedicated to blue cheese.<\/p>\n

Best enjoyed in the cooler months of the year, blue cheese can have a bracingly strong flavor accompanied by a freakishly pungent aroma. Eerie blue-green colored veins permeate the creamy flesh. It’s not everyone’s cup of tea. Most of the time blue cheese is used in fall salads with nuts and bitter greens, or as part of a cheese plate. However, if you’ve written blue cheese off because you’re not into the texture\/appearance, you might want to reconsider. This week at la domestique we’ll explore all the ways to cook with blue cheese. Tomorrow is 10 Ways Tuesday and I’ll have plenty of creative ideas for using blue cheese in hearty autumn cooking. Look for inspiring recipes that will change the way you see this fungus filled food. Understand the science behind the cheese in storyboard Thursday. We’ll look at the best flavors and wines to pair with blue cheese. I’m excited to cook in the moment with you here at LaDomestique.com. When it comes to blue cheese, there’s nothing to be afraid of.<\/p>\n

Do you have a favorite blue cheese? Let me know in the comments section. Click Here<\/span><\/a>.<\/h5>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

As Halloween draws near there is a chill in the air. In most parts of the country, farmers markets are wrapping up for the year. The pace of life slows down, if only slightly. Here in Colorado, we’ve already built a fire in the fireplace a couple of times. Our cooking is slower and we […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[189,210,7],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8551"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8551"}],"version-history":[{"count":1,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8551\/revisions"}],"predecessor-version":[{"id":18549,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8551\/revisions\/18549"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8551"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}