Cream-cheese sauce

For a while I have been making a very simple cream-cheese sauce (or whatever it is called in English – I am not familiar with english cooking terms):

Boil 0.2 l cream in a pan, grate cheese into it (~ 100 g or a bit less), let it boil, stirring all the time, until it gets thick and a bit, well, not brown, not even light brown, but a bit into that direction. Add freshly ground pepper. The cheese can be Gruyere, Parmigiano-Reggiano, or Pecorino – something in that direction. Great with noodles. Measures per person.

Today I tried to grate a bit of lemon peel into it, and that turned out to be a very good addition. Yum!

Blue cheese dressing

In the Byron restaurant in London I liked the "Iceberg Wedge" a lot, a 90° wedge from a head of iceberg lettuce with blue cheese dressing, crisp bacon, and croutons.

I liked particularly the blue cheese cressing. A few days ago I tried to make something like that myself, and had immediate success:

I took 100 g blue cheese (Saint Agur in this case, which is not as strong in taste as a Roquefort and softer, but Roquefort would have worked as well) and mixed it with 300 g light sour cream (10 % fat).

That was quite good already. I had no bacon, but I happened to have a rest of fatback around. I cut ca. 40 g of it into fine cubes, fried them, and added the remaining solid pieces to the dressing. And that was good!