jyrgenn: Blurred head shot from 2007 (Default)
[personal profile] jyrgenn
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!

Profile

jyrgenn: Blurred head shot from 2007 (Default)
jyrgenn

January 2018

S M T W T F S
 123456
78910111213
14151617181920
21222324252627
2829 3031   

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags