Blue Cheese Delight

There are many blue cheeses and sometimes they come under different names such as Gorgonzola, Roquefort and Blue Stilton. In Europe many blue cheeses carry a designation of origin emblem. Such a designation guarantees the consumer certain consistent high standards in cheese making. These cheeses are in high demand in Europe and the United States.

Typically blue cheese will be found on top of some of the juiciest and tastiest steaks. The finest steak houses in the country always offer a blue cheese crusted sirloin or a side dish of a blue cheese sauce. The salty tartness of the blue cheese exquisitely complements the rich beefy flavor of the steaks.

But today we're going to be making a blue cheese sauce and pouring it over potato chips. This may sound odd but the combination is a winner. The recipe below calls for store-bought chips, however, I highly recommend that you make your own. The finished dish will be oh so much better.

Blue Cheese Potato Chip Nachos
Serves 4

1 1/2 cups high quality crumbled blue cheese or Gorgonzola
1 1/4 cups heavy cream
salt to taste, be careful as the cheeses already salty and so are the chips
1/4 tsp freshly ground black pepper
4 + cups potato chips
1/4 cup chopped chives, for garnish
(may substitute minced green onion)

Add the blue cheese, black pepper and cream to a small pot and gently warm until the blue cheese is completely melted. Simmer over medium low heat until the sauce thickens and reduces by about one quarter. Taste and add salt if you feel it necessary.

Place the potato chips on a baking sheet and put them in a 350° oven for 6 to 8 minutes. When chips are hot remove from oven and pile them high on your serving platter. Pour over your blue cheese sauce and garnish with the chives.