Cheesy: The LA Times Food Section in 60 Seconds

by Deidre Woollard, Posted Dec 1st 2005 @ 9:32AM

• Regina Schrambling's got the blues, blue cheese that is. She covers most of the American blues, including my fave, the Great Hill Blue, and the best blue for rookies the Point Reyes. She also breaks out a couple of recipes including apple-wild rice salad with blue cheese and Calvados dressing; roasted green beans with blue cheese; and the decadent grilled steaks with blue cheese and cranberry confit.
• Barbara Hansen covers tortilla soup, giving several variations including black bean and tortilla ball soup. Any version is definitely as good as chicken soup for helping to chase away a winter cold.
• What suits a blue cheese best? A fruity and strong wine. Leslie Brenner suggests a bunch of sweet dessert wines including tokaji and tawny port.
• S. Irene Virbila picks the 2003 Rustenberg Stellenbosch Chardonnay as her wine of the week. It's a light and peachy white.
• Being rolled in two kinds of sugar makes the chocolate San Andreas cookies both delicious and messy. Barbara Hansen unearths the recipe. I'll be making these sometime soon and I'll post the result.

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Filed Under: Newspapers, Ingredients, Drink Recipes, Methods
Tags: baking, boiling, cheese, chocolate, dinner, west coast, wine