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Blue cheese — it's not just for salads anymore

It ain't easy being cheesy, especially if you're blue — blue cheese, that is. Love it or hate it, most folks have a strong reaction to its robust flavor. But how can you use it in your next meal? Mark Molinaro, a chef at the New England Culinary Institute, was invited on the “Today” show to share some alternative ways of cooking with blue cheese. Here are the recipes.Free-Form Blue Cheese La
/ Source: TODAY

It ain't easy being cheesy, especially if you're blue — blue cheese, that is. Love it or hate it, most folks have a strong reaction to its robust flavor. But how can you use it in your next meal? Mark Molinaro, a chef at the New England Culinary Institute, was invited on the “Today” show to share some alternative ways of cooking with blue cheese. Here are the recipes.

Free-Form Blue Cheese LasagnaMark Molinaro

Serves 4

Bring water to boil in a small saucepan. Add fava beans and cook for one minute. Remove beans from pan and set aside.

Melt butter with olive oil in a 10-inch sauté pan over medium heat. Add leeks and cook over medium to low heat until there is no color. Add blanched fava beans and chanterelles, salt and pepper, and thyme. Toss all together.

Place three lasagna noodles on the bottom of a large bowl. Add 1/4 of vegetable mixture. Crumble 1/4 of blue cheese atop vegetables. Repeat three times and serve immediately.

9123296604816048731902water1cup1 cup waterfava beans0.5cup1/2 cup fava beansbutter1tablespoon1 tablespoon butterolive oil1tablespoon1 tablespoon olive oilleeks0.5cup1/2 cup leeks, choppedchanterelle mushrooms0.5cup1/2 cup clean chanterelle mushrooms, choppedSalt and pepper, to tastefresh thyme0.5teaspoon1/2 teaspoon fresh thyme, choppedlasagna noodles1212 large lasagna noodles, cookedbayley hazen blue cheese1cup1 cup Bayley Hazen blue cheese, crumbled

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