In my experience, Smoked Moody Blue is one of the cheeses that can usually manage to win over people who don't think they like blue. It has a nice balance between tangy and umami, and is smoked over fruit wood for subtle flavor. The texture is perfectly crumbly too...and I've never hit a blue vein so large that it overwhelmed that bite. It's pretty fantastic, and not something you typically see. And because it is so unique, Smoked Moody Blue won 2nd place at the US Cheese Championship in 2009.
The Producer
Emmi Roth USA makes this cheese in Monroe, Wisconsin. They source their milk from Rolling Hills Co-Op, which 152 family farms contribute to. Not only are those cows getting some TLC, but the milk doesn't travel any more than 60 miles to the facility, so you know there is quality on at least two levels.
The Recipe
Winter is comfort food season for me. Pot pies, meatballs, mashed potatoes, all the fried things, and extra cheese.
Enter the galette: a lazy man's tart. Your kitchen doesn't need to be equipped with any fancy tins or trays. Heck, you don't even have to use a fork. This is perfect finger food, all while remaining easy and making you feel just a tad fancier.
I like savory, and I like breakfast, and I like easy. For this galette, I used jarred roasted tomatoes on a premade pie crust. Toss a handful of spinach, crack a couple eggs, crumble a bit of cheese and you're good to go!!
For those who would like more precise directions, here's how I made it:
Prep time: 10 mins
Passive time: 25 mins
Total time: 35 mins
Ingredients:
- Pre-made pie crust, thawed
- 4 oz Roasted tomatoes, drained
- Handful of fresh spinach
- 3 eggs
- 3 green onions, sliced thinly
- 2 to 4oz Smoked Moody Blue Cheese, crumbled
- Salt and pepper to taste
Directions:
1) Lay the pie crust on a tray lined with parchment paper
2) Arrange the tomatoes in concentric circles, starting 1" away from edge. Fold edges over to form the crust. Bake for 15 minutes, or until dough starts to turn golden brown.
3) Remove from oven. Place spinach as first layer, arranging as if 3 nests. Crack eggs into space.
4) Sprinkle onions and cheese over the entire gallette. Bake for about 10 minutes, until eggs have reached desired firmness. Sprinkle with salt and pepper to taste.
Leave a comment and let me know how you use blue cheese to give your recipes a finishing touch!
Prep time: 10 mins
Passive time: 25 mins
Total time: 35 mins
Ingredients:
- Pre-made pie crust, thawed
- 4 oz Roasted tomatoes, drained
- Handful of fresh spinach
- 3 eggs
- 3 green onions, sliced thinly
- 2 to 4oz Smoked Moody Blue Cheese, crumbled
- Salt and pepper to taste
Directions:
1) Lay the pie crust on a tray lined with parchment paper
2) Arrange the tomatoes in concentric circles, starting 1" away from edge. Fold edges over to form the crust. Bake for 15 minutes, or until dough starts to turn golden brown.
3) Remove from oven. Place spinach as first layer, arranging as if 3 nests. Crack eggs into space.
4) Sprinkle onions and cheese over the entire gallette. Bake for about 10 minutes, until eggs have reached desired firmness. Sprinkle with salt and pepper to taste.
Leave a comment and let me know how you use blue cheese to give your recipes a finishing touch!
