Jennie@ifish
07-20-2004, 01:09 PM
I became addicted to The Columbian Cafe in Astoria's "Blue Bread" back in the 80's.
Now, if you want to know the REAL name for this bread, and the story behind it, you'll have to visit the restaraunt and talk to the chef/owner. I can't repeat it, here.
Nevertheless, I have come up with a very close likeness to it, and will post it here.
The kids LOVE it, but then again, my kids like gourmet kinds of things. Not many kids like blue cheese. We do.
OK, here is how to do it:
Get a really wonderful loaf of crusty italian bread. Cut it thick, probably an inch slices, at least. I go for nearly two.
Try to get bread that has holes in it.
Now, get out the blue, or gorganzola cheese crumbles.
First, brush one side of the bread with your favorite sweet dressing. I like Jamaican Jerk, or poppyseed, myself.
Now, crumble on some strong cheese. I like blue, the kids like gorg, just as well. Crumb it on there, thick, poke it in the holes, and press it down with your hands. If you have a chunk of blue, you can slice it. Same with gorg, but it's better in crumbles, cuz you can poke it in deeper.
Now, if you like, you can add whole or half cloves of garlic, or some finely crushed hot peppers, but it's good plain, too.
Cover the bottom of the skillet with olive oil. I spray the top of the bread with PAM, ever so lightly. Olive oil flavor is the best.
Bring the oil to heat, just so that it begins to smoke.
Plop that bread down, cheese side first! (Be careful of oil spray, and try not to dislodge all that cheese!) As the bread floats around, a little of the cheese will turn to milk solids. Try to dodge the bread around to soak it up.
(you will soak up more olive oil, too, but hey! I could drink the stuff!)
When it is browned, which doesn't take long, quickly turn it, so you brown and oil the other side.
IMPORTANT: You MUST eat this stuff while it's hot!
Serve with dark greens (spinach is wonderful) and cherry tomatoes, with a little warm italian dressing, walnuts, and a little feta cheese sprinkled in.
TO DIE FOR!!!!
I just had a couple half slices, and I think I'm in heaven!
PS: If you go to the Columbia Cafe after B 10 fishing, try the chefs specials, always, and let them know the heat you prefer. Also, take home a bottle of their garlic or pepper jelly. I can't for the life of me think of his name, now... but when it comes to me, I'll post it. He's a wonderful chef! They cook right in front of you, and it's fun to watch at the bar, whether you join them for breakfast, lunch, or dinner.
All yummy, fresh foods!
Jen
Now, if you want to know the REAL name for this bread, and the story behind it, you'll have to visit the restaraunt and talk to the chef/owner. I can't repeat it, here.
Nevertheless, I have come up with a very close likeness to it, and will post it here.
The kids LOVE it, but then again, my kids like gourmet kinds of things. Not many kids like blue cheese. We do.
OK, here is how to do it:
Get a really wonderful loaf of crusty italian bread. Cut it thick, probably an inch slices, at least. I go for nearly two.
Try to get bread that has holes in it.
Now, get out the blue, or gorganzola cheese crumbles.
First, brush one side of the bread with your favorite sweet dressing. I like Jamaican Jerk, or poppyseed, myself.
Now, crumble on some strong cheese. I like blue, the kids like gorg, just as well. Crumb it on there, thick, poke it in the holes, and press it down with your hands. If you have a chunk of blue, you can slice it. Same with gorg, but it's better in crumbles, cuz you can poke it in deeper.
Now, if you like, you can add whole or half cloves of garlic, or some finely crushed hot peppers, but it's good plain, too.
Cover the bottom of the skillet with olive oil. I spray the top of the bread with PAM, ever so lightly. Olive oil flavor is the best.
Bring the oil to heat, just so that it begins to smoke.
Plop that bread down, cheese side first! (Be careful of oil spray, and try not to dislodge all that cheese!) As the bread floats around, a little of the cheese will turn to milk solids. Try to dodge the bread around to soak it up.
(you will soak up more olive oil, too, but hey! I could drink the stuff!)
When it is browned, which doesn't take long, quickly turn it, so you brown and oil the other side.
IMPORTANT: You MUST eat this stuff while it's hot!
Serve with dark greens (spinach is wonderful) and cherry tomatoes, with a little warm italian dressing, walnuts, and a little feta cheese sprinkled in.
TO DIE FOR!!!!
I just had a couple half slices, and I think I'm in heaven!
PS: If you go to the Columbia Cafe after B 10 fishing, try the chefs specials, always, and let them know the heat you prefer. Also, take home a bottle of their garlic or pepper jelly. I can't for the life of me think of his name, now... but when it comes to me, I'll post it. He's a wonderful chef! They cook right in front of you, and it's fun to watch at the bar, whether you join them for breakfast, lunch, or dinner.
All yummy, fresh foods!
Jen