“I can’t change anyone’s mind about politics – but maybe I can change your mind about blue cheese,” I told my dear friend Sarah who invited my family over for lunch this week. I brought a kale salad and some blue cheese crackers, though Sarah initially professed she does not like blue cheese.
It’s impossible to count the number of times I’ve tried a food I am certain I don’t like in a different form and walked away from the experience with a new appreciation for that ingredient.
Olives. I’ll cook with olive oil all day long and enjoy the occasional tapenade, but please do not give me a whole olive. More power to the people who can pop them like grapes. I think they might be from another planet.
Eggplant. Non-meat eggplant balls are my preferred method for using these purple monster fruits. Aubergine marinara is a distant runner up.
Beets. I *still* haven’t found a way to enjoy beets, aka red dirt root, but I continue to try them. Golden varieties are only slightly less offensive to my tastebuds.
I was determined to show Sarah that with enough smoked paprika and butter, she would enjoy blue cheese alongside those ingredients.
“Wow. I don’t taste blue cheese. All I taste is cheese and deliciousness.”
I nearly did a victory lap around the kitchen, but the stove was on, so it wouldn’t have been safe. Instead, I just beamed.
Perhaps you’ll enjoy blue cheese under these circumstances. The recipe follows, and it’s a modified, larger batch of the original Blue Cheese Thins recipe by Cecilia of OneVanillaBean.com.
What’s your favorite snack to take to a friend? Do you know of a non-disgusting way to enjoy beets? Share your feedback in the comments!