{"id":2469,"date":"2010-06-28T09:25:51","date_gmt":"2010-06-28T16:25:51","guid":{"rendered":"https:\/\/shescookin.com\/?p=2469"},"modified":"2011-08-08T21:39:40","modified_gmt":"2011-08-09T04:39:40","slug":"ad-hoc-blue-cheese-dressing","status":"publish","type":"post","link":"https:\/\/shescookin.com\/ad-hoc-blue-cheese-dressing\/","title":{"rendered":"Ad Hoc Blue Cheese Dressing"},"content":{"rendered":"

\"Blue<\/a><\/p>\n

Tender baby romaine from the garden.<\/p>\n

\"Blue<\/a><\/p>\n

What would highlight the vibrant greens? \u00a0I was thinking a simple presentation with a bold flavor …<\/p>\n

My taste memory responded with an instant craving for real, blue cheese dressing – rich and creamy with big chunks of \u00a0tangy blue cheese. The kind that flows and hasn’t been thickened with xanthum gum or modified food starch.<\/p>\n

It just so happens that I splurged on Thomas Keller’s Ad Hoc at Home<\/span> cookbook and was waiting for the perfect opportunity to leisurely leaf through this\"Ad<\/a>wonderful collection of family meals and everyday staples, “delicious approachable food” that Keller promises are “doable at home, no immersion circulator required…” .<\/p>\n

As the renowned chef and owner of legendary Napa Valley restaurant The French Laundry<\/a> in Yountville, CA, Thomas Keller is not a name normally associated with “accessible” or “home cooking”. \u00a0Ad Hoc at Home is touted as the long awaited book for home cooks where the revered chef has turned his imagination to the American comfort foods that we all know and love. Here is the first of many recipes I’ll share with you from this gorgeous cookbook.<\/p>\n

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