Tag Archives: Bleu Cheese

Mr Thursday Learns To Cook, Recipe #1:

This blog has been, well, inactive of late.  Part of this had to do with personal business, and part of this had to do with the fact that I was unemployed (with roughly equal parts pleasure and misery).  Fyodor Dostoevsky once made an argument that freedom requires rules (using a lovely metaphor of a man and a wall), and, as it turns out, in order for a man to make time for a hobby (like blogging), a man must have times in which he is unable to participate in said hobby.  All that said, I have a job again, and for the first time in a while, I’m feeling the urge to blog.  So, here we are, with out new feature, which, like all our other features, is destined to wither away, but while it lasts, we should be eating well.

The only positive thing that Mr Thursday did for Mr Thursday while unemployed was learn to cook.  In fact, he’s getting pretty good at it.  So, we’ll start sharing some recipes I’ve been coming across and enjoying.  There will be foods of all kinds: breakfast and dinner, dessert, snacks, soups, and even some more basic things like breads.  I even aspire to learn to make cheese, so if that goes well, we’ll share some instructions there, too.

But for today, a nice and easy and delicious snack.


The title didn’t give the whole dish away, did it?


  • Bleu cheese (creamy, rather that crumbling)
  • Figs (we used California Dried Figs–the brown ones–though I’d like to try with other types)
  • Bacon (we used some applewood smoked stuff, and, I’d definitely recommend it)

This recipe came to Mrs Thursday and I via the Guy With the Hat in the DiBruno’s, who, by his own words is “never wrong”, and at least by the evidence we’ve got thus far, that claim holds true.  Hat-guy (not to be confused with HatGuy) first pointed us toward some Erborinato di Pecora, which is a sheep’s milk bleu cheese that costs a considerable amount of money, but, on a special occasion (in our case, uh, payday?) is definitely worth buying about 1/4 pound.  Thereafter, he tells us what to do with it.

Take your delicious, delicious bacon, and cook it on the stove, the way your normally would.   As it’s a-cookin’ (or, beforehand, if you like to focus strictly on your bacon), take your figs, you cut them in half.  Hollow out the gooey inner goodness (you don’t need to get all of it out–just enough to spoon some cheese in there).  Spoon the cheese into the figs.  Take your bacon, cut it in half, and wrap each half around a stuffed fig.  Stick ’em with a toothpick to keep the whole thing together, and enjoy.

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