Roquefort Celery White Wine Sauce Food

ROQUEFORT SAUCE

Steps:

• You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
• In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
• Turn the heat up and add the Brandy, stirring for a minute.
• Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
• Don't let it boil or it will go too runny and may curdle.
• Stir until heated through and serve immediately.

GRILLED STEAK WITH ROQUEFORT SAUCE

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
• Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
• Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.

ROQUEFORT & CELERY WHITE WINE SAUCE

Steps:

• Blanch celery slices & set aside.
• In a sml saucepan, combine wine, shallots & cracked peppercorns. Cook over med-high heat till reduced by 2-thirds.
• Stir in fish & vegetable stocks & further reduce by 2-thirds.
• Add whipping cream & reduce by half. Season w/salt & pepper to taste.
• In a sml frying pan, melt 2 tbsp butter. Add celery leaves, cook till tender over med-heat & stir into white wine sauce. Reduce heat to low & simmer 10 minutes.
• Remove from heat & press sauce thru a sieve. Add crumbled cheese + blanched celery slices, stir till cheese is fully melted & set aside till ready for use (but my bet is soonest would likely be best as sauces can be tricky & I have not made this yet).
• NOTE: I have a penchant for mentally expanding recipes I esp favor & found myself wondering if thinly-sliced & lightly sauteed mushrooms might be a good add w/the blanched celery slices to expand the volume of this sauce + contribute flavor & added texture. I suppose it could also be converted to a primarily mushroom-based sauce by omitting the celery (& leaves) if that was preferred. Just 1 of my random thoughts :-).

ROQUEFORT SAUCE

Steps:

• In a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork.

CHICKEN FLORENTINE IN A WHITE WINE SAUCE

Steps:

• Sauté ½ the garlic in 2-3 tablespoons butter (this amount is a guess...but be generous with it) in a frying pan until softened (do NOT brown it!). Add spinach and cook, stirring frequently until spinach is softened and quite shrunken. Remove from heat and allow to cool.
• Pound breasts flat (the thinner the better). and lightly salt them. Roll spinach/garlic mixture up in the breasts then lightly coat them in crumbs. Place seam side down in a deep baking dish. Bake uncovered in a 300 degree oven while you make the sauce.
• Sauce:Melt a lot of butter (once again... be generous and use more than you think you should) in the same frying pan the spinach was sautéed inches Add the remaining garlic and sauté...(do NOT brown it!). Whisk in sufficient flour to make a thick roux...do NOT brown the roux! Whisk in the wine and bring to boil whisking constantly. After the alcohol has had a chance to evaporate and as the sauce thickens, add sugar to taste but the sauce should remain slightly bitter as it will lose this bitterness in the oven. Once thickened, pour the sauce over the chicken breasts.
• Bake the whole thing, uncovered in a 350 degree oven until you want to eat. 1 hour is usually plenty but this meal is designed to be prepared at your convenience and lowering the temperature and allowing it to sit will not hurt it.
• Presentation: I recommend removing the breasts from the sauce onto a cutting board to cool slightly (if cut while too hot they will disintegrate -- I found this out the hard way). Then, slice them into about 1 cm slices so that each slice is a little circle of chicken surrounding the spinach. Press white rice into a small bowl and invert it in the centre of the plate, remove the bowl so a uniform hemispheric mound of rice remains. Arrange the chicken slices in a circle around the rice. Drizzle some sauce over the chicken and rice. Serve remaining sauce in a gravy boat or small pitcher. Remember to keep the sauce warm and don't dilly-dally while cutting -- get it to to the table hot!

CELERY ROQUEFORT SOUP

Steps:

• In a soup pot, melt the butter over medium heat.
• Add the onions and celery, cover and cook, stirring frequently until soft but not browned, 10 to 15 minutes.
• Add the water, cover, and bring to a simmer.
• In a blender, combine the milk, Roquefort, and the cream cheese; and puree until very smooth.
• Stir the puree into the soup and add salt and pepper.
• Reheat and serve hot.

ROQUEFORT DIP WITH APPLE, ENDIVE, AND CELERY HEARTS

Steps:

• If using fromage blanc, in a bowl stir together with milk and Sherry until smooth. If using cream cheese, with an electric mixer beat together with milk and Sherry until smooth. Crumble Roquefort and gently stir into mixture (being careful not to break up lumps). Dip may be made 1 day ahead and chilled, covered.
• Have ready a large bowl of ice and cold water. Trim root ends of endives and separate leaves. Trim celery to 4- to 6-inch lengths. Remove any discolored outer leaves from radicchio and trim root end slightly so radicchio stands upright. Put vegetables in bowl of ice water to crisp (and to help radicchio leaves open). Let vegetables stand at least 15 minutes and up to 2 hours.
• In a colander drain radicchio and shake to remove water. Twist and pull out center leaves to form a "bowl" for dip. Spoon dip into radicchio or a small bowl.
• In colander drain endive and celery and pat dry. Quarter apple and remove core. Cut quarters into thin wedges. Put several ice cubes in each of 2 wine glasses and stand endive, celery, and apple over ice.
• Serve dip with apple, endive, and celery.

ROQUEFORT SAUCE FOR STEAK

Steps:

• Finely chop the shallot.
• Cut the Roquefort into cubes.
• Gently heat oil and butter together in a small saucepan and add the chopped shallot.
• Still on a low heat gently fry until the shallot is soft but not coloured.
• Stir in the Roquefort, brandy and the whole tub of cream.
• Stir over a low heat - don't let it boil or it will be too thin.
• Add some freshly ground black pepper to taste.
• If the sauce does looks a bit too thin then just add a teaspoon of 'Mc DOUGALLS' thickening granules!
• Pour over your steak straight away and enjoy! Mm Mmmm.

CELERY SAUCE

Steps:

• Saute the celery in the butter for 5 minutes.
• Slowly add the flour, while continuously stirring, until the mixture is lump free and smooth.
• Continue stirring while you add the milk and cook until the sauce thickens, stirring constantly.
• Remove from heat and season to taste.

CLAMS IN WHITE WINE SAUCE

Steps:

• Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes.
• Add clams and heat just until they open. Discard any that do not open.