Roquefort Pasta Food

FETTUCCINE WITH ROQUEFORT SAUCE

Steps:

• Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
• Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
• While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
• Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
• Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.

SPINACH WITH ROQUEFORT CHEESE

Steps:

• Melt 1 tablespoon butter in large pot over medium heat. Add half of shallot and sauté until tender, about 2 minutes. Add half of spinach and sauté until tender, about 5 minutes. Using tongs, transfer spinach to bowl. Repeat with remaining butter, shallot and spinach. Season to taste with salt and pepper. Sprinkle cheese over spinach and serve.

ROQUEFORT PASTA

Steps:

• In a saucepan, prepare noodles as label directs.
• In a 2 quart saucepan over medium heat, melt butter, stir in flour until blended; cook 1 minute.
• Gradually stir in milk, cook, stirring constantly until mixture thickens and is smooth.
• Add pepper and 1 cup crumbled Roquefort, cook, stirring just until cheese melts.
• Drain noodles, return to saucepot. Add sauce to noodles; toss to coat well. Sprinkle with remaining cheese.

ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

ROQUEFORT NAPOLEON

Steps:

• Preheat the oven to 375 degrees.
• Line a 12-by-18-inch baking pan with parchment paper. On a lightly floured surface, roll out the pastry to a thickness of one-eighth inch, approximately the size of the baking sheet. Sprinkle the parchment lightly with water and place the rolled pastry on the sheet. Poke the dough with a fork all over. Bake for 12 minutes or until golden. When baked, remove the pastry with the parchment to a wire rack and allow to cool.
• Using the paddle of a mixing machine, blend three-quarters of a pound of Roquefort with the cream cheese until smooth. Fold in the mascarpone and port. Set aside. Crumble the remaining Roquefort and set aside.
• Using a sharp serrated knife, cut the pastry crosswise into six equal strips, each about 2 inches by 10 inches.
• Peel the pear and slice into one-quarter-inch thin "sheets."
• Using a long metal spatula, coat one strip of pastry with a thin layer of the cheese mixture. Place a single layer of pears over the cheese and coat the pears with more cheese mixture. Place another strip on top and coat with the cheese mixture. Sprinkle with crumbled Roquefort and coat with more cheese mixture; cover with a final strip of pastry. Repeat once more with the remaining pastry strips and set aside. (Extra cheese mixture can be used as a spread on crackers.)
• In a small bowl, whisk the creme fraiche with the heavy cream and set aside. Lightly dust the top surfaces of the pastry with paprika through the mesh of a fine sieve. Dip the tines of a fork into the cream mixture and rapidly drizzle the cream over the top. Sprinkle with the chopped walnuts. Cut into one-inch widths for hors d'oeuvres or into six triangles as a first course or cheese course.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

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.