Point Reyes Original Blue Tomato Salad Recipes

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PENNE WITH POINT REYES ORIGINAL BLUE, ROASTED BUTTERNUT SQUASH AND SPINACH



Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach image

Provided by Food Network

Time 55m

Yield Feeds 4 hungry blue cheese lovers!

Number Of Ingredients 13

1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
Olive oil
Salt and freshly ground black pepper
3 tablespoons butter
1 1/4 cups finely chopped onion
2 teaspoons chopped fresh rosemary, divided
1/2 cup dry white wine
1/4 cup vegetarian or chicken stock
1/2 cup whipping cream
1/2 cup grated Parmesan
1 pound pasta (bowties and penne work well)
4 cups packed baby spinach leaves (about 4 ounces)
1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the cubed butternut squash in olive oil, sprinkle with salt and pepper and place on a baking sheet. Roast until slightly caramelized, about 20 minutes. (This can be done ahead.)
  • Melt the butter in a heavy, large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the squash and 1 1/2 teaspoons rosemary; saute 5 minutes to coat with the butter and soften. Add the wine and simmer until evaporated, about 1 minute. Stir in the stock, cream and Parmesan. Season with salt and pepper. Simmer on low heat.
  • Cook the pasta in salted boiling water until al dente. Drain. Add the hot pasta to the sauce and mix well. Toss in the spinach and sprinkle with the blue cheese.

POINT REYES ORIGINAL BLUE CHEESE COMPOUND BUTTER



Point Reyes Original Blue Cheese Compound Butter image

This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter sit at room temperature for thirty minutes before cutting medallions and serving on steaks, veal chops and hamburgers.

Provided by Brandess

Categories     Savory

Time 10m

Yield 1 log, 20 serving(s)

Number Of Ingredients 5

3/4 lb unsalted butter
2 tablespoons Dijon mustard
1 tablespoon thyme, fresh chopped fine
1 pinch gray sea salt
1/2 lb blue cheese, Point Reyes Original crumbled (you can substitute your favorite brand)

Steps:

  • Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.
  • In a mixing bowl, cream the butter. Stir in the mustard, thyme and salt. Fold in the blue cheese and gently blend until all is incorporated. Taste for seasoning and add salt if desired.
  • With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.
  • From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven or grill.

Nutrition Facts : Calories 163.2, Fat 17.1, SaturatedFat 10.9, Cholesterol 45.1, Sodium 205.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 2.6

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