Roquefort Celery White Wine Sauce Recipes
BRAISED CELERY WITH THYME AND WHITE WINE
Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it's roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.
Provided by Alexa Weibel
Categories dinner, vegetables, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over high, and heat the oven to 400 degrees.
- Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
- Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, herbes de Provence and 1 teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
- Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
- Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired, and sprinkle with fresh celery leaves and parsley. Serve warm.
STEAKS WITH ROQUEFORT SAUCE
This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.
Provided by CASSUNFIRE
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
- Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.
Nutrition Facts : Calories 613.4 calories, Carbohydrate 3.9 g, Cholesterol 191.6 mg, Fat 50.8 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 27.1 g, Sodium 516.9 mg, Sugar 0.3 g
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 WITH ROQUEFORT CREAM SAUCE
Provided by Nana K. Varnedoe
Categories Cheese Chicken Dairy Poultry Low Carb Quick & Easy Spring Bon Appétit Paris France
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
- Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.
ROQUEFORT & CELERY WHITE WINE SAUCE
Ever since becoming a new Zaar member nearly 3 yrs ago, my AM Pg has listed the sauces of Europe as among my favorite foods. My cooking roots are American, but my fondness for European sauces has grown & prompted me to enter this recipe from the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines). I really don't know if this sauce is European, but I find European sauces more delicate, flavorful & rich w/ingredient combos I would not imagine. This divine sauce was served over a grilled salmon fillet & was the star of the dish, but I bet it would be equally good over most fish entrees & turn a simple chicken breast into something spec. It is admittedly labor-intensive to prepare, times were not given & it was hard to estimate the 3 reductions. So I guesstimated those reduction times, allowed 10 min for ingredient prep & hope I got close. *Enjoy* !
Provided by twissis
Categories < 60 Mins
Time 40m
Yield 6 2-3 oz servings per entree, 6 serving(s)
Number Of Ingredients 10
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 :-).
Nutrition Facts : Calories 102.6, Fat 9.4, SaturatedFat 5.8, Cholesterol 29.9, Sodium 95.5, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 1.2
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