Roquefort Pasta Recipes

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 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.

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.

ROQUEFORT VINAIGRETTE

Steps:

• In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsified and well combined; season with salt and pepper. Serve.

STEAKS WITH ROQUEFORT SAUCE

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.

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 DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.