Fettuccine With Roquefort Sauce Recipes

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.

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.

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.

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.

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.

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.

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.