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.
BOBBY FLAY'S CHICKEN WITH ROQUEFORT
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.
Provided by Jeff Gordinier
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
- Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
- Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
- Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram
ROQUEFORT CHEESE BALLS
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield About 24 cheese balls
Number Of Ingredients 9
Steps:
- Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
- Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED STEAK WITH ROQUEFORT SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 55 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 26 grams, Sodium 611 milligrams, Sugar 1 gram, TransFat 2 grams
ROQUEFORT NAPOLEON
Provided by Christopher Idone
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 25 grams, Carbohydrate 27 grams, Fat 61 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 31 grams, Sodium 1676 milligrams, Sugar 6 grams
STEAK ROQUEFORT
If you're a real bleu cheese fan as we are, eyes will roll and drool will escape while you eat this dish, so wear a bib and don't eat this in front of potential in-laws. I suggest standing the filets at room temperature for 30 minutes and trimming them of fat before frying. For the sauce you'll need about 3 ounces of Roquefort cheese; If you can't get Roquefort, look for a very serious blue cheese, but it also has to be moist - some blue cheeses are just too dry; Do NOT get a blue cheese that looks as if it would crumble really well; We got a piece of Roquefort Vernieres which is manufactured directly by God in France.
Provided by Sandi From CA
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Season filets with pepper to taste.
- Cut the cheese in small chunklets.
- Fry the steaks on high heat in the butter, (the way they were intended to be fried before cholesterol was invented); about 5 minutes per side for medium-rare, depending on the thickness.
- Heat the cream in a small saucepan on medium-high heat.
- Add the cheese as soon as the cream nears boiling and keep stirring in on medium-high heat; The sauce has to cook for about 5 minutes to reduce nicely; You should end up with a sauce with the consistency of very thick cream.
- Add chopped parsley for color.
- Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.
Nutrition Facts : Calories 894.5, Fat 80, SaturatedFat 41.4, Cholesterol 255.8, Sodium 914.4, Carbohydrate 2.5, Sugar 0.1, Protein 40.6
ROQUEFORT DRESSING
This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!
Provided by L.R. Fay
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Blue Cheese Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 2.8 g, Cholesterol 24.1 mg, Fat 26.4 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 457.6 mg, Sugar 1.7 g
ROQUEFORT CHEESE LOG
Number Of Ingredients 8
Steps:
- Bring cheeses to room temperature. In a small mixer bowl, combine cheeses, half-and-half, onion and hot pepper sauce. At medium speed, beat until well blended. Cover and chill for 3 hours or overnight.Shape into a log or ball, using wet hands for final shaping. Roll in nuts.Cover with plastic wrap and refrigerate up to 2 weeks. Remove from refrigerator about 30 minutes before serving. Good with wheat crackers and fruit.
Nutrition Facts : Nutritional Facts Serves
ROQUEFORT CHEESE LOG
Number Of Ingredients 8
Steps:
- 1. Bring cheeses to room temperature. In a small mixer bowl, combine cheeses, heavy cream, onion and hot pepper sauce. At medium speed, beat until well blended. Cover and chill for 3 hours or overnight.2. Shape into a log or ball, using wet hands for final shaping. Roll in nuts. Cover with plastic wrap and refrigerate up to 2 weeks. Remove from refrigerator about 30 minutes before serving.
Nutrition Facts : Nutritional Facts Serves
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, LEEK AND WALNUT TART
The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
- Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
- Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams
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