ROQUEFORT, PEAR AND WALNUT TOASTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 13m
Yield 4 servings of 3 slices of toast each
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts. Transfer to a plate and start snacking!
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
ROQUEFORT AND WALNUT SAUCE
From Elle Second cookbook. This rich lovely sauce goes well with any roast meat and makes a different sauce for grilled meat.
Provided by lindseylcw
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Crush cheese with fork.
- grind walnuts to a fine powder in processor.
- add the cheese and mix together in processor.
- pour in the oil very slowly, as if making mayonnaise, until a thick sauce is achieved.
- season well and stir in the paprika.
Nutrition Facts : Calories 158.4, Fat 16.1, SaturatedFat 4, Cholesterol 11.2, Sodium 226.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 3.5
WATERCRESS, WALNUT, AND ROQUEFORT SALAD
Categories Salad Quick & Easy Blue Cheese Walnut Watercress Gourmet
Yield Serves 4
Number Of Ingredients 17
Steps:
- Make caramelized walnuts:
- Preheat oven to 350°F.
- In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
- Make dressing:
- Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
- Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.
ONION, WALNUT AND ROQUEFORT TART
A recipe from Ris Lacoste, Washington, DC chef extraordinaire. This can be made in an 11" tart pan or as tiny little hors d'oeuvre. If making for lunch or supper, serve with a green salad to which you add a bit of pear. A Riesling or a Sauvignon Blanc is a nice accompaniment.
Provided by Chef Kate
Categories Lunch/Snacks
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- On a floured, cold surface, roll out the pie dough to a 14-inch circle, about 1/8-inch thick. Roll the dough onto the rolling pin and unroll onto the tart pan (use an 11" pan with a removable bottom).
- Gently mold the dough around the edges to completely line the pan. Roll the rolling pin over the edges of the pan to cut off the excess dough. Patch any spots with the extra dough and then freeze any remaining for later use. Chill the molded pie shell for about 20 minutes before baking or freeze, well wrapped until ready to use.
- When ready to bake, score the bottom of the tart shell with fork marks to prevent the dough from bubbling. "Blind bake" the tart shell by covering it fully with a sheet of parchment paper and filling the tart with rice or dried beans, making sure to completely fill in the shape of the shell with the beans. This weighted process will allow the crust to bake without shrinking or losing its shape.
- Bake for about 30 minutes, until shape has set and the dough is lightly colored.
- Remove the beans and parchment and store for later use.
- Return the tart shell to the oven and bake another 10 minutes until it is golden brown.
- Meanwhile, heat the butter and oil in a heavy based sauté pan. Add the onions and cook gently over medium heat, until the onions are caramelized, about 30 minutes.
- Once caramelized add the sherry and cook until the liquid has evaporated and the onions are dry.
- Season to taste with salt and pepper.
- Remove to a plate and chill in the refrigerator. The onions can be made two or three days ahead.
- Toast the walnuts in the oven until lightly colored, about 10 minutes. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or "dust" is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.
- To make the custard, simply whisk together the yolks and the heavy cream until mixed and season with salt, pepper and cayenne.
- To assemble, cover the bottom of the tart shell with an even distribution of the caramelized onions.
- Repeat again with the walnuts and then the Roquefort.
- Cover with the custard and bake in the preheated oven for about 40 minutes, or until just golden. Remove from the oven and allow to set before serving.
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