ROQUEFORT CHEESE SPREAD
Quick, easy and so tasty. Serve with crusty bread slices or buttery crackers. Taken from the "From Storebought to Homemade" cookbook.
Provided by jonesies
Categories Cheese
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Mix all ingredients together in medium bowl.
- Serve immediately or bring to room temp if refrigerated.
ROQUEFORT SPREAD
Found this in my Mom's old Joy of Cooking cookbook (1967). I love blue cheese and this sounded really good. "This delicious spread keeps well and improves with age--better when 1 week old than when newly made."
Provided by Little Suzy Homemak
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine into a paste. Keep the spread in a closely covered container in the refrigerator. May be spread on crackers or toast rounds. Garnish with radish slices and capers.
NANA'S COGNAC ROQUEFORT SPREAD
This was in one of my mother's recipe books. She entertained a lot and this must have been one of her spreads.
Provided by mary winecoff
Categories Spreads
Time 5m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Beat Roquefort cheese, cream cheese and butter until smooth.
- Gradually add cognac beating steadily.
- Serve with fruit and bread.
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
CHIVE ROQUEFORT SPREAD
Make and share this Chive Roquefort Spread recipe from Food.com.
Provided by Olha7397
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend together and store in refrigerator.
- Bread Electric.
Nutrition Facts : Calories 127.8, Fat 14, SaturatedFat 8.9, Cholesterol 38.5, Sodium 103.2, Carbohydrate 0.4, Sugar 0.1, Protein 0.7
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.
ROQUEFORT DRESSING
Steps:
- Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.
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