Spinach With Roquefort Cheese Recipes

SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING

Steps:

• Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
• Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

SPINACH & ROQUEFORT SALAD

Steps:

• Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
• Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
• Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
• Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

SPINACH WITH ROQUEFORT CHEESE

Steps:

• Melt 1 tablespoon butter in large pot over medium heat. Add half of shallot and sauté until tender, about 2 minutes. Add half of spinach and sauté until tender, about 5 minutes. Using tongs, transfer spinach to bowl. Repeat with remaining butter, shallot and spinach. Season to taste with salt and pepper. Sprinkle cheese over spinach and serve.

SPINACH AND ROQUEFORT SOUFFLES

Steps:

• Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
• In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
• In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
• Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately.

SPINACH, ROQUEFORT AND WALNUT QUICHE

Steps:

• Pre-heat oven to 210°C.
• Line tart pan or pie pan with pastry or shell.
• Prick the bottom with a fork several times.
• Whisk the eggs in a large bowl.
• Add the sour cream, and pepper and combine well.
• Crumble in the roquefort and continue to whisk until the cheese has broken up.
• You will, however, still have some distinct lumps of it.
• Place the spinach in the bottom of the tart pan.
• Sprinkle the walnuts evenly over the spinach.
• Pour the egg and cheese mixture over the top, making sure to spread the remaining lumps of roquefort as evenly as possible.
• Bake 25-30 minutes, or until quiche has set and top is nicely browned.