How do *you* do Roquefort?

L

layzgamr05

New member
For several months I've just been 'sipping' little portions of it
straight up. A tsp is good for a 1/2hour snack.

I ran across this recipe & thought it should do the Roquefort justice-
so we tried it last night.
http://www.ebfarm.com/Recipes/recipeView.aspx?rID=490

Roquefort, Cream cheese, chopped, saute'ed pear & toasted pecans on
celery sticks.

It is good-- but a waste of Roquefort's unique flavor and texture,
IMO. I'll do it again-- but with whatever Blue Cheese I have on
hand.

I'm back to nibbling/sipping the Roquefort unless someone can suggest
a way to accent the goodness of Roquefort.

Is there a spirit of some sort that might go particularly well with
it? I'm not really a wine drinker-- but I like a glass of bourbon,
whiskey, or cognac as a night cap.

I found a page that suggested a sweet wine - "Sauternes, Monbazillac,
and even Porto." How about a good Cream Sherry?

Jim
 
On Mon, 21 Mar 2011 10:44:55 -0400, Jim Elbrecht wrote:


I just eat it straight. Thanks to Bush Jr, one of his last acts as
president was to take down the Roquefort business just out of spite
for France not liking him He levied a gradual tax on roquefort as
revenge the price keeps going up, and up, and up... Roquefort is now
about $35/lb or more.

All politicians are assholes.

-sw
 
Re: [email protected]

Jim Elbrecht wrote:


Three suggestions, two involve salad:
One, Make a regular Caesar salad, complete with the anchovies, coddled or
raw egg, classic method, and then add crumbled roquefort. I understand in
some places this is called a Western salad. The cheese and salad complement
each other quite well. (Doesn't work well with "prepared" Caesar dressings.)

Two, I'm always ready to make a good blue cheese or roquefort creamy salad
dressing, heavy on the cheese, no sugar in mine.

6-8 oz crumbled roquefort or good blue cheese, divided
1 cup mayo
1/2 cup sour cream
1 Tbsp red wine vinegar
1 Tbsp lemon juice
2-3 cloves minced garlic
5-6 dashes of Worcestershire (L&P)
1/4 cup chopped fresh parsley
Salt and pepper to taste

Combine all ingredients except cheese and blend until somewhat smooth but
not pureed, parsley pieces are still visible (I use a stick blender and a
tall cylindrical container.) Add half the cheese and blend again until
fairly smooth. Gently fold in remaining cheese for a chunky texture.

This dressing has little sweetness and emphasises the flavor of the cheese.

Three, my version of a blue cheese burger topping...

Slowly caramelize some sliced sweet yellow onions in some good butter or
bacon fat. When nearly done, add some sliced button or baby bella mushrooms
and cook them down, allowing any juices to reduce until thickened. Deglaze
with a few tbsps red wine or stock, reduce again, remove from heat. Stir in
crumbled roquefort or blue cheese. Top burger with mixture, heat briefly,
covered, and serve. I don't even bother with a bun, just lots of topping.

MartyB
 
On 3/21/2011 8:44 AM, Jim Elbrecht wrote:



It's delicious crumbled over avocado halves or poached or fresh pears.
It's also good eaten along with grapes or in a salad with grapes or
dried cranberries and chopped toasted pecans with a simple vinaigrette.

gloria p
 
Il 21/03/2011 15:44, Jim Elbrecht ha scritto:


I've found that the only blue I can eat almost daily is gorgonzola, when
buying roquefort or stilton I always get a very small amount or it will
remain too long.


Maybe it could fit, if they call for sweet wines such as those I think a
sherry would be ok.
--
Vilco
And the Family Stone
Let the liquor do the thinking
 
"Jim Elbrecht" schrieb :

Snack ? Serve with pears or apple-slices or grapes.

Gnocchi with Roquefort-cream sauce.

Port will do. Otherwise : Chateauneuf-Du-Pape, Sauternes or Muskateller.

Or : Baguette, butter, Roquefort and grapes. Cognac should go well
with that.

Cheers,

Michael Kuettner
 
"gloria.p" wrote in news:[email protected]
september.org:




I had some potato chips flavoured with Roquefort the other night (from Aldi).
There was a slight taste to them, but the real kicker was many hours later
when I put my hand up to my face and thought "What the???!!!".... my fingers
had a strong odour which took me some time to work out was the 'Roquefort'
chips!!



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
 
In article ,
Jim Elbrecht wrote:


A teaspoonful wouldn't even last me one bite; I love the stuff. Best
cheese in the world, IMO. I generally have it on saltine crackers, with
a glass of milk.

And here's a really nice recipe for it; this works especially well with
Roquefort that's gone a bit "over the hill" and is too strong to take
straight:

Fettucini with Roquefort Garlic Sauce

Ingredients:

3/4 lb. fettuccine, fresh or dried
1/4 lb. Roquefort cheese, cut into chunks *do not substitute*
1/2 cup cream
3 cloves garlic, crushed
3 Tbsp. olive oil
1/4 cup Parmesan cheese, grated *not* from a can
black pepper, freshly ground
2 Tbsp. parsley, chopped

Cook pasta in plenty of *well salted* boiling water.

Meanwhile, crush garlic; sautee lightly in oil. Do not allow to brown,
even slightly.

When pasta is nearly done* (sauce does not hold well), add Roquefort to
garlic in pan, mash and stir over medium heat until melted. Add cream,
Parmesan, parsley, and pepper. Immediately drain pasta and add to pan;
toss and stir until mixed well. Serve immediately.

*If using fresh pasta, add Roquefort about the same time that pasta
begins cooking.

Do not substitute any other blue cheese for Roquefort in this dish.


--

Isaac
 
In article ,
Brooklyn1 wrote:


To me, if it's "slightly crumbly", it's not ripe enough yet. I prefer it
after it's become creamy (except for the moldy parts, of course).

Isaac
 
Re: isw-A40641.21232921032011@[216.168.3.50]

isw wrote:


For the recipe in question, just bust it up. If it's a little gooey and
won't "crumble" I'm sure you can figure it out. Maybe in that case you'd
prefer the dressing completely creamy. In that case just put in all the
cheese at once with the other ingredients and blend until smooth.

MartyB
 
On Mon, 21 Mar 2011 21:20:14 -0700, isw wrote:


Huh... roquefort with milk... you probably have a peanut butter and
jelly with a beer... what a TIADer! It's very obvious that you
haven't a clue what's roquefort... you're having Velveeta on Wonder
with your milk. LOL
 
On Tue, 22 Mar 2011 00:33:09 -0500, "Nunya Bidnits"
wrote:


Blending until smooth is a waste of roquefort... in fact using
roquefort in salad dressing is a waste, use a lesser blue... and don't
forget to let it breathe! LOL-LOL
 
How about load a food processor with ham, onion, & bluecheese. Then
add mayonaise & sour cream. Great Ham salad, or spread with just a
great salty blue flavor!!
Nan in DE
 
On Mar 22, 9:06?am, Brooklyn1 wrote:

I like cheez whiz. I don't eat it though for health reasons. I like
blue cheese. I've only had roquefort cheese in a salad dressing.
Maybe you need to tune me up a tad.?
 
On Tue, 22 Mar 2011 09:09:59 -0400, Brooklyn1 wrote:




Not all of them. Some become very soft and spreadable at room
temperature. These types blue were never as hard and dry as some of
the crumbly blues. I prefer the smooth spreadable blues for myself.
Janet
 
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