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Posts Tagged ‘Blue cheese’

Cheeseboard soufflé

Another useful recipe for all the leftover cheese following the holidays. The soufflé is deliciously light and the pear and walnut salad (scroll down for recipe) is the perfect accompaniment.

Wine Suggestion: a classic, and to our mind excellent wine match is bubbly, and at the moment we’ve been exploring the different Cremant’s found around France. Tonight it was the Domaine Manciat-Poncet Cremant de Bourgogne from the Maçonnais (chosen and provided by our friend Michelle), and a good choice indeed.

Cheeseboard Soufflé – serves 4

  • 50g butter
  • 25g plain flour, plus extra for dusting
  • 200ml milk
  • 300g hard cheese, cut into chunks (we used Comté, Cheddar & Parmesan)
  • 100ml double cream or crème fraîche
  • 4 eggs, separated
  • grating of nutmeg
  • pinch of cayenne pepper

Heat the oven to 200C/180C fan/gas 6.

Melt the butter in a saucepan. Brush a 20cm soufflé dish with a little of the melted butter, then dust with flour.

Stir the rest of the flour into the melted butter in the saucepan, then bubble together for 1 minute. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and continue to stir over the heat to melt.

Leave to cool slightly, then mix in the rest of the cheese, the cream and the egg yolks. Season and add the nutmeg and cayenne pepper.

In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully transfer into the soufflé dish. Bake for 25 minutes or until puffed up and golden.

Serve with the winter salad below.

Winter seasonal salad

Pear, blue cheese & walnut salad – serves 4

  • 110g bag of mixed salad leaves
  • 100g blue or goat’s cheese, crumbled
  • 50g shelled nuts – we used walnuts
  • 1 pear, sliced
  • 3 tbsp of salad dressing

Toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve.

Cheese board soufflé 2

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Penne baked with three cheeses

There is a never-ending supply of leftover cheese in our fridge but never more so than at this time of year. This is a super-easy pasta dish which will help to use up the cheeseboard leftovers.

Penne baked with three cheeses – serves 2

  • 200g penne
  • 25g butter
  • 25g plain flour
  • 350ml milk
  • 75g hard cheese e.g. cheddar/gruyère, grated
  • 50g blue cheese e.g. stilton/gorgonzola/roquefort, crumbled
  • a handful of breadcrumbs (we used panko)
  • 1 tbsp grated Parmesan

Heat the oven to 200C/Fan 180C/Gas 6.

Cook the pasta until al dente then rinse under cold water to stop it cooking any further and drain.

Melt the butter in a saucepan, then stir in the flour and cook for a couple of minutes. Gradually stir in the milk, stirring continuously, to make a white sauce. When the sauce has thickened and is starting to bubble, add the hard and blue cheese and stir until melted. Season to taste, then mix with the cooked pasta and pour into an ovenproof dish.

Mix the breadcrumbs and Parmesan together and sprinkle over the top, then bake in the oven for about 20 minutes or until golden and bubbling.

(Original Recipe from BBC Olive Magazine, December 2009.)

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Cauliflower risotto

Using one of our favourite vegetables, that strangely we haven’t cooked for a while. Perfect comfort food for chilly evenings.

Wine Suggestion:  not as easy to suggest a wine as we thought given the conflicting flavours but we found that the Quinta Soalheiro Alvarinho Reserva a surprisingly good match. This combined a vibrant freshness with a layer of subtle oak, mineral nuttiness from the fine lees and a textured persistence that both balanced the food and didn’t overwhelm it. This wine continues to surprise with it’s quality and brilliance.

Cauliflower, leek & blue cheese risotto – serves 4

  • ½ a head of cauliflower, broken into florets
  • 25g butter
  • 2 leeks, cut into rings and washed thoroughly
  • 250g risotto rice
  • 1 litre hot chicken stock
  • 25g Parmesan cheese
  • 100g creamy blue cheese, e.g. Cashel blue or dolcelatte, broken into small chunks

Cook the cauliflower florets in boiling salted water until just tender, then drain well and set aside.

Melt the butter in a saucepan and cook the leeks over a low heat for about 10 minutes or until soft. Add the risotto rice and stir around until glistening with the butter. Now add the hot stock a ladleful at a time, stirring continuously until each has been absorbed before adding another. It should take about 25 minutes to add all of the liquid and by this time the rice should be cooked. A few minutes before the end, carefully stir in the cooked cauliflower and stir gently so you don’t break it up to much, then add the Parmesan and blue cheese.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011.)

 

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Penne with blue cheese sauce

We seem to have a piece of blue cheese that sits permanently on the shelf on our fridge door. It changes every week but never completely disappears and so we find ourselves constantly on the search for weeknight dinners to put it to good use. Not a bad problem to have.

Wine Suggestion: We’ve cooked dishes similar to this many times and have found they work best with white wines with body: Chardonnay, Chenin Blanc, Soave … if it has a touch of oak or richness then all to the good.

Penne with blue cheese sauce – serves 4

  • 350g penne pasta
  • 200g frozen leaf spinach
  • 85g Danish blue or other blue cheese, crumbled
  • a pinch of chilli flakes
  • 250g tub mascarpone cheese
  • 25g Parmesan, grated

Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the pack, add the spinach 3 minutes before the end of the cooking time. Drain the pasta and spinach and tip into a shallow heatproof dish along with the blue cheese, chilli flakes and lots of black pepper.

Put spoonfuls of the mascarpone over the top of the pasta. Sprinkle with the Parmesan and grill for 5 minutes or until the mascarpone has melted and the top is golden. Serve with a green salad.

(Original recipe from BBC Good Food Magazine, October, 2000.)

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Baked gnocchi with broccoli, blue cheese and walnuts

We won’t apologise for yet another blue cheese-themed dish. We love cheese but are unlikely to have a cheese course during the week and therefore regularly end up making a meal out of it. Tis also the season for copious amounts of cheese, which is not only delicious but expensive – don’t waste it. If you’ve eaten all the blue cheese then brie or goats’ cheese should also work well.

Wine Suggestion: You need to balance the richness of the dish and the salty cheese so we chose the 2007 Ridge Santa Cruz Chardonnay which, despite it’s 10 years of age, was fresh and vibrant. The developing character of old Chardonnay really works well with blue cheese, especially when cooked in a dish. We also toyed with opening some white Rhône as this would work too.

Baked Gnocchi with Broccoli & Blue Cheese – serves 4

  • 500g fresh gnocchi
  • 200g tenderstem broccoli
  • 150g dolcelatte or other creamy blue cheese, crumbled
  • 150ml single cream

Heat the oven to 190C/fan 170C/gas 5.

Cook the gnocchi in a large pan of boiling water. It’s ready when it floats to the surface, scoop out with a draining spoon.

Cook the broccoli in the same water until just tender, then drain.

Mix the gnocchi, broccoli, cheese and cream together in a large bowl with plenty of seasoning. Tip into a buttered baking dish and bake for 15 to 20 minutes or until golden and bubbling.

Serve with salad if you like.

(Original recipe from BBC Olive Magazine, December, 2011.)

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Blue cheese gnocchi

We’ve been seeing more good quality pre-prepared fresh gnocchi around and it’s really handy for a quick dinner. Here’s how to make it tasty with some blue cheese and spinach.

Wine Suggestion: this was a little tricky given blue cheese’s affinity for sweet wine, and we didn’t want this with our meal. A glass of Oloroso sherry was considered but we ended up with a Puglian Primitivo-Nero do Troia blend from Michele Biancardi which is both savoury and fruity. The fruity, plummy sweetness was the foil for the cheese and the savoury tannins played a dance with the gnocchi and spinach.

Blue Cheese Gnocchi – serves 4

  • 500g fresh gnocchi
  • 250g bag baby spinach
  • 100ml/3½ fl oz crème fraîche
  • 4 tbsp grated parmesan
  • 100g blue cheese – a soft variety would be good but use whatever you have

Cook the gnocchi in a large pan of boiling salted water according to the timings on the pack. Stir the spinach into the pan with the gnocchi, then immediately drain in a colander and shake well to get rid of the water.

Put the crème fraîche and grated Parmesan into a small ovenproof dish. Add the hot, drained gnocchi and spinach and stir. Crumble the blue cheese over and season with black pepper.

Put the dish under a hot grill until the cheese is bubbling and golden.

(Original recipe from BBC Good Food)

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Broccoli, walnut & blue cheese penne

We almost always have a bit of leftover blue cheese in the fridge and much as we love a cheese board, we don’t tend to have them on weeknights. So here’s a simple weeknight pasta – broccoli, walnuts & blue cheese – yum!

Broccoli Walnut & Blue Cheese Pasta – serves 2

  • 200g penne pasta
  • 250g broccoli florets
  • 2 tbsp olive oil
  • a handful of chopped walnuts
  • 100g blue cheese e.g. dolcelatte, cubed
  • 1 lemon

Cook the pasta in a large pan of salty water and add the broccoli 4 minutes before the end of the cooking time. Meanwhile, heat the oil in a small pan and gently fry the walnuts for a minute.

Scoop 4tbsp of the pasta cooking water out and add to the walnuts before draining. Return the pasta to the pan and add the walnuts and blue cheese. Stir gently until the cheese melts. Squeeze over some lemon juice before serving.

(Original recipe from BBC Good Food)

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