from march 22, 2009, bid adieu to roquefort! well, unless you can find a supplier that is still willing to stock it. one of the former president's last sign offs was to impose a 300% import tariff on “luxury foods” from europe. roquefort was one of those foods.
the cost of the cheese basically goes from $8 to $30. yikes.
if you can get your hands on any before the 22nd of this month, stock up. not sure how well it freezes (if at all, euch) - so if you are a roquefort lover, this is a good excuse to throw a party! here are some ideas...
Balsamic Beetroot with Roquefort
courtesy of Gordon Ramsey
600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
3-4 tablespoons olive oil
6-7 tablespoons balsamic vinegar
150g roquefort
1-2 teaspoons sesame seeds, toasted
1. Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.
2. Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
3. Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.
Baked Pork Chops with Pears, Potatoes, Onions and Roquefort butter
For the roquefort butter:
75g butter, at room temperature
50g roquefort, crumbled
For the pork chops:
500g (waxy potatoes, cut into 2mm (1∕12in) thick slices
8 sprigs fresh thyme
6 tbsp olive oil
2 red onions, peeled and cut into 8 wedges each
6 small Conference pears, halved and cored
4 bone-in pork chops, each 225g
50g soft dark-brown sugar
For the salad:
110g watercress
110g chicory, leaves separated
110g shelled walnuts, toasted
1½ tbsp red-wine vinegar
½ tsp crème de cassis or honey
2 tbsp olive oil
6 tbsp walnut oil
1. Place the butter and roquefort into a bowl and mash with a wooden spoon. Chill in the freezer for 10 minutes, then spoon on to a sheet of serran wrap and roll up into a sausage shape, twisting the ends to seal. Place in the fridge to chill for an hour, or until firm.
2. Preheat the oven to 400°F. Place the potato slices in a roasting-tin with the thyme and drizzle over half the olive oil. Season well. Toss to coat, then add the onions, pears and pork chops. Drizzle over the remaining oil, season again, then toss lightly to coat in the oil. Make sure the chops are on top and the pears are cut-side down. Place in the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the temperature to 375°F, then remove the tin from the oven.
3. Turn over the chops and the pears – the pears need to be cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for a further 30 to 40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender.
4. For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis or honey and oils, then season. Drizzle the dressing over the salad, then toss well to coat.
To serve, spoon the pork chops, potatoes and pears on to four plates and place the salad alongside. Slice a round of roquefort butter and place on the pork to melt.
Roquefort Quiche
200g shortcrust pastry
100g cream cheese
75g roquefort
25g butter
2 large eggs, beaten
240ml single cream
1 tbsp parsley, chopped
2 teaspoons chives, chopped
salt and pepper
1. Heat the oven to 40OF. Grease an 18 cm /7 inch flan tin. Roll out the pastry and line the tin. Line the pastry case with greaseproof paper and beans to bake blind for 10 minutes.
2. Reduce the oven to 350F, remove the baking beans and greaseproof paper and bake the case for a further 10 minutes.
3. Meanwhile, place the cream cheese into a mixing bowl, together with the roquefort and softened butter and beat with a wooden spoon or mash with a fork until well blended.
4. Add the beaten eggs, pinch of salt and cream and mix thoroughly, then stir in the herbs and season generously with freshly ground black pepper.
5. Pour the cheese mixture into the pastry case, smoothing it evenly. Bake the quiche for 25-30 mins, until the filling is a light golden brown.
Serve hot, lukewarm, or cold, garnished with a sprig of parsley or watercress.
and now for the cheese plate with a difference....
Roquefort Panna Cotta
1 quart of half-and-half
1 tablespoon unflavored gelatin (from 2 envelopes)
1/2 pound fresh Roquefort
salt
1. Pour 1 cup of the half-and-half into a medium bowl. Sprinkle the gelatin all over the surface and let stand until dissolved, about 5 minutes.
2. In a medium saucepan, combine the remaining 3 cups of half-and-half with the roquefort and a large pinch of salt and whisk over moderate heat just until hot to the touch and the cheese has melted. Whisk this cheese cream into the gelatin cream until blended. Pour the panna cotta into eight 4-ounce ramekins and refrigerate until set, about 2 hours.
3. Pour about 3 inches of boiling water into a shallow heatproof bowl. Dip the bottom of each ramekin into the water for 5 seconds, then invert the ramekins onto plates and shake gently to unmold the panna cottas.
from march 22, 2009, bid adieu to roquefort! well, unless you can find a supplier that is still willing to stock it. one of the former president's last sign offs was to impose a 300% import tariff on “luxury foods” from europe. roquefort was one of those foods.
the cost of the cheese basically goes from $8 to $30. yikes.
if you can get your hands on any before the 22nd of this month, stock up. not sure how well it freezes (if at all, euch) - so if you are a roquefort lover, this is a good excuse to throw a party! here are some ideas...
Balsamic Beetroot with Roquefort
courtesy of Gordon Ramsey
600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
3-4 tablespoons olive oil
6-7 tablespoons balsamic vinegar
150g roquefort
1-2 teaspoons sesame seeds, toasted
1. Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.
2. Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
3. Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.
Baked Pork Chops with Pears, Potatoes, Onions and Roquefort butter
For the roquefort butter:
75g butter, at room temperature
50g roquefort, crumbled
For the pork chops:
500g (waxy potatoes, cut into 2mm (1∕12in) thick slices
8 sprigs fresh thyme
6 tbsp olive oil
2 red onions, peeled and cut into 8 wedges each
6 small Conference pears, halved and cored
4 bone-in pork chops, each 225g
50g soft dark-brown sugar
For the salad:
110g watercress
110g chicory, leaves separated
110g shelled walnuts, toasted
1½ tbsp red-wine vinegar
½ tsp crème de cassis or honey
2 tbsp olive oil
6 tbsp walnut oil
1. Place the butter and roquefort into a bowl and mash with a wooden spoon. Chill in the freezer for 10 minutes, then spoon on to a sheet of serran wrap and roll up into a sausage shape, twisting the ends to seal. Place in the fridge to chill for an hour, or until firm.
2. Preheat the oven to 400°F. Place the potato slices in a roasting-tin with the thyme and drizzle over half the olive oil. Season well. Toss to coat, then add the onions, pears and pork chops. Drizzle over the remaining oil, season again, then toss lightly to coat in the oil. Make sure the chops are on top and the pears are cut-side down. Place in the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the temperature to 375°F, then remove the tin from the oven.
3. Turn over the chops and the pears – the pears need to be cut-side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for a further 30 to 40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender.
4. For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis or honey and oils, then season. Drizzle the dressing over the salad, then toss well to coat.
To serve, spoon the pork chops, potatoes and pears on to four plates and place the salad alongside. Slice a round of roquefort butter and place on the pork to melt.
Roquefort Quiche
200g shortcrust pastry
100g cream cheese
75g roquefort
25g butter
2 large eggs, beaten
240ml single cream
1 tbsp parsley, chopped
2 teaspoons chives, chopped
salt and pepper
1. Heat the oven to 40OF. Grease an 18 cm /7 inch flan tin. Roll out the pastry and line the tin. Line the pastry case with greaseproof paper and beans to bake blind for 10 minutes.
2. Reduce the oven to 350F, remove the baking beans and greaseproof paper and bake the case for a further 10 minutes.
3. Meanwhile, place the cream cheese into a mixing bowl, together with the roquefort and softened butter and beat with a wooden spoon or mash with a fork until well blended.
4. Add the beaten eggs, pinch of salt and cream and mix thoroughly, then stir in the herbs and season generously with freshly ground black pepper.
5. Pour the cheese mixture into the pastry case, smoothing it evenly. Bake the quiche for 25-30 mins, until the filling is a light golden brown.
Serve hot, lukewarm, or cold, garnished with a sprig of parsley or watercress.
and now for the cheese plate with a difference....
Roquefort Panna Cotta
1 quart of half-and-half
1 tablespoon unflavored gelatin (from 2 envelopes)
1/2 pound fresh Roquefort
salt
1. Pour 1 cup of the half-and-half into a medium bowl. Sprinkle the gelatin all over the surface and let stand until dissolved, about 5 minutes.
2. In a medium saucepan, combine the remaining 3 cups of half-and-half with the roquefort and a large pinch of salt and whisk over moderate heat just until hot to the touch and the cheese has melted. Whisk this cheese cream into the gelatin cream until blended. Pour the panna cotta into eight 4-ounce ramekins and refrigerate until set, about 2 hours.
3. Pour about 3 inches of boiling water into a shallow heatproof bowl. Dip the bottom of each ramekin into the water for 5 seconds, then invert the ramekins onto plates and shake gently to unmold the panna cottas.
