These yummy potatoes are made with one of my husband's favorite cheeses. Roquefort cheese is a slightly salty type of blue cheese made from sheep's milk, and the flavor combines well with many dishes. A few appetizers like Roquefort Deviled Eggs or Stuffed Olives really highlight the tanginess of the cheese, and it would also works nicely in a ham, mushroom and onion quiche.
Roquefort also goes well with beef, in the form of Roquefort Burgers, or for tonight with a simple grilled steak. Using red potatoes and adding a drizzle of creamy buttermilk and some crumbled Roquefort cheese on top, these potatoes are super easy to prepare and actually look quite elegant when served with a beautiful New York Strip steak. Enjoy!!
8 Medium Red Potatoes, scrubbed and sliced in half
1/3 cup Lowfat Buttermilk
2 oz Roquefort Cheese, crumbled (or substitute Blue cheese)
Salt and Black Pepper to Taste
In a large pot, add 3 quarts of water, 1 tablespoon salt and the red potatoes. Bring the potatoes to a boil and cook until the potatoes are fork tender.
Use a slotted spoon to transfer the potatoes to a baking dish, sprinkle with salt and pepper, then drizzle the buttermilk over the potatoes. Add the crumbled Roquefort cheese evenly over the potatoes then bake for 15 minutes at 425 degrees or until the cheese is melted and the potatoes are slightly browned on the edges.
Showing posts with label Roquefort. Show all posts
Showing posts with label Roquefort. Show all posts
Wednesday, February 6, 2013
Roquefort Red Potatoes
Friday, December 28, 2012
Roquefort Burgers
Ahh.. the creamy yumminess of blue cheese tucked inside of a juicy burger. And this is no ordinary blue cheese, but Roquefort Cheese. As we approach the end of this holiday season, sometimes a simple burger is just what we need for a weeknight dinner. But we decided to give these burgers a little something extra.
Roquefort cheese has a unique flavor which pairs well with beef. We included the crumbled cheese inside the burger, then added about a tablespoon of cheese to the top of each burger and let it slowly melt.
This is such a super easy burger, but the flavor is amazing. If you are a blue cheese fan, but have never tried Roquefort cheese, this is going to be a real treat.
1 lb Extra Lean Ground Beef
2 - 3 oz Roquefort Cheese, crumbled
Kosher Salt and Ground Black Pepper to taste
In a medium bowl combine the beef, cheese and salt and pepper, mixing by hand to form 4 patties. For the best flavor, try to center a few larger pieces of Roquefort into the middle of each burger.
Grill the burgers over medium-high heat for 5 minutes, turn burgers over and cook 3 minutes. Add a tablespoonful of cheese to the top of each burger and cook 3 - 4 minutes longer.
Roquefort cheese has a unique flavor which pairs well with beef. We included the crumbled cheese inside the burger, then added about a tablespoon of cheese to the top of each burger and let it slowly melt.
This is such a super easy burger, but the flavor is amazing. If you are a blue cheese fan, but have never tried Roquefort cheese, this is going to be a real treat.
1 lb Extra Lean Ground Beef
2 - 3 oz Roquefort Cheese, crumbled
Kosher Salt and Ground Black Pepper to taste
In a medium bowl combine the beef, cheese and salt and pepper, mixing by hand to form 4 patties. For the best flavor, try to center a few larger pieces of Roquefort into the middle of each burger.
Grill the burgers over medium-high heat for 5 minutes, turn burgers over and cook 3 minutes. Add a tablespoonful of cheese to the top of each burger and cook 3 - 4 minutes longer.
Thursday, December 20, 2012
Roquefort Cheese Appetizers
With its creamy-rich texture and distinct, somewhat salty flavor, Roquefort Cheese is kind of the Cadillac of cheeses. Roquefort is a type of blue cheese made from sheep's milk and it has a very unique flavor. It's also one of my husband's favorite cheeses.
So, when I came across this cheese at our local market I couldn't pass up the opportunity to make a few appetizers for the upcoming holidays.
First, we started with olives. Big queen-sized olives. These would be the perfect shell for the creamy Roquefort. The best part is, this isn't really a recipe as much as just an assembly project, and a great project to get your kids involved in.
To make the olives, remove the pimento from the center of the olive, if necessary, and use a small spoon (a baby spoon works great!) to fill the olive with the cheese. It takes a bit of patience, but the results are delicious.
Our second project was deviled eggs. We started with a small batch of 6 hard-cooked eggs, sliced in half and the centers placed in a medium bowl. Place the egg whites on a plate and set aside.
Crumble the egg yolks lightly with a fork and add a pinch of salt, (not too much is needed because the cheese is slightly salty), 1 tablespoon of mayonnaise, 1 teaspoon of Dijon mustard, and 1 tablespoon of Roquefort cheese. Crumble the cheese into the mixture and blend with a fork until the filling is very smooth and creamy. Use a small spoon, or a piping bag if you want to get fancy, and fill the egg whites with the yolk filling. Place a small sliver of Roquefort cheese on top of each egg half and serve.
The best thing about appetizers like this is that they can be prepared hours before a party. Just cover with plastic wrap and refrigerate until needed.
So, when I came across this cheese at our local market I couldn't pass up the opportunity to make a few appetizers for the upcoming holidays.
First, we started with olives. Big queen-sized olives. These would be the perfect shell for the creamy Roquefort. The best part is, this isn't really a recipe as much as just an assembly project, and a great project to get your kids involved in.
To make the olives, remove the pimento from the center of the olive, if necessary, and use a small spoon (a baby spoon works great!) to fill the olive with the cheese. It takes a bit of patience, but the results are delicious.
Our second project was deviled eggs. We started with a small batch of 6 hard-cooked eggs, sliced in half and the centers placed in a medium bowl. Place the egg whites on a plate and set aside.
Crumble the egg yolks lightly with a fork and add a pinch of salt, (not too much is needed because the cheese is slightly salty), 1 tablespoon of mayonnaise, 1 teaspoon of Dijon mustard, and 1 tablespoon of Roquefort cheese. Crumble the cheese into the mixture and blend with a fork until the filling is very smooth and creamy. Use a small spoon, or a piping bag if you want to get fancy, and fill the egg whites with the yolk filling. Place a small sliver of Roquefort cheese on top of each egg half and serve.
The best thing about appetizers like this is that they can be prepared hours before a party. Just cover with plastic wrap and refrigerate until needed.
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