Food recipes
Roquefort Sauce
Roquefort Sauce
Ingredients:
1 tablespoon unsalted butter
3 tablespoons finely chopped shallot
1 tablespoon white wine vinegar
6 ounces Roquefort cheese
Directions:
1. To make the tart: Position the rack in the center of the oven and heat to 350°F.
2. Mix the squash, onion, and olive oil in a large roasting pan. Roast until the squash is
tender, about 1 hour, tossing at least twice. Transfer the roasting pan to a rack and
cool for at least 30 minutes. Leave the oven on.
3. Meanwhile, melt the butter in a large saucepan over medium-low heat. Whisk in the
flour until a paste forms, then whisk in the milk in a slow, steady stream until the flour
dissolves. Continue whisking until the mixture bubbles and thickens a bit, about 2
minutes. Set the pan aside off the heat to cool for 30 minutes.
4. Scrape the contents of the roasting pan into a large food processor and process until
smooth, scraping down the inside of the bowl at least once. Add the thickened milk
mixture and process until smooth. Add the Parmesan, egg yolks, salt, nutmeg, and
pepper; process again until smooth.
5. Grease the inside walls and bottom of a 9-inch springform pan with some butter,
then add the ground nuts and turn the pan to coat the sides and bottom thoroughly. Pour
in the batter from the food processor. Bake until the custard is browned and set when
the pan is tapped, about 1 hour, maybe a little more. Cool on a wire rack for at least 1
hour.
6. To make the sauce: Melt the butter in a medium saucepan over medium heat. Add
the shallot and cook, stirring often, until softened, about 3 minutes. Stir in the vinegar
and keep stirring until it’s almost evaporated. Crumble in the cheese, reduce the heat
to low, and stir until it melts.
7. To serve, unlatch the springform pan and unmold the tart. Spoon a small pool of the
warm sauce onto small serving plates. Slice the tart into wedges and set one piece on
each plate, preferably standing up on its bottom like a tall slice of cake.
• AHEAD
•
Keep the baked tart on the wire rack for up to 4 hours—or make it the day before and store, covered, in
the refrigerator once cooled. If refrigerated, allow the tart to come back to room temperature before
unmolding and slicing into wedges.
•
Make the sauce up to 2 hours in advance. Store, covered, on the back of the stove. Warm over very low
heat, stirring often, just before serving.
• LESS
Look for cubed butternut squash in the produce section of your supermarket.
• A MENU
FIRST SMALL PLATE: Steamed Artichokes, Red Peppers, Basil
SECOND SMALL PLATE: Butternut Squash Tart, Toasted Almonds, Roquefort
THIRD SMALL PLATE: Asparagus Spears, Pickled Radicchio
PASTA: Orecchiette, Cauliflower, Raisins, Olives
Ingredients:
1 tablespoon unsalted butter
3 tablespoons finely chopped shallot
1 tablespoon white wine vinegar
6 ounces Roquefort cheese
Directions:
1. To make the tart: Position the rack in the center of the oven and heat to 350°F.
2. Mix the squash, onion, and olive oil in a large roasting pan. Roast until the squash is
tender, about 1 hour, tossing at least twice. Transfer the roasting pan to a rack and
cool for at least 30 minutes. Leave the oven on.
3. Meanwhile, melt the butter in a large saucepan over medium-low heat. Whisk in the
flour until a paste forms, then whisk in the milk in a slow, steady stream until the flour
dissolves. Continue whisking until the mixture bubbles and thickens a bit, about 2
minutes. Set the pan aside off the heat to cool for 30 minutes.
4. Scrape the contents of the roasting pan into a large food processor and process until
smooth, scraping down the inside of the bowl at least once. Add the thickened milk
mixture and process until smooth. Add the Parmesan, egg yolks, salt, nutmeg, and
pepper; process again until smooth.
5. Grease the inside walls and bottom of a 9-inch springform pan with some butter,
then add the ground nuts and turn the pan to coat the sides and bottom thoroughly. Pour
in the batter from the food processor. Bake until the custard is browned and set when
the pan is tapped, about 1 hour, maybe a little more. Cool on a wire rack for at least 1
hour.
6. To make the sauce: Melt the butter in a medium saucepan over medium heat. Add
the shallot and cook, stirring often, until softened, about 3 minutes. Stir in the vinegar
and keep stirring until it’s almost evaporated. Crumble in the cheese, reduce the heat
to low, and stir until it melts.
7. To serve, unlatch the springform pan and unmold the tart. Spoon a small pool of the
warm sauce onto small serving plates. Slice the tart into wedges and set one piece on
each plate, preferably standing up on its bottom like a tall slice of cake.
• AHEAD
•
Keep the baked tart on the wire rack for up to 4 hours—or make it the day before and store, covered, in
the refrigerator once cooled. If refrigerated, allow the tart to come back to room temperature before
unmolding and slicing into wedges.
•
Make the sauce up to 2 hours in advance. Store, covered, on the back of the stove. Warm over very low
heat, stirring often, just before serving.
• LESS
Look for cubed butternut squash in the produce section of your supermarket.
• A MENU
FIRST SMALL PLATE: Steamed Artichokes, Red Peppers, Basil
SECOND SMALL PLATE: Butternut Squash Tart, Toasted Almonds, Roquefort
THIRD SMALL PLATE: Asparagus Spears, Pickled Radicchio
PASTA: Orecchiette, Cauliflower, Raisins, Olives
Printed from https://recipe.bluelayer.org/recipe/74605/roquefort-sauce