This week, I am featuring a recipe from Culinary Flavors, written by my good friend, Katerina. She lives in Greece with her husband and son. I just love her recipes. They all sound so good. I happened to have some bleu cheese that I wanted to use up and I immediately thought of her Spaghetti al Roquefort that she posted in December. It sounded so good that it stuck in my mind all this time. I didn't even have to look up my bookmark to know just where to find it.
Any kind of pasta will do for the base. Katerina used spaghetti, I used whole wheat penne. The sauce is so good, it would go well on rice or a baked potato, too. It would even taste fabulous as a sauce on a sandwich. I had a hard time not eating it by the spoonful while I waited for the family to gather around the table.
I was a bit of a chicken and only used 1/3 cup of bleu cheese. Katerina used grams to say how much to use. I think 150 grams is closer to 2/3 cup. None of my kids think they like bleu cheese by itself, so I thought I would sneak it into the sauce. It was a success. They all thought the sauce was delicious.
Pasta al Roquefort: (adapted from Culinary Flavors)
4 Tbsp butter
4 Tbsp flour
1 1/2 cans evaporated milk
1/4 tsp freshly grated nutmeg
1/3 cup bleu cheese crumbles
1 egg, beaten
salt and pepper to taste
1 box pasta, cooked according to package directions
In a large saucepan, melt the butter. Stir in the flour until smooth. Slowly whisk in the milk until smooth. Grate some nutmeg into the milk. Stir constantly over medium low heat until it starts to thicken. Remove from heat and stir in bleu cheese until melted and well incorporated. Temper the egg with a little hot liquid and then add back into the sauce. Return to the stove and heat until it simmers slightly, but doesn't come to a full boil. Remove from heat and serve over hot pasta.
What have you made this week?