Tag: Roquefort

Veloutè de Roquefort

Natalie Hanson

Serve 6 to 8 people.

1/4 cup of butter
1 onion, chopped
1 small head of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped fine
1/4 cup of flour
2/3 cup of milk and 4 ¼ cups of stock
salt and pepper
1 oz of Roquefort cheese
4 Tbsp of cream
8 small slices of French bread, lightly toasted 

  • Melt three-quarters of the butter in a large pan and sweat the vegetables over a gentle heat for 10 minutes.
  • When all the vegetables are soft, remove from the heat and add the flour.
  • Return the pan to the heat and cook for 2 or 3 minutes, stirring all the time.
  • Add the milk, stock, salt and pepper and simmer for 15 minutes.
  • Crush the cheese with a fork and mix with the rest of the butter.
  • Remove the soup from the heat and whisk in the cheese/butter mixture together with the cream.
  • Taste and adjust the seasoning.
  • Place the bread in a warm tureen or in individual soup bowls and pour the soup over.
  • Serve at once.

Petits chaussons au Roquefort

Natalie Hanson

Another way to use the pâte brisée!  The rolled out dough is cut in small 3 inch squares instead of a large pie crust and each piece is filled in the center and folded into a triangle.

1/4 lb of Roquefort
1/2 stick of unsalted butter softened
1 egg yolk
1 Tbsps of cognac
pepper
chives or minced onion tops
1 ‑ 3 Tbsps of whipping cream
1 egg beaten with ½ Tb of water (egg wash)

  • Mash the Roquefort and beat in the butter, egg yolk, cognac, pepper, chives.
  • Beat in the cream by tablespoons.
  • The mixture should be thick.
  • Cut the dough in 3″ squares and fill each center.
  • Run a brush, wet with water, on the edges.
  • Fold and press the edges firmly.
  • Press the end of a fork all around the edges for decoration.
  • Paint the top of each chausson with the egg wash.
  • Make a design on the surface of the dough with the back of a knife or a fork. 
  • Poke a hole in the center of each chausson.
  • Place on a baking dish and refrigerate until firm. 
  • Preheat oven to 425°F.
  • Bake in upper third of the oven until brown (about 15 minutes).