On June 4, 1411, Charles VI of France, granted to the town of Roquefort a charter naming it the sole producer the now-famous bleu cheese. Ever since, the Lacaune sheep have been grazing the meadows and the cheese from their milk has been ripening in the limestone caves below. Roquefort cheese is named after the town Roquefort-sur-Soulzon, in South-Western France. To maintain the AOC designation, the cheese is carefully made, always staying within the strict guidelines.
“To be called Roquefort, a cheese must be made with the raw, unfiltered, whole milk of sheep who are pastured on the land around the caves. Their milk must be delivered at least 20 days after lambing and made with animal rennet within 48 hours of milking. Penicillium roqueforti is then added, and the whole process of maturation, cutting and packaging must occur in Roquefort-sur-Soulzon on a strip of land only a mile and a quarter long,” says the Cheese Connoisseur.
The delectable bleu cheese can be eaten in so many ways! On bread, in salads, in desserts, in main dishes — let me live long enough to taste them all. I have several meals for Fast Days for bleu cheese…it was difficult to choose only two for today. These are delicious. If needs must, you can substitute a lesser bleu cheese. But don’t say that in Roquefort-sur-Soulzon.
ForeStreet ScrOmelette: 137 calories 8.4 g fat 0.6 g fiber 10.4 g protein 6.6 g carbs [5.9 g Complex] 66.7 mg Calcium NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages. PB GF Based on a pizza from one of our favorite Portland, Maine restaurants, these flavors are terrific together.
Three 2-oz eggs of which you will use 1-½ eggs per person HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. 1/2 oz bleu cheese ½ oz mushrooms ¼ oz leeks 1 oz pear Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water Optional: 5 oz fruit smoothie or berry-yogurt smoothie [88 calories]
Spritz a non-stick pan with olive oil or non-stick spray. Slice the leeks and saute with the mushrooms until both are cooked. Whisk in the eggs and pour over the leeks and mushrooms. As the eggs begin to set, crumble the bleu cheese on top. Scramble or cook as an omelette. Plate with the pear, serve with the beverages of choice.
Oyster & Bleu Cheese Pie: pie filling only, 1 of 6 servings = 116 calories 8 g fat 0.7 g fiber 5.6 g protein 5 g carbs [3 g Complex] 88 mg Calcium With pie crust, 1 of 6 servings: add 193 calories [the entire pie crust for an 8” pie plate = 1160 or fewer calories] PB GF NB: if you want a GF meal, do not use any pie crust – especially not a purchased GF crust which is very high in calories. This makes a fabulous, indulgent meal but it is low in protein and fiber. For a very special treat, it is wonderful.
The left-hand column gives the recipe is for an 8”, full-sized pie plate, which serves 6. The center column gives amounts to prepare a 6” pie plate to serve 4. HINT: leftover pieces freeze well.
|8” pie pan with optional pie crust||6” pie pan + optional pie crust||Optional: Roll out dough + fit into pie pan. Crimp edge. Blind bake 15 mins. Remove foil and weights + bake until golden, ~ 10 mins or so.|
|1 Tbsp butter ½ c finely chopped leeks ½ c finely chopped fennel bulb ½ c finely diced Granny Smith apple ½ tsp ground black pepper pinch salt||2 tsp butter ¼ c leeks ¼ c fennel ¼ c apple ¼ tsp pepper pinch salt||Melt butter in a skillet, add leeks, fennel and apple. Sauté on low until tender and translucent. Season with a pinch of salt and pepper and remove from heat.|
Heat oven to 400F.
|12 oysters – we like briny East Coast oysters ||6-8 oysters||Place oysters flat in a saucepan with just enough water to cover. Heat pan on medium high until water reaches 131F/55C, measuring with a food-safe thermometer. Shut off heat and let sit on burner for 5 minutes. Remove oysters from water and cool in a bowl. Open shells + a remove oysters, doing so over a bowl to catch the juices.|
|4 oz blue cheese 3 Tbsp reserved oyster juice|
1 egg white
|2 oz blue cheese 1.5 Tbsp oyster juice ½ egg white||In a separate bowl, mash cheese, adding reserved oyster juice. Beat egg white until softly peaked and fold into cheese.|
|Spread leek mixture in pie shell. Spread cheese mixture on top. Place in oven and bake 20 minutes.|
4-5 asparagus stalks/person
|Remove pie from oven and arrange oysters on top. Bake 2 minutes more. Strew with fennel fronds. Let pie set about 10 minutes, then cut in portions and serve with steamed asparagus.|
Ingredients for next week: Breakfast, single portion for Monday ……… single portion for Thursday:
|1 two-oz egg + 1 egg white||1.5 two-oz eggs|
|rhubarb + sugar||pork scrapple|
|flour + baking powder||scallions or chives|
|milk + Canadian or back bacon||strawberries|
|Optional smoothie||No smoothie or only 3 oz|
|optional hot beverage||optional hot beverage|
Dinner, single portion for Monday: …….. single portion for Thursday:
|Next week, I will offer||shaved, rare roast beef|
|2 relishes for meat or fish||provolone cheese|
|made from rhubarb.||broccoli + onion|
|Enjoy a dinner from Archives||potato bread|
|Sparkling water||Sparkling water|