598242 Sat Feb 21 20:36:09 -0800 2009 1 31 Home Cooking 0 4440417 Aside from steaks and/or salads, endives, walnuts...I'm hoping to find a main course application for a lump of roquefort from TJ's that beats the stereotypes. Any recommendations? Sat Feb 21 20:36:09 -0800 2009 255595 blkery 1 4440441 fondue (or ingredient in 100 cheese fondue) gratin of potato and leek Stuffed inside a burger or other meat. Stuffed inside ravioli Alternative to typical alfredo sauce- just add it to hot pasta and stir. Roquefort terrine (this takes at least a day to make) One problem with roquefort is that is does not hold up to heat- it disintegrates rather than melts. It's best in applications that do not require a great deal of heat. Sat Feb 21 20:59:02 -0800 2009 4440417 181207 caviar_and_chitlins