What to do with roquefort?
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?
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.