Pâtes au roquefort

[Anne]

As a new member I feel that I should make myself useful, so why not starting with something that I love : cooking !
I am not much into sophisticated cuisine (with three kids at home, sophisticated cuisine is a waste anyway ...), I am more into family-style cuisine .
If anyone is interested, I could make you a "Tour de France" of traditional receipes ?

Anyway, today's special is a very easy and very quick receipe : PATES AU ROQUEFORT .

(for 5 people) :
- 500 grammes spaghetti
- 300 grammes roquefort (it really has to be roquefort, no other blue cheese)
- 8 tablespoons thick cream
- 1 clove of garlic
- pepper
(you can increase or lower the amount of roquefort according to your taste)

Cook the spaghetti in boiling water and drain them .
Mash the roquefort with a fork (no blender), add the cream, chopped garlic and pepper (no salt, the roquefort is salty enough) .
Put the spaghetti into a saucepan, add the roquefort cream in it and heat it during 1 or 2 minutes on very low heat while stirring .
It's already finished !

Now this is receipe from my career woman days, when I was a complete numskull in cooking, so if I did manage that one, everybody can !

[Becky (Berkeleytravelers)]

This looks wonderful! If only I had grown up with such "family-style cuisine . . . (as if!)

P.S. Please do add others whenever you feel like it, I'm sure many would like to try them!

[geordy]

Sounds delicious..and easy!!

Keep them coming!

[andi]

Anne that does sound a very simple and tasty dish, it also suits us as it is vegetarian (for hubby) Seeing as I am having the new kitchen I need the fancy french recipes to cook in it. Please post up some more and any other veggie ones you have will be much appreciated.

[annettecinca]

Thanks, Anne! This is different than anything I've tried--I will have to test it! Bet it's yummy

[cybee]

I was looking online to see if I could glean about how much ounces (or such) spaghetti and rocquefort I might need (ultimately found a metric converter e-site ). Anyway, I also found this French e-site for a recipe of the same name. I had it translated (via the site option) and this is a fine tip the site provided! ha! :
"the pastes with the roquefort can be tasted accompanied by a good large steack of quite insane cow, but not too bleeding if not blood is diffused in sauce, which is not better effect. "
I suspect something got lost in the translation...perhaps? Or must one generally find a quite insane cow to accompany this dish!? That might slow things down a touch!

[Anne]

Cybee beware, the quantities I gave here are for the pastas being served as a main dish just followed by some green salad . You'll have enough to eat without needing to poison you with some mad cow, in addition to putting on weight (this being the worst thing of the two ...) .
Anyway, the quantities above are "about ...", I tend to cook at a guess .

[Happygoin]

Anne, I've made a similar recipe for years. You're right, quick, easy and VERY tasty!

[susanb]

Anne266; This sounds wonderful as well as easy and I have a lot of friends that I could pass this on to............but then, maybe not! Maybe I'll make them beg.
s