Friday, March 1, 2013

Roasted Cauliflower & Garlic Pasta with a Stilton Cream Sauce

While visiting England, you have to eat the King of Cheeses -- Stilton blue cheese! Here's what to do if you have a little leftover!

Real Stilton cheese is available at Rose's Bakery & Deli on Orcas Island...

Recipe for four:

1 packet dried organic pasta
1 small cauliflower, trimmed and cut into large chunks
2 heads of garlic, separated, skins left on
1 chunk of Stilton
1 leek, white and pale green parts only, chopped
1 red onion, chopped
1 parsnip, chopped
1 c white wine
1 c cream
1 t paprika
salt and pepper
olive oil
extra virgin olive oil

Set the oven to 400*  Place the cauliflower with some olive oil, enough to coat, in a roasting dish.  Season with salt and pepper.  Roast until the cauliflower is golden brown on one side.  Then turn it and add the garlic.  Roast until done.

Start heating the salted pasta water, and add the pasta when the water's boiling.

While that's happening, add some olive oil to a saute pan and place over medium heat.  When the oil's hot add the leek, parsnip and onion.  Season with salt and pepper.  Cook until soft, then add the paprika and stir to toast the spice.  Add the wine and reduce by two thirds.  Remove from the heat and crumble the cheese into the pan.  Add the cauliflower and garlic.  The hot veggies will soften the cheese and it will start to melt.

Return the pan to the heat and add the cream.  Reduce the cream a little, then turn off the heat.

Drain the pasta, then return it to the pan and pour in some extra virgin olive oil, enough to coat.

Serve onto warm plates.

Bon Appetit!  Chef Hobbes

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