Bleu Cheese Experimental Pasta

SUNDAY, APRIL 26, 2009

2 stars (out of 5 - needs a lot of tweaking)

On Sunday, we were out of... well, everything! We had just visited the Atwater Market on Saturday and purchased a bunch of cheeses. Included (for free) was a bleu cheese. Since neither SB nor I particularly care of bleu cheese straight up, we decided to experiment with a pasta sauce.

Ingredients:

1.5- 2 cups milk
75 g bleu cheese
Cherry tomatoes
Cornstarch (approx 1 tbsp) to thicken
Salt and pepper to taste
Penne (or your choice of pasta)

{Note. Revisions: I would start with the flour-butter combo to make a white sauce. See the asparagus crepe recipe for this, and substitue the blue cheese in for the cheddar cheese. I would also add a lot more bleu cheese, as it could've used more flavour. Finally, if you do the white sauce, you will not need the cornstarch to thicken. If you do choose to use cornstarch, T. recommended to me that I first dissolve it in liquid, as it can get quite clumpy... which you will see below.}

1. First I put the pasta on.

2. I then added the milk, bleu cheese, and salt and pepper to a sauce pan, and heated over medium-high heat. As it melted I added the cornstarch and stirred constantly.

3. Unfortunately the cornstarch became chunky (eww!), so SB strained it with our colander.




4. I added the tomatoes to the drained pasta, so that they would warm and cook slightly.

5. We then added the strained bleu cheese sauce to the pasta and mixed it well. It is actually more recommended to add the sauce to people's plates individually so that everyone can adjust to their tastes.

6. Served with garlic bread!

Overall, this could be good with the aforementioned revisions. I would also recommend quite a bit of salt, as we had to add quite a bit afterwards. I might try this again if I get another free bleu cheese! But definitely with the white sauce version instead.