Beenleigh Blue Pasta

Simon

Mon, 7 Mar 2011 13:43:35 GMT

Mate, where the hell are you? I am beginning to think you are have eaten a poison mushroom or something??!

No word for 12 months is it?

jay

Sat, 26 Feb 2011 22:40:50 GMT

Love the sight of blue cheese turned so slowly and immersed with pasta and onion.....What about the Garlic ! Teasingly.

robert rabine

Thu, 24 Feb 2011 23:32:25 GMT

Hey FX,
Love the site. I have made the grilled foie gras terrine(fabulous with pickled apricots and onion marmalade), bolognese and am currently making the pasta ncasciata for a party of 13. I am a longtime restauranteur(Connecticut)and budding local food writer who is hesitant to start yet another food blog/website. But I feel I must. Any advice?
Robert Rabine

Graham

Fri, 14 Jan 2011 20:11:45 GMT

I also originally did not have access to beenleigh, so I substituted with the only blue I had available at the time. Which was unfortunately a very strong Danish Blue cheese. The dish came out delicious but the smell was overpowering, by eye"s were watering. I attempted again (to the worry of my room-mate) but was able to find a mild blue cheese, it came out very tasty.

anaD

Thu, 6 Jan 2011 10:14:36 GMT

I have to say one thing: I am hungry now!!!!
I don"t know what I love most: your pictures or your cooking!
Thank God for people loving food the way you do!

Dori

Sun, 7 Feb 2010 15:03:57 GMT

I don"t have access to Beenleigh so I used a nice mild Amish Blue Cheese I like. This was heaven in a bowl. So tasty...

fx

Wed, 2 Sep 2009 11:00:15 GMT

As simple as it gets!

Chili

Thu, 27 Aug 2009 18:24:48 GMT

Wow this is some good looking pasta, and so simple. I have to try this. Thanks for the recipe!

Emily

Sun, 16 Aug 2009 13:26:51 GMT

Alright, I have a beginner"s question. At the risk of sounding clueless, do you use 35% cream for this, or something a bit more mundane? Other than that, this looks like something I could actually pull off. Thanks for idea!

Vemma

Wed, 29 Jul 2009 12:21:00 GMT

This is nice post with all the picture of making,

This is looking very delicious , i wanna try this....

Thanks

Jon

Tue, 23 Jun 2009 06:24:48 GMT

The first 3-4 bites were to die for...... the last 3-4 are going to kill us. We wound up wasting half the pot.
I really enjoyed the blue cheese taste, but the cream just became overbearing half way through the meal.

I still have a packet of tube pasta left, I think I"ll try replacing the cream with white wine, and adding some shallots, before putting everything through a blender, and finishing with a roux.

Or should I try the recipe again with half and half....

fx

Fri, 1 May 2009 22:26:58 GMT

Thanks for your visit Sarie, I hope to come and visit your farm one day to see how you make your fine cheeses! All the best from Switzerland.

sarie cooper

Fri, 1 May 2009 16:57:05 GMT

My husband is Robin Congdon the creator of Beenleigh Blue. Thought you might be interested to know we have been visited by two american cheesemakers: www.jasperhillfarm.com and www.uplandsfarm.com; both of whom produce blue cheese similar to ours.
Beenleigh Blue is very good with "Maydie" a sweet fortified red wine from the gers region of France.

fx

Thu, 16 Apr 2009 14:06:57 GMT

Well done Luke, glad it worked for you!

Luke

Thu, 16 Apr 2009 13:32:15 GMT

I actually tried this dish shortly after you made this post, and I luckily had some blue cheese and chives on hand. Then I totally forgot to come back afterwards. It was a wonderful meal and I thank you for sharing the idea.

fx

Sun, 5 Apr 2009 21:21:11 GMT

Susan, for the pictures I would need detailed pictures of the preparation of Oreilles de Christ, the cook, the people who eat it, the finished product, like explained on http://fxcuisine.com/help-me.asp Hope you can manage to make them!

For Arrabbiata, sure I can make an article, great idea in fact! But no chopped olives in the traditional sauce, although for olive-eaters that might work I suppose. Let me think about it!

Susan

Sun, 5 Apr 2009 21:10:42 GMT

Hello Francois-Xavier,

I am a Quebecoise now living in Ontario...I"d be happy to help you with Oreilles de Christ (Criss)

Please let me know what you need me to do!??

In return is there anyway to profile an authentic recipe for an Arrabiata? There used to be one at a local Toronto restaurant that was DIVINE! It was rich and thick and contained finely chopped black olives, anchovy and tomato! The restaurant has now closed but I STILL dream of it!

Looking forward to your reply!

Susan Reed
Toronto, Ontario, Canada

P.S. Coming to Geneva next year!!

fx

Sun, 5 Apr 2009 21:06:17 GMT

Thanks John, and please have a look at the 240 other articles already published!

John Barrett

Sat, 4 Apr 2009 19:50:37 GMT

Francois, your website is the bomb! This pasta recipe has me quivering...all your photo essays are superb. Keep sharing these very interesting pics/videos/recipes with all of us.
All the best,
John

fx

Thu, 2 Apr 2009 11:33:55 GMT

Anand, unfortunately you really need a blue cheese to get anything like this was. But there are lots of other sauces made with white cheeses, such as sauce Mornay (roux and Gruy�re) or various North Italian fondute. For the knives you need to hold it very flat against a fine wet sharpening stone - there is no other way.

fx

Thu, 2 Apr 2009 11:29:31 GMT

Yes but no calories when eaten through a computer screen!

Geoff Ball

Thu, 2 Apr 2009 07:03:44 GMT

Wonderful article, loved the photographs, could almost taste it.

Anand

Tue, 31 Mar 2009 17:14:57 GMT

Hi Francois,

The simplicity in the dish is most elegant! I have not yet got used to blue cheese. Will any other hard/white cheese substitute the blue?

Also speaking of knifes, I had bought a very good Santoku in Sweden sometime back, which was extremely sharp. went through vegetables like a hot knife through butter. However, the edge started to blunt very fast. Do let us know how the Japanese steel holds up after regular usage?

fx

Sun, 29 Mar 2009 21:46:28 GMT

I really love those huge rigatoni, but some I bought in Naples, Italy were really impossible to cook, the pasta would be soft as boiled algeas on the outside before the inside could be cooked (too dry, too thick). But these I bought locally. Had to select carefully the pack as most had broken rigatoni inside. Rather fragile really!

fx

Sun, 29 Mar 2009 21:38:08 GMT

I meant for drinking, but in fact red wine is a better product usually anyway. The fondue-in-apples sounds very intriguing, where did you have this?

chiffonade

Sun, 29 Mar 2009 21:36:47 GMT

Being a fan of huge, tubular pastas like rigatoni, this really caught my attention. This is a meal that can fill ANYONE up! Looks yummy - now my stomach is growling...

<3 Chiffonade

kurzhaar

Sun, 29 Mar 2009 21:33:57 GMT

Hi Francois,
Do you mean to drink with the pasta or to use in cooking? I imagine you can go both ways.
This brings to mind another thought on cheeses. Recently I was at a wine dinner where the chef presented three locally made raw-milk cheeses (cow, goat, sheep) as separate fondues, each made with a different wine and served within a hollowed out apple (each apple a different local variety). Stunning presentation of the apples (their stems/tops back on) lined up on a wooden board, and absolutely delicious. The apples also did a great job at keeping the fondues hot. I was going to play around with a blue cheese version and haven"t yet decided what wine to use.

fx

Sun, 29 Mar 2009 16:23:53 GMT

Yes, there are so many ways to tweak this dish with suitable ingredients you have on hand! Have you tried it with a sweet white wine?

kurzhaar

Sat, 28 Mar 2009 00:34:37 GMT

Hallo Francois,
Late to read this but will no less enjoyment of those utterly luscious photos. I am not (unfortunately) dining quite as well tonight as I am travelling in a less gastronomically blessed area of the US.
I do a similar pasta with blue cheese (gorgonzola or a good artisanal domestic blue if I have some) melted into cream, usually with whole/halved walnuts added for flavour and texture. I will add chives as you do, or sometimes a generous handful of whole parsley leaves snipped from a bunch, or sometimes fresh sage leaves fried in butter til crisp. All you need is a good Barbaresco and you"re in gastronomic heaven.

fx

Fri, 27 Mar 2009 22:01:56 GMT

Thanks Sooishi!

sooishi

Fri, 27 Mar 2009 17:59:45 GMT

I just discovered your blog
(nooo i"m not an lazy surfer ;-) )
I love the high res pictures, and the recipe looks amazing..
bravo!

fx

Thu, 26 Mar 2009 09:58:19 GMT

Marie, I must try this, the only crispy mushrooms I remember seeing are dried porcinis!

fx

Thu, 26 Mar 2009 09:54:59 GMT

Great to hear this worked for you Wendell!

fx

Thu, 26 Mar 2009 09:54:42 GMT

Thanks Rosa, strangely enough it is never picked by these lame "best food blogs" rankings in the Sunday papers. I guess newspaper journalists are lazy surfers!

Rosa (NZ)

Thu, 26 Mar 2009 09:10:30 GMT

You have the best food blog on the entire net. I must admit I spend a great deal of time going through your recipes. They are simple and so easy to follow. Many thanks and long may you continue to cook.

Wendell

Thu, 26 Mar 2009 02:59:09 GMT

Living in Kansas in the US I made this with Maytag Blue cheese from Iowa. It was fantastic. I threw in a handfull of peas at the end.

Marie

Wed, 25 Mar 2009 11:11:37 GMT

When I fry mushrooms crispy, I first fry them in a dry pan to get any moisture out and then fry them on high heat together with butter. Works for me :)

fx

Wed, 25 Mar 2009 09:49:13 GMT

Glad it worked in the end!

fx

Wed, 25 Mar 2009 09:48:42 GMT

Hope you get to try this Allen!

fx

Wed, 25 Mar 2009 09:48:27 GMT

Yes I think simpler is better, especially with a cheese with personality, no need for sidekicks to steal his show!

fx

Wed, 25 Mar 2009 09:47:33 GMT

Thanks for dropping by Burke, and glad the smell of the papet drew you in!

Burke Ferrari

Wed, 25 Mar 2009 04:21:31 GMT

Chalk up another "Oh my god that looks wonderful!"

I"ve made countless dishes from your site, but never commented, all have been fantastic. Swiss Federal soup, Beef Bourguignon, gorgeous, the list goes on.

I have a sister living near you I think, in Grandvaux, (I recommend le pointu for a wonderful meal). After after a recent visit there, my search for an authentic swiss papet landed me at your site.

Thanks for all you are doing, your wonderful pictures and the new videos, am sure it is no small effort, but you have made and continue to make many foodies very happy.

Al

Wed, 25 Mar 2009 03:05:46 GMT

Strange! I almost made this dish last week (not having seen this article) but with Roquefort. I say almost because the friend I was cooking for wasn"t particularly into the chive idea. My intention was to make a simple macaroni cheese, like this one, because I haven"t had it for years. However, I got carried away (onion, mushrooms, added other leftover cheese, topped it with more cheese, put it in oven, etc!) and I regretted it deeply! Not that it wasn"t nice/edible, but your dish is exactly what it should have (and could have) been!

Allen of EOL

Tue, 24 Mar 2009 19:17:11 GMT

This certainly is simple! I"m absolutely captivated by the blue cheese ... it looks so creamy and rich.

Vikki

Tue, 24 Mar 2009 17:56:03 GMT

I made this last night with a mild blue. It was nice, but my substitution of milk for your cream was a bit of a poor choice as the sauce was too thin. While it did thicken a bit while cooling, the dish overall isn"t quite as lovely with a chill. I served it with a salad of cilantro, mache, radiccho and apples, which stood well against, but didn"t overpower the pasta. Oh, and lovely Argentinia white whose name escapes me completly but reminded me of a Gerwertztraminer/Sauvignon Blanc blend. It was a charming meal, fit for a queen, and I think you for the inspiration.

fx

Tue, 24 Mar 2009 17:28:08 GMT

But Catherine I work every day to make my videos every bit as nice as the photos!

fx

Tue, 24 Mar 2009 17:27:42 GMT

Have a look at my article titled "Japanese Bladesmiths" from last month and ye shall see the light.

manjaqui

Tue, 24 Mar 2009 16:36:40 GMT

what type of knife is it that causes such a stir?

Catherine

Tue, 24 Mar 2009 16:02:47 GMT

Great article! Glad to see another foray into the photo world. While your videos are great, your photographs are true art!

fx

Tue, 24 Mar 2009 15:25:38 GMT

Thanks, indeed the green brings this dish out of London fog!