Penne with Roasted Plum and Herbed Blue Cheese Sauce

Fruit and cheese is a classic combination, and added to a pasta makes for a stunning combination for a meal that feels wonderfully decadent. The brightness of the plums pair well with the unctuous fats of the cheese. The beauty of this dish is that it can be served hot or it makes a great picnic dish, cold on a bed of lettuce.

3 cups Penne pasta (8oz)
18 Italian Prune plums, smallish, quartered (1lb)
pinch of cinnamon powder
a little honey (½ to 1 tsp)
1 Tbsp light oil
1 small onion, finely minced (4oz/115g)
2 to 3 garlic cloves, pressed
¼ cup combined chives + basil + parsley (finely chopped)
3 oz Cambozola cheese, diced (for easy melting)
¼ tsp black pepper powder (coarsely ground)
salt to taste
2 Tbsps toasted nuts (walnuts or pine nuts or pecans)
Optional: lettuce leaves and 5 to 6 tsps extra virgin olive oil

1. Pre-heat oven to 350°F.
2. Set the pasta water to boil.
3. Arrange the quartered plums on a cookie sheet, sprinkle with the cinnamon, drizzle a thin stream of honey on each one, not too much! Roast for about 5 to 7 minutes at 350°F.
4. Cook the pasta until al dente. Reserve about ¼ cup of the pasta water.
5. In a fry pan cook the onion in the Tbsp of oil until completely soft but not browned.
6. Add the minced garlic and sauté for 1 minute more.
7. To the onions add the herbs, cheese and pepper. Once the cheese has melted, add the pasta and toss, cooking, adding a few Tbsps of the pasta water. The pasta water will reduce and help create a creamy, more consistent sauce, combining oils with the starch in the water from the pasta. This will only take a couple of minutes. Taste and season with salt
8. Add half the roasted plums and toss.
9. If serving as a cold salad, arrange over lettuce leaves, aesthetically place the remaining plums on top and drizzle with the remaining olive oil. 
10. If serving as a hot dish, arrange remaining plums on top and serve immediately.

Poires et fromage bleu sur pâtes

Fruit and blue cheese with nuts is a classic light dish so I figured, hey, what would it be like with pasta! Well, let me tell you, I got some pretty positive reactions when I subjected others to it. The pear lightly caramelizes in the buttery good oil, lending a pleasant sweetness to every bite of lightly blue-cheese pasta.

Serves: 3 people @ 4oz of dry pasta per person

¾ pound pasta
¼ cup (2oz/58gr) butter
4 pears (2 lbs), peeled, cored and cut into ⅓" thick slices
1 Tbsp fresh rosemary, minced
1 cup chicken or vegetable broth
4 oz Cambozola or other light blue cheese, cubed
½ + ¼ cup grated Parmesan cheese
½ cup heavy cream
Salt and pepper, to taste
OPTIONAL ⅓ cup chopped walnuts or pinenuts, toasted

1. If using, start by toasting the nuts in a dry pan, and set aside until the last step.
2. Melt butter in a large skillet over medium-high heat and wait until it begins to froth. 
3. Bring a pot of salted water to a rapid boil to cook the pasta.
4. Once the butter begins to froth, add the pears and cook until tender and beginning to brown but not soft, about 8 minutes; try to only turn them once to avoid breaking them (this is more for show than for taste). Set aside until the last step.
5. To the remaining butter in the pan, add the rosemary and stir until fragrant, about 1 minute. 
6. Add the broth, cheese, ½ cup Parmesan and cream. Stir and simmer until the sauce is thick enough to coat the back of a wooden spoon, about 6 minutes. 
7. Dump the pasta in the sauce and toss until everything is coated. Season to taste with salt and pepper.
8. Before serving garnish with the pear slices, the nuts and a sprinkle of the the remaining ¼ cup of Parmesan cheese.

Blue Cheese and Fennel Quiche

I have my standard quiche recipe which more or less (less or more) follows the instructions I've mentioned in my earlier post for quick and easy quiches. I use a mild blue cheese called Bleu Claire from a local cheese maker - my niece came for dinner and she thought she didn't like blue cheese, so I made half the quiche with Gruyere, but slipped in a sliver with blue, and she liked it. I agree that some blues have an overpowering flavour - unlike aficionados, I don't like the feeling of the cheese mould entering my sinuses from the blue. But the Bleu Clair has the flavour of blue cheese without the aggressiveness of the stronger types, perfect for blue-virgins and sensitives like myself.

1 pre-baked pie shell, completely cooled

2 Tbsps (1oz/28gr) butter

1 lb fennel, finely chopped

8 oz crumbled blue cheese or grated Gruyère

Optional: handful of toasted walnuts

5 eggs (3 eggs and 2 egg yolks)

1 cup cream or crème fraîche

salt and pepper to season

1. Melt the butter and sautée the fennel until it starts to brown and is soft. The fennel will not cook while the custard is baking, which means it has to be thoroughly cooked in the pan.
2. Meanwhile, mix the eggs and cream together and season the mixture with salt and pepper.
3. Layer the fennel at the bottom of the baked pie crust, then layer with the cheese of your choice (and toasted walnuts if using).
4. Pour egg mixture over the filling. Bake the pie at 375°F for 25-30 minutes, or until the filling is set.
5. To keep the quiche warm, cover it with aluminum foil and bake it in a preheated oven at 200-250F.