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Blogwatch: French Revolution's Wagon Wheels with Sauce Roquefort

20081022-wagonwheels.jpg

I'm trying to cook at home a bit more these days. (The economy, you know?) And one of the easiest meals to whip up quickly is, of course, a pasta dish. French Revolution's bechamel-based Wagon Wheels with Sauce Roquefort recipe is so simple and quick that you won't think twice about using your favorite jarred sauce.

Note: SE intern extraordinaire Kerry Saretsky is the force behind French Revolution. Kerry usually writes the Blogwatch entries and is much too modest to toot her own horn, so I'm doing it for her today. Or, as Erin put it, "Who Blogwatches the Blogwatcher?"

7 Comments:

It makes the Italian blood inside me boil a bit, but it does look appetizing,.

Why? Italians use béchamel sauce. In fact, the origins of the sauce are disputed and date back to the 17th century when Tuscan cooks were brought to France by Catherine de Medici when she became King Henri the Second's queen. French and Italian cuisines are inextricably entwined.

Actually, did you know she also brought sorbet to France! So Berthillon has her to thank for that amazing framboise-rose sorbet. And think, French fougasse is Italian focaccia. Pizza and pasta are the ties that bind us. Thanks for checking out French Revolution! I hope you try the recipes...Bon app!

zabaglione = sabayon

Liking Erin's allusion to Watchmen. Good stuff.

^ Maybe that wasn't an allusion to the graphic novel? Whatever. My brother talks to me about it all the time, so it's on my radar.

@susquehanna: I immediately thought of Watchmen when Erin said that. NB: Quis custodiet ipsos custodes?

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