{"id":561,"date":"2008-11-13T21:19:22","date_gmt":"2008-11-14T01:19:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=561"},"modified":"2008-11-13T21:20:39","modified_gmt":"2008-11-14T01:20:39","slug":"baked-pasta-with-ham-fennel-and-blue-cheese%e3%83%8f%e3%83%a0%e3%81%a8%e3%83%95%e3%82%a7%e3%83%b3%e3%83%8d%e3%83%ab%e3%81%ae%e3%83%99%e3%82%a4%e3%82%af%e3%83%89%e3%83%91%e3%82%b9%e3%82%bf%e3%80%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=561&lang=en","title":{"rendered":"Baked Pasta with Ham, Fennel, and Blue Cheese
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\"\"<\/a><\/p>\n

Baked Pasta with Ham, Fennel, and Blue Cheese Cream Sauce<\/strong>
\nLunch November 7, 2008<\/em><\/p>\n

I tend to put too much blue cheese in anything. But this time I remembered the lesson that blue cheese flavor can overwhelm the whole dish, and I added only a little bit to the sauce for this pasta. The blue cheese flavor was so subtle that I could still enjoy the taste of the rest of the ingredients as well. <\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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————<\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Baked Pasta with Ham, Fennel, and Blue Cheese Cream Sauce Lunch November 7, 2008 I tend to put too much blue cheese in anything. But this time I remembered the lesson that blue cheese flavor can overwhelm the whole dish, and I added only a little bit to the sauce for this pasta. The blue […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-561","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=561"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/561\/revisions"}],"predecessor-version":[{"id":654,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/561\/revisions\/654"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}