prep time: tbd
cook time: 6 minutes
servings: 4
ingredients:
2 small heads radicchio - quartered lengthwise
1/2 cup gorgonzola cheese
1 cup balsamic vinegar
olive oil
sea salt
freshly ground pepper
steps:
1. place vinegar into a squace pan over high heat. when it begins to boil, reduce heat to simmer and whisk until liquid evaporates by about half and the vinegar is thick enough to coat the back of a spoon. remove from heat and let cool.
2. preheat a grill pan over high heat. brush raddicchio with oil to coat. grill wedges 3 minutes or so on each side, until lightly charred. transfer to a plate and season with salt and pepper.
3. crumble the gorgonzola on top of each wedge and drizzle over the balsamic reduction.
- good, november 2012
Showing posts with label gorgonzola cheese. Show all posts
Showing posts with label gorgonzola cheese. Show all posts
2.08.2013
4.15.2012
caramelized endive soup with blue cheese
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 1/2 - 2 pounds belgian endive - trimmed
4 tablespoons unsalted butter
1 leek - chopped
1 small potato - peeled and diced
4 cups chicken stock
2 - 3 teaspoons honey
1/2 cup cream
salt
pepper
lemon juice
2 - 3 ounces crumbled gorgonzola
steps:
1. chop 2 of the endives into quarters, lengthwise, and set aside. coarsely chop the remaining endives.
2. put 2 tablespoons butter in a large saucepan on medium-low heat. when the butter is melted, add the leek and coarsely chopped endives. saute for 6 - 8 minutes, stirring occasionally, until the vegetables are soft but not mushy; do not brown.
3. add the potato and stock. bring the liquid to a boil, then turn down the heat and cover. cook, undisturbed, for about 30 minutes.
4. put the remaining butter in a skillet on medium-low heat. when the butter is melted, add the quartered endives and saute, turning once or twice, until they begin to brown. reduce the heat to low and drizzle the honey over the endives. cook another 4 - 5 minutes, until browned, turning once.
5. use and immersion blender to puree the soup in the pan. stir in the cream, a few tablespoons at a time. season with salt, pepper and a few drops of lemon juice to taste. serve topped with pieces of caramelized endive and crumbled blue cheese.
- new york times, march 2012
cook time: tbd
servings: 4
ingredients:
1 1/2 - 2 pounds belgian endive - trimmed
4 tablespoons unsalted butter
1 leek - chopped
1 small potato - peeled and diced
4 cups chicken stock
2 - 3 teaspoons honey
1/2 cup cream
salt
pepper
lemon juice
2 - 3 ounces crumbled gorgonzola
steps:
1. chop 2 of the endives into quarters, lengthwise, and set aside. coarsely chop the remaining endives.
2. put 2 tablespoons butter in a large saucepan on medium-low heat. when the butter is melted, add the leek and coarsely chopped endives. saute for 6 - 8 minutes, stirring occasionally, until the vegetables are soft but not mushy; do not brown.
3. add the potato and stock. bring the liquid to a boil, then turn down the heat and cover. cook, undisturbed, for about 30 minutes.
4. put the remaining butter in a skillet on medium-low heat. when the butter is melted, add the quartered endives and saute, turning once or twice, until they begin to brown. reduce the heat to low and drizzle the honey over the endives. cook another 4 - 5 minutes, until browned, turning once.
5. use and immersion blender to puree the soup in the pan. stir in the cream, a few tablespoons at a time. season with salt, pepper and a few drops of lemon juice to taste. serve topped with pieces of caramelized endive and crumbled blue cheese.
- new york times, march 2012
12.09.2011
gorgonzola broccoli casserole
prep time: tbd
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2 3-ounce packages cream cheese - cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring about 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced, 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden, 20 - 30 minutes.
- my recipes
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2 3-ounce packages cream cheese - cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring about 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced, 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden, 20 - 30 minutes.
- my recipes
8.07.2011
pizza
prep time: tbd
cook time: tbd
servings: tbd
pizza dough ingredients:
2 1/4 cups warm water - divided
2 tablespoons granulated sugar
3 packages, or 2 tablespoons + 3/4 teaspoons, active dry yeast
5 cups of flour + more for kneading and dusting
1 1/2 tablespoons extra virgin olive oil
1 tablespoon coarse salt
pizza sauce ingredients:
2 tablespoons extra virgin olive oil
1 carrot - peeled and finely diced
1 small yellow onion - peeled and finely diced
1 28-ounce can whole peeled tomatoes with their juice
1 teaspoon coarse salt
pizza dough steps:
1. whisk together 3/4 cup of water and the yeast in a large bowl and let stand until the surface has a few bubbles and is creamy, about 5 minutes.
2. add 1 1/2 cups water, 3 3/4 cups flour, olive oil and salt. stir until smooth. while stirring, gradually add up to another cup of flour until the dough starts to pull itself from the edges of the bowl.
3. knead the dough on a generously floured surface until it's elastic and smooth. dust the surface with flour as you go.
4. form the kneaded dough into a ball, dust with flour, and gently place in a large bowl and cover with plastic wrap or a tea-towel. let it rise in a warm spot until doubled, about 1 1/2 hours. you can let it sit for up to a couple of hours or even overnight in the refrigerator.
5. pre-heat the oven to 500 degrees and arrange an oven rack in the top third of the oven (but not the top rack) and place a pizza stone on the rack. let it heat for about 1 hour. turn a large baking sheet upside down and dust the surface with flour.
6. break off pieces of dough and stretch with your fingers until quite thin. you can also roll your dough out using a rolling pin. place it on the dusted baking sheet.
7. add pizza sauce making sure not to put too much sauce on and not to get it to close to the edges.
8. sprinkle pizza with toppings of your choice (suggestions below) and then stick them in the oven.
9. jiggle the pizza gently on the pan to make sure it is not sticking, and un-stick it if it is, putting a little flour underneath the sticky parts. slide the pizza onto the heated pizza stone. make sure to start at the stone's back end so the at the entire pizza will fit.
10. cook the pizza for 3 minutes. if you have a broiler on the top of your oven, turn off the oven and turn on the broiler. broil the pizza until golden, crisp and a bit blistery and charred in places, 2 - 4 minutes (watch carefully so it doesn't burn). if you don't have a top broiler, just bake the pizza until the cheese is melted and the crust well browned, about 10 minutes. use tongs to slide the pizza to a large platter and enjoy.
pizza sauce steps:
1. heat the olive oil in a sauce pan over medium heat. add the carrot and onion and cook, stirring now and then, until softened but not ground, about 8 minutes.
2. add the tomatoes and their juice and the salt. turn the heat to high and bring to a boil. turn the heat to low and let the sauce simmer for 40 minutes.
3. carefully puree in a blender until very smooth. let it cool before saucing your pizzas.
suggested pizzas:
classic margherita:
a thin layer of tomato sauce
freshly torn buffalo mozzarella
a few fresh basil leaves - tear onto the pizza once it's cooked
spring squash blossom pizza:
a thin layer of tomato sauce
a few dots of ricotta
grated parmesan
torn squash blossoms tossed with a bit of oil (so they crisp in the oven)
quattro formaggi:
torn pieces of buffalo mozzarella
crumbled gorgonzola
grated fontina
grated parmesan
a drizzle of truffle oil (optional)
clam pizza ingredients:
1 pound of the smallest clam available
3 tablespoons extra virgin olive oil
2 cloves of crushed fresh garlic
6 cherry tomatoes
a pinch of red chili flakes
1/2 cup red or white wine
grated parmesan
parsley - chopped
clam pizza steps:
1. in an oven-proof baking dish, combine the clams with the olive oil and garlic. using your hands, crush over the tomatoes. sprinkle with red chili flakes. pour the wine over the mixture and roast until the clams are open; about 10 minutes.
2. spoon the juice from the clam dish over the pizza dough. sprinkle a small handful of grated parmesan. shuck the clams and spread them over the dough. when it's done cooking, sprinkle with chopped parsley.
- goop, may 2011
cook time: tbd
servings: tbd
pizza dough ingredients:
2 1/4 cups warm water - divided
2 tablespoons granulated sugar
3 packages, or 2 tablespoons + 3/4 teaspoons, active dry yeast
5 cups of flour + more for kneading and dusting
1 1/2 tablespoons extra virgin olive oil
1 tablespoon coarse salt
pizza sauce ingredients:
2 tablespoons extra virgin olive oil
1 carrot - peeled and finely diced
1 small yellow onion - peeled and finely diced
1 28-ounce can whole peeled tomatoes with their juice
1 teaspoon coarse salt
pizza dough steps:
1. whisk together 3/4 cup of water and the yeast in a large bowl and let stand until the surface has a few bubbles and is creamy, about 5 minutes.
2. add 1 1/2 cups water, 3 3/4 cups flour, olive oil and salt. stir until smooth. while stirring, gradually add up to another cup of flour until the dough starts to pull itself from the edges of the bowl.
3. knead the dough on a generously floured surface until it's elastic and smooth. dust the surface with flour as you go.
4. form the kneaded dough into a ball, dust with flour, and gently place in a large bowl and cover with plastic wrap or a tea-towel. let it rise in a warm spot until doubled, about 1 1/2 hours. you can let it sit for up to a couple of hours or even overnight in the refrigerator.
5. pre-heat the oven to 500 degrees and arrange an oven rack in the top third of the oven (but not the top rack) and place a pizza stone on the rack. let it heat for about 1 hour. turn a large baking sheet upside down and dust the surface with flour.
6. break off pieces of dough and stretch with your fingers until quite thin. you can also roll your dough out using a rolling pin. place it on the dusted baking sheet.
7. add pizza sauce making sure not to put too much sauce on and not to get it to close to the edges.
8. sprinkle pizza with toppings of your choice (suggestions below) and then stick them in the oven.
9. jiggle the pizza gently on the pan to make sure it is not sticking, and un-stick it if it is, putting a little flour underneath the sticky parts. slide the pizza onto the heated pizza stone. make sure to start at the stone's back end so the at the entire pizza will fit.
10. cook the pizza for 3 minutes. if you have a broiler on the top of your oven, turn off the oven and turn on the broiler. broil the pizza until golden, crisp and a bit blistery and charred in places, 2 - 4 minutes (watch carefully so it doesn't burn). if you don't have a top broiler, just bake the pizza until the cheese is melted and the crust well browned, about 10 minutes. use tongs to slide the pizza to a large platter and enjoy.
pizza sauce steps:
1. heat the olive oil in a sauce pan over medium heat. add the carrot and onion and cook, stirring now and then, until softened but not ground, about 8 minutes.
2. add the tomatoes and their juice and the salt. turn the heat to high and bring to a boil. turn the heat to low and let the sauce simmer for 40 minutes.
3. carefully puree in a blender until very smooth. let it cool before saucing your pizzas.
suggested pizzas:
classic margherita:
a thin layer of tomato sauce
freshly torn buffalo mozzarella
a few fresh basil leaves - tear onto the pizza once it's cooked
spring squash blossom pizza:
a thin layer of tomato sauce
a few dots of ricotta
grated parmesan
torn squash blossoms tossed with a bit of oil (so they crisp in the oven)
quattro formaggi:
torn pieces of buffalo mozzarella
crumbled gorgonzola
grated fontina
grated parmesan
a drizzle of truffle oil (optional)
clam pizza ingredients:
1 pound of the smallest clam available
3 tablespoons extra virgin olive oil
2 cloves of crushed fresh garlic
6 cherry tomatoes
a pinch of red chili flakes
1/2 cup red or white wine
grated parmesan
parsley - chopped
clam pizza steps:
1. in an oven-proof baking dish, combine the clams with the olive oil and garlic. using your hands, crush over the tomatoes. sprinkle with red chili flakes. pour the wine over the mixture and roast until the clams are open; about 10 minutes.
2. spoon the juice from the clam dish over the pizza dough. sprinkle a small handful of grated parmesan. shuck the clams and spread them over the dough. when it's done cooking, sprinkle with chopped parsley.
- goop, may 2011
2.24.2011
gorgonzola broccoli casserole
prep time: tbd
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2-3 ounce packages cream cheese - cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced; 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended. cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs (you should have about 1 1/3 cups). in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden; 20 - 30 minutes.
- my recipes
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2-3 ounce packages cream cheese - cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced; 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended. cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs (you should have about 1 1/3 cups). in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden; 20 - 30 minutes.
- my recipes
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