GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
BACON & GORGONZOLA POTATO SALAD
Dressed in a rich, creamy sauce flavored with Gorgonzola cheese, chives and bacon, this potato salad is sure to be a hit. I like to make it ahead so the flavors have time to blend. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.
Nutrition Facts : Calories 566 calories, Fat 36g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1226mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
BACON, SOUR CREAM, POTATO MANICOTTI WITH GORGONZOLA SAUCE
This was something I put together after going to 240 Union in Denver and having a potato manicotti as a side dish. I made my favorite mashed potatoes and my favorite pasta and a great sauce that really pulls the flavors from the filling. use this as a side for a Chicken dish.
Provided by ChefBill
Categories Manicotti
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot for potato boiling, Pan for sauce.
- Preheat oven to 350°F.
- Filling:Put whole potatoes in water and boil until tender.
- Drain and cut in half.
- Put in ricer one at a time and squeeze through into mixing bowl.
- Remove skin from ricer and finish the rest of the potatoes.
- Add 1/4 stick of butter, salt (1 teaspoon to start) and pepper (a few turns of the pepper mill to your liking), add reserved bacon and 1/4 cup sour cream.
- Mix until combined.
- Add baking powder and 1/2 of the milk and mix for another minute, adding more milk if needed to make the consistency to your liking.
- They should be creamy but not soupy.
- Pour into a baking dish and put in 350°F oven for about 20 minutes.
- The baking powder will give the potato a fluffy texture and baking it again will help incorporate all the flavors.
- Pasta: Using a stand mixer with a dough hook works best, but if you do not have one of these, make your pasta in a food processor or the old fashion way, by hand.
- I will use the stand mixer method for this recipe: place all ingredients for pasta in bowl and mix to incorporate, stopping several times to scrape down bowl. The hook will eventually make a ball out of the pasta.
- Pull the pasta dough out of the bowl and knead it until it is incorporated well.
- Cut into 4-6 pieces and wrap in plastic wrap tightly and put in the fridge to rest for about 20 minutes.
- Put a 4-quart pan on the stove with water.
- When water boils, add pinch of salt (adding salt after boil prevents salt damage to bottom of pan).
- Pull pasta from fridge and set the rollers on your pasta machine to widest setting and roll until you get nice pliable dough to work with, then start to flatten the pasta into sheets.
- Lay sheets on the work table and cut them into 4 inch square (or a 6x4 inch depending on the size you want).
- When water is boiling, put pasta in water cooking for about 4-5 minutes (fresh pasta cooks fast).
- If you need to do this in batches, use tongs to carefully pull out the pasta and set it in a colander, rinsing with cold water to stop the cooking process.
- Add a bit of olive oil after to prevent sticking.
- Putting together the manicotti:.
- Take pasta squares to the work station and lay them out to prepare for filling.
- Add enough potato to the pasta to make a nice roll with minimal overlap.
- Place manicotti in baking dish carefully, allowing space between them so they do not stick together.
- Put in the 350°F oven for about 10 minutes (about the time it takes to make the sauce).
- All things up to this point can be made ahead of time and frozen or put in the fridge ready to go.
- Sauce: Heat cream slowly and add Gorgonzola to melt.
- •Alternative: melt butter add flour and cook to a nut brown (roux) lower heat and add milk, whisking the roux to make it smooth.
- Allow the milk to come to temp slowly.
- Add cheese.
- Finish: remove manicotti from oven, should be nice and tender, not crispy.
- Place a tablespoon of sauce on plate and place manicotti on sauce.
- Add a ribbon of sauce over the top of the pasta along with chives and parm (optional).
Nutrition Facts : Calories 725.5, Fat 39.2, SaturatedFat 22.1, Cholesterol 179.5, Sodium 1051.8, Carbohydrate 68.1, Fiber 4.1, Sugar 1.5, Protein 25
GRILLED STEAK WITH BACON AND GORGONZOLA CREAM SAUCE
Fillet beef tenderloin is optimal in this recipe, but feel free to sub the steak of your choice. From filletmignon.org.
Provided by gailanng
Categories Steak
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper and nutmeg, until the cheese has melted.
- Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper; set aside. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; set aside.
- Pre-heat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook the steaks until they start to firm and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks from the grill and tint with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
ROASTED POTATOES WITH SOUR CREAM AND BACON
Categories Dairy Onion Pork Potato Side Roast Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.
- Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.
- Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.
- Roast potatoes until tender, 45 to 50 minutes.
- Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.
- Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.
GORGONZOLA CREAM SAUCE
Make and share this Gorgonzola Cream Sauce recipe from Food.com.
Provided by Emma Pham
Categories < 15 Mins
Time 6m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 3
Steps:
- Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
- Serve with Gnocchi.
Nutrition Facts : Calories 338.8, Fat 34.3, SaturatedFat 21.7, Cholesterol 106.1, Sodium 512.6, Carbohydrate 1.8, Sugar 0.2, Protein 7
BACON, SPINACH & GORGONZOLA PASTA
An indulgent pasta dish that is quick and cheap to make
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
- Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.
Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium
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