Gorgonzola And Leek Crème Brûlée Food

GORGONZOLA AND LEEK CRèME BRûLéE

Gorgonzola and Leek Crème Brûlée image

Provided by Lou Seibert Pappas

Categories Cheese Dairy Egg Appetizer Bake Sauté Backyard BBQ Leek Spring Summer Anniversary Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
1 small yellow onion, chopped
5 large egg yolks
1 cup heavy (whipping) cream
1 cup half-and-half
5 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
3 tablespoons minced Italian parsley
Salt and freshly ground black pepper to taste
24 teaspoons or 6 tablespoons grated Parmesan cheese, or 9 or 6 teaspoons sugar for topping

Steps:

Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.

LEEK AND GORGONZOLA PASTA

Leek and Gorgonzola Pasta image

Leek is my new favorite food. This pasta recipe is from http://recipes.alastra.com/pasta/. I am SO glad I tried this recipe. 2 thumbs up! This recipe serves about 6, so adjust your own pasta amount. Any kind of pasta will work well.

Provided by Izzy Knight

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
2 cups finely chopped onions
6 cups chopped leeks (, white and pale green parts only, about 6 medium leeks)
1 bunch green onion, sliced (white part only)
1/2 cup chopped shallot
1 cup crumbled gorgonzola (, or other blue cheese)

Steps:

Heat oil in heavy large skillet over medium heat.
Add chopped onions and saute until tender and beginning to brown, about 10 minutes.
Add leeks, green onions and shallots, saute until very tender, stirring often, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain well, reserve 1/2 cup pasta cooking liquid.
Return pasta to same pot.
Add onion mixture, toss to combine.
Mix in reserved cooking liquid by tablespoonfuls if pasta is dry.
Mix in cheese, season with salt and pepper.
Transfer to large bowl, serve.

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GORGONZOLA AND LEEK CRèME BRûLéE RECIPE

Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes.
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