Gorgonzola Biscuits Food

GORGONZOLA GARLIC BREAD

Steps:

• Garlic Oil:.
• Preheat oven to 450°F.
• Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool.
• Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
• Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
• Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
• Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
• Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
• Brush cut sides of baguette with garlic oil and season with salt.
• Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

GORGONZOLA BISCUITS

Steps:

• 1 In a large mixing bowl, beat the butter until it is fluffy. Add the cheese a little at a time, beating until well blended. Beat in the egg yolks, nutmeg, and pepper. 2 Add the flour and stir until smooth. Shape the dough into a disk and wrap in plastic wrap. Refrigerate 30 minutes up to overnight. 3 Place a rack in the center of the oven. Preheat the oven to 450°F. Butter and flour a large baking sheet. 4 Roll out the dough between two sheets of plastic wrap to a 1/4-inch thickness. With a 2-inch round cookie cutter, cut out the biscuits. Place the biscuits on the prepared baking sheet. Gather the scraps together and, handling them as little as possible, roll out and cut the dough scraps in the same way. Brush the tops with the beaten egg white. Sprinkle with the sesame seeds. 5 Bake 12 to 14 minutes or until lightly browned around the edges. Transfer to a wire rack to cool. Serve at room temperature. Store in an airtight container for up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPINACH GORGONZOLA FRITTATA BREAKFAST BISCUITS

Steps:

• Preheat oven to 350.
• Spray 12 muffin tin with olive oil spray.
• Beat together the eggs and milk.
• Add spinach, gorgonzola and grated parmesan, mix well.
• Add salt and pepper to taste.
• Evenly portion the egg mixture into the 12 cups of the muffin tin.
• Bake at 350 for 20-30 minutes, just until the tops begin to brown.
• Remove each mini frittata from muffin tin and top with a slice of cheese. The heat will melt the cheese.
• Slice open biscuits and place one mini frittata inside each biscuit.
• Serve warm.
• To freeze: Allow them to cool completely and wrap individually in plastic wrap, then in foil. Freeze.
• To reheat: Remove foil and microwave 1-2 minutes on high (depending on the power of your microwave).
• Variation: Omit the spinach and gorgonzola, add crumbled, cooked sausage to each muffin tin before adding egg mixture.