Gorgonzola Fries Food

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STEAK OUT, ITALIAN STYLE



Steak Out, Italian Style image

You're on surveillance of Law & Order or Goodfellas. Eat this Italian meat and potatoes dinner in front of a TV.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

6 slices meaty bacon, optional
One 22-ounce bag frozen waffle-cut fries or potato wedges
Salt and pepper
4 large or 5 medium portobello mushroom caps, trimmed and wiped clean (store in paper bag or paper towels; see Cook's Note)
1 cup loosely packed dried porcini mushrooms
1 1/2 cups beef or chicken stock or water
About 3 tablespoons EVOO
2 tablespoons butter
1 large shallot
3 large cloves garlic
1 small handful of thyme sprigs
1/2 cup flat-leaf parsley tops
1/2 cup Marsala
1 lemon
1 cup heavy cream
1/2 pound gorgonzola dolce
Finely chopped chives, to serve
One 2-pound piece sirloin or two 1-pound sirloin steaks, flat iron steaks or hanger steaks
Kosher salt and coarse black pepper
4 sprigs rosemary
Olive oil, about 1 tablespoon
1 lemon
2 tablespoons butter
2 cloves garlic
Baby arugula, kale or watercress, to serve

Steps:

  • For the fries and Marsala mushrooms: Turn oven on 425 degrees F, a rack in lower third and another in upper third of oven.
  • Gather bacon, fries, fresh and dried mushrooms, stock, butter, shallots, garlic, thyme, parsley, rosemary and steaks.
  • Arrange bacon on broiler pan or wire rack over baking sheet. Arrange the waffle fries on a second large baking sheet. Place fries on top shelf and bacon below in oven. Cook bacon 15 minutes or until brown and very crisp (bacon is optional topping for fries). Cook waffle fries (or potato wedges) 25 minutes, turning once, then season with salt and pepper before topping and serving.
  • Gill the portobellos (scrape the underbelly of caps) and thinly slice.
  • Place dried mushrooms in small pot or pan, cover with stock or water, bring to a boil and reduce to 1/2 cup liquid, 6 to 7 minutes.
  • Heat a large cast-iron skillet, cast-iron griddle or heavy skillet over medium-high heat for steaks.
  • Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan. Add butter to oil and melt. Add fresh mushrooms and brown, 5 to 6 minutes. Meanwhile, peel and chop shallot and grate or chop 2 cloves garlic; strip thyme leaves and chop; finely chop parsley. Add shallots and garlic to mushrooms with salt and pepper and thyme; stir, add Marsala and let it evaporate. Add porcini mushrooms and most of the stock; reserve the last of it as it may collect grit. Add the juice of a lemon and parsley, then reduce heat under the mushrooms to warm.
  • Grab more ingredients: cream, cheese and chives.
  • Heat cream and a clove of crushed garlic in small pot over medium to medium-high heat, reduce by a third and add gorgonzola; turn heat to low.
  • For the sliced steak with rosemary: Season the steaks with kosher salt and coarse pepper. Strip rosemary leaves and coarsely chop, then rub into meat. Add olive oil to pan, 1 turn of the pan, add steaks and cook meat 8 minutes, turning occasionally. Brown and char a halved lemon with steaks the last minute or two. Reduce heat under pan and remove lemon, then add butter and crushed garlic to pan and spoon over meat. Remove meat and rest a couple of minutes, then slice against grain and top with lemon juice.
  • Chop bacon, if using.
  • Serve sliced steak with a small pile of greens to one side, mushrooms along the other side and waffle fries topped with gorgonzola sauce, bacon bits and chives at end of plate or platter.

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

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.

GORGONZOLA CHEESE SAUCE



Gorgonzola Cheese Sauce image

You can make any ordinary meal into some extraordinary with the deep, rich flavor of this Gorgonzola cheese sauce.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 20m

Yield 8

Number Of Ingredients 6

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
⅓ cup crumbled Gorgonzola cheese
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 119.7 calories, Carbohydrate 6.6 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 5.1 g, Sodium 210.9 mg, Sugar 4.3 g

GORGONZOLA SAUCE



Gorgonzola Sauce image

Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.

Provided by JEM199

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

Steps:

  • In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g

MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA



Mascarpone Polenta Fries With Gorgonzola Fonduta image

Chef Ryan DePersio at his restaurant Fascino in New Jersey made this as requested by Vincent, who e-mailed the Chef and this is the final recipe. It looked very interesting and I posted it for safekeeping. Saw it on an NBC video.

Provided by Manami

Categories     Grains

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups water
6 cups organic low sodium chicken broth or 6 cups homemade chicken stock
4 cups polenta
2 bay leaves
1 teaspoon white pepper
1 lb mascarpone cheese
2 tablespoons salt
1 -2 cup semolina flour
canola oil (for frying)
1 tablespoon butter
2 tablespoons white wine vinegar
6 shallots, sliced thin
1 garlic clove, sliced thin
2 cups heavy cream
2 cups gorgonzola

Steps:

  • MAKE THE FRIES:.
  • Bring the stock,water, salt, pepper, and bay leaves to a boil.
  • Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
  • Stir in mascarpone.
  • Line 1/2 of sheet pan with plastic wrap.
  • Pour polenta into the pan and flatten evenly until smooth.
  • Cover with plastic.
  • Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
  • When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
  • MAKE THE FONDUTA:.
  • Melt butter in a medium saucepan.
  • Add shallots and sweat for 5 minutes, then add vinegar.
  • Cook until vinegar is almost gone.
  • Add heavy cream and reduce by half.
  • Whisk in Gorgonzola and add water if consistency is too thick.
  • Pass through chinois or fine sieve and pour over hot fries.
  • Enjoy!

Nutrition Facts : Calories 898.9, Fat 48.9, SaturatedFat 28.8, Cholesterol 147.5, Sodium 3101.8, Carbohydrate 92.8, Fiber 7.1, Sugar 1.1, Protein 26.8

ARUGULA SALAD WITH FRIED GORGONZOLA



Arugula Salad with Fried Gorgonzola image

Provided by Giada De Laurentiis

Time 2h27m

Yield 6 servings

Number Of Ingredients 9

7 ounces Gorgonzola
1 large egg, beaten to blend
3/4 cup dried Italian bread crumbs
3 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1/3 cup olive oil, plus more for deep-frying
Salt and freshly ground black pepper
12 cups coarsely torn arugula (about 10 ounces)

Steps:

  • Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
  • Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
  • Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
  • Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.

GORGONZOLA FRIES



Gorgonzola Fries image

From the Downriver Grill in Spokane WA. They use a waffle cut potato that catches the sauce -Divine! I have not made this recipe yet, but I've had my fair share at the Downriver!

Provided by Zola the Gorgon

Categories     Sauces

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

24 ounces frozen french fries
1 pint heavy whipping cream
1/4 cup loosely packed shredded romano cheese
1/4 cup loosely packed shredded parmesan cheese
1/4 cup loosely packed crumbled gorgonzola
1 pinch salt
1 pinch cracked pepper
1 pinch nutmeg
1 pinch parsley
2 -3 tablespoons shredded mozzarella cheese
crumbled gorgonzola
fresh cracked pepper
parsley

Steps:

  • Bake french fries according to package directions.
  • While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.
  • Heat the sauce on medium then add gorgonzola cheese and parsley.
  • Heat to a bubble (do not boil).
  • Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.
  • Drizzle the sauce over a large bowl of fries.
  • Garnish with crumbled gorgonzola, cracked pepper and parsley.

Nutrition Facts : Calories 1497, Fat 116.8, SaturatedFat 66.3, Cholesterol 366.3, Sodium 1895, Carbohydrate 92.5, Fiber 6.5, Sugar 1.3, Protein 25.9

FRIED GORGONZOLA BITES



Fried Gorgonzola Bites image

Light, golden cube-shaped croquettes with a warm, silky Gorgonzola cheese center. This is served at Arola restaurant in Barcelona, Spain. Prepare ahead, these must chill 3 hours.

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h2m

Yield 5 dozen

Number Of Ingredients 9

6 tablespoons unsalted butter
1 3/4 cups all-purpose flour
2 cups whole milk
1/4 lb gorgonzola dolce blue cheese, cut into small pieces
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper
3 large eggs, beaten
2 cups dry breadcrumbs
4 cups olive oil, for frying (or part veg. oil)

Steps:

  • Line an 8" square baking dish with plastic wrap and spray with vegetable oil spray. In a medium saucepan, melt the butter. Add 3/4 cup of the flour and cook for 1 minute, whisking constantly. Whisk in the milk and cook over moderately high heat, whisking constantly until thick, about 5 minutes. Reduce heat to low and whisk in the Gorgonzola until completely melted, about 2 minutes. Add nutmeg and season with salt and pepper. Scrape the mixture into the lined baking dish. Smooth the top and coat lightly with vegetable oil spray. Press a sheet of plastic wrap directly onto the mixture and freeze until firm but still soft enough to cut, about 3 hours.
  • Line a baking sheet with wax paper. Spoon the remaining 1 cup of flour into a shallow bowl. Put the beaten eggs and bread crumbs in separate shallow bowls. Invert the set cheese mixture onto a cutting board and remove the plastic wrap. Using a floured knife, cut the chilled cheese mixture into 1" cubes,wiping the blade between slices. Working with 5 or 6 pieces at a time and keeping the rest refrigerated, dredge the cubes in flour, then in the egg and bread crumbs. Transfer the croquettes to the baking sheet and refrigerate for 30 minutes.
  • Place a wire rack over a baking sheet and line the rack with paper towels. Pour 1 1/2 inches of oil into a medium saucepan and heat to 365*F. Add 4 or 5 croquettes to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon transfer the croquettes to paper towels to drain. Repeat with the remaining croquettes. Serve immediately. Enjoy!

Nutrition Facts : Calories 2162.5, Fat 202, SaturatedFat 40.2, Cholesterol 190.3, Sodium 720.1, Carbohydrate 69.7, Fiber 3.1, Sugar 8.3, Protein 22.2

POLENTA WITH GORGONZOLA CHEESE



Polenta with Gorgonzola Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

Steps:

  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
  • Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
  • Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

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  • Heat a large pot fitted with a candy thermometer over medium heat and add the vegetable oil. Heat until the oil reaches 350 degrees F. Once hot, add the potatoes in batches and fry until golden, about 1 to 2 minutes or so, depending on thickness. Remove the fries and place them on a paper-towel lined plate to drain excess grease. Repeat with remaining potatoes. I like to do a double fry so the potatoes are crisp, so add them back to the pot in batches once they are all fried once.
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GORGONZOLA FRIES: ADDING A SCOOP OF CHEESY GOODNESS TO ...
It’s another movie night and you’re looking for that perfect finger food snack. The idea of popcorn again is getting a little old. Well, forget the popcorn, and add a twist to the classic French fries this time with some cheesy goodness of Gorgonzola. Gorgonzola, the classic cheese of Milan, has been produced for centuries in Italy, typically aged for three to four …
From sogoodblog.com


GORGONZOLA FRIES - MENU - GREASE BURGER BEER AND WHISKEY ...
Food - The burger options were exciting as well as delicious. At our table we sampled the Ron Burgundy, Apple Jack, Gorgonzola fries with mushroom gravy, cheese fries, Grease Beast and a burger that had deep fried bacon on it. While everything was good, the Ron Burgundy and Gorgonzola fries were the best items we tried. The pickles that come ...
From yelp.com


MENU | ITALIAN FOOD| VIA CIBO | TRADITIONAL ITALIAN FOOD ...
GNOCCHI GORGONZOLA. Gorgonzola Cream Sauce, Pancetta, Roasted Tomato, Green Onion, Parmesan
From viacibo.com


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