Tosi Gorgonzola Canapés Ice Cream Burgers And Wardorf Salads Food

GORGONZOLA BURGERS

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

TOSI GORGONZOLA CANAPéS WITH PUMPKIN AND MUSHROOM

Steps:

• Tosi Gorgonzola Canapés, I've found gorgonzola has an affinity with pumpkins and squash, and being formed by fungi in the atmosphere it marries quite happily mushrooms. From meeting with the gang at Tosi Gorgonzola, I purchased some of their gorgonzola which inspired this recipe. For the pumpkin canapes, cut the squash in half and peel and de-seed. Cut into small cubes and fry in olive oil on low heat with a lid on the pan, stir regularly to cook evenly when tender, after about 15 minutes add a knob of butter and turn up the heat. Toss to evenly brown. Set aside. Cut the bread at a diagonal and toast under the grill or on a grill pan. Drizzle with a little good olive oil and set aside. Spread dolce gorgonzola on the bread and top with squash cubes. Garnish with chopped chives. For the mushroom canapes, remove the stalks and slice the cup of the mushrooms thinly. Fry on a medium high heat in a little light olive oil with a lid on the pan, stir regularly for 5 minutes. Add a splash of boiling water, a few drops of chicken stock and a teaspoon of vinegar and a teaspoon mushroom ketchup. Put the lid back on the pan and fry gently until the liquid has almost evaporated, transfer to a bowl and cover with good olive oil. Allow to cool. Cut the bread at a diagonal and toast under the grill or on a grill pan. Drizzle with a little good olive oil and set aside. Spread dolce gorgonzola on the bread and top with drained mushrooms. Garnish with parsley. Other recipes: Tosi Gorgonzola Tuna and Bresaola Canapés, Asparagus and Tosi Gorgonzola on Polenta, Tosi Gorgonzola Canapés , Ice Cream, Burgers and Wardorf Salads and Gnocchi with Tosi Gorgonzola Cheese Sauce

TOSI GORGONZOLA TUNA AND BRESAOLA CANAPéS

Steps:

• Both the raw tuna and the cured bresaola, are happier with the piquancy of the piccante gorgonzola - both meats are rather mild and sweet tasting, so partnering like-for-like becomes a little cloying, however, the dolce is used instead of a base of cream cheese, as in a classic canape. For the tuna, spread a little Tosi dolce gorgonzola on the toasts, prep a small piece of lettuce and put on top of the cheese, then add two cucumber slices, a slice of tuna and finish with a section of Tosi piccante gorgonzola. Garnish with caviar and chives. For the bresaola, cut the baguette on the diagonal and grill under a grill or on a grill pan. Drizzle with good olive oil. Prep the avocado and cut in to long slices, then squeeze a little lemon juice over the slices. Spread a little dolce on one side of the bread and fold over about half a piece of bresaola and place on top. Add a trimmed slice of avocado and a cube of piccante and garnish with a small basil leaf. Other recipes: Tosi Gorgonzola Pumpkin and Mushroom Canapés, Asparagus and Tosi Gorgonzola on Polenta and Gnocchi with Tosi Gorgonzola Cheese Sauce

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING

Steps:

• In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
• Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

GORGONZOLA BURGERS

Steps:

• Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
• Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
• Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.
• In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
• Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.
• Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

TOSI GORGONZOLA CANAPéS , ICE CREAM, BURGERS AND WARDORF SALADS

Steps:

• Gorgonzola ice cream Despite my assurances in the story above that this is indeed a tasty ice cream, I can't imagine anybody wanting to make it - except perhaps commercially, in which case I am happy to provide the recipe for a fee. If you are determined you can cheat (as I did the first time I made it): allow a tub of ordinary dairy ice cream to soften, add cheese, puree, honey and nuts to taste, re-freeze. Otherwise, follow a recipe for strawberry ice cream and replace strawberry puree with apple and then add the other ingredients to taste and freeze. Making the ice cream from scratch has the benefit of amalgamating melted cheese into the ice cream mix. Mini gorgonzola burgers These are brilliant. Blue cheese goes with steak. They share a certain tang and minerality - each element balances the other so that the cheese does not become cloying and the steak does not become overwhelmingly rich and meaty. If you do not want to make your own brioche mini buns, cut rounds of bread. You could cut ready-made burger buns but make sure you turn the scraps into breadcrumbs for later use to avoid waste. For the brioche I used half a recipe. The trick is all in the shaping of dough before the final raising - not straightforward as the dough for brioche is wet and sticky. I tried several methods, all started with making quenelles of dough using two spoons. Some I left as they came off the spoons, for others I molded into small balls using wet hands and with others dry floured hands. Some I tried billowing into puffs of dough with my fingers, rather like making mozzarella. Floured hands work best but leave a slight texture on the bun - blow or brush off as much as possible before adding the egg wash. Otherwise, try a piping bag - but it should be noted that little flicks and tufts of dough may not smooth into uniform domes. For the fillet, fry evenly on a very hot pan (cloths, lids and fire extinguishers at the ready). When well-browned - if not charred - reduce the heat to let the internal parts of the meat cook slightly (we are after a very rare piece of meat). Prod the fillet with your finger, when it begins to show a little resistance, take off the heat and wrap tightly tin foil and allow to cool, before storing in the fridge. To assemble cut the buns in half, add mayo to the bases, add slices of beef, season and top with cheese. Serve with a little stick, cut down by hand. Mini Waldorfs Well, not strictly a Waldorf but but the concept is simply to place something like a Waldorf in lettuce or chicory leaves and serve as a canapé. Essential is gorgonzola, apple or pear, hazlenuts or walnuts. Chop and slice ingredients to suit, dress, mix and place in chicory leaves. Although these are a little fiddly, they are not hard and would work well for any kind of dinner party. Chefy types may want to improve on my presentation - fewer elements in a stricter pattern would be more creative. Other recipes: Tosi Gorgonzola Canapés with Pumpkin and Mushroom, Tosi Gorgonzola Tuna and Bresaola Canapés, Asparagus and Tosi Gorgonzola on Polenta and Gnocchi with Tosi Gorgonzola Cheese Sauce

THE ORIGINAL WALDORF SALAD

Steps:

• Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
• In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.