Warm Gorgonzola Sauce Food

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.

GORGONZOLA CREAM SAUCE

Steps:

• Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
• Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.

GORGONZOLA SAUCE

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.

GORGONZOLA SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve 1/2 cup of pasta water.
• 2. Meanwhile, in a large skillet heat butter over medium heat and cook garlic until softened but not brown, about 1 to 2 minutes. Add cream and nutmeg and season with salt and pepper to taste. Cook, stirring occasionally until the sauce is slightly thickened and reduced, about 5 minutes. Add crumbled Gorgonzola and cook, stirring often until the cheese is melted and the sauce has thickened. Stir in the chives.
• 3. Toss the pasta in the sauce and transfer to serving bowls. Serve with grated Parmigiano-Reggiano if desired.

WARM GORGONZOLA SAUCE

Steps:

• In a small heavy saucepan melt butter.
• Add in flour and whisk 1 minute.
• Gradually whisk in cream, wine and chicken broth; boil until the mixture is thick enough to coat the spoon (about 1 minute).
• Add in crumbled Gorgonzola and stir/whisk until the cheese is melted and smooth and the sauce is reduced to desired consistency (about 5-6 minutes).

POTATO CHIPS WARMED ON GRILL WITH GORGONZOLA SAUCE AND CHIVES

Steps:

• Heat a grill to high.
• Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat.
• Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes.
• Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives.

GORGONZOLA SAUCE FOR PASTA

Steps:

• Simmer the cream, add cheese and whick until melted. spoon over gnocci or your favorite pasta. Garnish with the chives and parmesan cheese.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make 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 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.

TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE

Steps:

• Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
• Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
• In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
• Serve chicken with desired amount of Gorgonzola sauce and capers.
• Makes 8 servings.

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

GORGONZOLA CHEESE SAUCE

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.