Gorgonzola Fries Recipes

GORGONZOLA FRIES

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.

ALLEY FRIES WITH BALSAMIC GLAZE

Steps:

• Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
• Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes. Transfer to a baking sheet using a large slotted spoon; let cool.
• Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper.
• Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 2 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch

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 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.

FRIED GORGONZOLA BITES

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!

GORGONZOLA FRITTERS

Steps:

• Trim off rim of cheese if it has one. Cut cheese into small cubes.
• Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk. Add milk, stirring rapidly with whisk. The mixture will be quite thick.
• Add cheese and stir and mash to blend well. Remove from heat. Add egg yolk, mustard and pepper, and stir to blend.
• Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil. Pour in batter and smooth over. Let cool and refrigerate an hour or longer, until solidified.
• Put macadamia nuts and bread crumbs into container of a food processor or electric blender. Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
• Unmold Gorgonzola mixture and cut into 12 equal squares.
• Dip each square into remaining flour to coat all over. Dip squares in the eggs to coat and then in the crumb mixture. Continue until all pieces are well coated.
• Heat clarified butter or oil in a skillet and add about half the squares. Cook about a minute and turn squares; cook on second side about 45 seconds. Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes. Add squares to skillet until all have been cooked. As squares are cooked, drain on absorbent paper towels.

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.