MAC AND CHEESE WITH LEEKS AND GORGONZOLA
Steps:
- Preheat the oven to 375 degrees F.
- In a large pot of boiling salted water cook the pasta until al dente, drain and set aside.
- In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste.
- Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.
- In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
- Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce.
FETTUCCINE WITH CHICKEN, LEEKS, AND GORGONZOLA
This delicious, rich, and creamy Gorgonzola fettuccine pasta dish is one of my very favorites. It's also wonderful the next day if you are lucky enough to have leftovers! Omit the chicken for a delicious vegetarian dish. You can also use multi-colored fettuccine pasta.
Provided by Robin
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
- Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
- Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.
Nutrition Facts : Calories 616 calories, Carbohydrate 51.9 g, Cholesterol 113.5 mg, Fat 33.6 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 14.1 g, Sodium 398.3 mg, Sugar 4.4 g
PASTA WITH ROASTED CAULIFLOWER AND BLUE CHEESE
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It's comfort food, but with a blue-cheese bite.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.
- Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.
- Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 648 milligrams, Sugar 5 grams, TransFat 0 grams
LEEK AND GORGONZOLA PASTA
Leek is my new favorite food. This pasta recipe is from http://recipes.alastra.com/pasta/. I am SO glad I tried this recipe. 2 thumbs up! This recipe serves about 6, so adjust your own pasta amount. Any kind of pasta will work well.
Provided by Izzy Knight
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add chopped onions and saute until tender and beginning to brown, about 10 minutes.
- Add leeks, green onions and shallots, saute until very tender, stirring often, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain well, reserve 1/2 cup pasta cooking liquid.
- Return pasta to same pot.
- Add onion mixture, toss to combine.
- Mix in reserved cooking liquid by tablespoonfuls if pasta is dry.
- Mix in cheese, season with salt and pepper.
- Transfer to large bowl, serve.
SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.
GORGONZOLA AND LEEK CRèME BRûLéE
Provided by Lou Seibert Pappas
Categories Cheese Dairy Egg Appetizer Bake Sauté Backyard BBQ Leek Spring Summer Anniversary Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
- In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
- Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
- Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.
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