GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
GORGONZOLA CHEESE SAUCE
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
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 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
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
POTATO CHIPS WARMED ON GRILL WITH GORGONZOLA SAUCE AND CHIVES
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
WARM GORGONZOLA SAUCE
Drizzle this sauce over steak or with your next prime rib dinner, you will think your dining in heaven, I have even served this with roast pork --- this sauce is at it's best served warm so prepare just before eating.
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 2 1/2 cups (approx)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 594.1, Fat 55.5, SaturatedFat 35, Cholesterol 183.1, Sodium 899.8, Carbohydrate 6.9, Fiber 0.1, Sugar 0.7, Protein 14.4
MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
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
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 8
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 DIP
Number Of Ingredients 11
Steps:
- Combine cream, garlic and thyme in a small saucepan; bring to a boil over medium-low heat. Add cheese and whisk until cheese melts. Reduce heat to low, stirring occasionally. Simmer gently, until it is reduced by half. Sauce will thicken as it reduces. Serve with warm Garlic Cheese Bread. For Garlic Cheese Bread: In a small bowl, combine all ingredients except bread. Spread over each half of bread. Place bread halves on a baking sheet and broil until golden, about 3 to 5 minutes.
Nutrition Facts : Nutritional Facts Serves
GORGONZOLA SAUCE
Serve over fresh or dried fettuccine, rigatoni or penne. For 20 ounces of pasta. Can also be used as a dipping sauce with crudités, if kept over a warm flame. Have the cheese, and other ingredients at room temperature 2 hours before cooking.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Trim any rind from the cheese. Put into a 4 - 6 cup saucepan with the milk and the butter. Warm gently.
- Break up any bits of Gorgonzola until it has dissolved. Simmer for just a moment. Remove from heat.
- Cook pasta. Drain.
- When pasta is nearly done, return sauce to stove. Add cream, and a little salt and pepper. Turn the heat to medium high, and stirring all the while, reduce a little, like for Alfredo sauce. Stir in the Parmesan cheese. Toss with pasta in a heated dish, or in pasta pan, and serve in warm bowls with more grated cheese along side and a pepper mill.
Nutrition Facts : Calories 583.2, Fat 22.9, SaturatedFat 13.8, Cholesterol 65.9, Sodium 462.1, Carbohydrate 72.9, Fiber 3, Sugar 2.7, Protein 20.6
GORGONZOLA SAUCE
Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over.
Provided by PetsRus
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 6
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 PASTA SAUCE
Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.
Provided by Amy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g
TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE RECIPE - (4.3/5)
Provided by june
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high heat (350 to 400 degrees). 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 sauce pan, 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.
BABY GREENS WITH A WARM GORGONZOLA DRESSING
This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.
Provided by Cheri
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
- Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g
TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE
This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254.3, Fat 12.5, SaturatedFat 6.8, Cholesterol 103.8, Sodium 655.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.8
TWISTED ICEBERG LETTUCE SALAD WITH WARM GORGONZOLA DRESSING
This is a classic salad which was inspired by some posts this week which reminded me of mine. But this is my favorite way, still classic flavors but a bit different, with a warm blue cheese or gorgonzola sauce as well as diced marinated vegetables and roasted tomatoes make this a great salad - upgraded.
Provided by SarasotaCook
Categories Salad Dressings
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
- Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
- Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
- As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
- Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
- It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.
Nutrition Facts : Calories 267.3, Fat 24.2, SaturatedFat 13.9, Cholesterol 63.7, Sodium 503.1, Carbohydrate 6.4, Fiber 1.4, Sugar 2.2, Protein 7.7
GORGONZOLA CREAM SAUCE FOR PASTA
Provided by Marian Burros
Categories dinner, pastas, main course
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring 3 quarts of water to boil in covered pot for pasta.
- Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
- Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
- When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
- Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
- Stir in walnuts and serve over pasta with Parmesan cheese on the side.
GNOCCHI WITH GORGONZOLA SAUCE
Gorgonzola continues to age as it is stored in the refrigerator, intensifying in piquancy as it does. To slow this process down, wrap the cheese tightly in plastic wrap and store it in the coldest part of the refrigerator. This sauce is a good way to use leftover Gorgonzola cheese.
Yield makes 8 servings
Number Of Ingredients 8
Steps:
- Make the gnocchi.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
- Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
- Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
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