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 FRIES
From the Downriver Grill in Spokane WA. They use a waffle cut potato that catches the sauce -Divine! I have not made this recipe yet, but I've had my fair share at the Downriver!
Provided by Zola the Gorgon
Categories Sauces
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1497, Fat 116.8, SaturatedFat 66.3, Cholesterol 366.3, Sodium 1895, Carbohydrate 92.5, Fiber 6.5, Sugar 1.3, Protein 25.9
GORGONZOLA POLENTA FRIES
Pair with Mirassou California Chardonnay. For more recipes and wine pairings, visit cookbook.mirassou.com.
Provided by MirassouWinery
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, cream, garlic, salt and pepper to a boil in a medium saucepan; slowly whisk in cornmeal. Cook over medium-low heat until mixture begins to thicken, then stir in cheese. Cook and stir vigorously for about 5 minutes more or until mixture is as thick as bread dough.
- Spread 1/2-inch thick on a baking sheet and refrigerate for 1 hour. Cut into 1/2-inch strips resembling French fries.
- Heat oil to 325°F in a large deep pan. Carefully cook fries in hot oil until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Nutrition Facts : Calories 1793.5, Fat 191.2, SaturatedFat 28.6, Cholesterol 94.2, Sodium 267.3, Carbohydrate 19.8, Fiber 1.7, Sugar 0.3, Protein 6.7
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
GORGONZOLA POLENTA FRIES
Steps:
- Bring water, cream, garlic, salt and pepper to a boil in a medium saucepan; slowly whisk in cornmeal. Cook over medium-low heat until mixture begins to thicken, then stir in cheese. Cook and stir vigorously for about 5 minutes more or until mixture is as thick as bread dough. Spread 1/2-inch thick on a baking sheet and refrigerate for 1 hour. Cut into 1/2-inch strips resembling French fries. Heat oil to 325°F in a large deep pan. Carefully cook fries in hot oil until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.
MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA
Chef Ryan DePersio at his restaurant Fascino in New Jersey made this as requested by Vincent, who e-mailed the Chef and this is the final recipe. It looked very interesting and I posted it for safekeeping. Saw it on an NBC video.
Provided by Manami
Categories Grains
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE FRIES:.
- Bring the stock,water, salt, pepper, and bay leaves to a boil.
- Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
- Stir in mascarpone.
- Line 1/2 of sheet pan with plastic wrap.
- Pour polenta into the pan and flatten evenly until smooth.
- Cover with plastic.
- Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
- When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
- MAKE THE FONDUTA:.
- Melt butter in a medium saucepan.
- Add shallots and sweat for 5 minutes, then add vinegar.
- Cook until vinegar is almost gone.
- Add heavy cream and reduce by half.
- Whisk in Gorgonzola and add water if consistency is too thick.
- Pass through chinois or fine sieve and pour over hot fries.
- Enjoy!
Nutrition Facts : Calories 898.9, Fat 48.9, SaturatedFat 28.8, Cholesterol 147.5, Sodium 3101.8, Carbohydrate 92.8, Fiber 7.1, Sugar 1.1, Protein 26.8
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- Heat a large pot fitted with a candy thermometer over medium heat and add the vegetable oil. Heat until the oil reaches 350 degrees F. Once hot, add the potatoes in batches and fry until golden, about 1 to 2 minutes or so, depending on thickness. Remove the fries and place them on a paper-towel lined plate to drain excess grease. Repeat with remaining potatoes. I like to do a double fry so the potatoes are crisp, so add them back to the pot in batches once they are all fried once.
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