Tag: Gorgonzola cheese

Gorgonzola Cream Sauce – Now with Cream!

Since we’re heading into rich and creamy sauce season, I
thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a
classic “cream sauce.”

Unlike what’s passed off as the real stuff at casual
dining chains, a true cream sauce contains nothing but heavy cream, and is on
another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in
a while, it’s nice to take a break from the old 2%, and the technique is dead simple.
Simmer cream in a saucepan until it reduces and thickens slightly, flavor it
however, and toss in some hot (hopefully stuffed) pasta. Done and done.

I went with a fairly mild, crumbly Gorgonzola this time, but
no matter which you choose, be careful not to “cook” the cheese. You just want
to stir it in on low, until it’s almost gone, and then turn off the heat.
Otherwise the cheese will “break,” and you’ll have a greasy mess.

Since my mini-ravioli delivery system featured a squash
filling, I decided to finish with diced apples and toasted walnuts. It was
perfect with the rich sauce, and I recommend it if you’re using a similar
pasta. Since the sauce itself is so easy, as in one ingredient easy, you can
spend all that extra brainpower thinking of things you can add to it. I hope
you give this great sauce technique a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 cup heavy whipping cream (36% fat)

salt and pepper to taste

cayenne to taste

3 ounces Gorgonzola cheese, crumbled

2 tbsp chopped Italian parsley

finely grated Parmigiano-Reggiano, optional

6 ounces dry mini-ravioli (double to 12-oz if using fresh
ravioli or tortellini)

1/2 apple, diced

1/4 cup chopped toasted walnuts

Incoming search terms:

Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing

Today it really feels like Spring here on the East Coast. Temperatures are supposed to get into the eighties, which is quite a change from the snow we had two weeks ago! I’ve been on a salad kick big time, and even started a Pinterest board^[1] dedicated to salads called “Bikini Ready Salads”^[2] because summer will be here before you know it.

This delicious salad is perfect for this time of year or throughout the summer. Mixed organic baby greens such as baby kale and baby spinach (side bar, I am looooving Organic Girl’s I heart baby kale mix), are tossed with sliced strawberries, slivered almonds and crumbled Gorgonzola cheese. The dressing is a simple vinaigrette with honey, poppy seeds and shallots. This makes a wonderful light lunch or a perfect side salad to serve it with grilled chicken.

I love fruit in my salads, especially when combined with the
texture of nuts such as almonds and a soft cheese such as Gorgonzola.
The sweetness of the strawberries compliments the cheese, and the poppy
seed dressing ties it all together. This recipe was first posted back in
2008, before I owned a decent camera and the photo was so embarrassing,
I decided to let it shine and give it a photo makeover.

You can swap the almonds for any nut you like, such as walnuts or pecans and the cheese can be swapped with goat cheese. For Paleo diets, leave out the cheese and use raw honey in the dressing.

Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 of recipe • Old Points: 4 • Weight Watcher Points+: 5
Calories: 198 • Fat: 14 g • Carb: 16.5 g • Fiber: 3.5 g • Protein: 5 g • Sugar: 12.5 g
Sodium: 144.5 mg • Cholest: 10 mg

Ingredients:

For the dressing:

1 tbsp red wine vinegar
1 tbsp cider vinegar
2 tbsp olive oil
1 tsp minced shallots
1 1/2 tbsp honey (raw for Paleo)
1/2 tbsp poppy seeds

For the salad:

5 oz organic mixed baby greens
1/4 cup slivered almond
2 cups sliced strawberries
1/4 cup gorgonzola (leave out for Paleo)

Directions:

Place all the dressing ingredients in a small jar and shake.

Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.

References

^{^} Pinterest board (pinterest.com)
^{^} “Bikini Ready Salads” (pinterest.com)

Orange and Arugula Salad with Red Onion and Gorgonzola

Something about Spring and the warmer weather that puts me in such a GREAT mood. It also makes me crave more salads, and this simple salad is a favorite of mine, I make this all the time for myself.

I love the combination of the sweet, juicy oranges mixed with the peppery arugula and the pungent taste of the creamy Gorgonzola cheese, they work together harmoniously. My husband doesn’t agree; he is not a fan of Gorgonzola at all so I usually make this for myself for lunch. If you want to make this for two or four, just multiply the ingredients. If you’re like my husband and don’t care for Gorgonzola, you could use goat cheese or feta instead.

Orange, Red Onion, Gorgonzola and Arugula Salad
gordon-ramsay-recipe.com
Servings: 1 • Size: about 2 cups • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 196 • Fat: 10.5 g • Carb: 18.5 g • Fiber: 4 g • Protein: 8 g • Sugar: 11 g
Sodium: 294 mg (without the salt) • Cholest: 20 mg

Ingredients:

1 small orange, peeled, and sectioned
1 tsp balsamic vinegar
1 tsp extra virgin olive oil
1/2 tsp honey
salt and fresh pepper, to taste
2 cups baby greens such as arugula and spinach
3 tbsp crumbled gorgonzola cheese (blue cheese works great too)
2 – 3 slices red onion (to taste)

Directions:
Take 2 sections of the orange and squeeze into a small bowl, whisk in the balsamic, oil, honey, salt and pepper.

Cut the remaining orange sections into bite sized pieces.

Place the baby greens on a plate, then top with cut orange pieces, sliced red onion and Gorgonzola cheese. Drizzle the vinaigrette over the top and enjoy!!