What to do with too much Gorgonzola?
I had a recipe that called for a little bit of gorgonzola, and my SO went out and bought a pound of the stuff. Now we have way more than we need and I'm looking for ideas...
It's the creamy, Italian kind (not the kind you can crumble), and there's only me and my SO here to eat it. I really don't want to throw it out so if you have any ideas or receipes that use a lot of this cheese please let me know!
PS - She's a pescetarian so any application sans land-meat would be doubly appreceiated. Having said that, I do eat everything so all ideas are welcome.
- stir into polenta
- salad dressing (pairs beautifully with arugula, beets & walnuts)
- pasta sauce
- spread on crostini and top with sliced pears
- ice cream!
- sweet tart with cranberries or figs or pears
- savory tart with caramelized onions & walnuts
This is called gorgozola dolce and it's one of my favorites. Mmmm. The first time I bought it was at DiPalo's in NYC a couple of years ago. I bought some of their butternut squash ravioli also and made gorgonzola cream sauce for it for our New Year's dinner. Rich and/but soooo good.
A complex, aged dessert wine (e.g., vintage port) with nuts, figs, and gorgonzola.
Polenta with butter, parmigiano reggiano, and gorgonzola. Made well, this can be extraordinary.
Beet salad with gorgonzola and walnuts.
You can try the famous/infamous JoeH risotta recipe with part of it.
For another way to save part of it, and have a quick appetizer on hand in the freezer, get:
Apple slices, thin
fresh ground black pepper
Spread out a sheet of phyllo, brush with melted butter, cut lengthwise into four equal pieces. Near corner of each phyllo square, put a spoonful each of apple slices, carmelized onions and gorgonzola, grind some black pepper over, then roll each square up burrito/cigar style. You can brush a little more butter on the outside of these. Set space a bit apart on a cookie sheet
Continue as above until you run out of ingredients or inclination to continue. Freeze uncovered on cookie sheet and transfer to storage container once frozen.
Re-heat from frozen in a 400 degree oven until outside is golden and crisped. Serve with a vinagrette dipping sauce.
I've done this, there is a restaurant that we used to go to. It's a little too far for me these days. Anyway we loved their blue cheese bread. Honest to goodness, its so delicious. I begged for the recipe and the waitress said she saw the chef make it. They're recipe was to mix the cheese with a cheap margerine. I tried it with butter and it was never as good, so I buy margerine and mix it with the cheese. I'm sorry to say its so darn good. Smear it on, wrap it, in foil then open it to broil for the last few minutes. omg.
Thank you one and all for your ideas! I looked @ Joe H's recipe, and it sounds great BUT I'm not sure I want to put so much work into gathering his specific ingredients. We've managed to use half of it over pumpkin ravioli from Lucca Ravioli in SF around the corner from my house. I think I'm going to use Coll's idea on gorgonzola-y garlic bread, and finish the rest just on it's own with some wine.
"100 cheese" Mac and Cheese, gratin or fondue. This is what happens to extra cheese at my house, and I always have lots. I toss it all in a bag in the freezer, then when I'm ready, I make mac and cheese or fondue with it. The texture will indeed change by freezing, but if you're cooking with it, that changes it too, so no loss. Just thaw completely before using for cooking, grate/cube and toss together, use your favorite mac n cheese recipe, just use cooler cheese.