Gorgonzola Cheese Sauce Recipes

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.

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.

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.

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.

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.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Steps:

• For pork:
• Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
• Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
• Meanwhile, prepare sauce:
• Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
• Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Steps:

• Boil the potatoes whole until they are just tender. (Let them cool).
• Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
• Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
• Preheat oven to 425°F.
• Cut potatoes into nice size wedges.
• Put potatoes into a large bowl and add all the other ingredients.
• Toss lightly to coat evenly with the oil mixture.
• Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
• Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.

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.

Steps:

• In a small bowl, whisk the Dijon mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes. , Transfer pork to a foil-lined roasting pan that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and let stand 5 minutes., Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes. , Slice pork and transfer to serving plates. Spoon sauce over pork. Sprinkle pork with additional cheese if desired.