Gorgonzola Fries Recipes

Steps:

• Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
• Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes. Transfer to a baking sheet using a large slotted spoon; let cool.
• Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper.
• Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 2 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch

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:

• Line an 8" square baking dish with plastic wrap and spray with vegetable oil spray. In a medium saucepan, melt the butter. Add 3/4 cup of the flour and cook for 1 minute, whisking constantly. Whisk in the milk and cook over moderately high heat, whisking constantly until thick, about 5 minutes. Reduce heat to low and whisk in the Gorgonzola until completely melted, about 2 minutes. Add nutmeg and season with salt and pepper. Scrape the mixture into the lined baking dish. Smooth the top and coat lightly with vegetable oil spray. Press a sheet of plastic wrap directly onto the mixture and freeze until firm but still soft enough to cut, about 3 hours.
• Line a baking sheet with wax paper. Spoon the remaining 1 cup of flour into a shallow bowl. Put the beaten eggs and bread crumbs in separate shallow bowls. Invert the set cheese mixture onto a cutting board and remove the plastic wrap. Using a floured knife, cut the chilled cheese mixture into 1" cubes,wiping the blade between slices. Working with 5 or 6 pieces at a time and keeping the rest refrigerated, dredge the cubes in flour, then in the egg and bread crumbs. Transfer the croquettes to the baking sheet and refrigerate for 30 minutes.
• Place a wire rack over a baking sheet and line the rack with paper towels. Pour 1 1/2 inches of oil into a medium saucepan and heat to 365*F. Add 4 or 5 croquettes to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon transfer the croquettes to paper towels to drain. Repeat with the remaining croquettes. Serve immediately. Enjoy!

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.

Steps:

• Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
• Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
• Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
• Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.

Steps:

• Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
• Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
• Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
• Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.

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.

Steps:

• In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.

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!

Steps:

• Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
• Mash crumbled Gorgonzola and 1 tablespoon butter in small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.

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.