Use it to top a pizza, with some caramelized onions and some prosciutto too, if you like. There are also few things as delicious as a good burger topped with Gorgonzola. (I want one right now!) Served with a pear tart is a great way to do a cheese/dessert course in one - win/win.
I love gorgonzola on focaccia, and there's a lovely little salad made with chopped Belgian endive, gorgonzola, and walnuts in a vinaigrette. Oddly enough, it also pairs nicely with golden beets--I had some leftover cream cheese pastry dough to use up, so I made a little galette of thinly sliced (already roasted) golden beets, gorgonzola, and finely chopped sage.
Nigella Lawson's recipe for Irish Blue Crackers is one of my favorites- it's an easy dough to throw together, and the crackers bake up in minutes filling the house with a cheesy, savory aroma. You can find where I blogged about the recipe here:
http://boulder.wholefoodsmarketcooking.com/blog/2857_la_domestique
I add about a half cup to -- otherwise unadjusted --gougiere batter (a savory cream puff) before popping in the oven -- AMAZING! Everyone in my family LOVES them, especially right out of the oven. Warning: this is one of those items that doesn't merely suggest but SCREAMS for a nice, dry, white wine ...
I have a friend who makes a delicious crostini with Gorgonzola or blue cheese and fig jam. Toast or grill the bread, put some jam on it, top it with Gorgonzola. Or put it all out on a platter and have people make their own. And under the " not health food but darn good" category, take some heavy cream, reduce it until its sauce consistency/to your liking, remove from heat, add Gorgonzola, stir to combine. Serve over pasta, ravioli, polenta maybe with sautéed mushrooms, etc.
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http://boulder.wholefoodsmarketcooking.com/blog/2857_la_domestique