6 oz. Buffalo Gorgonzola (or Gorgonzola Dulce); crumbled
1 tablespoons extra virgin olive oil
1 shallot, minced
1 tablespoons milk
4 fresh sage leaves
12 ounces penne pasta, cooked according to package
Creamy and decadent this dish is perfect as a first course or entree. The Buffalo Gorgonzola adds a little more tang to the sauce but you can easily substitute with a Gorgonzola Dulce or other creamy blue cheese. Many gluten free pastas are available now and can easily be used in this recipe.
Here's a delicious blue cheese dip that can also easily be turned into a salad dressing with a little thinning by adding a little cream or half and half. Our favorite blues to use are Roquefort or Fourme d'Ambert from France, Valdeon from Spain, and Gorgonzola from Italy.
Makes 2 cups
1 tablespoon vegetable oil
1¼ cups thinly sliced shallots
¾ cup mayonnaise
¾ cup sour cream
4 ounces blue cheese, room temperature
Salt and pepper to taste
Honey, to taste (optional)
Here's a hearty salad that can be a satisfying vegetarian or gluten-free entrée or if you'd like toss in some shredded cooked chicken breast or duck confit. Sherry vinegar plays a key role in this vinaigrette as it is not as acidic as red wine vinegar and not overly sweet like balsamic. But, in a pinch you can substitute just be sure to adjust with more sweetness or more acidity.
Method To prepare the rice:
1. Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
2. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
To make the vinaigrette:
1. In a small bowl whisk together the olive oil, sherry vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
2. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
3. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the crumbled goat cheese.
Okay, so this is an English spin on the humbled grilled cheese and ham sandwich. They always have fun names for some of their foods; "bubble and squeak", "baps", and "toads" to name a few. All the same, this recipe was inspired by our wide range of cheeses and English Chef, Jamie Oliver.
Dolma, or dolmades, is the Greek term used for a stuffed vegetable. One summer, I spent nearly two months sailing through the Greek Islands and coast of Turkey in search of great foods and the perfect stuffed tomatoes. Wild fennel grew alongside the roads perfuming the air and as I hiked I could imagine the intense flavor of the tomatoes bursting in my mouth. I couldn’t find exactly was I was looking for in any of the restaurants, every dish was surprisingly bland to me. So, when I returned to my studio I created this version of the perfect Greek stuffed tomatoes. Be sure to use tomatoes at their peak ripeness as the flavor is incomparable otherwise. If you are lucky enough to find fennel pollen please substitute it for the fennel seeds, the aroma is intoxicating.
Creamy Taleggio cheese from Italy melts into a delicious sauce for this pasta dish. It's a perfect pairing with sauteed wild mushrooms and shallots.
This recipe is light in feel and taste – and it takes only a few minutes to prepare. Here it is pictured on an individual plate, but it is also lovely served on a large platter and placed on the middle of the table for all to share. It is important that the fruit is at its very best. Prepare this dish as close to serving as possible – preferably as you are sitting down to eat.