Tag Archives: gorgonzola cheese

Ravoli w/ Gorgonzola & Pears

IMG_4183

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

There is nothing like a perfectly ripe pear. Sweet and juicy, for me, eating one is a special treat. The only thing that makes a pear better is coupling it with a bit of salty and pungent gorgonzola cheese. In fact, I love this combination so much that both pears and gorgonzola cheese are kitchen staples. So these ingredients were my inspiration for my latest quick and easy “experimental dinner”. (“Experimental dinners” are what I affectionately refer to when I’m pulling together a dish for the first time). And after eating this dinner my entire family agreed that this meal was a success. Not only was it delicious but it was truly fast–as in I was able to pull all of the ingredients together and have dinner on the table in less than 15 minutes.

RAVIOLI w/ GORGONZOLA & PEARS

12 ounces fresh 4-cheese ravioli, cooked according to package instructions

3 tablespoons unsalted butter

1 tablespoon olive oil

1 shallot, thinly sliced

1 ripe pear, thinly sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

dash freshly grated nutmeg

4 ounces gorgonzola cheese, crumbled

  • While the ravioli is cooking, heat the butter and olive oil in a large skillet set over medium-low heat.
  • When the butter has melted add the shallot and saute, stirring occasionally for 3 to 4 minutes or until the  shallots are beginning to soften.
  • Add the pears and stir gently taking care not to break the slices. Saute for an additional 3 to 4 minutes or until the pears are soft.
  • Add the cooked ravioli to the skillet and cook until heated through, 1-2 minutes.
  • Season with the salt, pepper and nutmeg.
  • Divide the ravioli between four serving dishes then sprinkle with the gorgonzola cheese.
  • Serve immediately.

Serves 4

Advertisements

Gorgonzola Straws

photo 3-59

I found this recipe in the food section of the Washington Post and was immediately intrigued.  As a fan of blue cheese, and gorgonzola in particular, I was sure that I would love these crispy little crackers.  And as an added bonus, the recipe seemed so simple. I tested the recipe for a party and found myself enjoying them so much that I needed to make a second batch to actually feed our guests.  Yes, they are that good.  Think of them as a Cheez-it for adults.  Yum!

GORGONZOLA STRAWS

4 tablespoons chilled, unsalted butter, cut into chunks

1/2 teaspoons salt, plus more for sprinkling

8 ounces gorgonzola cheese, crumbled

1/4 teaspoon cayenne pepper

1 cup flour, plus more for dusting

  • Preheat the oven to 350 degrees.
  • Combine the butter, salt, gorgonzola cheese, cayenne pepper, and flour in a food processor and pulse until a ball of dough forms.
  • Lightly dust a work surface and a rolling pin with flour.
  • Divide the dough in half.  Working with one portion at a time, roll out a rectangle to a thickness of 1/4 inch.  Re-dust the rolling pin and work surface as needed.  Fold and roll as many times as needed to form a tidy 6 by 9 inch rectangle.
  • Using a long sharp knife, slice the rectangle of dough to create 18 pieces that are 1/2 inch wide and 6 inches long.
  • Use a thin spatula to transfer them to a heavy baking sheet, arranging them close together but not touching.  Repeat with the remaining dough on another sheet.
  • Sprinkle generously with salt.
  • Bake one sheet at a time for 20 to 25 minute or until the straws just begin to brown.  Transfer to a wire rack to cool.

Yields:  36 straws

Gorgonzola Stuffed Strip Steaks

DSC_0030

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here in Albania cuts of meat rarely resemble those we are used to in the United States.  Some restaurant menus claim to serve rib eyes or strip steaks but they are often unrecognizable as such.  The cuts of beef here also tend to be much leaner meaning they are missing the rich marbling that makes a steak a steak.  When real beef cravings hit we dip into our stash of American cuts of beef that we imported from the Navy commissary in Naples, Italy.  These steaks are little pieces of home and we savor every bite.

These gorgonzola stuffed steaks only appear complicated.  In reality they can be put together in minutes so you can have dinner on the table in minutes.  They are just as good for a quick Friday night meal as they are for a more formal dinner.  If you want to get really fancy and mimic a real American steak house,  you can top them with sautéed mushrooms.  I like to serve these with baked potatoes and a green veggie.  Yum!

GORGONZOLA STUFFED STRIP STEAKS

4 New York Strip Steaks, trimmed

2 tablespoons olive oil

1 medium red onion, minced

2 cloves garlic, minced

1/2 cup mascarpone cheese

1/3 cup crumbled gorgonzola cheese

1/4 teaspoon Tabasco sauce

Salt & pepper to taste

  • Preheat a grill to high heat.
  • Carefully cut a large slit in the side of each steak to form a pocket.  Be careful to not cut all the way through the steaks.  Set aside.
  • Heat the olive oil in a small sauce pan set over medium-high heat.  Add the onion and garlic and stirring occasionally, saute until soft and translucent.
  • When then onions are soft, stir in the mascarpone and gorgonzola cheeses and the Tabasco sauce.  Heat until melted.
  • Sprinkle both sides of the steaks with salt and pepper.  Carefully spoon the cheese mixture into the pocket of each steak.  Do not overfill.  You may have extra cheese sauce.
  • Secure each pocket with two or three toothpicks to help prevent the cheese from seeping out.  (Some will melt out while cooking but that is OK).
  • Carefully place the steaks on the preheated grill and cook 7-8 minutes per side or until done to your liking.
  • Remove from the grill and allow to sit for 2-3 minutes.  Remove the toothpicks before serving.

Yield:  4 servings

Ravioli w/ Gorgonzola & Pears

IMG_4183

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

There is nothing like a perfectly ripe pear. Sweet and juicy, for me, eating one is a special treat. The only thing that makes a pear better is coupling it with a bit of salty and pungent gorgonzola cheese. In fact, I love this combination so much that both pears and gorgonzola cheese are kitchen staples. So these ingredients were my inspiration for my latest quick and easy “experimental dinner”. (“Experimental dinners” are what I affectionately refer to when I’m pulling together a dish for the first time). And after eating this dinner my entire family agreed that this meal was a success. Not only was it delicious but it was truly fast–as in I was able to pull all of the ingredients together and have dinner on the table in less than 15 minutes.

RAVIOLI w/ GORGONZOLA & PEARS

12 ounces fresh 4-cheese ravioli, cooked according to package instructions

3 tablespoons unsalted butter

1 tablespoon olive oil

1 shallot, thinly sliced

1 ripe pear, thinly sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

dash freshly grated nutmeg

4 ounces gorgonzola cheese, crumbled

  • While the ravioli is cooking, heat the butter and olive oil in a large skillet set over medium-low heat.
  • When the butter has melted add the shallot and saute, stirring occasionally for 3 to 4 minutes or until the  shallots are beginning to soften.
  • Add the pears and stir gently taking care not to break the slices. Saute for an additional 3 to 4 minutes or until the pears are soft.
  • Add the cooked ravioli to the skillet and cook until heated through, 1-2 minutes.
  • Season with the salt, pepper and nutmeg.
  • Divide the ravioli between four serving dishes then sprinkle with the gorgonzola cheese.
  • Serve immediately.

Serves 4

 

Gorgonzola Stuffed Strip Steaks

DSC_0030

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

These gorgonzola stuffed steaks only appear complicated.  In reality they can be put together in minutes so you can have dinner on the table in minutes.  They are just as good for a quick Friday night meal as they are for a more formal dinner.  If you want to get really fancy and mimic a real American steak house,  you can top them with sautéed mushrooms.  I like to serve these with baked potatoes and a green veggie.  Yum!

GORGONZOLA STUFFED STRIP STEAKS

4 New York Strip Steaks, trimmed

2 tablespoons olive oil

1 medium red onion, minced

2 cloves garlic, minced

1/2 cup mascarpone cheese

1/3 cup crumbled gorgonzola cheese

1/4 teaspoon Tabasco sauce

Salt & pepper to taste

  • Preheat a grill to high heat.
  • Carefully cut a large slit in the side of each steak to form a pocket.  Be careful to not cut all the way through the steaks.  Set aside.
  • Heat the olive oil in a small sauce pan set over medium-high heat.  Add the onion and garlic and stirring occasionally, saute until soft and translucent.
  • When then onions are soft, stir in the mascarpone and gorgonzola cheeses and the Tabasco sauce.  Heat until melted.
  • Sprinkle both sides of the steaks with salt and pepper.  Carefully spoon the cheese mixture into the pocket of each steak.  Do not overfill.  You may have extra cheese sauce.
  • Secure each pocket with two or three toothpicks to help prevent the cheese from seeping out.  (Some will melt out while cooking but that is OK).
  • Carefully place the steaks on the preheated grill and cook 7-8 minutes per side or until done to your liking.
  • Remove from the grill and allow to sit for 2-3 minutes.  Remove the toothpicks before serving.

Yield:  4 servings

 

Making Here Home

Expat life, travel...and books

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Be Fearless in the Kitchen!

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: