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Mac Attack! Gorgonzola Apple Macaroni and Cheese

YumSugar — Wed, 21 Oct 2009 14:30:54 -0700

I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role.

One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac - which is foiled by tart green apples and toasted walnuts - and all of the day's problems have vanished.

Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it? Find out after the break.

Mac Attack! Macaroni and Three Cheeses

partysugar — Fri, 02 Oct 2009 10:30:51 -0700

This isn't a trick readers, so get excited, I've got a treat for you: For the month of October we're going macaroni and cheese crazy! There's nothing quite as comforting as a plate full of gooey, cheesy macaroni with a crispy topping, which is why we'll be featuring our favorite mac and cheese recipes for the next four weeks.

To kick things off, I made this savory and somewhat classic macaroni and three cheeses. Parmesan, white cheddar, and Gorgonzola are combined with a onion-infused béchamel. The addition of Worcestershire sauce may seem odd, but I assure you, it gives a subtle tang to the sauce and mellows out the pungency of the blue cheese.

There's only one problem with this mac and cheese. It's incredibly delicious and if you aren't careful, you may end up eating too much of it at once! Yes, I'm speaking from experience. To check out the recipe, read more.

Macaroni and Three Cheeses
From Food and Wine

Ingredients

1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade

Directions

In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°.
Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes.
Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.

Serves 8-10.

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Summer of Salads: Wedge Salad

YumSugar — Thu, 20 Aug 2009 05:50:48 -0700

In an age of arugula and frisée, the 1960s Americana icon known as iceberg lettuce might seem behind the times. It's true that iceberg is virtually devoid of nutrients, and lacks the flavor and roughage of contemporary chicories. But coming to terms with the fact that iceberg isn't exactly an antioxidant is what's helped me to embrace it. I now love the leaves for their sheer juiciness and ice-cold crunch.

My favorite way to enjoy the 'berg? As a huge wedge, pulled straight from the crisper and topped with salty bacon bits, soft, powdery egg, and a generous drizzle of creamy, slightly tangy blue cheese dressing. Sure, it's a throwback to yesteryear, but the flavors still feel entirely new. Get the recipe after the break

Fig Pizza Pie Piled High With Arugula: That's Amore

YumSugar — Mon, 27 Jul 2009 16:15:40 -0700

A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half an hour. The sweet figs and peppery arugula are a perfect match to the salty prosciutto and flavorful Gorgonzola. There is no sauce on the pizza, but the creamy balsamic dressing on the salad makes up for it. While I still love keeping my salad and pizza separate, combining the two can also be a fantastic option. If you want to eat your pizza and salad without ever lifting a fork, keep reading.

'Wich of the Week: Gorgonzola, Radicchio, and Honey

YumSugar — Wed, 07 Jan 2009 14:00:46 -0800

Unlike Summer produce that you can toss into a salad, Winter veggies often require roasting, which has the added benefit of warming up your house. This week, I took another page from Nancy Silverton's Sandwich Book to prepare roasted radicchio sandwiches with a seasonal side of Brussels sprouts.Though I'm not usually partial to open-faced sandwiches, this Italian-inspired recipe won me over with a surprising combination of ingredients and comforting, wintry flavors. The punchy gorgonzola and slightly bitter radicchio get a sweet assist from honey and candied walnuts. You can make the walnuts from scratch if you want, though I used store-bought candied pecans. For more details on the recipe and to see how I made it, read more.

It's not the easiest sandwich to eat, but it would be nearly impossible without a knife and fork, so the open-faced format makes sense. Plus, the presentation according to Silverton's directions is stunning. This sandwich is highly sophisticated in flavor and appearance yet relatively easy to make. I'd certainly make it again.

Gorgonzola, Radicchio, Honey, and Walnuts Open-Faced Sandwich
Modified From Nancy Silverton's Sandwich Book

Ingredients

1 medium head radicchio (about 10 ounces) cut in half through the core
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Kosher salt
4 slices walnut, white, or whole-wheat sourdough bread
8 ounces gorgonzola dolce*
Approximately 3 tablespoons honey, preferably buckwheat or chestnut
1 cup candied spiced walnuts, coarsely chopped, plus 8 candied walnut halves**
Approximately 1 bunch chives, minced

Directions

For the radicchio: Adjust the oven rack to the middle position, and preheat the oven to 400°F.
Cut each radicchio half into 5 wedges. In a cast-iron or other ovenproof 10-inch skillet, combine 2 tablespoons of the olive oil and 2 teaspoons of the vinegar. Arrange the wedges of radicchio in the skillet in a concentric circle. Drizzle the remaining olive oil and vinegar over the radicchio and sprinkle over the salt.

Cover with foil and roast in the oven for 15 minutes. Remove the foil to allow the steam to escape.
Turn the wedges of radicchio over, and on the stovetop over medium heat, cook the radicchio about 3-5 minutes to caramelize slightly, being careful not to burn it.

To make the sandwiches: Grill the bread or toast in the oven for 5 minutes. Place the slices on serving plates.

Spread an uneven layer of the gorgonzola over each slice of bread, and spoon about 2 teaspoons of honey over the cheese.
Scatter about a 1/4 cup of chopped walnuts (or pecans) over each, and evenly distribute the radicchio, leaving a border of the gorgonzola around the edge. Sprinkle the sandwiches with chives, and place 2 candied walnut (or pecan) halves overlapping in the center of each.

Serves 4.

*I used about half the amount of gorgonzola suggested.
**Silverton's book includes a recipe to make your own candied spiced walnuts, but I used store-bought candied pecans instead.

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Not Your Regular Nachos: Sweet and Savory Nachos

YumSugar — Thu, 11 Sep 2008 14:00:00 -0700

When PartySugar posts her nachos for the week every Thursday, I ogle her pictures with envy. Finally, I couldn't take it anymore and I begged her to let me make a version of my own. I decided to try making nachos that are both savory and sweet, an element that I enjoyed in a grilled cheese sandwich a few weeks ago. There aren't many ingredients in this recipe, but each adds something to the flavor profile of the nachos: The brie melts perfectly; the gorgonzola provides sharpness; the apples are crispy and refreshing and cut through the heaviness of the cheese; the potato chips are wonderfully spiced and incredibly crunchy; the honey adds a lingering sweetness that can't help but make me smile.

I loved making these nachos and can't wait to do it again. The best part is how easy it was. For the recipe, read more.

Sweet & Savory Nachos
Original Recipe by YumSugar

Ingredients

8 ounces thick-cut salt and pepper flavored potato chips
4 ounces triple creme brie
2 ounces Gorgonzola dolce
1 small Granny Smith apple
Honey, for drizzling

Directions

Preheat oven to 350°F.
Cover a baking pan in foil.
Spread chips evenly across baking pan in a single layer.
Core the apple and chop it into tiny square pieces. Sprinkle evenly across chips.
Cut the brie into small pieces and sprinkle evenly across the chips.
Crumble the Gorgonzola dolce and sprinkle evenly across chips.
Bake for 10 minutes, until cheese is completely melted. Remove from oven and drizzle with honey. Serve immediately.

Serves 4 to 6 as an appetizer.

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Reader Recipe: Pumpkin Ravioli With Gorgonzola Sauce

YumSugar — Fri, 30 Nov 2007 10:08:39 -0800

Earlier this week, I shared the beautiful pumpkin wontons that TeamSugar whipped up for us. A few days after Team posted her recipe, llendril posted hers for Pumpkin Raviolis With Gorgonzola Sauce. I love that, while they're on the opposite ends of the sweet-savory spectrum from each other, they are both beautiful little packets of pumpkin joy. Llendril's recipe, which also uses wonton wrappers, looks like a delicious way to treat yourself to a hearty Autumn meal. To get the recipe, read more

Recipe from TeamSugar member llendril

'tis the season for fantastic food

and can i say how much i absolutely love it when the best thing that i have eaten in recent memory is something that i actually made myself?
granted, that's not the biggest accomplishment ever. because i naturally will know what i expect to enjoy before choosing a recipe. but the recipe in question is particularly amazing. i have had it dog eared since my november issue of cooking light arrived in the mail. i got off work early today, i wasn't afraid of the grocery stores (as i have been for the past week or so), and i wanted to finally cook something for the first time a while. here's how it all went down.

pumpkin ravioli with gorgonzola sauce
adapted from cooking light magazine, november 2007

for the ravioli:

* 1.25 cups canned pumpkin
* 2 tablespoons panko bread crumbs
* 2 tablespoons grated parmesan cheese
* 1/2 teaspoon kosher salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 wonton wrappers (i could only find square)
* 1 tablespoon corn starch
* cooking spray

1) spoon pumpkin onto several layers of paper towels and spread to 1/4 inch thickness. cover with more paper towels and allow to sit for five minutes
2) scoop pumpkin into a bowl. mix with break crumbs, parmesan, salt, sage, pepper, and nutmeg
3) working with one wonton wrapper at a time, scoop a small amount of filling into the center. wet the edges and seal, crimping shut as best you can as you go. place each completed raviolo on a piece of foil sprinkled with corn starch. continue to fill wontons until all wrappers are used are all filling is gone (hopefully both with occur simultaneously)
4) fill a large dutch oven with water. bring water to a simmer. place half of the ravioli into the water and cook until they start to float (do not boil). remove with a slotted spoon and place on a plate. spray with cooking spray. cook remaining ravioli and follow the procedure, keeping all cooked ravioli warm as you go

for the sauce:

* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1.5 tablespoon butter
* 1/2 cup crumbled gorgonzola
* 3 tablespoons chopped toasted hazelnuts

1) whisk together milk and flour in a saucepan
2) bring to a boil and cook for about a minute, stirring constantly
3) remove from heat. stir in butter until it is melted
4) stir in gorgonzola
5) place desired amount of ravioli into a bowl. spoon sauce on top. sprinkle on hazelnuts

with roasted asparagus on the side.

pellet helped a little tonight =)

to show what an actual bite looked like . . .

and, basically, wow. these were good. i've never been a huge fan of gorgonzola on its own (is anyone?). but i could tell that, with all of the different components to this dish, it was going to taste wonderful. even the wonton wrappers added a great doughy taste and texture to the meal that i wouldn't have really expected. the hazelnuts were a perfect topping-- the nuttiness took away a little bit of the gorgonzola's bite.
the only thing i believe i would do differently the next time i make this is add a bit more sage. even though the entire package was absolutely delectable, i think a tiny bit extra of that flavor would have made it just slightly more special.

again and again, yay for fall ingredients. and i hope everyone had a lovely thanksgivin

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Yummy Link: Sweet Potato Gnocchi With Gorgonzola

partysugar — Wed, 26 Sep 2007 06:13:33 -0700

On Sunday afternoon my mom came home with a bin full of sweet potatoes. To enhance my culinary skills, I want to cook something I've never made before, so I searched for sweet potato recipes and came across these delicate pillows of sweet potato gnocchi with gorgonzola. - Cookthink via Tastespotting

Photo Gallery: Gorgonzola Mac and Cheese

YumSugar — Wed, 21 Oct 2009 11:13:11 -0700

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Savory Sight: Gorgonzola, Apple, and Bacon Mac-n-Cheese

Yum Community — Fri, 20 Nov 2009 10:30:15 -0800

This story was written by member jadenirvana and comes from the Savory Sights group in the YumSugar Community. I made Yum's insanely good mac 'n' cheese recipe in some ramekins my mother in law gave me for creme brulee. The little tart-size dishes made the meal extra cute, and I substituted bacon for walnuts for extra yumminess. The combo of sharp gorgonzola, crisp apples and rich bacon was so good, literally one of the most delish things I've ever tasted, and I never would have thought of it on my own. How do you do it Yum?

Have you eaten an awesome meal? Join the Savory Sights group, upload your photos and a description of the experience, and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups.