gorgonzola

Here's what you need: warm water, active dry yeast, olive oil, all-purpose flour, salt, dried thyme, black pepper, fresh rosemary, mixed tomato, fresh rosemary, caramelized onion, garlic, mixed olive, parmesan cheese, mozzarella cheese, gorgonzola cheese

Herbed Flatbread (Focaccia) 4 Ways Recipe By Tasty

water

pack active dry yeast

olive oil

all-purpose flour

salt

thyme

black pepper

rosemary

oz tomato,

rosemary,

caramelized onion,

garlic,

oz olive,

cheese,

mozzarella cheese,

oz gorgonzola cheese,

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Herbed Flatbread (Focaccia) 4 Ways Recipe by Tasty

Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)

In a large bowl, mix flour, salt, pepper, and herbs together.

Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.

Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.

NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.

Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.

Cover and let the dough rise until it doubles in size about 1 hour.

While the dough rises, prepare a large baking sheet by generously coating it with olive oil.

Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.

Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.

Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.

Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.

Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.

Using your fingers, poke the the dough all over--creating small dimples across the surface.

Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That’s ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.

Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)

Once finished with the toppings, liberally sprinkle the breads with a coarse salt.

Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.

Allow the bread to cool for 10 minutes before cutting into equal pieces.

https://vid.tasty.co/output/27853/mp4_640x640/1490804574

Here is a recipe for pizza that calls to mind — at least this mind — the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a <a href='http://cooking.nytimes.com/recipes/1016230'>recipe</a> for that as well — a version adapted from the team behind the magical Roberta’s Pizza in Brooklyn.

Pizza With Caramelized Onions, Figs, Bacon And Blue Cheese

butter

onion

thyme leaves

bay leaves

Kosher salt

bacon,

pizza dough

Flour,

mission figs, stems trimmed, cut into quarters or small pieces

Gorgonzola

Extra-virgin olive oil, to drizzle

Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese

At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.

Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.

Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.

Place the <a href="http://www.nytimes.com/recipes/1012488/pizza-dough.html">pizza dough</a> on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It’s comfort food, but with a blue-cheese bite.

Pasta With Roasted Cauliflower and Blue Cheese

cauliflower,

salt,

thyme leaves,

pasta

unsalted butter, cubed,

Gorgonzola dolce, crumbled,

lemon juice,

chives,

Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.

Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.

Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.

Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.

Pear & gorgonzola farfalle

150 g dried farfalle

g Gorgonzola cheese

radicchio

super-ripe pears

g unsalted walnut halves

Pizza 4 fromages classique

g de pâte à pizza

Coulis de tomate

g de parmesan râpé

160 g de gorgonzola

boule de mozzarella

160 g de bûches de fromage de chèvre

c. à c. d'origan séché

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much.

(The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Pasta With Gorgonzola and Arugula

arugula,

cut pasta, like ziti or farfalle

Salt and pepper

Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.

Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.

Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Fig, gorgonzola, walnut and watercress salad

Figs (Main)

150 g Gorgonzola (Main)

Walnut halves

Watercress, (or a large punnet of picked leaves)

tsp Vincotto, (available from delis and some supermarkets)

Tbsp Extra virgin olive oil

Lemon, (juice)

& pepper

Halve or quarter the figs, depending on size. Cut off the stems.

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.

Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can

Simple pizza base

strong white bread flour, plus plenty for rolling

½ tsp dried yeast

tbsp olive oil, plus extra for drizzling

semolina,

Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

Gorgonzola Cream Sauce For Pasta

cornstarch

buttermilk

sweet Gorgonzola

nutmeg

peas

toasted, chopped walnuts

parmigiano reggiano

Bring 3 quarts of water to boil in covered pot for pasta.

Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.

Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.

When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.

Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.

Stir in walnuts and serve over pasta with Parmesan cheese on the side.

Roasted butternut squash, sage and gorgonzola together is one of my favorite fall pairings.

Butternut Squash and Gorgonzola Rigatoni Pasta Pie with Fried Sage

rigatoni pasta (the biggest variety you can find)

butternut squash (about 1 small butternut squash)

salt + pepper

burrata cheese (may sub fresh mozzarella)

egg (beaten)

milk (I used 2 percent)

onion (chopped)

garlic (minced

chicken broth

sage (dived)

cayenne pepper (or

red pepper flakes

pepper

mozzarella cheese

pepperoni rounds (optional)

Preheat oven to 400 degrees F.

Peel the squash, deseed and cut into cubes. Place them on a baking sheet. Coat them with olive oil, salt and pepper. Roast the squash at 400 degrees for 45 minutes until it is tender. Remove and allow to cool for 15 minutes or so.

In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water and set aside. Lightly oil an 8 or 9-inch spring form pan (I used an 8 inch).

Once the squash is ready, transfer squash to a food processor add the egg, gorgonzola cheese, burrata cheese and the milk. Puree until smooth.

Heat the butter in a large skillet over medium-high. Add the onion and cook until the onion is soft, about 5 minutes. Add the garlic and cook another minute. Transfer the butternut squash puree to the skillet, add 2 cups of the chicken broth, the cayenne, 1 tablespoons chopped sage, nutmeg, crushed red pepper flakes, salt and pepper. Whisk to combine and cook about 2 minutes. If the sauce seems too thick add more chicken broth to thin, I used the full 3 cups.

Spoon about a 1/4 cup of the sauce into the bottom of the spring form pan. Grab the rigatoni and pack the rigatoni in the pan, standing on their ends. Pour the remaining sauce over the pasta. Push the sauce down into the holes as best you can. Cover with the mozzarella cheese.

Place in the oven for 15 minutes. Remove and top with the pepperonis, and bake another 10 to 15 minutes, or until cheese is browned and bubbly. Let sit 15 minutes before slicing and serving.

While the pie sits fry the sage, melt 1 tablespoon butter in a sauce pan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minutes or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the pie. Serve!

The savory-sweet combination of nectarines, peaches, candied pecans, Gorgonzola, and a sweet herb syrup means you can serve this recipe as a summer salad or a light dessert.

Nectarines and Peaches with Lavender Syrup

pecans

honey

sugar

lavender buds

lemon zest

Gorgonzola, divided

lavender

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert. This recipe was reader-requested from Thyme Cafe and Market, Santa Monica, CA.

Bon Appétit

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.

Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.

Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.

Toss nectarines, peaches, lemon zest, and ¼ cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.

Do Ahead: Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks. For even more flavor and substance, add a scattering of arugula and prosciutto on top.

Black Grape, Blue Cheese and Thyme Flatbread

white bread flour

yeast (fast-action yeast)

olive oil,

seedless black grapes,

star anise

cinnamon

raw or demerara sugar

cornstarch (cornflour)

cheese

picked thyme leaves

Make the dough: In a large bowl, combine the flour and yeast with 1 tablespoon of the oil and 1/2 teaspoon of salt. Add 1/2 cup/120 milliliters lukewarm water and, using a sturdy spatula, bring the mixture together until it forms a shaggy mass.

Transfer dough to a lightly oiled work surface and, with lightly oiled hands, knead for about five minutes, until soft and elastic. If it starts to stick to your work surface then just add a little bit more oil. Coat the dough ball very lightly in oil, transfer to a clean bowl, cover with a slightly damp cloth and leave in a warm spot for about 1 hour, until nearly doubled in size.

While the dough is rising, make the topping: In a large sauté pan over medium-high heat, combine the grapes, 1/2 teaspoon star anise, 1/2 teaspoon cinnamon, 1 cup/240 milliliters water, the lemon zest and sugar. Cook for 13 to 15 minutes, stirring frequently and gently smashing the grapes with the back of a spatula until the consistency is jammy and the grapes have softened and begin to burst. Discard the lemon zest and stir in the cornstarch. Remove from heat and set aside to cool for 30 minutes.

Heat oven to 500 degrees Fahrenheit/260 degrees Celsius.

Place a large, sturdy baking sheet in the oven to heat. (A thin pan can warp at this high temperature.) Lightly oil a work surface and, using a rolling pin, roll out the dough to form a roughly 11-by-15-inch/20-by-40-centimeter rectangle (a bit smaller than the sheet pan). Use your hands to press the dough so that the edges are slightly thicker than the rest of the dough, like a pizza, to prevent juices from spilling over.

Remove pan from oven, brush with 1 1/2 tablespoons of oil and lay the dough on top. Brush the edges of the dough with oil. Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and cinnamon. Bake for 12 to 15 minutes, or until crisp and browned.

Remove from the oven and immediately scatter the blue cheese evenly over the top so it starts to melt. Sprinkle with the thyme and let cool 10 minutes. Transfer to a cutting board and cut while still warm. Serve warm (preferably) or at room temperature.

Trim the spring onion, chop it into pieces, and sauté it in a large saucepan with 2 tablespoons of oil; add the chopped butternut squash and cook for ...

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Pear & gorgonzola farfalle

Pizza 4 fromages classique

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