Best Brown Butter Gorgonzola Fries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK OUT, ITALIAN STYLE



Steak Out, Italian Style image

You're on surveillance of Law & Order or Goodfellas. Eat this Italian meat and potatoes dinner in front of a TV.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

6 slices meaty bacon, optional
One 22-ounce bag frozen waffle-cut fries or potato wedges
Salt and pepper
4 large or 5 medium portobello mushroom caps, trimmed and wiped clean (store in paper bag or paper towels; see Cook's Note)
1 cup loosely packed dried porcini mushrooms
1 1/2 cups beef or chicken stock or water
About 3 tablespoons EVOO
2 tablespoons butter
1 large shallot
3 large cloves garlic
1 small handful of thyme sprigs
1/2 cup flat-leaf parsley tops
1/2 cup Marsala
1 lemon
1 cup heavy cream
1/2 pound gorgonzola dolce
Finely chopped chives, to serve
One 2-pound piece sirloin or two 1-pound sirloin steaks, flat iron steaks or hanger steaks
Kosher salt and coarse black pepper
4 sprigs rosemary
Olive oil, about 1 tablespoon
1 lemon
2 tablespoons butter
2 cloves garlic
Baby arugula, kale or watercress, to serve

Steps:

  • For the fries and Marsala mushrooms: Turn oven on 425 degrees F, a rack in lower third and another in upper third of oven.
  • Gather bacon, fries, fresh and dried mushrooms, stock, butter, shallots, garlic, thyme, parsley, rosemary and steaks.
  • Arrange bacon on broiler pan or wire rack over baking sheet. Arrange the waffle fries on a second large baking sheet. Place fries on top shelf and bacon below in oven. Cook bacon 15 minutes or until brown and very crisp (bacon is optional topping for fries). Cook waffle fries (or potato wedges) 25 minutes, turning once, then season with salt and pepper before topping and serving.
  • Gill the portobellos (scrape the underbelly of caps) and thinly slice.
  • Place dried mushrooms in small pot or pan, cover with stock or water, bring to a boil and reduce to 1/2 cup liquid, 6 to 7 minutes.
  • Heat a large cast-iron skillet, cast-iron griddle or heavy skillet over medium-high heat for steaks.
  • Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan. Add butter to oil and melt. Add fresh mushrooms and brown, 5 to 6 minutes. Meanwhile, peel and chop shallot and grate or chop 2 cloves garlic; strip thyme leaves and chop; finely chop parsley. Add shallots and garlic to mushrooms with salt and pepper and thyme; stir, add Marsala and let it evaporate. Add porcini mushrooms and most of the stock; reserve the last of it as it may collect grit. Add the juice of a lemon and parsley, then reduce heat under the mushrooms to warm.
  • Grab more ingredients: cream, cheese and chives.
  • Heat cream and a clove of crushed garlic in small pot over medium to medium-high heat, reduce by a third and add gorgonzola; turn heat to low.
  • For the sliced steak with rosemary: Season the steaks with kosher salt and coarse pepper. Strip rosemary leaves and coarsely chop, then rub into meat. Add olive oil to pan, 1 turn of the pan, add steaks and cook meat 8 minutes, turning occasionally. Brown and char a halved lemon with steaks the last minute or two. Reduce heat under pan and remove lemon, then add butter and crushed garlic to pan and spoon over meat. Remove meat and rest a couple of minutes, then slice against grain and top with lemon juice.
  • Chop bacon, if using.
  • Serve sliced steak with a small pile of greens to one side, mushrooms along the other side and waffle fries topped with gorgonzola sauce, bacon bits and chives at end of plate or platter.

GORGONZOLA BUTTER



Gorgonzola Butter image

Yummy! This butter tastes great on steak.

Provided by kenziebug

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 5m

Yield 4

Number Of Ingredients 2

4 ounces Gorgonzola cheese
4 tablespoons unsalted butter

Steps:

  • In a food processor, combine Gorgonzola cheese and butter. Process until smooth.

Nutrition Facts : Calories 201.8 calories, Cholesterol 60.5 mg, Fat 19.5 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 281.6 mg

GORGONZOLA FRIES



Gorgonzola Fries image

From the Downriver Grill in Spokane WA. They use a waffle cut potato that catches the sauce -Divine! I have not made this recipe yet, but I've had my fair share at the Downriver!

Provided by Zola the Gorgon

Categories     Sauces

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

24 ounces frozen french fries
1 pint heavy whipping cream
1/4 cup loosely packed shredded romano cheese
1/4 cup loosely packed shredded parmesan cheese
1/4 cup loosely packed crumbled gorgonzola
1 pinch salt
1 pinch cracked pepper
1 pinch nutmeg
1 pinch parsley
2 -3 tablespoons shredded mozzarella cheese
crumbled gorgonzola
fresh cracked pepper
parsley

Steps:

  • Bake french fries according to package directions.
  • While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.
  • Heat the sauce on medium then add gorgonzola cheese and parsley.
  • Heat to a bubble (do not boil).
  • Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.
  • Drizzle the sauce over a large bowl of fries.
  • Garnish with crumbled gorgonzola, cracked pepper and parsley.

Nutrition Facts : Calories 1497, Fat 116.8, SaturatedFat 66.3, Cholesterol 366.3, Sodium 1895, Carbohydrate 92.5, Fiber 6.5, Sugar 1.3, Protein 25.9

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA AND PEAR AGNOLOTTI WITH SAGE & WALNUT BROWN BUTTER SAUCE



Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 14

10 ounces all-purpose flour, plus more for dusting
3 large eggs
1 tablespoon pink peppercorns
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
2 Anjou pears, peeled and finely diced
2 cloves garlic, smashed
1/2 cup walnuts, roughly chopped
8 sage leaves
2 tablespoons apple cider vinegar
1 cup mascarpone, at room temperature
2 tablespoons Gorgonzola dolce
Kosher salt, to taste
Freshly grated Parmigiano-Reggiano, for garnish
Freshly grated pecorino, for garnish

Steps:

  • Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it's supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
  • Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside.
  • Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool.
  • Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard.
  • Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside.
  • To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don't dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting.
  • Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough.
  • To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that's been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it's folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling.
  • Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly.
  • Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they're fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino.

BUTTER-GARLIC OVEN FRIES WITH HERBS



Butter-Garlic Oven Fries with Herbs image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges
3 tablespoons vegetable oil
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
2 tablespoons grated fresh garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon fresh thyme leaves, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
  • Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
  • Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
  • In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
  • When the potatoes are cooked, toss them with the garlic butter and fresh herbs.

GLUTEN-FREE BROWNIE AND BERRIES DESSERT PIZZA



Gluten-Free Brownie and Berries Dessert Pizza image

Want to wow a chocolate-craving crowd? Make a sweet dessert pizza topped with a creamy layer and tart berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Gluten Free brownie mix
Butter and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon pure vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
  • In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
  • Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
  • In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 38 g, TransFat 0 g

GORGONZOLA SAUCE



Gorgonzola Sauce image

Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.

Provided by JEM199

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

Steps:

  • In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g

Related Topics