Best Gorgonzola Cheese Sauce Recipes

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE

Steps:

• Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
• Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

GORGONZOLA CHEESE SAUCE

Steps:

• Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.

PENNE WITH CARAMELIZED ONION-GORGONZOLA CHEESE SAUCE

Steps:

• In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
• Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.

CORDON BLEU WITH GORGONZOLA CHEESE SAUCE

Steps:

• *Preheat oven to 400.
• *Take the thawed chicken breast and slice in half lengthwise, do not cut it all the way through, leave the pieces connected so that you can fold it over to form a sort of pocket for the ham and cheese filling.
• *Shake the chicken in Shake-and-Bake until fully coated.
• *Lay the chicken flat and place, 1 slice of provolone, about 5 slices of ham and then one more slice of provolone, on one side of the sliced chicken breast.
• *Fold the other half of the chicken breast over the fillings, making sure to get it as tight as possible so that nothing falls out, secure the chicken breast with 3-5 toothpicks.
• *Repeat with the additional chicken breasts.
• *Bake for 20-25 minutes on a buttered baking sheet (glass or metal), so that the chicken breasts don't stick.
• *While the chicken is cooking, get a medium sized pot, pour in the two cups of milk, 2 tablespoons of butter, package of Gorgonzola cheese, flour, garlic and parsley.
• *Stir frequently on medium heat until all the Gorgonzola cheese is melted, cover and simmer on low heat, stirring occasionally until the chicken is done.
• *Pour over the chicken as desired.
• *ENJOY!

PASTA SHELLS WITH GORGONZOLA CHEESE SAUCE

Steps:

• In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente.
• Meanwhile, in a small saucepan, gently heat the Gorgonzola, milk and butter.
• Stir with a wooden spoon to make a smooth sauce; stir in the cream and add salt if necessary.
• Drain the pasta, shaking to remove excess water.
• Combine the hot pasta and hot sauce in a large serving bowl, tossing until the pasta is well coated.
• Serve immediately with grated Parmesan.

ROASTED POTATOES WITH GORGONZOLA CHEESE SAUCE

Steps:

• Boil the potatoes whole until they are just tender. (Let them cool).
• Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
• Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
• Preheat oven to 425°F.
• Cut potatoes into nice size wedges.
• Put potatoes into a large bowl and add all the other ingredients.
• Toss lightly to coat evenly with the oil mixture.
• Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
• Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.

PENNE WITH TOMATOES AND GORGONZOLA CHEESE SAUCE

Steps:

• Heat the olive oil in a large skillet. Add the chopped onion and garlic and saute until translucent. Stir in the crushed tomatoes and basil. Cook until the sauce thickens, about 20 minutes, stirring occasionally.
• In the meantime, beat the butter and gorgonzola cheese by hand until well blended together.
• Boil your pasta according to the directions. When just about tender, drain well and return to the pot. Add the gorgonzola, butter mixture to your tomato sauce. Add the drained pasta to the sauce and stir to coat. Season with salt and pepper to taste. Top with the grated cheese and enjoy!!!! MANGIA BENE.

GORGONZOLA CHEESE SAUCE

Steps:

• In a medium pot over medium heat melt butter. Add flouir and cook 1 minute. Wisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper. Toss with pasta.