He prepared beef filets (sorry, Lynn) and topped them with a creamy sauce that featured Gorgonzola, meat drippings and mushrooms. I think that's all he used, but I may be wrong. I wasn't watching. I was way too busy visiting blog friends.
I should have taken a photo of the plate when it was served, but alas, I forgot.
We sometimes like to top our salads with this cheese, but a little goes a long way. As you can see, we have plenty left!
Now quoting from Wikipedia:
"Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining."
There's much more, but I'll leave it there. I just look this stuff up so you don't have to bother.
13 comments:
Hmmm, I do believe this cheese is often used in fondues. Yum!
I am so glad that I wasn't invited to dinner at your house.
Christy: Yum. I think I need a fondue set!
Lynn: sorry you feel that way :-(
Hey, can I take Lynn's place at the dinner table? Sounds tasty to me.
Jeff: Sure, you are welcome to visit. Just give me time to dust.
;-)
I always have it in my fridge, my husband is Italian, lol !
Love this blog dedicated the cheeses. Yummm. Also like, very much, the droll play on words of your blog title.
The Roquefort files! Francois is such a cheese hater. It's a catastrophe! Whenever he goes out of town I have a huge cheese party! I GORGE and wallow in all of that dairy goodness! Fondue, Gratins, Pizza..... yummy!
Sounds yummy, what a wonderful addition to many foods!
I like Gorgonzola too, I ate it for the first time in Italy when my husband presented me to his family in 1968. Now you find the cheese everywhere.
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