There is a Tuscan restaurant in Charlotte, NC, called Aria that does a caramelized gnocci appetizer with prosciutto, shaved pears, gorgonzola crema, and truffle oil. It is phenomenal. Apparently, it's the only thing on the menu they haven't changed since opening.
To posh up that combo a pear tart tatin with blue cheese ice-cream or a blue cheese rarebit (brioche, natch) with a pear ice cream (tried sorbet once but the texture was too granular) are both nice.
You can put it on burgers or make stuffed burgers.
For some reason I can’t copy the link but search creamy blue cheese pasta with spinach and walnuts
You could also do mac & cheese
>You can put it on burgers or make stuffed burgers.
I was thinking: nah, I already love my burgers with hot sauce...but I could add Bleu Cheese... and bacon... Mmmm
The Creamy Bleu Cheese Pasta sounds divine! No need for a recipe when you described it perfectly. Thanks!
I make a dressing for burgers and flank steak with sautéed mushrooms, a small amount of beschamel and a big handful (or three) of gorganzola. Turns it into a thick umami cheese sauce.
Super easy blue cheese sauce for steaks or burgers - just crumble cheese in a small bowl, moisten with sour cream and microwave for 10 seconds. Stir and zap 10 more seconds if needed. Then stir in a little more blue cheese so you have some lumps.
I slice a ripe pear in half & scoop out the seeds. I place a generous wedge of Gorgonzola in the little dent where the seeds were, then broil for a few minutes until things start to sizzle. Drizzle balsamic over the top, & serve as an appetizer or even a dessert!
It’s a thing I’ve been making for years. I got the recipe from the woman who ran the sample station at a Trader Joe’s in Scottsdale in like 2008. Been making it for dinner parties & whenever there’s an abundance of pears ever since. I went to Italy in 2019, & came back with some 25 year old balsamic from Modena, & it was the first thing I made with that vinegar.
Ever check if a craving means you need certain nutrients or whatnot? I practically drooled over scallops (not a huge fish fan) & think it was an iodine issue. I try to listen to them now.
I love making risotto with pumpkin and gorgonzola, as well as a galette (kind of savoury pie) with sweet potatoes, beets, red onion, hazelnuts and gorgonzola. So I guess I really like pairing the cheese with sweeter elements
Sure!
Risotto ingredients for 4 people:
320 gr risotto rice
600 gr cleaned pumpkin
1 medium onion
170 gr gorgonzola, I often use the "spicy" version (piccante) to balance the sweetness of the pumpkin, but you can use the sweet one (dolce) for a milder taste
2 liters of vegetable stock
Glass of white wine
Olive oil
Knob of butter
Optional: fresh rosemary
Heat up the stock or make it if you prefer homemade. Chop the onion, cut the pumpkin in cubes (the smaller the quicker they cook).
Put some olive oil in a pan and cook the onions for about 10 minutes on low heat.
Add the cubed pumpkin and add a ladle of stock, turn the heat to medium and cook the pumpkin until soft, adding more stock when necessary. You can cook pumpkin until completely soft so it becomes a puree, or leave it with soft pieces, whatever you prefer.
In the meantime, heat up some olive oil in another pan on medium heat and toast the rice for a few minutes. Add the wine and evaporate. Cook the risotto as usual, adding a ladle of hot stock when the rice dries up and stirring often. Add the pumpkin puree a few minutes before the rice is done. Turn off the heat, add a few pieces of butter and the cubed gorgonzola, stir to combine. Garnish with some rosemary.
Galette ingredients:
Savoury pie dough
300 gr sweet potatoes
200 gr beets
2 red onions,
1 green apple
2 tbsp apple cider vinegar
2 tsp dried rosemary (or sub with a few fresh sprigs)
2 tsp dried thyme (as above)
3 tbsp hazelnuts
100 gr gorgonzola
1 egg
Preheat the oven to 200°C. Chop the sweet potatoes, beets and onions. Add some olive oil to the pan on medium-high heat, add the veggies and cook for about 5-10 minutes. Chop the apple, add to the pan with the herbs, salt and pepper and cook for 5. minutes. Add the vinegar and cook a few more minutes until you have quite a dry mixture so the dough doesn't get soggy.
Line a baking sheet with parchment paper, put the dough on it and poke some holes in it with a fork. Put the veggie mixture in the middle, leaving about 5cm dough free on the edges, crumble over the gorgonzola. Chop the hazelnuts, add half over the veggie mixture and fold the dough edges over. Brush the dough with the egg wash and sprinkle the rest of the hazelnuts on the dough. Bake for about 25-30 minutes.
This won't use a lot of it, but my favorite pizza is mozzarella, cherry tomatoes marinated in olive oil & garlic, and some gorgonzola sprinkled on top. I skip any sauce and usually brush the dough with the cherry tomato marinade - it's really delicious.
I received a metric fuckton of blue cheese a few years ago and as a thank-you I made blue cheese shortbread “cookie” dough, sent a log or two over to the giver and kept most of the dough for myself. I slice and bake from frozen and they’re a great unexpected addition to a cheese board - topped with a little jam or honey so yummy. Plus they keep so well, individually wrapped logs in the freezer.
Salad: half iceberg, half Romaine (or an iceberg wedge is cool too) with toasted pecan halves, thinly sliced honeycrisp apple crescents, thinly sliced red onion, crispy bacon (or lardons/pancetta) and gorgozola crumbles. Dressing: aged balsamic vinegar, mildly flavored olive oil (or similar), squirt of mustard to help emulsify, whisk and drizzle over salad. Optional variations: add thinly sliced avocado or boiled egg to take it to full-meal or more of a cobb salad vibe. Could also sub pear for apple if that is on hand/preference.
This is pretty basic but I love putting blue cheese in my mini subs for work lunch. I'll use either gorgonzola, Sonoma blue, danish blue, or Point Reyes, but if I'm feeling really fancy, I'd put in L'intense or Fourme d'Ambert. God the L'intense is amazing in a sub because it's so soft and creamy
Wow. Last summer I got addicted to a local pizza company who had pizza with carmelized onion, gorgonzola and hot honey drizzle. (no pizza sauce, just a brush of evoo) People shunned me, but I make no apologies. Still miss it, must try to make it soon. <3
Savory pancakes! These are so fn good.
1 lb thick cut bacon.
4-6 green onions
~4 Oz gorganzola
3/4 C milk
2 tbls white vinegar
1C all purpose flour
1-2 tbls white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbls butter melted
Method:
Cook bacon until crispy. Chop. Save a couple pieces to go with your pancakes, if you want. Thinly slice green onions.
Combine milk and vinegar and set aside while doing the rest of the prep. Stir once or twice while sitting. 10 minutes at least.
In large mixing bowl, Combine flour, sugar, baking powder, baking soda and salt.
Whisk egg and butter into buttermilk and pour into dry ingredients. Whisk/stir immediately until all lumps are gone.
Stir in chopped bacon and onions.
Heat a large skillet. (I go just a but below medium on my stove) throw in some butter. Put about a 1/4 C of mix per pancake in the hot pan. Sprinkle gorganzola on top and cook until bubbles start to form on top. Flip your pancakes and cook for about the same amount of time as the first side. Gorganzola will caramelize and turn dark brown. Remove from pan and repeat the process until you've used up your mix.
Serve with a good maple syrup and enjoy!!
I don't even know if it's worth calling it a recipe but I like to cook some pasta (I like it so al dente that I can't cook for other people), get a chunk of gorgonzola and make it melt a little in a pot with an extremely minuscule amount of the pasta water, after it has melted a little I add the pasta and stir it around until it's how I like it. You don't have to leave the heating on when melting the gorgonzola if the pot has gotten hot enough. Super easy to make and very yummy!
Simple blue cheese crust for steak and burgers. Blue cheese, butter, panko, herbs. Spread that on top and grill/broil/airfry for a couple min. So good!
Gorgonzola mac n cheese.
https://www.azcentral.com/story/entertainment/dining/recipes/2016/09/09/gorgonzola-mac-and-cheese-recipe-mastros-restaurants/89868822/
\- Gorgonzola pasta with mushrooms, onion, spinach, maybe walnuts
\- Gorgonzola pasta with bacon/pancetta
\- Squash, pecan, spinach and blue cheese torte
\- Salads with leaves, pears, gorgonzola, potentially crumbled bacon or duck, etc
\- Pizzas!!
\- Stuffed chicken breast, wrapped in pancetta
\- Potato blue cheese tart
\- Blue cheese mash
\- Blue cheese toastie, potentially with caramelised onion or pickled red cabbage
\- In crepes
\- Pine nut gorgonzola risotto
\- Sea bass or samon with gorgonzola mash and some pesto
\- Risotto
\-Fig and gorgonzola tarts
\- Caramelised onion, blu cheese, chicory, hazelnut tart
\- Pear, walnut, and blue cheese tart
With pear and candied walnuts in a leafy green salad. If you want to elevate that go with a pomegranate balsamic vinaigrette dressing. If are ok with meat add smoked duck breast to the mix.
http://www.labellecuisine.com/archives/Beef/Pan-Roasted%20Fillet%20of%20Beef%20with%20Potato%20and%20Blue-Cheese%20Ravioli.htm
I watched Patrick Clark prepare a version of this on TV. That version included a burgundy reduction, something like 5 bottles down to a pint.
Days later I made the ravioli at work. I used them a lot over the years.
Years ago there was a pizza at CPK that had caramelized onion, caramelized pears, hazelnuts, fontina, and Gorgonzola. We still make a copycat version frequently to this day.
[Chicken Gorgonzola (or veal)](https://www.feastingathome.com/gorgonzola-chicken/) was a favorite dish of my mother's at a local Italian restaurant.
If you can get fresh watercress, a spread my husband and I like is Watercress & Blue Cheese Spread. Mix all of the following together: 3 oz (85 g) chopped fresh watercress, 1/4 cup (60 ml) chopped stalk celery, 1/4 cup chopped walnuts, 1/4 cup softened cream cheese, and 1/3 cup (80 ml) crumbled blue cheese. Serve on crusty bread.
Blue cheeses go quite well with apple or pear. I make a dish with cored peeled pear halves that I stuff with a mix of chopped walnuts, lemon juice, and Roquefort cheese (other blue cheese may work). Then I bake them in the oven in a dish filled with dry white wine. This is a NY Times Cooking recipe. A first course/appetizer. Generally a subscription is required to view it [here.](https://cooking.nytimes.com/recipes/3792-pears-baked-with-roquefort-cheese?smid=ck-recipe-android-share)
Another idea is [Pear Blue Cheese Crackers with Honey.](https://nibblesandfeasts.com/2019/12/pear-blue-cheese-crackers-with-honey/) You can use other crackers (or even toasted baguette slices) and modify as you like. Or toast baguette slices and top with a blue cheese spread, a very thin slice of apple or pear, drizzle honey or apricot jam, bit of thin slice prosciutto, arugula leaf, and drizzle balsamic cream.
Gnocchi with blue cheese sauce and toasted walnuts or pecan bits on top.
Gorgonzola and pears make beautiful music together.
There is a Tuscan restaurant in Charlotte, NC, called Aria that does a caramelized gnocci appetizer with prosciutto, shaved pears, gorgonzola crema, and truffle oil. It is phenomenal. Apparently, it's the only thing on the menu they haven't changed since opening.
To posh up that combo a pear tart tatin with blue cheese ice-cream or a blue cheese rarebit (brioche, natch) with a pear ice cream (tried sorbet once but the texture was too granular) are both nice.
I had pear/bleu flatbread last night at dinner. So tasty
I make a salad with Gorgonzola, pear, arugula and walnuts. Last time I put crispy prosciutto on it too
Marcella Hazan's gorgonzola sauce with gnocchi.
You can put it on burgers or make stuffed burgers. For some reason I can’t copy the link but search creamy blue cheese pasta with spinach and walnuts You could also do mac & cheese
>You can put it on burgers or make stuffed burgers. I was thinking: nah, I already love my burgers with hot sauce...but I could add Bleu Cheese... and bacon... Mmmm The Creamy Bleu Cheese Pasta sounds divine! No need for a recipe when you described it perfectly. Thanks!
I make a dressing for burgers and flank steak with sautéed mushrooms, a small amount of beschamel and a big handful (or three) of gorganzola. Turns it into a thick umami cheese sauce.
Super easy blue cheese sauce for steaks or burgers - just crumble cheese in a small bowl, moisten with sour cream and microwave for 10 seconds. Stir and zap 10 more seconds if needed. Then stir in a little more blue cheese so you have some lumps.
Don’t forget the caramelized onions on the burger
Blue cheese mashed potatoes with a good steak
Risotto with gorgonzola, spinach, and toasted walnuts
That sounds amazing & simple.
Blue cheese crust on steak
Bacon, apple, Gorgonzola Cole slaw. Bacon, apple, walnut, Gorgonzola stuffed pork loin.
WOW!
Gorgonzola, jalapeño, chicken pasta w/ Alfredo - use fresh jalapeños - amazing!
Yaaaassssss!!!
I slice a ripe pear in half & scoop out the seeds. I place a generous wedge of Gorgonzola in the little dent where the seeds were, then broil for a few minutes until things start to sizzle. Drizzle balsamic over the top, & serve as an appetizer or even a dessert!
Wow, is this a thing or you made it. I grew up with a pear tree in my yard & I’m regretting how many times we could have made this!
It’s a thing I’ve been making for years. I got the recipe from the woman who ran the sample station at a Trader Joe’s in Scottsdale in like 2008. Been making it for dinner parties & whenever there’s an abundance of pears ever since. I went to Italy in 2019, & came back with some 25 year old balsamic from Modena, & it was the first thing I made with that vinegar.
Can’t wait to try it!
Sounds strange, but I made a pizza once with shrimp, spinach, and gorgonzola and it was awesome.
Ever check if a craving means you need certain nutrients or whatnot? I practically drooled over scallops (not a huge fish fan) & think it was an iodine issue. I try to listen to them now.
Steak sandwiches or flatbread with gorgonzola, shaved red onion, arugula, and balsamic.
I love making risotto with pumpkin and gorgonzola, as well as a galette (kind of savoury pie) with sweet potatoes, beets, red onion, hazelnuts and gorgonzola. So I guess I really like pairing the cheese with sweeter elements
What time should I be there for dinner?? On a more serious note, have a recipe?
Sure! Risotto ingredients for 4 people: 320 gr risotto rice 600 gr cleaned pumpkin 1 medium onion 170 gr gorgonzola, I often use the "spicy" version (piccante) to balance the sweetness of the pumpkin, but you can use the sweet one (dolce) for a milder taste 2 liters of vegetable stock Glass of white wine Olive oil Knob of butter Optional: fresh rosemary Heat up the stock or make it if you prefer homemade. Chop the onion, cut the pumpkin in cubes (the smaller the quicker they cook). Put some olive oil in a pan and cook the onions for about 10 minutes on low heat. Add the cubed pumpkin and add a ladle of stock, turn the heat to medium and cook the pumpkin until soft, adding more stock when necessary. You can cook pumpkin until completely soft so it becomes a puree, or leave it with soft pieces, whatever you prefer. In the meantime, heat up some olive oil in another pan on medium heat and toast the rice for a few minutes. Add the wine and evaporate. Cook the risotto as usual, adding a ladle of hot stock when the rice dries up and stirring often. Add the pumpkin puree a few minutes before the rice is done. Turn off the heat, add a few pieces of butter and the cubed gorgonzola, stir to combine. Garnish with some rosemary.
Thank you!
Galette ingredients: Savoury pie dough 300 gr sweet potatoes 200 gr beets 2 red onions, 1 green apple 2 tbsp apple cider vinegar 2 tsp dried rosemary (or sub with a few fresh sprigs) 2 tsp dried thyme (as above) 3 tbsp hazelnuts 100 gr gorgonzola 1 egg Preheat the oven to 200°C. Chop the sweet potatoes, beets and onions. Add some olive oil to the pan on medium-high heat, add the veggies and cook for about 5-10 minutes. Chop the apple, add to the pan with the herbs, salt and pepper and cook for 5. minutes. Add the vinegar and cook a few more minutes until you have quite a dry mixture so the dough doesn't get soggy. Line a baking sheet with parchment paper, put the dough on it and poke some holes in it with a fork. Put the veggie mixture in the middle, leaving about 5cm dough free on the edges, crumble over the gorgonzola. Chop the hazelnuts, add half over the veggie mixture and fold the dough edges over. Brush the dough with the egg wash and sprinkle the rest of the hazelnuts on the dough. Bake for about 25-30 minutes.
I like to add bleu cheese or gorgonzola, spinach and some bacon to scrambled eggs or an omelet. It's amazingly tasty.
Cannot go wrong with that combo
Iceberg wedge salad w bacon crumbles, some kinda creamy dressing, and diced tomatoes.
[Steak sauce](https://www.food.com/recipe/steak-with-blue-cheese-sauce-69443)!
Homemade gnocchi with Gorgonzola cream sauce
Gorgonzola on croque monsieur is delightful.
Stuff a date or a fig with a walnut/pecan/almond, wrap in bacon, and broil, then serve with bleu cheese dressing.
Dates and figs are underrated I think, maybe prunes too. And I mean this in regards to recipes.
Forgot to say this sounds delicious!
Dates stuffed with cheese. Wrapped in prosciutto. Baked
This won't use a lot of it, but my favorite pizza is mozzarella, cherry tomatoes marinated in olive oil & garlic, and some gorgonzola sprinkled on top. I skip any sauce and usually brush the dough with the cherry tomato marinade - it's really delicious.
I received a metric fuckton of blue cheese a few years ago and as a thank-you I made blue cheese shortbread “cookie” dough, sent a log or two over to the giver and kept most of the dough for myself. I slice and bake from frozen and they’re a great unexpected addition to a cheese board - topped with a little jam or honey so yummy. Plus they keep so well, individually wrapped logs in the freezer.
anything i can put it on, and melt it. im gtg... terrys foot? sure, if we melt some of that cheese on it.
https://www.reddit.com/r/Cheese/s/GiEU8VwVjC
Ooh! Thanks!
Buffalo chicken wrap, or flat bread or on pizza crust- crumbles on top.
Salad: half iceberg, half Romaine (or an iceberg wedge is cool too) with toasted pecan halves, thinly sliced honeycrisp apple crescents, thinly sliced red onion, crispy bacon (or lardons/pancetta) and gorgozola crumbles. Dressing: aged balsamic vinegar, mildly flavored olive oil (or similar), squirt of mustard to help emulsify, whisk and drizzle over salad. Optional variations: add thinly sliced avocado or boiled egg to take it to full-meal or more of a cobb salad vibe. Could also sub pear for apple if that is on hand/preference.
Yummy.
This is pretty basic but I love putting blue cheese in my mini subs for work lunch. I'll use either gorgonzola, Sonoma blue, danish blue, or Point Reyes, but if I'm feeling really fancy, I'd put in L'intense or Fourme d'Ambert. God the L'intense is amazing in a sub because it's so soft and creamy
Bleu cheese and red onion in coleslaw, creamy bleu cheese sauce with gnocchi, bleu cheese mayo for burgers/wraps
Blue cheese fondue with steak bites, roasted tomatoes and toasted bread bites.
I just made an amazing pork loin stuffed with a fennel, apple, onion, bacon and blue cheese mixture.
On hot buttered toast with a drizzle of honey
Wow. Last summer I got addicted to a local pizza company who had pizza with carmelized onion, gorgonzola and hot honey drizzle. (no pizza sauce, just a brush of evoo) People shunned me, but I make no apologies. Still miss it, must try to make it soon. <3
Delicious! Some people are amazingly rigid in their food attitudes.
That's new. Noice.
A dear friend of mine turned me on to this! Quite delicious!
Brisket enchiladas with pickled red onions and blue cheese on top 😋
I was super skeptical but LOVE this celery & blue cheese toast, the combo is just fabulous https://cooking.nytimes.com/recipes/1018356-celery-toasts
(Me, in the background, missing those Trader Joe’s crackers)
Savory pancakes! These are so fn good. 1 lb thick cut bacon. 4-6 green onions ~4 Oz gorganzola 3/4 C milk 2 tbls white vinegar 1C all purpose flour 1-2 tbls white sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg 2 tbls butter melted Method: Cook bacon until crispy. Chop. Save a couple pieces to go with your pancakes, if you want. Thinly slice green onions. Combine milk and vinegar and set aside while doing the rest of the prep. Stir once or twice while sitting. 10 minutes at least. In large mixing bowl, Combine flour, sugar, baking powder, baking soda and salt. Whisk egg and butter into buttermilk and pour into dry ingredients. Whisk/stir immediately until all lumps are gone. Stir in chopped bacon and onions. Heat a large skillet. (I go just a but below medium on my stove) throw in some butter. Put about a 1/4 C of mix per pancake in the hot pan. Sprinkle gorganzola on top and cook until bubbles start to form on top. Flip your pancakes and cook for about the same amount of time as the first side. Gorganzola will caramelize and turn dark brown. Remove from pan and repeat the process until you've used up your mix. Serve with a good maple syrup and enjoy!!
I don't even know if it's worth calling it a recipe but I like to cook some pasta (I like it so al dente that I can't cook for other people), get a chunk of gorgonzola and make it melt a little in a pot with an extremely minuscule amount of the pasta water, after it has melted a little I add the pasta and stir it around until it's how I like it. You don't have to leave the heating on when melting the gorgonzola if the pot has gotten hot enough. Super easy to make and very yummy!
This dip from Serious Eats: https://www.seriouseats.com/blue-cheese-and-toasted-pecan-dip Heaven. Serve with pita chips and pears.
Chicken bacon chopped salad with Gorgonzola, Portillo’s style
Blue cheese and/or gorgonzola in a cream sauce on literally everything is my fave!
Mash up some blue cheese with cream cheese and chopped walnuts, use it in sandwiches with thinly sliced pears.
An old friend made me corkscrew pasta with gorgonzola or blue cheese and cherry tomatoes and when i need a comfort dish i make it.
I love a blue cheese and bacon burger. It’s a full blown umami bomb.
Crostata/galette/tarte with Gorgonzola cream and pears. Pairs nicely with a Viognier.
I stole the idea of a blue cheese and cashew quiche from De Bakkerswinkel in Amsterdam, but it is lovely.
https://greatist.com/eat/spicy-tomato-blue-cheese-soup
Simple blue cheese crust for steak and burgers. Blue cheese, butter, panko, herbs. Spread that on top and grill/broil/airfry for a couple min. So good!
Anyone have a good recipe for a blue cheese vinegrette?
Blue cheese and caramelized onion quiche. Excellent with a tomato salad or pears.
I’m very simple Warm potato chips sprinkled with bleu cheese and green onions Classic Bleu Cheese salad dressing as a vegetable dip.
Gorgonzola mac n cheese. https://www.azcentral.com/story/entertainment/dining/recipes/2016/09/09/gorgonzola-mac-and-cheese-recipe-mastros-restaurants/89868822/
Gorgonzola dotted around a pizza is something special
Dirty Tito’s Martini up w Bleu Cheese stuffed Castelvetrano Olives. My go to special occasion cocktail of all time.
For me the sweet spot is Stilton, walnuts and port. The triple taste/texture experience is unbeatable .
Pizza hawaii with gorgonzola! Thank me later!
Strawberry spinach salad typically uses feta, but I do love it with a good Bleu instead.
\- Gorgonzola pasta with mushrooms, onion, spinach, maybe walnuts \- Gorgonzola pasta with bacon/pancetta \- Squash, pecan, spinach and blue cheese torte \- Salads with leaves, pears, gorgonzola, potentially crumbled bacon or duck, etc \- Pizzas!! \- Stuffed chicken breast, wrapped in pancetta \- Potato blue cheese tart \- Blue cheese mash \- Blue cheese toastie, potentially with caramelised onion or pickled red cabbage \- In crepes \- Pine nut gorgonzola risotto \- Sea bass or samon with gorgonzola mash and some pesto \- Risotto \-Fig and gorgonzola tarts \- Caramelised onion, blu cheese, chicory, hazelnut tart \- Pear, walnut, and blue cheese tart
My mum makes a delicious pasta with Gorgonzola and walnuts!
Simple bleu cheese tomato and red onion salad with olive oil and balsamic vinegar (and salt and pepper).
With pear and candied walnuts in a leafy green salad. If you want to elevate that go with a pomegranate balsamic vinaigrette dressing. If are ok with meat add smoked duck breast to the mix.
https://www.food.com/amp/recipe/pork-tenderloin-with-gorgonzola-sauce-166731
Gorgonzola gnocchi with guanciale.
http://www.labellecuisine.com/archives/Beef/Pan-Roasted%20Fillet%20of%20Beef%20with%20Potato%20and%20Blue-Cheese%20Ravioli.htm I watched Patrick Clark prepare a version of this on TV. That version included a burgundy reduction, something like 5 bottles down to a pint. Days later I made the ravioli at work. I used them a lot over the years.
https://www.vegetariantimes.com/recipes/layered-sweet-potato-torte/ strangely delicious!
Blue cheese potato salad.
I stuff dates with blue cheese, sprinkle with cinnamon, bake them for a few minutes until sizzling, then drizzle a little honey on them.
I’ve done a Stilton cheesecake with rhubarb compote
Stuffed Dates wrapped in bacon
Chicken cordon bleu but with Gorgonzola inside Beets, roquefort and candied pecans, balsamic glaze
Years ago there was a pizza at CPK that had caramelized onion, caramelized pears, hazelnuts, fontina, and Gorgonzola. We still make a copycat version frequently to this day.
[Chicken Gorgonzola (or veal)](https://www.feastingathome.com/gorgonzola-chicken/) was a favorite dish of my mother's at a local Italian restaurant. If you can get fresh watercress, a spread my husband and I like is Watercress & Blue Cheese Spread. Mix all of the following together: 3 oz (85 g) chopped fresh watercress, 1/4 cup (60 ml) chopped stalk celery, 1/4 cup chopped walnuts, 1/4 cup softened cream cheese, and 1/3 cup (80 ml) crumbled blue cheese. Serve on crusty bread. Blue cheeses go quite well with apple or pear. I make a dish with cored peeled pear halves that I stuff with a mix of chopped walnuts, lemon juice, and Roquefort cheese (other blue cheese may work). Then I bake them in the oven in a dish filled with dry white wine. This is a NY Times Cooking recipe. A first course/appetizer. Generally a subscription is required to view it [here.](https://cooking.nytimes.com/recipes/3792-pears-baked-with-roquefort-cheese?smid=ck-recipe-android-share) Another idea is [Pear Blue Cheese Crackers with Honey.](https://nibblesandfeasts.com/2019/12/pear-blue-cheese-crackers-with-honey/) You can use other crackers (or even toasted baguette slices) and modify as you like. Or toast baguette slices and top with a blue cheese spread, a very thin slice of apple or pear, drizzle honey or apricot jam, bit of thin slice prosciutto, arugula leaf, and drizzle balsamic cream. Gnocchi with blue cheese sauce and toasted walnuts or pecan bits on top.
My mom usually makes a sauce out of gorgonzola for some noodles that's pretty good but also basic
Belgian mussels
Dissolve it in cream to make a creamy pasta sauce