Of the many bleu cheeses, Gorgonzola is one of my favorites. When I saw that the Chicken Salad (above) at Reginelli's was topped with gorgonzola, I decided that sounded better than the Caesar Salad I pretty much had decided on before going in.
I'd never had a salad at Reginelli's, but I figured it was safer given my schedule and dining plans the rest of the week. I figured that, at least, I could pick out the cheese on this one, I was extremely pleased at how this one turned out. you can see the sizeable helping of chicken and cheese there, as well as some apple slices that went really well with the tangy cheese. The dressing was a vinegarette that was delicious; not too much dressing, but enough that you could taste it in every bite. This salad is recommended.
That's not the end of the gorgonzola for the week, though. Not content with the taste I got in the salad, I came across a recipe in one of my go-to cookbooks, The Frugal Gourmet Cooks with Wine, when I'm at a loss for what to cook for the family.
Pork in Gorgonzola
(from The Frugal Gourmet Cooks with Wine)
3tbp olive oil
3 garlic cloves, crushed
2 pounds boneless pork but or loin, cut into thin slices about 1/16" thick
1tsp rosemary, whole leaves, crushed
1/2 cup dry white wine
1/2 cup crumbled Gorgonzola, bleu, or Roquefort cheese
1/2 cup whipping cream or haf-and-half
salt and pepper to taste
Heat a large frying pan and add the oil and garlic. Brown the meat slices quickly on both sides, probably 3 minutes on each side, depending on the heat of the pan. Do this in two batches on medium-high heat so that you do not overcook the pork. Remove the pieces to a warm platter. Add the rosemary to the pan and deglaze the pan with the wine, scraping the brown goodness with a wooden spoon. Add the cheese, salt, and pepper. Bring to a quick simmer and allow the cheese to melt into the wine. Serve the sauce over the meat.
The cheese. As much as I love Zuppardo's Supermarket, their imported/specialty cheese section is very weak. When we have a party or some such, I always need to go to WFM or Dorignac's for better options. This was a bit spur of the moment, so I went with this "domestic gorgonzola" at Zuppardo's. It turned out OK in a sauce, but I'd still want an imported cheese for a salad or cheese plate.
This dinner, while not very well plated, was a huge winner. The pork, some polenta (I made some angel hair tossed in flavored olive oil as a backup). The boys ate it up, and that's saying something. Firstborn is very picky of late, and he went back for seconds!