06 August 2011

Gorgonzola and new potatoes

There are not many foods that Italian Gorgonzola doesn't complement!  From fruits to steaks and every kind of vegetable, Gorgonzola is my staple blue cheese.

I ran to the farm last night to see what was available for supper and much to my surprise were crates full of beautiful red skin potatoes! 

Still a bit gritty and rosy red, I picked the smallest of them and headed home! 

A quick wash and quartering and 15 minutes of boiling gave me enough time to get some steaks going and make the decision to add Gorgonzola!  After draining the potatoes, I added about 3 tablespoons of butter, the same amount of Dolce Latta Gorgonzola and a teaspoon or so of fresh rosemary.  A quick stir and it was on the table! 

The blue cheese complemented the beef well and the potatoes were creamy and comforting, all in 20 minutes or less! 

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