RECS: Tortellini with Gorgonzola, Blue Cheese Bisque, Celery and Blue Cheese Salad..
These are all tried and true. The bisque is excellent as is the salad. Very simple ingredients with very complex flavors. I sure wish hubby didn't dislike blue cheese, because I love it!
* Exported from MasterCook *
CINDI'S TORTELLINI WITH GORGONZOLA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
1 pound skinless boneless chicken breasts
3 tablespoons butter
3/4 cup walnut or pecan halves
1 pound broccoli florets
1 3/4 cups chicken broth
12 ounces fresh tortellini or
8 ounces dry tortellini
1/2 cup onion -- finely chopped
1/2 cup Gorgonzola or other blue cheese -- packed and crumbled
4 teaspoons cornstarch
1/2 teaspoon pepper
1 tablespoon white wine vinegar
Cut chicken crosswise into 1/4-inch thick slices. Set aside. Cut broccoli into bite-size pieces. Set aside. Melt 1 tablespoon of the butter in a frying pan over medium heat. Add nuts and cook, stirring often until crisp. Watch carefully so you don't burn them. Drain nuts on a paper towel. Melt 1 more tablespoon butter in frying pan and cook chicken until done. Set aside. Add the broccoli to the frying pan and 2 tablespoons of the chicken broth. Cover and cook stirring occasionally, until tender. Add more broth if needed. Place aside with chicken. Cook tortellini according to package directions. Drain and set aside. While pasta is cooking Add remaining tablespoon of butter to frying pan. Cook onion over medium high heat, stirring often, until onion is soft. Sprinkle cornstarch over onion, stirring to mix well. Add 1 1/4 cups broth and bring to a boil, stirring constantly. Reduce heat to low and stir in 3/4 of the blue cheese, until smoothly blended. Add pepper, c
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Blue Cheese Bisque
Recipe By : Noggins Restaurant
Serving Size : 1 Preparation Time :0:00
Categories : Cold Soups Dawn's Recipe
Formulating Recipes Soup
Soups And Stews Soups/Stews
Amount Measure Ingredient -- Preparation Method1 1/8 tablespoons butter
1 onion -- chopped
1/3 cup vermouth
1 pound artichoke hearts
1 1/2 pints chicken broth
1/4 teaspoon dried thyme
1/4 cup whipping cream
1/4 cup blue cheese -- (2 ounces)
chives
Saute onions in butter for 10 minutes over medium heat. Add vermouth and simmer for 4 minutes. Add artichokes, broth and thyme. Simmer utnil artichokes start to fall apart, about 10 minutes. Stir in cream and blue cheese, simmer until melted. Puree. Sprinkle with chives.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Celery and Blue Cheese Salad
Recipe By : Saveur
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method8 ribs celery, well-traimmed -- cut in 1/2" slices
4 ounces Maytag or other bleu cheese
2 tablespoons extra virgin olive oil
salt and pepper -- to taste
Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.
- - - - - - - - - - - - - - - - - -