Gorgonzola Honey Leek Tart


I love and adore blue cheese with a purple passion, and I am forever tossing yet another hunk of it in my grocery cart.  But one of the reasons that I love it - the sharp, tangy, cheesy flavor - is also one of the reasons I always have leftover blue cheese.  A little goes a long way. As a result, I am always looking for ways to use up the current leftover chunk of blue cheese that is always lounging around in my fridge.  And that is how this easy and elegant gorgonzola honey and leek tart was born! Read More & Get the Recipe

Sheriff Stubb’s Gorgonzola Burgers


Oh yes, it is really and truly grilling season, and you know what that means...time to break out the barbecue sauce! In our house, our favorite sauce (after much taste-testing of many sauces) is something called Stubb's. It comes in all kinds of flavors, and our preference at the moment is for the Hickory Bourbon variety. I had it out to make my dangerous BBQ Casserole a little while back, and the southern husband must have found a website on the jar while he was holding it lovingly in his arms, because the next day there was a print-out on my desk for a recipe entitled Sheriff Stubb's Gorgonzola Burgers. Well technically it was half a recipe, because he only printed out one page. Maybe he thought if I had the general idea I could just wing it. But it's the thought that counts, and he happily ran back and printed the rest of it when I said I just might make these if I actually had the whole recipe. Now, the reason these are called Sheriff Stubb's burgers is (I think) because of Read More & Get the Recipe

Tomato Gorgonzola Soup


This soup is the single best way I know to use up that piece of blue cheese that you bought for something else but still have a little piece of. The Southern husband and I are currently trying to train ourselves to use up all of whatever ingredients we bring home...so if we bring home a half pound of Swiss cheese, for example, and we don't use it all up in the cheese fondue that we had the other night, we figure out what we can make next that calls for Swiss cheese. (You will hear more about our adventures in Swiss cheese in the days to come, assuming all goes well). So after I made shrimp in gorgonzola sauce a little while ago, I still had a little hunk of the gorgonzola left. Just enough to make this scrumptious soup, which has chunks of chopped tomato in it and gets its creamy goodness not only from the gorgonzola but also from a little cream cheese and heavy cream and milk tossed in as well. I know...but if you are going to make homemade soup, you might as well go for the Read More & Get the Recipe

Shrimp in Gorgonzola Sauce


Shrimp, shrimp, shrimp....what else can I tell you about shrimp that I haven't said a hundred times before? Here's my shrimp video, in case you missed it last time... I kind of can't believe I made this whole shrimp slideshow extravaganza without including this recipe, which I love with a passion and which I have been making ever since the Southern husband and I were first engaged, lo those many years ago. It is still as scrumptious as it was back then, and is one of those easy, reliable, elegant recipes that you will go to again and again...at least, I do. So for all you shrimp-lovers out there, here's one of my all-time favorites.     Shrimp in Gorgonzola Sauce   Save Print Ingredients 10 ounces large shrimp, peeled and deveined 2 tablespoons butter 1 minced garlic clove 1½ tablespoons fresh lemon juice ½ cup crumbled gorgonzola cheese Chopped fresh parsley Fresh ground pepper Instructions Melt butter with garlic in large pan over medium Read More & Get the Recipe

Penne with Gorgonzola Tomato Sauce


This blog started out with me trying and then posting new recipes that I had tried out and loved, and a lot of what I put up here is still exactly that. But a few months into it, it occurred to me that I should also be sharing some of the tried and true beloved recipes that I have made again and again over the years. And so I started a category called "Kate's Favorites." (you can find it on the right hand side of the blog web page, under the heading "What's Cooking At Framed." These are all the recipes up on the blog that are my true blue, time-tested, best friends of recipes. The ones I would take with me to a desert island. This is assuming there is a Fairway supermarket on the desert island, and if I can also take my crockpot and my La Crueset dutch oven.) Anyway, this pasta recipe is one of the oldest and best recipes in this category. I got it out of Bon Appetit magazine about one million years ago, before Bon Appetit got all fancy and frou-frou (I miss the old Bon Appetit!! Read More & Get the Recipe