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Steak and French Fries With Gorgonzola Sauce

By Becky Low
Take a few steps up from ketchup and whip up this cheesy dipping sauce.

Becky Low shares the recipe that will make your outdoor cookout memorable.

Method:

Gorgonzola French Fry and Steak Sauce

Ingredients:

  • 4 cups whipping cream
  • ¼ cup fresh grated Parmesan cheese
  • ¾ cup crumbled Gorgonzola cheese (about 3-4 oz)
  • Salt and fresh cracked black pepper, to taste
  • ¼ cup minced fresh parsley or basil

Method:

Place cream in heavy bottom saucepan over medium heat and bring to a boil. Watch cream closely to avoid boiling over. Reduce heat, as needed, to maintain a constant boil. Continue to boil, stirring frequently, watching closely to avoid boil over. Boil until cream has slightly thickened similar to a thin white sauce and has reduced in volume (about 35-45 minutes).

Remove cream from heat, add cheeses and stir until melted. Season to taste with salt and pepper (about ¼-½ teaspoon each). Garnish with minced parsley or basil.

Sauce will thicken as it cools, and may be prepared ahead of time and refrigerated. If refrigerated or if it cools too much, melt sauce slowly over low heat, whisking to keep sauce blended. Serve sauce warm.

Notes:
If you have any taste preference for gorgonzola or blue cheese you will find this sauce absolutely, addictively delicious! Even if you are not a huge fan of blue cheese, give it a try! Use it to dip French Fries in, spoon it on a baked potato, spread it on steak, pour it over pasta or vegetables…. The possibilities are endless! Recipe makes approximately 3 cups.

Grilled French Fries

Ingredients:

  • 1 medium potato per person
  • ¼ cup vegetable oil, for every 3-4 potatoes
  • Salt, to taste
  • Cayenne pepper
  • Rice vinegar

Method:

Grilling French Fries is a great way to move the heat out of the kitchen this summer, add fun to your grilling season.

Heat grill to medium high (about 450 degrees).

Peel potatoes or scrub skins. Slice into french fries. Smaller diameter fries will cook faster and are more likely to be crisp.

Place potatoes in a strainer and rinse thoroughly to remove starch. Place fries on a clean dish towel and blot dry. Place in a bowl and toss generously with oil. Sprinkle to taste with salt, pepper, and cayenne pepper.

Place fries in a cast iron skillet or grill safe pan* and place on grill for 3-4 minutes with lid closed. Open lid, stir and turn fries, close lid and grill for 3-4 minutes. Repeat process until fries are tender and golden brown.

Sprinkle with minced basil or parsley and rice vinegar, serve hot with Gorgonzola Sauce.

* I like to use a large cast iron skillet. May also use a grill mat, foil pans, or a baking sheet. For crispier fries transfer fries from the pan to a grill basket the last 3-4 minutes of cooking (grilling in a basket the entire time is more likely to produce flare ups on the grill and burnt raw fries.

TIP: Sprinkling food with cayenne pepper. For a more even sprinkle, mix cayenne pepper with salt before sprinkling.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.

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