"gorgonzola" news and stories

Do you find the idea of selecting cheese for a dinner party daunting? Here's a quick guide to arranging a cheese course.

I love baked spaghetti, even if I haven't had it in many, many years. I first had it over a friend's house. His wife made it once in a while and it tasted so fantastic - all salty and cheesy. She made it without any tomatoes or tomato sauce of any kind, and I'm not sure of her exact recipe (I'll have to call her soon to get it), but this recipe sounds damn good too. I don't think my friend uses Gruyere and Gorgonzola (she probably uses cheddar, mozzarella, and/or Parmesan), and she used to break apart her spaghetti so it would be easier to eat, but I'm going to try this one.

For most of my life, I've never been a fan of asparagus. I suppose for a while it was a taste thing more than a texture thing. Then, I somehow realized what happens when asparagus gets treated to very high heat. The surface begins to blister a little, the tips darken slightly and take on a toasty, nutty taste. The stalks become tender while still remaining crisp. A slight sweetness emerges. Needless to say, I'm a fan now. It doesn't hurt that it's ridiculously easy to do: Just snap the woody ends off of the asparagus, rinse them and dry them thoroughly and place them in an oven-safe dish . Drizzle with barely enough olive oil to coat and season with salt and pepper. Broil, turning occasionally, until the stalks just begin to blister. Lately I've been adding some grated lemon zest before broiling and a squeeze of lemon juice afterward. Diced tomatoes and some gorgonzola are also a good pre-broiler addition.

[Photo: Nick Vagnoni]

Last night I called my husband on the way home from dropping off our babysitter. "What should we bring to the party?" I asked. We were doing potluck with some of my best mama friends, plus hubbies and kids. I knew there would be brie en croute (Olivia's specialty) so my husband's first suggestion was off the table. I thought a minute, back to the snack I'd eaten in the midst of shopping at Bar Pastiche.

Tapas, I thought.

So I stopped at my fave Italian market and ordered a range of Spanish and Italian cured meats - jamon serrano, mortadella and a new kind of salami suggested by the woman standing behind me in line (sorry for taking most of it!), and a jar full of pitted green olives. I had Oregonzola at home and, once we arrived at the party, quickly shoved some blue cheese into the olives. My husband set the lovely meats out on a platter with the olives and extra crumbled blue cheese, making dirty martinis with some of the extra olives. Cured meats, blue cheese stuffed olives, and a nice pink Spanish wine - salty and refreshing and delicious, a total hit. What do you bring at the last minute?