Oceanwatcher
Assistant Cook
Here is the recipe.
POPPYSEED DRESSING
Sounds absolutely amazing. Gonna try this one as soon as possible. It is summer here and lots of fruit available. And more to come.
Here is the recipe.
POPPYSEED DRESSING
giada makes a tart with sauteed pears creamy gorganzola and proscutto. You could blend the walnuts into the creamy gorganzola. I can try and find the recipe for you if you like. I've made it a few times here at home, it's super easy and really really good!
PLLLLEEEEAAASE try to find that recipe. I have a wedge of gorgonzola and some prosciutto that needs a home.
I am aware of a few other threads about pears, but I am looking for a bit more specific things.
In my mind, pears go well together with blue cheeze and walnuts. And I am thinking it should be possible to find a recipe for a cheezcake or a pie that combine these three things. But so far, my searches has not preoduced anything worth trying.
Does anyone here have a recipe that uses these three things?
That sounds divine. Almost wish I had all the ingredients. All I have are the pears.
I have a recipe at home for a blue cheese cheesecake. I will PM you with it around 6:00-ish or a bit sooner. It doesn't use those 3 things specifically, but, that's what cooking is all about!
Pear Gorgonzola Tart Recipe : Giada De Laurentiis : Food Network
here ya go. It is crazy good, enjoy!
Thank you so much. I read the reviews and enlarged the picture and now I HAVE to make it. I had to laugh at the reviewer who gave it one star saying that if you don't like gorgonzola you aren't going to like this tart. Well, DUH. Why would she even make it in the first place??
I would love to have that recipe. I had a bleu cheese ice cream (with pears and I believe candied walnuts) at Lola Cleveland that made me want to get up and dance! Would you share with me as well?
I haven't been to Lola's yet. When Barbara and maidrite were up here I thought about going there but I suggested another place instead. Will keep Lola's in mind though.
That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
LOL - 'cause it's good? I agree, no need to toast and butter, but, that wasn't mentioned. I'll take the above sandwich minus the avocado though, on a coissant, cause...well, I'm an American ?...or you can stuff it...that couldn't be bad either...
That sounds like a great sandwich, but I wouldn't put it on a croissant. I have never understood why Americans want to toast and butter the already buttery and cunchy (if made right) croissant, or splitting them horizontally for a sandwich. Now, if you want to stuff them before baking, that's a horse of a different color.
I think that sandwich would be extra-special on multigrain bread.
Okay.... for me, good croissants are so rich and buttery I like 'em best all by themselves! I like to "unroll" them and pull off the pieces.
I see the problem now June - I probably have never had a truly worth-while, well-made, croissant. Every croissant served as a sandwich here has been previously frozen. I do know of one bakery - will have to run by there after work to see if they make croissants. Now, telling me how you unroll them and pull off that flaky, buttery goodness is simply mean!