Gorgonzola Fondue

From: Chef Cenobio Canalizo, Michael Jordan’s The Steak House N.Y.C. Yield: 5 cups.

3 cups heavy cream
6 oz. Stilton cheese, crumled
8 oz. imported Gorgonzola, crumbled
2 oz. roux
¼ cup white onions, diced
4 cloves garlic, sliced
2 sprigs fresh thyme, chopped
to taste, kosher salt and ground white pepper

Make a roux by heating 2 oz. butter until melted and then whisking in 2 oz. all-purpose flour. Cook

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish