Gorgonzola, Purple Onion and Honey Pizza


photo 4Yesterday like most Sunday, I tried to cook a good dinner. As I set out my ingredients for all I intended to cook for dinner  ( scalloped potatoes, Ribs, Green Beans and Strawberry tart)t I got hungry. I could have just snacked on things here and there but I had been dreaming about fixing pizza with gorgonzola and honey and decided to fix it as our appetizers.

I used whole wheat tortillas in the past to make quick pizzas, and since I had a few left over from a previous dinner, I decided to make my pizza with it. Whole wheat tortillas is a much healthier substitution to pizza dough, and it cooks much faster.

Ingredients for 4 individual pizzas:

  • 4 whole wheat tortillas
  • 24 thin slices of gorgonzola
  • 1/2 purple onion sliced very thinly as well
  • pepper
  • 4 tsp of honey
  1. Turn the oven to 400.
  2. Place a large silpat on a large perforated sheet. Place the four tortillas on the large silpat.
  3. Lay the gorgonzola all over each tortilla.photo 1
  4. Then top the gorgonzola with the sliced purple onion.photo 2
  5. Sprinkle some pepper.
  6. Cook in the oven for 5-6 minutes. I placed my pizza on the top tier of the oven.
  7. photo 3Warm the honey for 10 seconds in the microwave and drizzle it over each pizza.
  8. Cut in squares and enjoy as an entree, or as an appetizer as we did here;-)photo 5

Bon Appetit and Happy Cooking!!!

Breakfast Tomato Crustless Quiche


What do you eat for breakfast? Like a true French person, I love to eat bread with butter and jelly and of course I love my croissants. Because croissants, or shall I say, “good croissants” are hard to find in our area and I am cautious of their effect on my waistline, I only eat croissants on the week-ends if I find some good ones. Generally my breakfast will be scrambled white eggs and a croissant on week-ends. During the week, it really depends. Sometimes it is whole wheat bread with butter and jelly, sometimes it is cereals, and sometimes it is fruit. This week for whatever reason, nothing really stroke me fancy for breakfast.  But I know the importance of eating breakfast, I tried to fix some scrambled eggs on Monday morning. Result: I was happy with my breakfast but ran late that morning…It is too much trouble to prepare the eggs, eat and clean…

So i started to think that quiche would be great and that is what i fixed last night.

I used my large round mold tray and made 6 individuals quiches. You may heat them up or eat them cold. Which i did this morning.

Ingredients:

6 eggs, 2 1/2 cup of milk ( I used lactose fat free milk), 3 roma tomatoes, 10 oz of shredded gorgonzola cheese, 1/2 tsp of salt, 1/4 tsp of freshly ground pepper.

Slice the roma tomatoes very thinly, sprinkle some salt over them and lay them on some paper towels. Set them aside for a few minutes. In a large bowl, add all the other ingredients except the gorgonzola and mix well.

Take the large round mold and layer the tomatoes in a flower pattern. I placed 5 slices so it looked like a 5 petal flower. Sprinkle the gorgonzola on top, making sure to divide the cheese evenly. Take the egg mixture and empty it evenly in all 6 “circles. Place the tray in the warm oven at 375 and cook for 20 minutes or until the top is nice and golden, and the middle of the quiche is firm, and not liquid.

Eat the quiche as it comes out of the oven for dinner with a salad, or eat it cold  like me for breakfast. It was fabulous! and I was happy and satisfied this morning.

NB: You could also add a pie crust if you wished. Same cooking time!!!

Bon Appetit and Happy Cooking!!!

Gorgonzola and Pecan Crusted Salmon


It was a bit late when I got home last night after one of my cooking class, but since I had not eaten I was starving. I did not really have time to think about what I really wanted to eat.. I just used what I had on hand: salmon, gorgonzola and pecan.

For the cooking class we had made gorgonzola, pecan and apricot tartlets and this made me think that that mixture would probably good as the topping of my salmon.

Ingredients for 3 people: 1 small filet of salmon, 1/3 cup of gorgonzola, 1/3 cup of pecan, 1 tbsp of maple, salt and pepper.

In small chopper, chop the nuts very tiny and set aside. Grind the gorgonzola cheese on a cheese grater. Mix the two ingredients and add 1 tbsp of maple ( it takes some of the bitterness and the bite out of the cheese), and mix well.

Place the salmon on a silpat and coat the salmon with that gorgonzola mixture. Cook in the oven at 375 for 8-10 minutes. Et voila! Serve with fresh grillled vegetables.

Bon Appetit and Happy Cooking!!!

Steak Gorgonzola with Goat Cheese and Sun-Dried Tomatoes Casserole


IF you don’t have a lot of time on your hands but want to impress your loved ones with dinner: Serve Steak! It requires little to no preparation, and if your steak is of great quality, you don’t even have to serve a sauce to accompany it.

I was running out of time this evening ( heard that before;-), and wanted to use the gorgonzola in my fridge so decided that it would be a great topping for my steak:

Ingredients for 4: 4 small beef tenderloins, 4 thin slices of gorgonzola, salt, pepper and butter.

In a large frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the steaks and cook for 1 minutes on medium-high heat. Flip them over and cook them also for 1-2 minutes on medium-high. Cover the pan with a lid and cook for another 1-2 minutes or until the meat is cooked at the temperature that you like. Place the gorgonzola slices on each steak, cover the pan with a lid and cook for 1-2 minutes until the gorgonzola is melting and the steaks are cooked to your liking. Serve the steaks with a side of potatoes and fresh steamed vegetables. I served mine with glazed carrots, and a sun-dried tomato and goat cheese scallopped potato casserole.

Sun-dried tomatoes and goat cheese Scalloped Potato Casserole:

Ingredients: 6 big potatoes, 6oz. of goat cheese crumbled, 1/2 cup of sundried tomatoes puree or chopped very thinly, 2 cups of ( milk, skim milk, or cream), salt, pepper.

Peel the potatoes and slice them very thinly. Layer 1/3 of the potatoes in the large round mold. Sprinkle some salt, and pepper and add 1/3 of the goat cheese crumbled and the sundried tomatoes. Repeat this process twice so that you have three layers of poatoes, goat cheese, sundried tomatoes. Drizzle the liquid of your choice (I used heavy cream) over the potato casserole and place the casserole in a warm oven of 375 for 45 minutes ( the longer they cook, the softer and the better it tastes!)

Glazed Carrots: 2 bags of the colored carrots from Publix, 1 tbsp of brown sugar, 1 tsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the carrots in the round mold, sprinkle the brown sugar, salt and pepper on top of the carrot. Drizzle the melted better. Cover the round mold with the octogonal silpat and cook for 4 minutes.

Et voila!!!

Bon Appetit and Happy Cooking!!!