I will entirely own that this entry is - unlike many others - a combination of two dishes I have tried from recipes. Here, or this time round, rather, I have amended them to suit my interests. While the entry is late, the meal was for my birthday this Sunday last.
My favorite cheese - I think - is Gorgonzola. From what I gather the Italian blue cheese is native to a town of the same name and has been produced since the later part of the ninth century AD. I quite like how the name puts me in mind of the Gorgons, although I am not sure if there is any connection to the place name and the mythological beings.
Now, the mild deep green spinach is a perfect 'foundation' for the hefty flavors of bitter gorgonzola, sharp cheddar, and earthy nutmeg, so keeping to simplicity, I made the pastry pie like so:
(Full recipes available upon request)
Spinach, gorgonzola, sharp cheddar, nutmeg, fresh ground pepper, heavy cream, eggs, onion, and finely chopped garlic are prepared as necessary before being layered on to a puff pastry-lined baking sheet.
Meanwhile, for the potatoes, my recipe called for the general ingredients of the Spanish Gazpacho soup to be chopped up as a chunky 'dressing' for boiled new potatoes. Roasted red pepper, tomatoes, red onion, flat-leaf parsley, minced garlic, olive oil, and plenty of sea salt and pepper to season.
Add a plentiful salad of young greens and scallions for balance...
My favorite cheese - I think - is Gorgonzola. From what I gather the Italian blue cheese is native to a town of the same name and has been produced since the later part of the ninth century AD. I quite like how the name puts me in mind of the Gorgons, although I am not sure if there is any connection to the place name and the mythological beings.
Now, the mild deep green spinach is a perfect 'foundation' for the hefty flavors of bitter gorgonzola, sharp cheddar, and earthy nutmeg, so keeping to simplicity, I made the pastry pie like so:
(Full recipes available upon request)
Spinach, gorgonzola, sharp cheddar, nutmeg, fresh ground pepper, heavy cream, eggs, onion, and finely chopped garlic are prepared as necessary before being layered on to a puff pastry-lined baking sheet.
Meanwhile, for the potatoes, my recipe called for the general ingredients of the Spanish Gazpacho soup to be chopped up as a chunky 'dressing' for boiled new potatoes. Roasted red pepper, tomatoes, red onion, flat-leaf parsley, minced garlic, olive oil, and plenty of sea salt and pepper to season.
Add a plentiful salad of young greens and scallions for balance...
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| The Spinach & Gorgonzola pastry fresh from the oven. Caya 2012 |
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| Pastry with Gazpacho New Potatoes & Arugula. Caya 2012 |
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| Large Salad of young (organic) red leaf, baby rrugula, scallions, radishes, bunch of chopped flat-leaf parsley, cherry tomatoes, and crumbled gorgonzola with a homemade grainy mustard vinaigrette. Caya 2012 |
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