Gorgonzola Sauce - Simple & goes well with pasta/meat dishes, or as a cold dressing for salad -
- Please check below for cooking ideas -
RECIPE
I used Gorgonzola Dolce this time. It has a light taste and a beautiful texture.
Cut the cheese into 2 cm dice.
Put 120g fresh cream and 100g vegetable broth in a pot.
Once it boils, add salt & black pepper and turn off the stove. Add about 100g blue cheese and melt them over low heat. Please adjust the amount of cheese to your liking.
Just before the cheese completely melts, turn off the stove again and add
honey 10g. Mix the honey well. Please make sure not to boil it after adding the cheese. Keep gently cooking for the resulting beautiful flavour.
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This Leek Cannelloni and Squash Carbonara Recipe is a Wintertime Must | Cook With Us | Well+Good
Today, Chef and Founder of the Tepuy Collective, Adriana Urbina shares a flavorful cannelloni carbonara recipe, swapping out pasta for leeks for a low-carb meal. This recipe is gluten free, and can easily be made dairy free or vegan with a few quick swaps. She gives us all of the tips and tricks on how to fill your cannellonis using a make-shift piping bag. This recipe is a hearty winter time must!
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Leek Cannellonis with Winter Squash Carbonara
Ingredients:
3-4 thick leeks, rinsed and cut into around 4 inches long
For Filling:
1 1/2 cups of ricotta
1 teaspoons of salt
Zest of 1 lime
1 Tablespoons of Thyme
1 teaspoon of garlic powder
Remaining leeks
Instructions:
1. Preheat the oven to 375F*
2. Cut the leeks into 4 inch long pieces and carefully push out the inner layers (setting aside for later), leaving 2-layer hollow tubes that look like cannelloni, you’ll need about 12 tubes. Reserve the leftover leeks for the winter carbonara.
3. Chop all the leek leftovers
4. Combine all the ingredients in a bowl and mix very well
5. Fill up the ziploc bag with the ricotta mixture and set aside for assembly
Winter Squash Carbonara:
Ingredients
2 garlic cloves, finely chopped
zest of 1 lemon
1 cup leeks green leaves
3 slices of bacon, chopped ( if you are vegan or vegetarian you can sub for 1 cup of thinly chopped mushrooms)
2 cups of butternut squash, chopped
2 tsp salt and freshly ground black pepper
1 cup of thick coconut milk
1/3 cup finely shredded parmesan cheese, plus more for serving
Instructions
1. Cook bacon or mushrooms in a 12-inch non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp
2. Remove bacon while leaving 2 tbsp rendered bacon fat in the skillet. Transfer bacon to a plate lined with paper towels, chop and set aside
3. Add onions to drippings in skillet and saute over medium-high heat for 2 minutes, then add squash and leeks, season with salt and pepper and cook, tossing occasionally for 7 minutes (onions should be beginning to brown lightly)
4. Add in garlic and cook, tossing occasionally, for about 2 minutes
5. Pour in all the coconut milk, sprinkle in smoked paprika cook for 8 minutes
6. Transfer mixture to a blender, blend until mixture is smooth
7. Fill the leek ‘cannelloni’ with the ricotta mixture, using a teaspoon or a reusable ziploc bag to help you fill them
8. Line them up in a lightly greased ovenproof baking dish
9. Pour the winter squash carbonara over the cannellonis
10. Top with parmesan, bacon, chives and more pepper.
11. Drizzle over the remaining oil, then bake for 25 mins, until the cannelloni are tender, and golden
Check out these recipes:
Vegan Tacos:
Beet and Squash Salad:
Maple Roasted Acorn Squash:
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Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there.
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Pasta with Butternut Squash Sauce (Fast ???? Kid Friendly ????????)
This recipe hails from Gourmet magazine November 2006. It's a simple recipe, but very tasty, one truly adored by children and adults alike. Butternut squash is known for making silky smooth soups, so it's no surprise it can also act like a silky smooth sauce. There's a subtle hint of sage here, always a nice match for squash, and a slight richness thanks to a little butter, but this can easily be made vegan or dairy-free if necessary. See notes in recipe:
BUTTERNUT SQUASH LEEKS SAUCE/DIP, WHAT TO COOK NEXT
Butternut Squash and Leeks Sauce recipe. In this video I show you how to prepare this delicious sauce or a dip, depends on how you serve it. It is excellent with pasta, or with chips. Has a earthy nutty flavor.
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Butternut Squash Leeks Sauce Recipe ( serves about 10)
To make the puree:
1 1/2 lb butternut squash, peeled, and diced into large chunks
2 leeks, white part only
2tsp olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground pepper to season
1st tsp dry rosemary
3 garlic cloves, minced
and sliced length wise in half
1/2 cup chicken broth
To make the Sauce:
3/4cup sour cream
1/4 cup chicken broth or water if you want to thin it down
1/4 cup shredded cheese, I used parmesan
salt pepper to season
Serving Suggestion : pasta, any kind you like or have on hand will work, or serve it as a dip with chips. Great with crunchy vegetable on the side as well.
Has nutty, earthy flavor.
Tagliatelle with leeks, peas and parmesan cream
Green is better. Here's the recipe to the Tagliatelle with leeks, peas and a topping of parmesan cream, a flavourful and easy to do dish.
Main ingredients:
- Tagliatelle Barilla
- Leek
- Peas
- Parmesan