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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

Bon Appétit

MAGAZINE

January, 2001

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Narrow Display to Recipes with Tag:
breakfast(2) | cake(3) | chicken(7) | desserts(13) | eggs(2) | fish(4) | frozen(2) | fruit(6) | main(13) | nuts(2) | pasta(4) | pie(4) | salad(5) | sauce(1) | sausage(3) | shrimp(2) | sides(7) | soup(5) | stew(2) | vegetarian(3)

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Asian Spinach Salad

(Bon Appétit, January, 2001)

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Cheesecake Tart with Tropical Fruits

(Bon Appétit, January, 2001)

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Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad

(Bon Appétit, January, 2001)

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Grilled Sausage Sandwiches with Caramelized Onions and Gruyere Cheese

(Bon Appétit, January, 2001)

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Molten Chocolate Cakes with Mint Fudge Sauce

(Bon Appétit, January, 2001)

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Pork with Gorgonzola Sauce

(Bon Appétit, January, 2001)

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very high fat, whipped cream, pork, and cheese special occasion

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Comments:

On August 4, 2007, 7:11 pm chris said:

This is a great recipe but the problem with pork is that sometimes in order to cook it through the meat becomes dry. To prevent drying, I suggest brining the meat; either a whole tenderloin, for several hours, or a whole rack overnight. I serve this dish on a bed of wilted spinach - it drinks up the sauce. I have also moved beyond this recipe to make just a gorgonzola reduced cream sauce with the added meat juices. Other variations include gorgonzola and spinach stuffed pork chops - yummy!


Roast Chicken with Herb Butter, Onions and Garlic

(Bon Appétit, January, 2001)

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Root Vegetable Cobbler with Chive Biscuit Topping

(Bon Appétit, January, 2001)

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Sea Bass with Moroccan Salsa

(Bon Appétit, January, 2001)

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Spiced Apple-Cider Granita with Ginger Whipped Cream

(Bon Appétit, January, 2001)

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Apple and Prune Tart with Vanilla Ice Cream and Cognac

(Bon Appétit, January, 2001)

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Beef, Vegetable and Barley Soup

(Bon Appétit, January, 2001)

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Blood Orange Tart with Cardamom Pastry Cream

(Bon Appétit, January, 2001)

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Brown Rice and Chicken Stir-Fry with Edamame and Walnuts

(Bon Appétit, January, 2001)

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Calvados Ice Cream

(Bon Appétit, January, 2001)

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Caramel Chomeur

(Bon Appétit, January, 2001)

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Charred Onion and Fennel Soup

(Bon Appétit, January, 2001)

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Chicken Sausages Roasted with Potatoes and Brussels Sprouts

(Bon Appétit, January, 2001)

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Creamy Parsnip Soup

(Bon Appétit, January, 2001)

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Crispy Potato Galette

(Bon Appétit, January, 2001)

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Edamame and Carrot Salad with Rice Vinegar Dressing

(Bon Appétit, January, 2001)

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Edamame and Sauteed Vegetable Soup

(Bon Appétit, January, 2001)

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Fennel Seed Focaccia with Kalamata Olives

(Bon Appétit, January, 2001)

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Ginger Whipped Cream

(Bon Appétit, January, 2001)

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Honeyed Panna Cotta with Dried Figs and Sauternes

(Bon Appétit, January, 2001)

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