Toasted Garlic Bread With Gorgonzola Fondue |

Toasted Garlic Bread With Gorgonzola Fondue

ourtesy of Michael Jordan’s The Steak House N.Y.C
In honor of National Fondue Day, Executive Chef Cenobio Canalizo of Michael Jordan’s The Steak House N.Y.C. shares his recipe for for one of their best selling appetizers - Toasted Garlic Bread with decadent Gorgonzola Fondue.

Gorgonzola Fondue
Yields 5 Cups


3 Cups Heavey Cream
6 Ounces Stilton Cheese, Crumbled
8 Ounces Imported Gorgonzola, Crumbled
2 Ounces Roux
¼ Cup White Onions, Diced
4 Cloves Garlic, Sliced
2 Sprigs Fresh Thyme, Chopped
Kosher Salt & Ground White Pepper to Taste

Roux: Heat 2 ounces of butter until melted and then whisk in 2 ounces of all-purpose flour. Cook the roux for two minutes, remove from heat and reserve warm.

In a thick bottomed sauce pot, sauté onions and garlic in a tablespoon of blended oil, until lightly brown. Add heavy cream and bring to a boil. Whisk in the gorgonzola and stilton cheeses. After the mixture returns to a simmer, whisk in the roux a little at a time until a slightly thick sauce is made. Remove from heat and reserve.


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