Garlic Bread With Gorgonzola Sauce
From fewls 8 years agoIngredients
- Sauce: shopping list
- 1 c low sodium chicken broth shopping list
- 1 c milk shopping list
- 1/4 c unsalted butter shopping list
- 1/2 c all purpose flour shopping list
- 1/2 c heavy cream shopping list
- 6 oz dolce gorgonzola crumbles shopping list
- 3 T fresh grated roman cheese shopping list
- salt and pepper to taste shopping list
- bread Topping shopping list
- 1 large french baguette shopping list
- 1/4 c olive oil shopping list
- 2 cloves garlic minced shopping list
- 3 T chopped parsley or dried parsley shopping list
- 1/4 tsp Herbes de Provence shopping list
How to make it
- Combine milk and chicken broth and place in a small saucepan on medium until it simmers then leave on low.
- In a medium saucepan, melt butter and add flour (best if flour is added while pan is off the heat). The mixture will be very firm almost like cookie dough.
- Drizzle the broth mixture into the the flour mixture and continue to incorporate until you can use a whisk.,
- Whisk until mixture is smooth and raise the heat to medium until just boiling, continually stirring.
- Add heavy cream and cook until reduced to about 21/2 cups. The mixture will have basically no taste at this point. About 8 minutes.
- Add the Gorgonzola and Romano cheese and stir until creamy.
- Add salt and pepper to taste. Begin with pepper. I never add additional salt but all preferences are different :-}
- Bread:
- Cut off ends.
- Slice the loaf in half so that you now have two loaves.
- Cut each loaf in half and lay open on a cookie tray.
- In a small pan, place the olive oil and bring to a low smoke.
- Add the garlic but do not brown. Lower heat if necessary
- Add 2 T of parsley and the herbes de Provence.
- Heat for about 3 minutes to incorporate all of the flavors.
- Brush over both sides of the 2 half loaves and place under a broiler for 1 1/2 minutes until golden brown (not black).
- Remove and slice the bread in1 inch slices.
- Have a large heated platter ready (a Pyrex 9X13 lasagna pan will do but DO NOT place Pyrex under a broiler to heat)
- Pour hot sauce into heated platter, add the bread on top, sprinkle with remainder of parsley and serve immediately. I have also surrounded a container of the sauce with the bread available for dipping,
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- fewls Helotes, TX
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