From the Chef's Kitchen: Gorgonzola-Blue Cheese Soufflé and Fall Orchard Salad
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative appetizer comes from the kitchen of S+P Restaurant Group (Spoon, G&G Noodle Bar, BRGR and Willow) chef and co-owner Brian Pekarcik.
photo by laura Petrilla
2 ounces whole butter
3 ounces all-purpose flour
2 cups cold milk
7.5 ounces of Gorgonzola
8 each egg yolks
8 each egg whites
Preheat oven to 300 degrees. Melt butter in a medium-bottom saucepot. Add flour and stir rapidly with a wooden spoon, making a blond roux. Continue to cook for 2 minutes. Add cold milk slowly to make a béchamel, whisking constantly, being careful not to burn. Cook for approximately 10 minutes over medium heat. Remove from heat and whisk in the Gorgonzola cheese. Let cool slightly. Add egg yolks one at a time, whisking in each one. Cool mixture completely.
In a stand mixer, whisk egg whites until they form soft peaks. Fold half of egg whites into mixture until completely incorporated. Fold in second half.
Butter and flour 4-ounce ramekins. Divide soufflé batter into ramekins and place in a water bath. Cook at 300 degrees for 15-18 minutes, until light golden brown. Remove from mold and serve immediately.
2 Granny Smith apples
2 Honeycrisp, Gala or Fuji apples
2 red Bartlett or Bosc pears
2 large handfuls of sylvetta or
baby arugula (small bag)
½ cup crumbled Gorgonzola
½ cup candied walnuts
¼ cup white-balsamic vinaigrette (substitute dark-balsamic if necessary)
Salt and pepper, to taste
Slice apples and pears, and mix all ingredients together. Add additional desired vinaigrette, if necessary. Season with salt and pepper to taste.
Serving suggestion: Arrange salad mix in the middle of a large platter and place warm soufflés around.
Wine recommendation: Sauvion Vouvray, Loire Valley France 2011