Tag: gorgonzola

Pomegranate Recipes Two Ways: Salad and Duck

Pomegranate Recipes Two Ways: Salad and Duck

Pomegranate Recipes Two Ways
Vibrant Winter Salad and Crispy-Skin Roast Duck

We’re coming up on the tail end of pomegranate season in the U.S., which runs from September through January, making now the perfect time to take advantage of this beautiful fruit. With their jewel-like arils, pomegranates bring a bright pop of color, a refreshing balance of sweet and tart, and plenty of natural antioxidants.

In today’s recipes, pomegranates appear in two very different dishes: a composed butter lettuce salad and a roast duck with mashed potatoes. Both use pomegranate arils and pomegranate molasses, yet the fruit plays a distinct role in each—bringing brightness and contrast to the salad, and cutting through the richness of the duck with sweet-tart depth.

Pomegranate Recipes

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Tomato, Gorgonzola, Spot Shrimp Puff Pastry Galette

Tomato, Gorgonzola & Spot Shrimp Puff Pastry Galette
TOMATO, GORGONZOLA, SPOT SHRIMP PUFF PASTRY GALETTE

If you want to make the most of the tail end of summer and tomato season, look no further!

This Tomato, Gorgonzola & Spot Shrimp Puff Pastry Galette is a vibrant taste of summer. Juicy, sun-ripened tomatoes bring natural sweetness and bright acidity, perfectly offsetting the tangy, crumbly Gorgonzola that melts just enough into the flaky puff pastry to create pockets of rich, savory flavor. Tender, lightly sautéed spot shrimp add a delicate sweetness and subtle brininess, while fresh chives and a squeeze of lemon lift the dish with brightness and freshness.

The combination of textures — crisp, buttery pastry, melty cheese, juicy tomatoes, and succulent shrimp — makes every bite satisfying and layered. Light, colorful, and bursting with contrasting yet harmonious flavors, this galette is ideal for a relaxed summer lunch, a backyard gathering, or a casual dinner paired with a chilled glass of rosé.

Summer Heirloom TomatoesTOMATO, GORGONZOLA & SPOT SHRIMP PUFF PASTRY GALETTE RECIPE

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Autumn Squash Salad, Pomegranate Vinaigrette

Acorn Squash Salad, Korean Pear, Farro, Spicy Pumpkin Seeds, Gorgonzola, Pomegranate Vinaigrette
Autumn Squash Salad

Acorn Squash, Korean Pear, Mixed Lettuces
Farro, Smoky Spicy Pumpkin Seeds, Gorgonzola
Pomegranate Vinaigrette

Looking for a salad that just screams Fall? Look no further. Crisp, juicy, sweet Korean pear contrasts the tender roasted acorn squash while farro adds a chewiness and nutty earthy notes. Crumbly, salty bleu-veined gorgonzola and smoky spicy pumpkin seeds add amplitude. It is all harmonized by the dressing, a deep ruby-hued tart vinaigrette. Color, texture, flavor, a feeling of abundance – it’s all right here in this stunning seasonal salad.

How to Choose, Cut, and Cook an Acorn Squash

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French Black Winter Truffle GIVEAWAY!

Gorgonzola with Truffle Honey
The wonderful folks at Gourmet Attitude have generously offered Taste With The Eyes the opportunity to host a GIVEAWAY of one French Black Winter Truffle! Merci Beaucoup! It is intensely fragrant and the most cherished of them all, the Queen of French Truffles, Tuber melanosporum, also known as the Périgord Truffle.
Regrettably I don’t happen to have a “fresh black diamond from the earth” on hand today to prepare for this GIVEAWAY, but the next best thing is truffle infused products, like their sensual truffle honey which we paired with gorgonzola and toasted ciabatta, and Champagne!

Asparagus Risotto with Gorgonzola

Asparagus Risotto with Gorgonzola
Recently I was the happy recipient of some beautiful bundles of thick and thin asparagus from my friends at Gourmet Trading Company. Elegant asparagus’ peak season is Springtime. If you are in the depths of a really cold winter, maybe this post can lift your spirits? Spring is (almost) around the corner. Gourmet Trading Company imports and distributes top-quality fresh asparagus from the areas where it grows naturally in the Americas. This month asparagus is flourishing on their farms in Peru.

Trim thin stalks of asparagus, cut into 2 inch pieces and steam in salted boiling water until tender. Shock in an ice bath to stop the cooking.