Today's cheese is Fontina. Fontina is a classic Italian cheese,which can be semi soft to firm in texture, with a range of flavors from mild and creamy to more intense and pungent.
Its not as common as mozzarella or ricotta but it is a delicious cheese that I think a lot of you will enjoy!
Stuffed Zinfandel Burgers (Serves 4)
Who says you can't mix wine with burgers. This is maybe a little much for the kids, but perfect for a grown up burger night.
1-1/2 pounds ground beef
2 (1 ounce) packages dry onion soup mix
2 cups minced red onion
1 tablespoon Worcestershire sauce
1 tablespoon and 1 teaspoon garlic, minced
2 tablespoons Dijon mustard
1/4 pound fontina cheese, cubed
1-1/2 cups bacon bits
2 tablespoons olive oil
2 cups minced red onion
3/4 pound button mushrooms, sliced
2 teaspoons minced garlic
2 (14 ounce) cans low-sodium beef broth
2 cups full-bodied red wine, such as Zinfandel
8 oz fontina cheese
4 Kaiser rolls, split
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix together the ground beef, onion soup mix, 1 cup minced red onion, Worcestershire sauce, garlic, and Dijon mustard with your hands. Shape the mixture into 4 patties of equal size. Place about half of the fontina cheese and bacon bits in the center of 2 of the patties; top with the other 2 patties and press edges of the patties to seal the cheese and bacon inside.
- Heat the olive oil in a large skillet over medium-high heat. Cook 1 cup red onion in the hot oil until translucent, about 5 minutes. Add the mushrooms and garlic to the onions; cook and stir until the mushrooms are softened, about 5 minutes. Pour the beef broth and Zinfandel into the skillet and bring to a simmer; allow to cook until the liquid reduces by about half.
- Cook burgers on the preheated grill to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top the burgers with equal amounts of the fontina cheese; cook until the fontina begins to melt, about 1 minute more. Place the burgers on the Kaiser rolls and top with the Zinfandel reduction sauce to serve.
This is a little heavy so serve with a salad. If you don't like Gnocchi this will also be tasty with tortellini or any other kind of pasta. I bet you can also make this sauce and just use it as a fondue and dip things into it.
1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces Italian fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil
- Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 5 minutes. Drain, and set aside.
- Once the gnocchi goes into the pot, start the sauce, as you want the gnocci to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and Parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
- Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.
A sophisticated grilled cheese.
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
4 4-to 5-inch-diameter portobello mushrooms, stems removed
8 ounces Fontina cheese, cut into 4 equal sized strips
4 slices bread from crusty round loaf, lightly toasted
1. Position oven rack 6 inches from broiler.
2. Preheat broiler.
3. Mix first 4 ingredients in bowl.
4. Place mushrooms, stem side up, on heavy large baking sheet.
5. Brush mushrooms with oil mixture. Season with salt and pepper.
6. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface.
7. Set oven temperature at 450°F.
8. Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice.
9.Place bread on baking sheet. Bake until cheese melts, about 5 minutes.



