Wednesday, September 15, 2010

Savory Gorgonzola Bread Pudding – A Cure for the Steak Side Dish Blues

I'm calling this savory Gorgonzola bread pudding because that's what they called it at the restaurant I stole the idea from. Hey, that's the least I can do.

By the way, that restaurant would be 2223 Market, San Francisco, and when I saw it sitting there next to my grilled rib eye, I knew it was only a matter of time before it made its way on to the blog.

If you’re afraid to call it a savory "bread pudding" because it sounds a little too desserty, then at least do me a favor and call it a dressing, and not a stuffing. You know I'm no fundamentalist, but I've decided that for something to be called a stuffing, it actually needs to be stuffed into something.

No matter the name, this should make for a welcome respite from the usual side dish rotation. Maybe it's because the meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance, and this would be a bold, and I predict, well-received choice.

As far as the recipe goes, it's quite straightforward, and I pretty much cover all the variables in the video. You may wonder where the garlic is, which is a damn good question. Since I was going to serve the steaks with a garlicky sauce, I decided to show a little restraint.

Speaking of restraint, be careful with the Gorgonzola. The only real way to mess this recipe up would be to overdo it on the cheese. Gorgonzola is about as subtle as a frying pan to the forehead. Also, don't pack your ramekins too firmly. The only thing I like better than nooks, are crannies, and you want lots of both here to provide the surface area for a nice crunchy top. Enjoy!




Savory Gorgonzola Bread Pudding Ingredients:
(for four 5-6 oz ramekins)
2 tablespoons butter, divided
1/2 onion, diced
pinch of salt
freshly ground black pepper to taste
4 cups cubed bread
1 cup chicken stock
1 teaspoon fresh thyme leaves
1/4 cup cream
1 oz (about 2 tablespoons) Gorgonzola, or other blue cheese


View the complete recipe

29 comments:

The Rooster said...

Dude you are the man. I was looking for a side for NY Strips tomorrow, and was tired of the potato rotation rut I was in.
The Hen will be impressed fo sho.

Anonymous said...

You read my mind! I was getting worried that you wouldn't dig into it.

laura linger said...

Greetings from A Touch Of Tuesday Weld, where you are most certainly a member of the blogroll. I am a HUGE fan of your work. You bring such humor and joy to your cooking. I am making the ricotta meatballs tomorrow night for my husband's homecoming from a long business trip. I can't wait and I will let you know how it goes. (And yes, this American is serving 'em over spaghetti!)

Carl said...

Great alternative. We should have a menue of sides only. The creamed spinach, this, home fries. By the way, it is "distribute among the four ramekins" "Between" only with two.

Carl

rosemary said...

My darling, you are just getting older! Awesome!

Chef John said...

Thanks! but, older?

coupland said...

It's just stuffing! Regardless it's a great idea and the gorgonzola twist sounds indeed like a great way to accompany steak. But you can't fool us with those fancy names Chef John! :-)

tonkaslim said...

Hi Chef,

I'm allergic to mold. What cheese would you substitute for the gorgonzola? Anything similar but not moldy?

Chef John said...

Nothing that would taste similar to a blue, but any sharp, non-blue cheese would work. What cheese do you like? Really anything would work I think.

Jennifer said...

These look delicious. And I loved your video. You're funny. I'll have to whip them up the next time we have steak.

Spoon Gouge said...

I saw this recipe this morning and was inspired! I never know what else I can add to a meal besides potato or rice (sometimes noodles). Usually with steak, it's a baked potato. So tonight I made this, well not exactly this. As I said, I was inspired. So, same basic recipe but I added chopped Portabella mushrooms and switched the cheese to goat cheese (I love my wife, and I knew she'd probably balk at the gorgonzola). Well thumbs up all around on the finished product so thanks again for another fabulous meal.

Melissa said...

Wouldn't one need to add some egg to make it truely a bread "pudding"? I think an egg may also add a richer texture and help it puff up as well.

Chef John said...

good point, and i have added eggs to similar recipes, but with the richness of the cheese, i decided to go a little leaner.

Chef John said...

good point, and i have added eggs to similar recipes, but with the richness of the cheese, i decided to go a little leaner.

KrisF said...

Not a big Gorgonzola fan here, but I bet I'd love this with either a Gruyere or that Sottocenere truffled cheese you used in the potatoes au gratin (delicious!).

Rita said...

mmmm... i sure am going to make this when i cook steak again. have a good bottle of red, we are a happy! thanks much.

LauraFoley said...

That looks so good I almost licked my monitor!

Anonymous said...

That is crazy little side dish for such a lovely big steak. Me, I'd go for four to six potatoes with that steak and I don't know if I equal amount of bread pudding's going to work. Perhaps a combination would work best. Anyhow, looks gorgeous. Gotta try.

KrisD said...

Oddly enough, I thought of the exact same thing, KrisF. Sottocenere. Must be a name thing ;-)

Asian Malaysian said...

Great recipe, Chef John. Will store bought chicken stock work for it though?

Chef John said...

yes it will!

rosemary said...

I meant you are getting older as in when Jafar was getting better at his evil ways and said to Aladdin, "I'm just getting older!".

Peggy said...

This is great! Blue cheese and I are not fond of eachother, but we keep running into one another so this might be the recipe that breaks the ice for us! Can't wait to whip it up!

Anonymous said...

dear chef John

my food wish is...chicken liver...
if you know a great recipe, please make it.

thanks!

Morag said...

Oh yes, can I second the vote on a chicken liver recipe or ten? Actually, lambs liver is pretty cool, too.

I do love a good liver and onion stew...

Morag

Anonymous said...

I'm putting bacon in this YEAH!

Chef Deb said...

Chef John,

A little late to the party, to be sure but, nonetheless, I made these puddings tonight "after" dinner but before tomorrow night's rib eyes.

What a revelation!

Boldly, I added a little diced honey crisp apple: a homage to the Waldorf Family. They were divine.

Keep up the good works.

Best,

Your friendly neighbourhood Fridge Whisperer.

Chef John said...

Sounds great!

Jerry Drzewiecki said...

Chef John,
I agree with Melissa. When I viewed your video, I wondered 'where is the egg?'. I'll try both versions and report back. Thanks for another fine recipe. Speaking of eggs, do you have a recipe for making pickled egg?. I had a recipe for making them but, have lost it. I would trust your expertise much more than some of the demos I've seen on YouTube.