4

What's Cooking? Dip into Gorgonzola to start Thanksgiving feast

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.

Last month, Pete and Barb created a multi-course autumn menu. This month, they'll continue to add one recipe a week until they have a complete, multi-course Colorado Thanksgiving menu.

"My sister Mariah, who trained in Paris and is a private chef in Vermont, just visited me and Pete, and between the two of them, you're not going to get better food anywhere," promises Barb. "While she was here, we served a heritage turkey from Bennett, and confited the legs and roasted the breast." Pete and Barb served the turkey with mashed squash from their garden, carrots, bread pudding stuffing with wild rice, a dried cherry chutney, Brussels sprouts with bacon, mashed San Luis potatoes, and gravy. For dessert, Mariah made a poached pear tart.

The feast started with Gorgonzola dip, the first recipe this round. It's best to let the dip sit overnight, so the flavors really blend.

Gorgonzola Dip

½ pound Gorgonzola Dolce 8 ounces cream cheese 4 tbsp sweet butter 1 large clove garlic, peeled and minced 1 tsp lemon zest, grated 1 tbsp lemon juice Salt and pepper to taste 1 large fennel bulb, rinsed, dried and sliced lengthwise into strips

Optional: 1/2 cup hazelnuts, blanched and peeled

1. Bring Gorgonzola, cream cheese and butter to room temperature. 2. Add the cheeses and butter to a mixing bowl and mash it mixture together with a fork or a beater set on low speed. Combine the mixture until it's still a little rough. 3. Add lemon, garlic, salt and pepper to the cheese mixture and and stir. 4. Serve with fennel strips.

For the Hazelnuts

1. Roast the hazelnuts in a 350 degree oven for 10 minutes. 2. Cool and finely chop nuts. 3. Form the cheese into small balls and roll them in the nuts.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Who's Drinking with Pete.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.