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Rosemary and Gorgonzola Sauce<\/strong><\/p>\n 1 cup heavy cream<\/p>\n 2 teaspoons minced rosemary<\/p>\n 2 sprigs rosemary<\/p>\n 2 ounces Gorgonzola<\/p>\n 1\/4 cup chopped walnuts, toasted (optional)<\/p>\n <\/p>\n Heat the cream with the rosemary in a small saucepan and bring to a simmer. Reduce the cream by about 1\/3. This will take about 10 minutes. Do not boil. When the cream has thickened, stir in the cheese and the walnuts.<\/p>\n Makes about 1 1\/2 cups<\/p>\n Rosemary and Gorgonzola Sauce 1 cup heavy cream 2 teaspoons minced rosemary 2 sprigs rosemary 2 ounces Gorgonzola 1\/4 cup chopped walnuts, toasted (optional) Heat the cream with the rosemary in a small saucepan and bring to a simmer. Reduce the cream by about 1\/3. This will take about …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-212","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":64,"url":"https:\/\/georgeannebrennan.com\/?page_id=64","url_meta":{"origin":212,"position":0},"title":"Recipes","author":"Georgeanne Brennan","date":"2013-05-13","format":false,"excerpt":"Recipes from Georgeanne's Kitchen Potato Gnocchi with Rosemary and Walnut Cream Sauce My neighbor in Provence, Marie, taught me to make gnocchi. Those are her hands deftly rolling the dough. She and her sister-in-law used to give my students lessons when I had my culinary vacation program in Provence. You\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"flour","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/flour-200x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":389,"url":"https:\/\/georgeannebrennan.com\/?page_id=389","url_meta":{"origin":212,"position":1},"title":"Walnut and Goat Cheese Puff Pastry with Winter Savory and Rosemary","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Walnut and Goat Cheese Puff Pastry with Winter Savory and Rosemary Serve these pastries hot, along with a favorite aperitif, such as a crisp rose wine from Tavel or Bandol, or a glass of pastis. Ingredients 1 sheet prepared puff pastry, approximately 12-inches by 10-inches (I use Pepperidge Farms frozen\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":385,"url":"https:\/\/georgeannebrennan.com\/?page_id=385","url_meta":{"origin":212,"position":2},"title":"Provencal Chicken with Olives, Tomatoes and Red Peppers","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Provencal Chicken with Olives, Tomatoes and Red Peppers This is a classic example of using how complex flavor of olives is used to enhance a simple dish. Rabbit instead of chicken is equally common, and green olives can be used instead of black. Ingredients 1 fryer chicken, about 3 pounds,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":209,"url":"https:\/\/georgeannebrennan.com\/?page_id=209","url_meta":{"origin":212,"position":3},"title":"Potato Gnocchi","author":"Georgeanne Brennan","date":"2013-05-29","format":false,"excerpt":"My neighbor in Provence, Marie, taught me to make gnocchi. Those are her hands deftly rolling the dough. She and her sister-in-law used to give my students lessons when I had my culinary vacation program in Provence. You can read about Marie and me in my book, A Pig in\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":159,"url":"https:\/\/georgeannebrennan.com\/?page_id=159","url_meta":{"origin":212,"position":4},"title":"Salad of Spring Vegetables and Herbs with Barley","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Salad of Spring Vegetables and Herbs with Barley Dill, mint, and parsley enliven this light barley based salad, which is full of the quintessential tastes of spring vegetables. 1\/2 cup pearl barley 2 cups water 1\/2 teaspoon salt For the Marinade\/Dressing 1\/4 cup fresh lemon juice 1\/4 cup extra virgin\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":168,"url":"https:\/\/georgeannebrennan.com\/?page_id=168","url_meta":{"origin":212,"position":5},"title":"Ravigote Sauce","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Ravigote Sauce This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes. \u00bc cup Champagne or white wine vinegar 2 tablespoons minced shallots 2 cornichons, minced 1 heaping tablespoon capers, rinsed, drained, patted dry and chopped \u00bd cup chopped flat-leaf\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=212"}],"version-history":[{"count":10,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/212\/revisions"}],"predecessor-version":[{"id":353,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/212\/revisions\/353"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\n","protected":false},"excerpt":{"rendered":"