Spinach, Gorgonzola and Lemon Rice

With my youngest and I both being sick this past week and a half, I haven't been able to get out and about, buying the scores of food magazines that I usually do. That really is a good thing. I've had plenty of time, while not running around, to open up my many cookbooks and give them a good read. What a novel idea... to actually read the cookbooks I have!

One that I found so many delicious sounding recipes in was Red, White, and Blue Ribbon, 2004 by Melissa Craven, published by 3D Press. It has 230 prize winning recipes from recipe contests and cook-offs from the previous year. I love cookbooks like this- people like you and I doing what they love most!

One in particular that appealed to me was the Spinach, Gorgonzola and Lemon Rice, by Kelly Mapes, the runner up in the USA Rice Federation's Rice to the Rescue Recipe Contest. I had such a huge bag of fresh spinach already in the fridge, and was just really tired of spinach salads. The combination of flavors sounded interesting. I wasn't overly convinced, but figured I'd give it a try- not like I was really going anywhere this week, so why not..?

I absolutely loved this! I am crazy for Gorgonzola, but yet never thought to partner it up with lemon, let alone spinach! Each flavor distinctively stood out, yet married well with each other. The rice was creamy, rich in flavor, and with the addition of lemon, a nice bright ending.

Spinach, Gorgonzola and Lemon Rice

2 tablespoons olive oil
2 cups coarsely chopped fresh mushrooms
1 (4-ounce) package Gorgonzola cheese crumbles
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice
2 cups lightly-packed torn fresh spinach leaves
2 teaspoons lemon zest

Heat oil in large saucepan over medium heat. Add mushrooms and cook until soft, about 4 minutes. Reduce heat to medium-low; stir in cheese and continue to stir frequently until cheese melts, about 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes. Toss in spinach just before serving. Garnish with lemon zest.

Gorgonzola and Butternut Squash Pizza

I have a nice collection of cookbooks- over 120 at last count. In the past, I used to read them like novel's. It seems though, that since so many recipes have become available over the internet, my cookbooks have gathered a little bit of dust. Sad, since there are so many amazing recipes available in them.

So, I sat down the other day and looked through some of my "least popular" books, and was happy to find this recipe for Gorgonzola and Pumpkin Pizza in a cookbook called Greatest Ever Baking by Parragon Publishing . I know, pumpkin is obviously different than my post title. Well, I don't know about you, but after the holiday season, I get a little burned out on pumpkin... So I substituted some butternut squash that I already had in my freezer, and was very happy with the results. While my photo doesn't quite show it, this pizza did brown well, and was quite pretty when finished.

This was a healthier alternative to traditional pizza. While it may not be everyone's cup of tea, it had rich flavor, and a nice chewy texture- perfect when your sick of "rabbit food" while dieting!

Gorgonzola and Pumpkin Pizza

Pizza dough:

1/4 ounce active dry yeast
1 teaspoon sugar
1 cup lukewarm water
1 1/2 cups whole wheat AP flour
1 1/2 cups white AP flour
1 teaspoon salt
1 tablespoon olive oil

Topping:

14 ounces pumpkin, peeled and cubed (I used Butternut Squash)
1 tablespoon olive oil
1 pear, cored, peeled and sliced
3 1/2 ounces Gorgonzola cheese
1 sprigs fresh rosemary,for garnish

Place the yeast and sugar in a measuring cup and mix with 4 tablespoons of the water. leave the yeast mixture in a warm place for 15 minutes. Mix both of the flours with the salt and make a well in the center. Add the oil, the yeast mixture and the remaining water. using a wooden spatula, mix to form a dough.

Turn the dough out onto a floured surface and knead for 5 minutes. Return the dough to the bowl, cover with an oiled sheet of plastic wrap and leave to rise for 30 minutes or until doubled in size. Remove the dough from the bowl. Knead the dough for 2 minutes. Using a rolling pin, roll out the dough to form a long oval shape, then place it on an oiled cookie sheet (I used my pizza stone sprayed with Olive Oil cooking spray), pushing out the edges until even. The dough should be no more than 1/4 inch thick, as it will rise during cooking.

To make the topping, place the pumpkin (or Butternut Squash) in a shallow roasting pan. Drizzle with the olive oil and cook under a preheated broiler for 20 minutes. Top the dough with the pear and the pumpkin, brushing with the oil from the pan. Sprinkle over the Gorgonzola. Bake in a preheated oven at 400 for 15 minutes or until the base is golden. Garnish with rosemary.