My sister, Caroline, loves gorgonzola. For her birthday, I made her a simple gnocchi alla gorgonzola. When it came time to plate the gnocchi, I realized I had no garnish. I quickly rummaged through the fridge searching for any kind of herb I could use as a garnish. Luckily, I found a handful of chives. Sauce was poured, parmesan was shaved and chives were chopped. The dish was a smashing success and the unexpected inspiration for this cheesy-buttery goodness. What would you pair with Gorgonzola Chive Butter?
1/2 c. butter
3 tbsp. gorgonzola, crumbled
1 tbsp. fresh chives, chopped
Place the butter into a bowl. Mix the crumbled gorgonzola into the butter using a spoon. Set aside.
Finely chop the chives. Mix the chives into the butter, save a few for the garnish. Pack into a ramekin or shape into a log using parchment paper. Let it cool in the fridge for 30-60 minutes.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.