Well, it’s been a month. Apologies for the lack of food blogging over the summer. Unacceptable in my book. Unfortunately, I had to take this dreaded thing called the bar. Boy did that cramp my food blogging style. I’m not sure I’ve ever despised anything so much. But really, anything that takes my time away from cooking and baking is going to go on my hit list. Add an ‘s’ before the ‘hit’ and there you have it, the list you do not want to be on. Well, the bar is officially on that list. I will spare you the horrendously boring details that were my summer. Just imagine having to spend the months of June and July inside studying for 70 hours a week. Granted, there was room for a little free time. The catch? You can’t even enjoy it because you’re too worried about trying to remember the law for torts, property, secure transactions, constitutional law, criminal procedure, wills, negotiable instruments, family law, civil procedure, contracts and the list goes on. Doesn’t that just scream fun? Yeah.
Now that I’ve ranted on about the bar for a good paragraph, we can get back to food. Finally! I’ve been waiting three months for this day. It’s just as glorious as I imagined. Ready. Set. Roll.
So in addition to being mildly obsessed with brioche, I also love every and any variety of blue cheese. I named my cat Bleu (yes, intentionally spelled Bleu after the French cheese). That should give you a sense of my priorities in life. I also recently discovered an overwhelmingly mouthwatering cheese selection at a local food store. It surely will take a large chunk of my paycheck for the foreseeable future. Think Whole Foods (i.e. Whole Paycheck) but worse, way worse.
gorgonzola peppercorn shortbread
makes 30 cookies
useful gadgets: food processor
½ cup unsalted butter, at room temperature
½ cup gorgonzola
2 tbsp black peppercorns, freshly ground
1½ cup flour
½ cup cornstarch
1 egg yolk
Preheat the oven to 350° and line a cookie sheet with parchment paper or a silpat.
Combine the gorgonzola and butter in a small bowl and mush (yes, mush) with a spoon until the gorgonzola is well incorporated.
Set your pepper grinder so that it roughly grinds the pepper into larger than normal bits. Grind about two tablespoons and set it aside with the gorgonzola butter.
In a food processor, combine the flour and cornstarch. Add the egg yolk and pulse a couple times until the yolk is broken up. Scoop the gorgonzola butter into the food processor and continue to mix the dough so all the ingredients are well incorporated. Slowly pour in the ground peppercorns and pulse until they’re evenly distributed.
Lay out a piece of parchment paper on a flat surface and form the dough into a ball. It’ll be a little crumbly, that’s the nature of shortbread dough, add a little bit of water if it’s being too finicky. Place the ball in the middle of the parchment and roll it out so the dough is 1/8 to 1/4-inch thick. Use a cookie cutter to shape the shortbread and re-roll the dough as needed.
Place the shortbread cookies on a cookie sheet let them sit in the freezer for 5-10 minutes. Bake for 10 minutes, or until golden brown.