Gorgonzola Fondue, Cask Republic, New Haven

I've never had a chunky fondue before. This one looks like blue cheese salad dressing, which I suppose it kind of is. It smells of mold and dirt and something sharper that I can't put my finger on. These are good things. It's served with potato chips that are still hot and glistening with oil. The chips are crisp and I'm reminded that's what they call them in England. Is that because I'm in a pub? I dip a chip into the cheese and pop it into my mouth. The salt from both the Gorgonzola and the chip hits my tastebuds first and last. In between there's cream and tang and a musk that lingers in the back of my throat. It's not unpleasant, and the more I eat it, the more I like it, until it's suddenly just too rich and I can't take anymore. I drown the remaining chips in Allagash White and make a note to bring Chris here for lunch sometime soon. 

Meatless Monday: Green Grape and Gorgonzola Pizza

Yes, you are reading that correctly. Inspired by one of the pies we saw on Cooking Channel's recent special, "Pizza Outside the Box," we made a Green Grape and Gorgonzola Pizza, a perfect meal for Meatless Monday.

Does it sound strange? Sure. But it's very much like nibbling on a cheese board: three different cheeses, grapes, and bread. A virtual picnic in Paris, no airline ticket needed. We urge you to try it. You won't be disappointed. It's a party on your tastebuds - sweet, salty, crispy, chewy, cheesy, crunchy, tangy, herby and, in a word, fabulous.

Green Grape and Gorgonzola Pizza

Ingredients:

3/4-1 lb. pizza dough

corn meal

olive oil

2 teaspoons kosher salt

1 cup shredded mozzarella cheese

1 cup shredded provolone cheese

1-1 1/2 cups halved grapes

1/3 cup gorgonzola cheese

2 tablespoons chopped rosemary

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes. Take the pizza dough and flatten it with your hands on a slightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Gently stretch the dough until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. Lightly sprinkle a baking sheet with corn meal and transfer the dough to the baking sheet. Brush the top of the dough with olive oil to prevent it from getting soggy from the toppings. Sprinkle the outer edge of the crust with the kosher salt.

Mix together the mozzarella and provolone cheeses; spread this cheese mixture in a thin layer over the dough. Cover the cheese with the halved grapes. Sprinkle the pizza with the gorgonzola cheese crumbles and chopped rosemary.

Carefully slide the pizza onto the hot pizza stone and bake at 450 for 15-20 minutes, until crust is browned and cheese is melted and golden. Enjoy!