Casseroles are my go-to dish when I have a busy day ahead of me! They’re simple to make and Brion & I just love them. You can prep them ahead of time and then just pop them in the oven for a nice hot meal that is ready when you are or cook them and reheat in the microwave.
This perogy casserole makes life simpler by relying on frozen perogies. This recipe starts with ingredients you may already have in your kitchen, such as frozen perogies (either store bought or homemade), onions, bacon, Alfredo sauce and cheese. The onions, bacon and perogies are browned in a skillet along with some garlic, then layered into a casserole dish with the Alfredo sauce. The final step is a generous amount of cheddar cheese. Bake your casserole until golden brown, then dinner is served.
There are a lot of flavors of frozen perogies in grocery stores these days that you can try this casserole with such as cheese, onion, potato, garlic, bacon, etc. All of which will help switch up the flavor to keep it a little new and different each time you make it.
Perogies are truly one of the world’s best comfort foods and as an added bonus, casseroles are an inexpensive way to stretch those food dollars and still taste delicious.
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Sausage, Bacon & Perogy Casserole
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Instructions
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In a saucepan over medium high heat, cook bacon for 4-5 minutes or until slightly crisp. Remove from pan & drain on paper towel.
In a pot of boiling, salted water cook perogies for about 3 minutes. Drain. With a spatula gently stir perogies with a TINY bit of butter just to keep them from sticking to each other.
In the saucepan with bacon drippings, place onion & sauté until translucent. Add garlic & sausage; sauté for a couple of minutes. Remove from pan to a dish. Add half of the perogies to the pan & cook for 3-4 minutes per side or until browned. Repeat the process with remaining perogies. Place bacon, onions & garlic in the pan & stir to combine.
Spread 1/3 cup of the alfredo sauce over the bottom of a 9 x 9-inch baking dish. Place 1/2 of the perogy mixture on top of the sauce.
Add another 1/3 cup of the sauce, then use the remaining perogy mixture to create another layer. Spread the remaining alfredo sauce over the top of the perogy mixture, then top the casserole with shredded cheese. Bake for 15 minutes or until cheese has melted & started to brown.
Top with green onions & serve.
Apart from the true meaning of Thanksgiving & Christmas Day, the holidays in general are all about indulging in good food and drink with family and friends. Many households spend time researching recipes, prepping and cooking, making dishes ahead of the big day and deciding which pie really is the best holiday dessert. Turkey, gravy, stuffing and cranberry sauce are all undeniably delicious, but often, the real food-induced excitement comes the following day.
Holiday leftovers are a celebration in their own right. Often in the busy time leading up to festivities, the actual meal goes by in a bit of a blur and the whole day generally ends in a peaceful and satisfied cozy nest of overindulgence. But with the arrival of the next day comes a new chance to enjoy the tasty morsels that were so carefully prepared for the day before.
This brings us to the leftover turkey sandwich! It truly is one of the joys of the holidays! Although the traditional version is great, it can be made in many different forms such as this hot turkey sandwich loaf.
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Hot Turkey Sandwich Loaf
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Instructions
Very lightly grease a skillet with olive oil, put in the bacon & sauté until browned. Add the chopped shallot; sauté until softened, then add the leek. Stir together & remove from heat - you want the leeks to keep their color so don't overcook.
In a bowl, whisk sour cream, eggs, mustard & spices together. Don't overmix, keep the mixture a little 'lumpy'.
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Slice the bread, but not all the way through. You need to cut deep enough into the bread to open out the loaf & fill between the slices, while leaving the loaf connected at the base. Place the bread on a sheet of parchment paper.
Into each slot in the bread, place a slice of turkey followed by some of the bacon, shallot & leeks.
Place a large sheet of foil paper on a baking tray. Use the parchment paper to lift the bread & lay on top of the foil. Spoon some of the sour cream/egg mixture into each slot, so that the bread absorbs as much as possible.
Finally, insert the slices of cheese. Enclose the loaf fully in the baking paper & then wrap it in the foil to make a tight parcel.
Place the wrapped bread into preheated oven for about 55 minutes, then OPEN out the foil & parchment paper. Place bread back in the oven until the top of the bread & its filling is golden brown. Remove from oven & serve hot.
Today, November 23rd, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.
Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.
Savory Pork & Turkey Pie is an interesting combination of pork, turkey and stuffing. This recipe was born after a long-time love of homemade pot pies and some trial and error on various meat pies. It’s made with chicken, pork fillet, leftover stuffing, and a flavorful blend of spices and herbs all wrapped in a sour cream cornmeal pie crust. It’s incredibly tasty, even reheated as leftovers.
Of course, it wasn’t that the pie isn’t really good as it is, but the spiced cranberries are certainly the ‘icing on the cake’ you could say. Nobody goes to a Thanksgiving or Christmas meal and says, ‘I can’t wait to try the cranberry sauce this year’! But while it is not the center of the meal, it is certainly an important component of it.
Fresh cranberry sauce has become almost as important as the turkey itself. A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with!
This version of the cherished sauce brings a modern twist to the holiday table. Simmered in spiced cranberry liqueur, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavor. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.
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Pork & Turkey Pie w/ Spiced Liqueur Cranberries
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Ingredients
Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
Ingredients
Sour Cream Cornmeal Pastry
Cranberries w/ Spiced Liqueur
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Wrap in plastic wrap & refrigerate for at least 2 hours.
Roll out the pastry on a lightly floured surface. Line the base & sides of an 8-inch spring form pan leaving about a 1-inch dough overhang. Refrigerate until filling is prepared.
Filling
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In a large saucepan, melt butter over medium heat. Stir in the flour, thyme, sage, savory, salt, & pepper. Add chicken broth and milk all at once.
Cook and stir until thickened and bubbly. Stir in cooked chicken, pork & stuffing, being careful not to overmix. Taste to adjust seasoning if necessary. Pour mixture into pastry shell.
Bake, uncovered, for 30 to 35 minutes or until pastry is golden.
Cranberries w/ Spiced Liqueur
In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Reduce heat and cook until reduced and slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks.
Top pie w/ cranberry compote.
The other day I came across a recipe for meatloaf that certainly seemed like something ‘special’. Years ago, every family had a meatloaf recipe that was so dearly loved, it achieved iconic status. Today, I’m not so sure that is the case anymore. Nevertheless, this recipe was called ‘1770 House Meatloaf’ which made me curious as to what the history was behind it. Most every review raved about it being pure comfort food and much more than just meatloaf.
From my research on this meatloaf I found that the 1770 House is an East Hampton Inn and Restaurant famous for this dish. East Hampton Village on Long Island, New York is a beautiful village. It’s been that way for years with a glorious pond right as you come into town where swans swim in summer and skaters take to the ice in winter.
The 1770 House has welcomed guests with hospitality and comfort, a tradition that continues to attract guests from around the world to the intimate Inn, steps from the heart of East Hampton Village. The venerable home, today a boutique hotel and restaurant, seamlessly integrates historic elegance with luxurious, modern amenities and first-class dining.
This glorious colonial house has two restaurants—a more formal fine dining room on the ground level and, down a flight of stairs, a cozy ‘tavern’ with its roaring fireplace and comfort food menu. And always, on this seasonally changing menu, there is Chef Kevin Penner’s remarkable meatloaf with its even more remarkable garlic sauce.
This familiar dish is simple enough that it can be prepared as a weekday meal, but that has been elevated by adding a few key ingredients. The celery and thyme infuse the mix with intense flavor, and the garlic sauce works perfectly. The outcome is a delicious dish with moist texture: not your average meatloaf.
So there you have it …. meatloaf with first-class dining status!
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1770 House Meatloaf w/ Garlic Sauce
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Instructions
Meatloaf
Preheat the oven to 350 F.
Heat the olive oil in a large (12-inch) sauté pan over medium heat. Add the onion & celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
Add the onion mixture & the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 F. to 160 F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce
Combine the oil & garlic in a small saucepan & bring to a boil. Lower the heat & simmer for 10 -15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside.
Combine the chicken stock, butter & cooked garlic in a medium saucepan and bring to a boil. Lower the heat & cook at a full boil for 35 - 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper & taste for seasonings. Spoon the warm sauce over the meatloaf.
Recipe Notes
- Since there are just two of us, I made the full recipe then divided the mixture into 3 portions. I baked all 3 & used one for our supper meal today, froze the second one for a future meal & with the third, I sliced it for 'meatloaf' sandwiches. Doesn't get better than that!
Oblong and common in Mediterranean cooking, orzo has a look of rice and the texture of pasta. Orzo, also named risoni, is an extremely versatile pasta shape used in a multitude of recipes and cuisines. Translating to mean ‘barley’ in Italian due to its resemblance to the grains of unprocessed barely, it is categorized as a ‘pastina’ meaning ‘little pasta’.
The most common variety of orzo is made from semolina flour, which in turn is made from durum wheat. Because the wheat base gives it a heartier texture, it is better able to absorb the flavors of the ingredients around it as well as providing the pasta with a firmness needed to ensure it maintains its shape while remaining soft and light in texture.
Like most pasta, orzo is boiled in a pot of water to prepare. From there, it can be used in multiple applications. Traditionally it is used in soups and sometimes as a side dish, both hot and chilled, with herbs, olive oil or butter, and parmesan cheese.
Today, I’m incorporating orzo in a ground pork & vegetable, one-pot meal …. pasta, meat & veggies, what more is needed!
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Pork Vegetable Orzo
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In a large saucepan, crumble fry ground pork until cooked. Steam chard stalks in a microwave dish until almost tender-crisp. Add onions, zucchini & chard to saucepan with pork. Sauté until onion has softened & veggies are tender-crisp.
Stir in garlic, Montreal steak spice & orzo, cook for about 30 seconds. Stir in chicken broth & milk. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring often. Turn heat to a medium low temperature. It should gently bubble vs. boil as you don't want the liquid to reduce too much before the pasta has cooked.
Remove from heat, stir in parmesan. Cover & gently cook 3-5 minutes until the mixture has slightly thickened. Remove from heat & serve.
Barley has a storied history that extends well beyond the beef and barley soup. It’s Canada’s fourth largest crop, after wheat, canola and corn, and is an ancient grain that has been grown and consumed for thousands of years. In North America, barley is used for pet food, as a malt for brewing beer, and what it’s perhaps most famous for, as an ingredient in soup. But its applications go far beyond these examples. This is Canada’s homegrown wholegrain. Dried, it lasts for months. Ground, it makes a cake-like bread. Cooked, it triples in size and provides an ample amount of fiber. Its nutty flavor blends well with winter vegetables.
The beef-barley combination is a classic that is cooked in many households across the globe. Usually, it comes up in the form of either soup or stew but today I’m incorporating the combo in a ‘pie’ with potatoes.
Beef & Barley Pie is a rustic dish with plump barley and tender beef. It’s savory and satisfying with flavors that are reminiscent of the classics. This is a ‘no fuss’ easy to make meal.
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Beef & Barley Pie
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Ingredients
- 3 1/2 Tbsp butter,
- 1 leek, both green & white parts, thinly chopped
- 1 small onion, thinly sliced
- 150 gm fresh mushrooms, chopped
- 1 Tbsp olive oil
- 454 gm beef, diced
- 2 cloves garlic, minced
- 1/4 cup pearl barley
- salt & pepper to taste
- 550 gm Yukon Gold potatoes, thinly sliced
- 1 1/4 cups beef broth
- 1 tsp fresh thyme, chopped
- 100 gm Herb & Garlic cheddar, grated OR cheese of your own choice
Ingredients
- 3 1/2 Tbsp butter,
- 1 leek, both green & white parts, thinly chopped
- 1 small onion, thinly sliced
- 150 gm fresh mushrooms, chopped
- 1 Tbsp olive oil
- 454 gm beef, diced
- 2 cloves garlic, minced
- 1/4 cup pearl barley
- salt & pepper to taste
- 550 gm Yukon Gold potatoes, thinly sliced
- 1 1/4 cups beef broth
- 1 tsp fresh thyme, chopped
- 100 gm Herb & Garlic cheddar, grated OR cheese of your own choice
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Instructions
Preheat oven to 350 F. Butter a DEEP 9-inch pie pan. Set aside.
Place half of the butter in a large skillet over low heat & sauté leek, onion & mushrooms for 5 minutes or until softened. Transfer to a plate & set aside.
Add olive oil to pan, increase heat to high. When oil is hot, add beef & brown. Transfer to a separate plate. Add garlic & barley to pan, season with salt & pepper & cook for 1 minute then return beef to pan & stir to combine.
Place half the potatoes in base of pie pan. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of pie, the overlap remaining potatoes on top. Pour in beef broth & sprinkle with thyme. Cover with foil & bake for about 2 hours.
Remove from oven, top with grated cheese, return to oven & bake uncovered for 15 - 20 minutes or until pie is golden. Remove from oven & serve with a vegetable of choice.
One of my basic, unwritten, rules for food preparation is: everything that can be baked in the oven should be baked in the oven. I have no doubt that there are others who will say that baking in the oven is expensive, that it consumes a lot of electricity, but baking in the oven has some other advantages compared to classic frying in a pan.
Apart from the fact that food is prepared faster, which consumes less energy and consumes much less fat, you need much less time to prepare, as well as to wash the sprayed and greasy stove (or fryer). When I mention the speed of preparation, it is certainly much faster and easier to bake a few kilograms of chicken in one or two pans at the same time in the oven than in a pan. And if you also use baking paper, the profit is incomparable.
I always thought guacamole was an unlikely stuffing or topping for chicken breast as it usually served as a cold tortilla chip dip. It’s one of those taste ‘sensations’ you must taste to believe. Of course, you must start with liking avocados —and you guessed it, Brion & I do.
Then enter Italian prosciutto … which, is like ham that went to university abroad — sophisticated and cultured. What’s not to love about chicken oven baked, or air fried, loaded with guacamole; prosciutto & pepper jack cheese for some ultimate juicy and tender chicken roll ups.
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Guacamole Prosciutto Chicken Breast
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Instructions
Guacamole
In a large bowl, coarsely mash avocados, lime juice & salt. Stir in garlic, onion & cilantro; blend well. Cover & set aside until ready to use.
Chicken
Slice chicken breasts in halve lengthwise. Place the chicken in the air fryer basket. Rub olive oil on the chicken.
Rub creole seasoning (or seasoning of choice) on each side of the chicken pieces.
Cook in the air fryer at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. Divide guacamole, prosciutto & cheese between the 8 pieces of chicken. Cook for another 9 minutes or until internal temperature reaches 165 degrees.
Recipe Notes
- If you prefer to oven roast your chicken breast without using an air fryer, just preheat the oven to 375 F. After oiling & seasoning, wrap the prosciutto loosely around the chicken breasts. Place the chicken on a foil lined baking sheet & bake for about 30 minutes or until no longer pink inside. Remove from oven, top with cheese & guacamole, return to oven until cheese is melted.
- I roasted some grape tomatoes for the garnish which adds more flavor to the end result.
I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.
Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.
The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.
This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet.
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Fruity Roast Chicken w/ Couscous
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Instructions
Fruit Filling
Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
Chicken
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Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
Couscous
Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.
HAPPY THANKSGIVING DAY!
For the last 66 years, Canada has celebrated Thanksgiving Day on the second Monday in October. It’s one of those holidays that tend to bring families together, both physically and emotionally. Unfortunately, though, in this highly technological age, it seems as if we have become more connected digitally than emotionally.
We have now entered into our Autumn season with all its breathtaking fall foliage. Part of Canada’s appeal is it’s four seasons that offer changing landscapes and temperatures. Fall also represents a time of change. As nature bursts with its fabulous fall foliage, it gives us a little bit of extra time to make the most of what we have left in this year before the grand finale.
I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.
Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. I realize now that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.
Most of us here in Canada, have far more things to be grateful for than not. I have fond memories of my wonderful parents, carefree childhood days with my siblings, having enjoyed a successful career, a loving husband, our home, the many wonderful world travels we have been able to enjoy together, but above all we are both in relatively good health. It is so important to just take the time and appreciate the blessings in our lives and make every day count.
For our Thanksgiving meal I am preparing a turkey, bacon & apricot pie. Should be good!
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Turkey, Bacon & Apricot Pie
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Instructions
Heat the olive oil over medium-high heat in a large skillet. Add the bacon & cook until slightly crispy. Remove from pan with a slotted spoon to paper towel & set aside.
Add the onion to skillet & sauté over a low heat until soft but not colored. Add the mushrooms & cook until soft & any liquid has evaporated, add thyme; set aside.
Melt butter in skillet, then add the flour & stir over heat for 1 minute. Remove from the heat, gradually add the milk a little at a time, stirring well. Return to heat & bring to a boil; add turkey broth & stir. Simmer for 2-3 minutes; add seasonings.
Add bacon, turkey, apricots & mushroom mixture to the sauce. Stir well.
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Roll 1 sheet of puff pastry to fit a DEEP 9-inch pie dish. From the second sheet of puff pastry cut pastry designs of your choice for top crust.
Spoon filling into pie dish & top with pastry designs. Brush pastry with egg wash & place in oven.
Bake for 30-40 minutes or until pastry is golden brown & filling is piping hot. Remove from oven & allow to cool slightly before serving.
Recipe Notes
- Don't hesitate to use your own spice combination in place of the coriander & cumin.
- Spiced cranberries make an extra special condiment for this meal.
Bacon is not one of my most favorite foods. I have a very clear ‘taste of a memory’ from the bacon my father would cure on the farm when I was growing up. It was way too salty and fatty for my liking, so I avoided it like the plaque. Brion, on the other hand, loves bacon! Over the years I have come to find there are many versions of smoked bacon that can really take a recipe to another level. I have used it on, in and around so many things. I have dipped filets in it, encrusted filets in it, wrapped chicken and salmon filets in it, extra, extra …
Bacon fans are an innovative bunch. Forget the simple slice alongside eggs. Diehards have dipped the meat in chocolate, crumbled it into ice cream, infused it into vodka and the list goes on. You’d have to be living under a rock to miss the signs of our cultural obsession with bacon these days.
In this meal I’m making some sliced turkey-bacon rolls to have with our mushroom risotto. Should be quite flavorful.
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Turkey-Bacon Rolls w/ Mushroom Risotto
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Instructions
Turkey/Bacon Rolls
Chop the rosemary & thyme leaves, add a pinch of dried marjoram, parmesan, breadcrumbs & a little lemon zest.
Lay out turkey slices on a work surface, brush them with mustard, distribute the prepared mixture & roll them up to perfectly contain filling. Wrap each roll tightly with a slice of bacon. Secure with a toothpick if necessary.
Sauté garlic in a drizzle of oil for 1-2 minutes over low heat. Add more oil if necessary & brown mini rolls evenly for 3-4 minutes, turning occasionally & adding salt & pepper to taste.
Add wine, lower heat a little & put the lid on & continue cooking for 5-6 minutes, adding very little boiling water if necessary, Remove from heat & keep warm until risotto is cooked.
Mushroom Risotto
In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms, remove the pan from the heat & set aside for 30 minutes until mushrooms are tender. Then, using a slotted spoon, remove the mushrooms & set aside.
Return the broth to a simmer & keep warm over low heat.
In a large, heavy saucepan, melt 2 Tbsp of the butter over medium-high heat. Add onion & mushrooms & cook for about 3 minutes, until the onions are tender but not brown. Add rice & stir to coat with butter. Add wine & simmer for about 3 minutes, until the wine has almost completely evaporated.
Add a soup ladle full of warm broth & stir for about 2 minutes, until almost completely absorbed.
Continue with remaining broth, adding a ladle full at a time & allowing each addition to be absorbed, until rice is tender to the bite & the mixture is creamy. This should take about 20-25 minutes in total.
Remove the pan from the heat. Stir in the parmesan, gorgonzola, chives, salt & pepper. Transfer to a warm serving bowl & serve immediately.
