In today’s California Kitchen, learn to cook amazing California roasted carrots with a raspberry compote, and Gorgonzola with The Untamed Chef, Albert J. Hernandez. Here’s what you’ll need:
Carrots
1 Raspberry in clamshell
1 blueberry in clamshell
1 black berries in clam shell
2 Cup Red Wine
3 T Sugar
1 Cup Water
2 OZ Gorgonzola Blue Cheese
To get the cooking directions, listen to today’s California Kitchen from AgNet West
The California Kitchen: Roasted Carrots with a Raspberry Compote, and Gorgonzola
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