Solid Mold (gorgonzola gnocchi)

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solid mold

Here is another excerpt from  COOK, EAT, DEATH METAL, my charity project that benefits survivors and the families of the Paris attacks, through the organizations Fondations de France and The Sweet Stuff.  The recipes are all based on EAGLES OF DEATH METAL song titles, and it is comedy gold.    You can get right now from Dissention Records at

This is a Gnocchi recipe based on their song  Solid Gold, from the 2006 album Death by Sexy.


Blue cheese is mold. That’s just science. But it’s delightful mold. And with it, you can make these delicious Potato Gorgonzola Gnocchi, which are the kick-ass culinary love child of pasta and dumplings. They come in many incarnations, from many regions of Italy. But this one is the best, because potato. Gorgonzola is a blue cheese from Milan which is made by introducing spores of Penicillium glaucum. Just calm the fuck down. All blue cheese is made this way. In the old days (like 900 AD) cool, moist caves used for aging the cheese had naturally occurring molds, which made the cheese tangy, salty, and creamy (like the ladies). Today the mold is added by a cheese maker wielding metal spikes that are jabbed into the cheese, creating channels of air that encourage the mold to grow. It’s these jabby spore channels that make gorgonzola amazing. Also, the Jabby Spore Channel is where you can find late night Sci-Fi porn.


  • 2 pounds russet potatoes, peeled and halved
  • ½ teaspoon sea salt
  • 1 ½ cup all-purpose flour
  • ½ pound gorgonzola
  • 3 tablespoons unsalted butter
  • ½ cup heavy cream
  • ¼ cup freshly grated parmesan cheese


  1. Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Cook until tender, then drain. Pass the cooked potatoes through a ricer or a wire mesh strainer into a bowl, then let cool.
  1. Add the salt, then slowly stir in the flour until the mixture becomes a dough. Divide into four pieces, and roll each into a log about an inch thick. Cut 1-inch pieces off the logs, then press and roll each piece over a gnocchi board, or the back of a fork. This creates ridges that will cling to the sauce later. Rest the formed gnocchi in a single layer on a tray dusted with flour.
  1. Melt butter in a large skillet over medium heat. Let it brown, then add gorgonzola and stir to melt. Stir in the cream and pepper. Turn to low heat and keep warm.
  1. Meanwhile, bring a pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. When they rise to the surface, remove them with a slotted spoon, and add to the gorgonzola sauce. Repeat with remaining gnocchi. Toss to coat, then serve, sprinkled with parmesan. Then prepare to be adored, because this dish is grate.

Cherry Cola Cake

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cherry cola

I wrote another book.  It’s called COOK, EAT, DEATH METAL, and it’s for charity.  It is dedicated to my favorite band, THE EAGLES OF DEATH METAL, and all proceeds go to assist survivors and the families of the Paris attacks, through the organizations Fondations de France and The Sweet Stuff.  You can get a copy right now from Dissention Records, at

The recipes are based on song titles, and there is definitely a rock’n’roll edge to it (translation: it has swears).  The band is out on tour now, so if they come to your town, please stop by the merch table and pick up a copy…it’s an entertaining read for a good cause.

This recipe is an excerpt, based on their song  Cherry Cola, from the 2006 album Death by Sexy.


The southern United States is obsessed with cola, because Coke is made there, and it gets hot as balls. It is in this sweltering region that the Cola Cake really took hold. A regular feature of church potlucks and Civil War reenactments, this cake is more popular than hair spray.

Cherry cola was popularized in the 19th century, when cherry syrup was added to jazz up the medicinal flavor of a carbonated beverage made with coca leaves and kola nuts. It surged in popularity during prohibition, when it was illegal to have a beer, but totally cool to suck down a cocaine float.

This recipe presents this recipe as a layer cake. But since you are probably completely stoned, feel free to make it in a rectangular brownie pan, which is faster.


  • 2 cups fresh, frozen, or canned cherries. cleaned and pitted – Avoid maraschino cherries, which have no actual cherry flavor or color. They are only good for tongue dexterity demonstrations.
  • 2 teaspoons vanilla extract
  • ¼ cup brandy or rum – if you are on the wagon, this is optional
  • 1 cup unsalted butter, softened at room temperature
  • 1 ¾ cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • ¼ cup cocoa powder – extra dark if possible
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup cherry cola
  • ½ cup buttermilk
  • 1 cup mini chocolate chips or chunks
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 chocolate bar for shaving
  1. Preheat oven to 350° F. Lightly coat two 8-inch round cake pans, or 1 brownie pan (9×13 inches) with pan spray. Chop the cherries, mix in the vanilla and brandy, then set them aside.
  1. Cream together butter and sugar until smooth and lump free. Lumps at this stage would be the pits. Add the eggs, one at a time, mixing well between each addition.
  1. Sift together the flour, cocoa, baking soda, and salt. Separately combine the cherry cola and buttermilk. Add the dry and wet mixtures into the butter alternately, in about 3 increments, stirring well between each addition. (This means add 1/3 of the flour, stir, then 1/3 of the buttermilk, stir, and repeat.) Fold in chocolate and cherries, then pour the batter into the prepared pan. Bake for 30-45 minutes, until risen and firm. A toothpick inserted into the center should come out clean. Remove from oven and cool completely.
  1. In a separate bowl combine cream and sugar and whip until stiff. (Do this by hand with a whisk if you’re a stud, or use an electric mixer, if you skipped arm day at the gym.) Spread the whipped cream evenly on top of the cooled cake. Use a potato peeler to shave curls off the chocolate bar to decorate. Keep chilled until you’re ready to serve. You’re gunna love this cherry much.