Gorgonzola Pasta ...

[Jessica]

Upon suggestion from someone in the Lounge, I'm posting this here. And I can't take credit for this, it's Rachael Ray's - but I've made it quite a few times & it's so good I wanted to share. My tips are to make sure you buy the wedges of Gorgonzola & not the crumbled kind (because it doesn't melt as well) -- and also for some variation, add some sauteed baby portabello mushrooms or some toasted walnut pieces to the mix (or both). Hope you enjoy!

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 tablespoons chopped sage leaves
3/4 pound Gorgonzola cheese, cut into pieces
Salt and freshly ground black pepper

In a medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste. Toss with penne pasta. :9

[n2mark]

1. this will be my weekend dinner

Thank you

I am fixing her Chicken ala King today.

[Jessica]

2. Great! I'm sure you'll love it ...

I've also done this with gnocchi (sp?) before - and that's when I used the toasted walnuts. It was absolutely delicious ... if you wanna try that sometime. :hi:

[Eurobabe]

3. Gorgonzola always makes my tongue feel hairy the next morning

I have this fabulous recipe for potato leek casserole with gorganzola but I wake up the next morning with the nastiest taste in my mouth!

[Stinky The Clown]

4. Any Blue Cheese is actually a Mold

Maybe you have an allergy. I've never heard of there being a blue cheese allergy, but it sure sounds reasonable to think there is.

:shrug:

[bearfan454]

5. My Mom used to have asthma and whenever she would eat blue cheese

it would make her wheeze.