jane
Well-Known Member
After a very, very silly attempt to go into town yesterday, we returned home with defeated spirits, a fierce hunger, a lack of will to leave the house, and a continuing need to use up food in the fridge.
So I made a nice salad of rocket, basil and baby spinach with vine tomatoes and just a bit of olive oil and sea salt (I gave up on vinegar).
Then I did up some roasted baby new potatoes and roasted some broccoli with whole garlic cloves and topped them with this sauce that I think is one of the nicest things I've ever made. I'm not sure of the quantities I used, I'm only estimating, but holy crikey, was it good:
Gorgonzola Cream Sauce:
2 large French shallots
2-3 cloves of garlic
4 oz gorgonzola
3/4 cup milk
2 Tbsp double cream
1 heaping Tbsp cornflour
Olive oil
Salt
Pepper
Nutmeg
Small handful of chopped walnuts (I just crush them in the bag)
Fry the shallots in the olive oil for a few minutes, then, when they're mostly cooked, add the garlic and continue frying. Add the milk, bring to the boil, then turn down the temperature and stir in the cream. Then slowly stir in the cornflour (it'll lump if you just toss it in), then stir in the gorgonzola. Once it's melted and all mixed up, add some freshly ground pepper and some nutmeg (preferably freshly ground), then some sea salt if you want it (gorgonzola is already pretty salty, so you may not need it). Simmer, stirring frequently (make sure you don't burn it), until thickened. Serve over whatever you like, then top with some walnuts.
YUM. Perfect for a winter evening. I'm gonna make it with monkfish next time, and maybe roasted sweet potatoes instead of new potatoes.
So I made a nice salad of rocket, basil and baby spinach with vine tomatoes and just a bit of olive oil and sea salt (I gave up on vinegar).
Then I did up some roasted baby new potatoes and roasted some broccoli with whole garlic cloves and topped them with this sauce that I think is one of the nicest things I've ever made. I'm not sure of the quantities I used, I'm only estimating, but holy crikey, was it good:
Gorgonzola Cream Sauce:
2 large French shallots
2-3 cloves of garlic
4 oz gorgonzola
3/4 cup milk
2 Tbsp double cream
1 heaping Tbsp cornflour
Olive oil
Salt
Pepper
Nutmeg
Small handful of chopped walnuts (I just crush them in the bag)
Fry the shallots in the olive oil for a few minutes, then, when they're mostly cooked, add the garlic and continue frying. Add the milk, bring to the boil, then turn down the temperature and stir in the cream. Then slowly stir in the cornflour (it'll lump if you just toss it in), then stir in the gorgonzola. Once it's melted and all mixed up, add some freshly ground pepper and some nutmeg (preferably freshly ground), then some sea salt if you want it (gorgonzola is already pretty salty, so you may not need it). Simmer, stirring frequently (make sure you don't burn it), until thickened. Serve over whatever you like, then top with some walnuts.
YUM. Perfect for a winter evening. I'm gonna make it with monkfish next time, and maybe roasted sweet potatoes instead of new potatoes.