Category Archives: Sauces

Gorgonzola Cream Sauce

I found out yesterday that you’re not supposed to eat gorgonzola, as well as a bunch of other cheeses, when you’re pregnant EVEN IF they are pasteurized.  I thought you just weren’t supposed to eat unpasteurized cheeses aged under a certain amount of time, so I’ve been happily gorging myself on many of these “forbidden” cheeses.  Oh well, no listeriosis symptoms so far.  Now that I knew not to eat them, I had to figure out what to do with the delicious gorgonzola in my refrigerator.  The article http://www.babycentre.co.uk/pregnancy/nutrition/foodsafety/cheeseexpert/ said these cheeses were safe as long as they were well cooked to kill any listeria.  Enter today’s blog post: Gorgonzola Cream Sauce.

1 Tablespoon butter
1 Tablespoon flour
1 cup milk
50g gorgonzola dolce (creamy-ish, not crumbly)

Heat butter and flour over low heat and stir with a whisk until it just begins to turn golden, about 1-2 minutes.  Remove from heat.  Add the milk a little at a time, whisking constantly to keep lumps from forming.  Return pot to heat and stir occasionally while bringing milk back to a simmer.  Cut the gorgonzola into pieces and add it to the pot.  Stir until melted and bring back to a simmer.

Serve over pasta with plenty of freshly ground black pepper.

1/2 of this recipe was enough for me, but I like a lot of sauce.  Should serve 2-3 people.

If you aren’t pregnant, you can sprinkle some extra gorgonzola over the top.

Grace’s Tomato Sauce

The other day, my friend Grace blogged about her family’s recipe for homemade marinara spaghetti sauce.  It looked good, so I decided to give the recipe a try.  It turned out great!  This is a sweeter tomato sauce, so it may not be for everyone, but I find that you can never have too many tomato sauce recipes up your sleeve for different occasions and desired tastes.

You can find her recipe at: http://gracefullplate.com/homemade-spaghetti-sauce-a-family-recipe

Here are my photos from the process:

Mashed Potatoes and Gravy

Many thanks to Barbara Wacknov for the outline of the gravy recipe and to my mom for teaching me to make mashed potatoes last Thanksgiving.  You’d think mashed potatoes would be one of those things you would just know how to make, but I obviously missed that bit of common sense.  If you missed it too, then here is the recipe my mom and I came up with to help you out.

 

Mashed Potatoes

8 potatoes (8 cups of potatoes sliced)
1 Tablespoon salt in water
4 Tablespoons butter
1/3 cup heavy cream
2/3 cup whole milk
1 tsp. salt
Fresh ground pepper to taste

Peel the potatoes and slice them in half and then cut again into half inch pieces. Put the sliced potatoes into a large pot and fill with water to cover the potatoes. Add 1 Tablespoon of salt to the water, then turn to high and bring to a boil. Continue cooking until potatoes are tender. Drain the water and put the potatoes back on a medium heat. Add the butter, cream, and milk and mash the potatoes using a potato masher. Add 1 tsp. salt and fresh ground pepper.

 

Gravy

3 Tablespoons smooth, roasted almond butter
3 Tablespoons butter
Plenty of fresh chopped herbs: sage, rosemary, thyme, oregano, basil, etc.
5 Tablespoons flour
4 cups vegetable broth
Salt
Pepper

Melt the butter and almond butter in a pot over medium-low heat.  Allow almost to brown and add plenty of fresh chopped herbs.  Stir for a few minutes then add the 5 Tablespoons of flour and continue stirring for another minute or two.  Start adding the broth a very little bit at a time, whisking quickly all the while to prevent lumps from forming.  Bring to a boil and continue cooking until it cooks down a bit.  Season with salt and pepper to taste.

 

Winter Squash Ravioli

Dinner tonight is a recipe that I created for my undergrad honors project.  I’ve copied the recipe below:

Winter squash ravioli with brown butter and sage

Pasta by Tom Torpy
3 cups semolina flour
1 Tablespoon extra virgin olive oil
1 Tablespoon salt
1 cup water

Knead all of the ingredients together until a smooth dough is formed (can be done in a food processor). Let the dough sit in a covered bowl for 1/2 hour. Prepare the filling and sauce in advance or during the 1/2 hour the dough is resting. After 1/2 hour follow the instructions on a pasta maker, or divide the dough in two and roll out two large circles by hand. The dough should be as thin as possible without it being easily torn.

Filling
4 cups baked winter squash
Zest of one lemon
1 cup Parmesan cheese
1 cup breadcrumbs
2 tsp. thyme
1/4 tsp. salt
Fresh sage
1 stick butter

Cut the squash in half and scoop out the seeds and stringy parts. Slice the squash into pieces and toss with olive oil and salt. Place on baking sheet and bake at 375 degrees until soft and well cooked, about 45 minutes.

Grind up European style crusty bread to form breadcrumbs. Add the breadcrumbs to a pan with olive oil and thyme. Stir often until the breadcrumbs become golden and toasted. Turn off the heat.

Scoop the soft baked squash off of the rinds. Put the squash through a ricer so that it is smooth. In a separate pan sauté the squash until dry. Add the breadcrumbs to that pan. Add the zest of almost one lemon, but save a bit to garnish, to the mixture and 1 cup of parmesan cheese. Mix thoroughly and add a bit of freshly ground black pepper and 1/4 tsp. salt or to desired salt level.

Cut the pasta into circles using a cookie cutter or drinking glass. Place a small amount of filling in the center of each circle. Use your finger to put a bit of water on one half of the circle. Fold the dry edge over to meet the wet edge to form a half-moon. Place the pasta in plenty of boiling salted water and cook for 3-4 minutes or until cooked to desired texture.

Brown butter and sage sauce
Heat butter in a pan over a medium-low heat until it begins to turn golden. Place the sage leaves carefully into the butter so that the leaves are resting top-side up on the butter and are not submerged. The butter should be hot enough that they begin to cook immediately. Sprinkle each leaf with salt. when the leaves are crisp, pull them out of the butter. Continue to cook the butter slowly until it turns a golden brown. Pour over the freshly made ravioli and garnish with the crispy sage, lemon zest, and parmesan.

 

Notes:
Use butternut squash, pumpkin, or banana squash.
A cream sauce is also very good with this recipe