Hello Everyone :)
Geez, I am just full of posts this week, aren't I? Probably because classes haven't started yet and I am going stir-crazy. There's just been so much to share/document before my memory is overcome with the names of enzymes and the processes of oxidative phosphorolation. Last night was the day I decided to christen my apartment with it's very first dinner. I wanted something challenging, but as I do not have any sushi wood rolly things, or seaweed, or fish for that matter, I settle on a tried and true pasta recipe. Except this time I used one of my favorite cheeses, Gorgonzola.
Geez, I am just full of posts this week, aren't I? Probably because classes haven't started yet and I am going stir-crazy. There's just been so much to share/document before my memory is overcome with the names of enzymes and the processes of oxidative phosphorolation. Last night was the day I decided to christen my apartment with it's very first dinner. I wanted something challenging, but as I do not have any sushi wood rolly things, or seaweed, or fish for that matter, I settle on a tried and true pasta recipe. Except this time I used one of my favorite cheeses, Gorgonzola.
For the Gorgonzola Cream Sauce:
1/2 cup gorgonzola crumbles
3-4 Tbs flour
2 Tbs butter
sprinkling oregano
salt and pepper to taste
red pepper flakes
I would like to take a moment to note that you know when you are a truly crazed with the love for food when you open a container of red pepper flakes for the first time and feel such a rush, you must take a picture. Don't judge...For the balsamic reduction:
1/2 to 3/4 cup balsamic vinegar
1 1/2 teaspoon brown sugar
Pour the two into a saucepan and cook down until basically there's nothing left. You could use a cheapo balsamic for this and add more sure, but beware that your sauce would then have two notes - sickly sour and super sweet. So I'd say use a mediocre quality and save the good stuff for salad. At the end of the reducing process, the vinegar should now have a saucy consistency and be slightly thick (see below).
For the broccoli:
1/2 head of broccoli florets
Simple blanch them in salted boiling water for about a minute. I noticed that after I drained them, I didn't need to shock them in ice water, but you can do that if you're making this in advance. Also, find some way to shake out the water that gets stuck in the tops - this is what speeds up the sickly-looking process. I just shook each one individually, but maybe a salad spinner will do the trick.
You also need...
1/2 pound cooked spaghetti pasta
1/2 cup cooked chicken breast (optional)
To Serve
Just mix the pasta, sauce, and broccoli together when you are ready to serve, then drizzle over the balsamic vinegar. Store separately so that nothing gets too mushy - you can also freeze the sauce if you make more than you need.