Another time my mom asked me to throw stuff in the bread machine before church. We got home to a two inch brick in the bread machine... I had forgotten the water. Imagine lots of flour mixed with a couple eggs, then baked. :D
Well, this time the fail wasn't a mistake as much as just not something fabulous at the end of cooking. I bought a block of Amish Gorgonzola the other day. The Italian restaurant up the road has an amazing Gorgonzola cream sauce that I love. So, I thought I would try out my own. I used this recipe from Epicurious.
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 teaspoon chopped fresh thyme
- 3/4 cup heavy whipping cream
- 1/2 to 3/4 cup crumbled Gorgonzola cheese or other blue cheese (such as Maytag)
- 3/4 cup walnut pieces, toasted
- 1 cup chopped fresh basil
Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.
It was creamy, stuck to the pasta, and too strong! I added some pesto to the sauce and that helped add a little sweetness. I ate a full serving, just to give it a chance, but I couldn't love.
Lesson learned? Leave the special moldy cheese to the pros!