I like taking pictures of food. All food... anywhere, any time. This obsession is made much easier with my handy, dandy iPhone of course. I went home and made lunch the other day...sure it doesn't sound like that big of a deal. I was craving my gorgonzola sauce that I have made FOREVER (I actually sold the sauce recipe to the owner of a long standing, popular Studio City haunt after I "Guest Chef'd" there one evening, many, MANY moons ago).
As seen here with Agent E, having the "time of our life" ... I really thought the hat was a "good" idea. Sigh.
The key to a great gorgonzola sauce is patience. You have to let the butter JUST BARELY start to brown then you pour in some delicious Pernod and reduce. I like to set it on fire so you end up having dinner AND a show!
It's super fast to make and happily compliments halibut, chicken, shrimp or any pasta. I'll share the recipe with you. Try it... I bet it'll become your "go-to" sauce!
3/4 cup organic light cream or half-and-half
1 tablespoon organic butter
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh tarragon
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 small onion, chopped4 medium shallots, chopped (about 1/4 cup)
1 small onion, chopped4 medium shallots, chopped (about 1/4 cup)
1/3 cup Pernod
1 1/2 cups dry white wine
1 1/2 cups dry white wine
Heat the oil in a large, deep saute pan over medium heat. When hot, add the onion and shallots and cook until just beginning to soften, 2 to 3 minutes.
Offheat (to avoid a flare-up), pour in the Pernod and wine. (I had to put this in here because unless you are very accustom to cooking with the chance of possible flare up well, we don't want any accidents! Burning down the house can really ruin a perfectly good evening!)
Simmer over medium heat for 1 minute. Boil over high heat until the liquid is reduced to about 1 cup, 5 to 7 minutes. Reduce the heat to medium-low and stir in the cream or half-and-half, butter, tarragon, salt, and pepper.
Offheat (to avoid a flare-up), pour in the Pernod and wine. (I had to put this in here because unless you are very accustom to cooking with the chance of possible flare up well, we don't want any accidents! Burning down the house can really ruin a perfectly good evening!)
Simmer over medium heat for 1 minute. Boil over high heat until the liquid is reduced to about 1 cup, 5 to 7 minutes. Reduce the heat to medium-low and stir in the cream or half-and-half, butter, tarragon, salt, and pepper.
..and lunch was served.
looks delicious!! I miss you!
ReplyDeleteahhhh, thanks Molly! Miss you too!
ReplyDeleteWe'll re-instate cooking Thursday soon!
xo