It’ll be a bleu Christmas, part II

Blue cheese, affectionately referred to as bleu at my house, is the starring ingredient in what has become a mainstay in our dinner repoirtoire: Fettuccine with gorgonzola.

The recipe that I have been using comes from this fabulous cookbook, a gift from my sister a couple of Christmases ago. It’s ridiculously easy to prepare and even ridiculously easier to eat. It’s a great meal for this crazy and hectic period in our lives between Christmas and New Year’s, the winter solstice and Boxing Day, cocktail parties, yoga classes, coffee dates and drinks at the bar… If you catch yourself at home and needing to fix dinner, give this one a try. I like to serve it with a salad of mixed greens, spinach and arugula with a simple vinagrette of stone ground mustard, freshly squeezed lemon and olive oil, and a baguette or hearty loaf from Madison Sourdough Co. Yum.

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This receipe comes from Deborah Madison’s “Vegetarian Cooking for Everyone”

Fettuccine with Gorgonzola

Serves 4*

1 garlic clove, thinly sliced

8 ounces Gorgonzola, broken into chunks

2 tablespoons unsalted butter

1/4 cup cream or milk

Salt and freshly milled pepper

12 ounces fettuccine

Start heating a large pot of water for the pasta. Meanwhile, set a large bowl with the garlic, cheese, butter and cream over the pot. As the water heats, the butter and cheese will soften. Don’t worry about lumps of cheese- the heat of the pasta will smooth everything out. When the water comes to a boil, remove the bowl and salt the water. Add the pasta and cook until done. Drain, add it to the cheese, and toss everything with a fork and sppon until the pasta is coated with the sauce. Taste for salt, season with pepper and serve on warmed pasta plates.

*Or two, if you are anything like Dan and me (hungry)

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In other awesome news, my end-of-the-year list featuring the best Wisconsin protest pets of 2011 is featured today on dane101.  Here is a sneak preview:

If you are a pork eater, you can find Dan’s list for Madison’s best meals featuring pork here. We’ve been invited to Merchant tonight so that Dan can try the pork pozole (I will be indulging in the golden beet borscht, thank you) so there may be an update to that list coming soon. I also discovered what surely will be my dad’s new favorite blog, a beautifully-photographed celebration of the day’s most important meal, breakfast.

I fully intend to indulge in a healthy breakfast tomorrow morning before my yoga class and coffee date, but only after my evening run, visit to Merchant and beers with my sister at Natt Spil. It’s a fun time of year.

Cheers.

 

 

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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