chezpei.com

Trying to eat something delicious, each and every day.

Thursday, September 24, 2009

Truffled Gorgonzola Pasta

White food is never much to look at, but if the Internet had a smell function you'd be going nuts right about now. I guarantee it. Gorgonzola cheese and white truffle oil is one of those pairings that always makes my mouth water. It's a classic pairing, like lamb and cumin or rosemary and chicken.

For 1 pound of pasta (3-4 servings)
  • 1/4 pound of a very soft, very ripe gorgonzola
  • 2 teaspoons white truffle oil
  • 1/2 cup milk
  • salt and pepper to taste
Cook and drain pasta, reserving a cup of the pasta water. Combine the hot pasta, milk, and cheese in a pan over medium heat, stirring until the cheese is melted. Cook until the sauce thickens to the desired consistency. Alternatively, add a little extra milk or pasta water if the cheese looks clumpy and won't melt completely. Pepper to taste (you won't need much salt because the cheese is salty). Enjoy! This dish is a real treat for those who like pungent pasta. I served it with a side of braised lentils, tomatoes, and kale.

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Saturday, September 05, 2009

Scallops, Salami, and Cheesee

A lot of favorites appeared on the table tonight.

I love scallops, so when I saw gigantic wild scallops at 99 Ranch that were so fresh I could smell their sweetness through the packaging. J and I seared these up, then put them on a plate of stir fried greens and used the pan drippings to make a little vermouth and mushroom sauce for the plate. A 10 minute dish that looks and tastes truly professional but cost about $9 for two.

We also assembled a little salami plate from our morning stop at Molinari's in North Beach. From the left, we had head cheese, hot salami, and mortadella with pistachios.

And finally, the prize of the night and the thing we lingered over while watching TV and sipping red wine. J finally found Stinking Bishop cheese at The Cheese Board in Berkeley (see the "in" from the "stinking"?). This washed rind cow's cheese is one of the most pungent I've ever tasted, with a strong musky scent that's hard to describe. "Old socks" come to mind, but in the good way. Let's just say if you don't love cheese, stay away. I'm not sure I could a whole block by itself, but it was pretty good spread on some bread and piled high with salami and head cheese!

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