Thursday, August 30, 2007

a recent recipe

i took a picture of this the other night when i made it, because i promised my brother i'd post it, but i can't seem to get it to come off my camera at the moment. so picture forthcoming.

Linguine with Creamy Gorgonzola Sauce

  • 12oz uncooked linguine
  • 1 1/2 cup 1% milk
  • 1/2 cup half and half
  • 2 Tbsp all-purpose flour
  • 1/4 tsp table salt
  • 1/8 tsp black pepper, or to taste
  • 1/2 tsp cayenne pepper (i like it spicy, you can use less)
  • gorgonzola cheese, about 1/4 cup, crumbled
  • 1/4 cup grated Parmesan cheese
  • 3-4 medium dried fig(s), coarsely chopped
  • 1/4 cup fresh chives, minced

Cook the linguine according to package directions; drain and keep warm in a large bowl. (I don't do this now that I know how long the other part takes, I do them concurrently. But this is probably a good plan for your first time).

Meanwhile, with a wire whisk, combine the milk, half and half, and flour in a large skillet, blending unitl the flour is dissolved. Add the salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes.

Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constantly, until the cheese melts. Stir in the figs and chives. Keep on heat 1 minute longer.

Pour the cheese mixture over the warm linguine; toss to combine.

Points: 8
Serves: 6

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