First, I put some olive oil and crushed garlic into a non-stick frying pan. Then I added two chicken breasts with a little salt and pepper and cooked over low heat, covering the pan with aluminum foil.
When the chicken was cooked, I put some penne pasta on the boil. While the pasta was cooking I cut the chicken into little bits and washed some red seedless grapes.
I drained the pasta and poured in some Bertolli Creamy Garlic alfredo sauce. I mixed it up and added the chicken and mixed it up again. Then went in the walnuts, chopped green onions and the grapes, stirring every time.
Finally I added the crumbled gorgonzola, gave it a final mix, and stuck it in the fridge.
It came out okay. A little too parmasan-y, though. I think next time I’ll not use alfredo sauce.
But what to use? I could use blue cheese dressing; that’s similar to gorgonzola. Ranch? Hm. Might taste funny. I’ll have to experiment. I wonder how to make creamy garlic dressing without parmasan?
Anyway, it tastes good. Not the taste I was hoping for, but good enough.
Ooooh, I make something like that for my dead pig thing. Gorgonzola, heavy cream, white wine, salt and white pepper…YUM. I don’t measure; just add stuff til it looks right.
Sounds great… I’m veg, so don’t do chicken anymore, but have my ol’ “member when” palate pretty intact. If’n ya wanna add some intricate high notes, try capers or chopped dried cherries or cranberries to play off the walnut bass note.
Capers for the salty side, dried fruit for the sweet. Also, a wee bit of buttermilk to add to creamieness, and je’ne sais quoi…
Looked in on the Pork w/ gorganzola recipe, again, veg, but no grudges …
Missing for me, White pepper, not black. White pepper adds a low bass note, not as abrasive as black; can also use coriander for a lighter lemony note. Coriander is so under utilised , probably because it is best freshly ground, but can really add an incredible zip to cream sauces.
Too simple? The best dishes usually are. Alfredo sauce is just butter, cream, and cheese, for example.
Anyhow, heat your cream to a simmer, add gorgonzola until you get the right texture. If you want chunks, I suppose you can finish the sauce off with some chunks at the end.
With something like good blue cheese, I don’t see why you would want to add anything more than cream. It’s got enough flavor already.
Sorry, Tenzin, I don’t do veg. If you have a substitute for pork tenderloin, though, I can give you the recipe…
Yeah, it’s heated for my dead pig recipe, but you wouldn’t have to. I’d recommend melting at least some of the cheese in with the cream and white wine, though, else it’s just cream with chunks of cheese, y’know?
If you have a substitute for pork tenderloin, though, I can give you the recipe…