I... have the power!
Apr. 16th, 2005 07:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerSince I am 1) home, 2) aware of my Internet access, and 3) not doing anything on a Saturday night [because I am a) introverted, b) happily married, and c) not much for going out on the weekends anyway] - here is this week's Resolution Recipe.
Pork in Gorgonzola
1-2 T olive oil
3 (hah!) garlic cloves, crushed
2 lbs. boneless pork butt, sliced thinly
1 sprig rosemary, chopped finely
1/2 cup white wine
1/2 cup crumbled Gorgonzola cheese
1/4 cup milk
salt and pepper
Heat a large frying pan and add oil and garlic. Brown the meat slices quickly on both sides, roughly 3 min per side. Remove pieces to a warm platter as you cook them sequentially. Add rosemary to pan, then deglaze with the wine. (If you are unaware of that term, I am very sorry for you. You have missed much. It means that you add wine to a hot pan, stirring with a wooden spoon to dislodge the good bits while the alcohol cooks off. Now you have no excuse!)
Add rest and bring to a quick simmer, allowing the cheese to melt into the wine. Serve the sauce over the meat.
What worked: yum. As recent daddy![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fionnbharro commented, "Gorgonzola = mouthgasm."
Oddly enough, I doubled the garlic. The original called for cream, but I didn't have any and frankly, didn't feel the need for more fat. I actually used nonfat milk and it didn't seem insufficiently rich.
What didn't: presentation could have been better. Beige sauce on brown meat. Sprig of rosemary maybe?
Will I make this again? Probably. Reasonably easy, quite tasty, not so showy but could be improved on that front.
Pork in Gorgonzola
1-2 T olive oil
3 (hah!) garlic cloves, crushed
2 lbs. boneless pork butt, sliced thinly
1 sprig rosemary, chopped finely
1/2 cup white wine
1/2 cup crumbled Gorgonzola cheese
1/4 cup milk
salt and pepper
Heat a large frying pan and add oil and garlic. Brown the meat slices quickly on both sides, roughly 3 min per side. Remove pieces to a warm platter as you cook them sequentially. Add rosemary to pan, then deglaze with the wine. (If you are unaware of that term, I am very sorry for you. You have missed much. It means that you add wine to a hot pan, stirring with a wooden spoon to dislodge the good bits while the alcohol cooks off. Now you have no excuse!)
Add rest and bring to a quick simmer, allowing the cheese to melt into the wine. Serve the sauce over the meat.
What worked: yum. As recent daddy
fionnbharro commented, "Gorgonzola = mouthgasm." Oddly enough, I doubled the garlic. The original called for cream, but I didn't have any and frankly, didn't feel the need for more fat. I actually used nonfat milk and it didn't seem insufficiently rich.
What didn't: presentation could have been better. Beige sauce on brown meat. Sprig of rosemary maybe?
Will I make this again? Probably. Reasonably easy, quite tasty, not so showy but could be improved on that front.
