I want to tell you about another blog I'm a part of. My neighborhood, or rather, my parents' neighborhood, hosts a chili cookoff every year. Now the chili cookoff has its own blog, but so far I am the only one who has posted! In any case, at present, I have contributed 3 chili recipes and a whole bunch of pictures. I'm hoping other participants will also post their recipes soon. So, go have a look. And make some chili!
Just because I have been in a cooking mood lately, here's a recipe I invented. It was delicious.
Fettuccine with mushrooms and gorgonzola cream sauce
1 package fettuccine (preferably fresh)
A medium onion, chopped
Mushrooms, chopped (I used about 3/4 lb chanterelles and oyster mushrooms)
A small leek, chopped
3 cloves garlic (or more), minced
Broth (I used homemade turkey stock)
- Cook the fettuccine according to package directions.
- Melt the butter in a large saute pan. Saute the onions with some salt, until they are a bit soft. Then add mushrooms, then leeks and garlic. These will release some liquid...
- Sprinkle flour over the mixture to thicken it up. Also add a dash of cayenne pepper.
- When it is beginning to get thick, stir in some liquid: this will be some combination of white wine, broth, and cream. It should still be pretty thick, but not heavy-thick (ie. don't use enough cream to turn this into "coronary on a platter"). When everything is thoroughly blended, stir in some of the gorgonzola, reserving some for a topping.
- Stir in some spinach and parsley. You can actually use quite a bit of spinach, since when it wilts, it will get much smaller. Cook for only a minute or two until it wilts a bit.
- Season to taste with salt and freshly ground pepper. Serve over noodles with the remaining gorgonzola. Yum!
Tonight's dinner will be some sort of quinoa dish making use of leftover roast veggies from last week's turkey dinner! If it's good, maybe I'll post that one too. I love cooking. (I also love procrastinating.)