Ever since I decided to replace the standard Parmigiano with bleu or Gorgonzola in my fettuccine Alfredo (thus turning it into a faux-Fredo), I haven't looked back. It's the sort of trade-up that everyone should make when they get the chance: find a superior ingredient, improve an already-good dish, and ratchet yourself that much higher up the culinary ladder, outdoing yourself again and again.
Tonight's meal's components included: fettuccine (some weird brand named Divella, which cooked up rubbery instead of a proper al dente); thick-cut, crisp-fried bacon; mushrooms pan-fried in butter and olive oil, with powdered garlic, salt, and pepper; chicken done the same way; crème supérieure; butter; Gorgonzola; baby leaves (mostly spinach).
Quite nice.
_
No comments:
Post a Comment
READ THIS BEFORE COMMENTING!
All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.