Ben's least favorite thing about me being pregnant is the way it wrecks our dinner schedule. We plan a month at a time but it seems like at least once a week I beg him for something off the plan.
This week it was Steak Gorgonzola from Olive Garden. There are two problems with this. First, Ben refuses to go to Olive Garden. Second, I'm not really supposed to eat Gorgonzola. Something about mold and soft cheese or something. Anyway, I fixated for three days and finally decided to make my own Non-Gorgonzola Steak Gorgonzola. Here's the recipe I used. (Loosely based on this recipe.)
The Glaze
1/2 cup balsamic vinegar
1/2 cup water
2 Tablespoons brown sugar
Simmer until thickened, cool to room temperature.
The steak
1 lbs flat iron steak thinly sliced
1 bottle Newman's Own Balsamic Vinaigrette
1 TBSP rosemary
Dump it all in a Ziploc and marinade for an hour. About 5 minutes before the pasta is done, throw it on the grill and cook for 1-2 minutes per side
The Pasta
1 lbs fettuccine
Bring a pot of well salted water to a boil. Cook as directed. So easy.
The Sauce
2 TBSP butter (Tracey addition)
1/2 large sweet onion, finely chopped (Tracey addition)
3 cloves of minced garlic (Tracey addition)
1 1/2 cup white milk
1 1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/2 cup romano cheese, grated ( I didn't have Romano so I just used all Parmesan. It worked just fine)
5 egg yolks, fresh jumbo eggs
Salt and black pepper (LOTS of black pepper.
Melt butter in large saucepan. Add onions and cook until slightly caramalized. Add garlic and cook until light golden brown. Stir in milk, cream and cheese. Cook until cheese is melted. In a separate bowl, lighly beat the egg yolks. Slowly add sauce mixture to bring eggs up to temperature, stirring the entire time. Once the eggs have been tempered, add it to the rest of the sauce and cook over low for 5 minutes.
Assemble your pasta, sauce, steak and cheese. Garnish with glaze and chopped sundried tomatoes.
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