tag:blogger.com,1999:blog-7173052990851751381.post3007420075448131858..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Gorgonzola Cream Sauce – Now with Cream!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7173052990851751381.post-42929373597855636012018-09-19T15:54:34.581-04:002018-09-19T15:54:34.581-04:00Are there any other cheeses that would be good? I&...Are there any other cheeses that would be good? I'm not a fan of SUPER stinky cheese. Mildly stinky could be okay.Rachel921https://www.blogger.com/profile/05304250338576461799noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83700475499080329622017-02-15T13:43:43.602-05:002017-02-15T13:43:43.602-05:00You mentioned autumning up the dish. I'd add s...You mentioned autumning up the dish. I'd add some pomegranate seeds to complement the apples you used. Pomegranates are very autumn-y and tasty too.Jacklyn Cornwellhttps://www.blogger.com/profile/07703031152094274587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62954535359389964312013-11-23T16:58:59.414-05:002013-11-23T16:58:59.414-05:00Annnd, sorry that posted 3000 times...Annnd, sorry that posted 3000 times...Mr. Comprooterhttps://www.blogger.com/profile/06671337784496987348noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65136138274690952592013-11-21T04:37:11.602-05:002013-11-21T04:37:11.602-05:00This looks so amazing! I can try this recipe in Th...This looks so amazing! I can try this recipe in Thanksgiving :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30610393541441390012013-11-19T00:50:26.421-05:002013-11-19T00:50:26.421-05:00Hey Chef John,
I tried this last night, and loved ...Hey Chef John,<br />I tried this last night, and loved it.<br />I did have a question though. I was eating and and thinking i felt wrong...like i'd forgotten an important step, then i thought "I haven't thrown handfuls of garlic in this like i do everything else!".<br />I was wondering, do you think simmering a tablespoon or two of garlic in a bit of butter, then adding the creme would cause the sauce to not come together, and leave you with a nice Gorgonzola sauce with some not so nice looking butter floating on top?<br /><br />I was thinking with a tablespoon or so of butter to just help the garlic chunks brown up, then the cream reducing, it shouldn't cause much of an issue, but i imagine you're much more knowledgeable of such events. <br />Thanks for all the great recipes. Haven't stumbled on one yet that i didn't enjoy.Mr. Comprooterhttps://www.blogger.com/profile/06671337784496987348noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57741468721215324462013-11-19T00:50:19.226-05:002013-11-19T00:50:19.226-05:00Hey Chef John,
I tried this last night, and loved ...Hey Chef John,<br />I tried this last night, and loved it.<br />I did have a question though. I was eating and and thinking i felt wrong...like i'd forgotten an important step, then i thought "I haven't thrown handfuls of garlic in this like i do everything else!".<br />I was wondering, do you think simmering a tablespoon or two of garlic in a bit of butter, then adding the creme would cause the sauce to not come together, and leave you with a nice Gorgonzola sauce with some not so nice looking butter floating on top?<br /><br />I was thinking with a tablespoon or so of butter to just help the garlic chunks brown up, then the cream reducing, it shouldn't cause much of an issue, but i imagine you're much more knowledgeable of such events. <br />Thanks for all the great recipes. Haven't stumbled on one yet that i didn't enjoy.Mr. Comprooterhttps://www.blogger.com/profile/06671337784496987348noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43075355790336896342013-11-19T00:50:04.132-05:002013-11-19T00:50:04.132-05:00Hey Chef John,
I tried this last night, and loved ...Hey Chef John,<br />I tried this last night, and loved it.<br />I did have a question though. I was eating and and thinking i felt wrong...like i'd forgotten an important step, then i thought "I haven't thrown handfuls of garlic in this like i do everything else!".<br />I was wondering, do you think simmering a tablespoon or two of garlic in a bit of butter, then adding the creme would cause the sauce to not come together, and leave you with a nice Gorgonzola sauce with some not so nice looking butter floating on top?<br /><br />I was thinking with a tablespoon or so of butter to just help the garlic chunks brown up, then the cream reducing, it shouldn't cause much of an issue, but i imagine you're much more knowledgeable of such events. <br />Thanks for all the great recipes. Haven't stumbled on one yet that i didn't enjoy.Mr. Comprooterhttps://www.blogger.com/profile/06671337784496987348noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54919047646742204512013-11-01T13:25:35.560-04:002013-11-01T13:25:35.560-04:00Kris,
It's just a silly vocal affectation whi...Kris,<br /><br />It's just a silly vocal affectation which helps bond me to the audience. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33869444202717639462013-10-31T21:32:02.634-04:002013-10-31T21:32:02.634-04:00Are you glad you got that off your chest...NUTS!? ...Are you glad you got that off your chest...NUTS!? See what I did there?Lemminghttps://www.blogger.com/profile/14180788711490945144noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29018908871563710342013-10-31T20:42:13.198-04:002013-10-31T20:42:13.198-04:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/08760557927224325623noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34343553402156265062013-10-31T20:41:16.798-04:002013-10-31T20:41:16.798-04:00Dear Chef John,
Why do you always say "fress...Dear Chef John,<br /><br />Why do you always say "fressshhhhly" when something is either freshly ground, grated, or chopped?<br /><br /><3<br />KrisAnonymoushttps://www.blogger.com/profile/08760557927224325623noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46389593560681590862013-10-31T12:16:54.115-04:002013-10-31T12:16:54.115-04:00No wonder I can't seem to get a cream sauce ri...No wonder I can't seem to get a cream sauce right. I didn't get the simplicity of it. I think I'm pretty much required to make one of these sauces, apples and walnuts and all but since I no longer eat pasta it'll go over either steamed broccoli and cauliflower or over zucchini noodles. That sauce looks like it would make anything taste good. Okay, perhaps not ice cream.philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62790825442997061532013-10-31T05:40:57.958-04:002013-10-31T05:40:57.958-04:00Is That chop apples left over from the "devil...Is That chop apples left over from the "devil Dentures" video that crumble on? :)Jonethttps://www.blogger.com/profile/17721107714019626711noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67352825568405887152013-10-31T05:39:31.465-04:002013-10-31T05:39:31.465-04:00Ist That chop apples left over from the "devi...Ist That chop apples left over from the "devil dentures" video that i see?? hahaha..Jonethttps://www.blogger.com/profile/17721107714019626711noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27728593423799254612013-10-31T00:12:21.678-04:002013-10-31T00:12:21.678-04:00These sorts of videos ("a cream sauce is just...These sorts of videos ("a cream sauce is just...") are my favorite! Where can we get a Sauce Boss apron? Jesse from Detroithttps://www.blogger.com/profile/08438636760352711305noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82744796424964854482013-10-30T22:38:10.540-04:002013-10-30T22:38:10.540-04:00walnuts are useful not just as a garnish - when cr...walnuts are useful not just as a garnish - when crushed and then finely chopped (not toasted) and simmered into a cream-based sauce they thicken it and add richness of flavor. That is how I like my gorgonzola sauce: rather similar to yours but I would use half-and-half + walnuts combo as a base instead of the heavy creammilkshakehttps://www.blogger.com/profile/08188961610554710616noreply@blogger.com