Sheer Heart Attack

Or what to do when you need to gain some weight. Any recommendations here should be run by your doctor. Or not, because you probably won’t get to enjoy Goat Cheese and Pesto pasta. In cream sauce. With butter. And cream. Serves 2 and a half.

Start pasta water for bowtie pasta.

Make a Roux, couple tablespoons butter and a couple teaspoons of flour. When it’s slightly brown, add cream. Let’s say a cup or more. Stir, it should thicken. At this point, it will taste like shortbread. Then, either add the rest of the pint of cream or slowly add about a cup of milk. (Not sure on quantities, was just winging it)

Grab 9oz log of TJ’s goat cheese. Break into chunks, add about 6-8 oz to the cream sauce, eat one ounce (or not). Stir it in till it melts. This should make a nice, thick, goatcheezy sauce. Keep warm on low heat.

Drain the pasta, and add to the sauce. There should be enough sauce to nicely cover the pasta. Add several tablespoons of pesto, 2 or 3 per serving. Mix till things are mostly evenly green, then dish out and top with whatever goat cheese escaped eating while cooking.

Try to excercise tomorrow. You’ll need it.

1 comment

1 Comment so far

  1. Commenter September 6th, 2006 5:50 am

    Re: I know you probably already looked it up, but yeah – one tablespoon of flour and fat thickens one cup of liquid, all things being equal. For full sauce-like effect, the roux/liquid mixture must then be brought to a full boil for a minute or two.

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