Creamy Gorgonzola Sauce

I just realized how much I enjoy writing letters.  I know that it sounds kind of mundane, because a lot of the letters that people write nowadays are thank you notes and quick birthday or Valentine’s Day cards to grandma and grandpa.  But I really, thoroughly enjoy writing letters, even the dreaded childhood thank you notes.  There is something incredibly personal about a handwritten letter that cannot ever be conveyed in an email or a Facebook message.  Phone calls are close because they involve hearing another person’s voice, but a letter… Think about it this way: if you get an unexpected letter in the mail, you can know for sure that someone has been thinking about you enough to spend the time it takes to write a letter.  This is a little different from a phone call because during a phone call there is a give-and-take for the duration of the conversation.  A letter is completely giving with only the possibility of a return sometime in the future.  It is very personal and I have never gotten a letter that hasn’t brightened up my day.

The point of this post, though, is to prove to a friend who I had a phone conversation with that I can in fact update my blog on a somewhat timely basis.  I told her that I’d do it by the end of the week, and look at me, it’s only Thursday!  It is also the last day of January.  Isn’t that weird?  The year is already 1/12^th finished and it feels like just yesterday I was sitting on my couch watching J. Edgar with my parents and struggling to stay up until midnight.  It was a good movie by the way, and we all made it to midnight.  I even have a recipe for you today.  I feel almost like an overachiever: timely and blogging what I’ve promised all along.

Creamy Gorgonzola Sauce
(adapted from The Courier-Journal’s “Creamy Gorgonzola Chicken”)

3 tablespoons butter
1 onion, finely chopped
1 large clove garlic, minced
¼ cup flour
freshly ground black pepper
1 cup vegetable broth
¾ cup heavy cream
¼ cup white wine
2 teaspoons Worcestershire sauce
1/3 cup Gorgonzola or blue cheese crumbles

In a large saucepan, melt the butter.  Cook the onions and garlic until the onions turn translucent and begin to soften.  Stir in flour, black pepper, broth, cream, wine and Worcestershire sauce until the flour is no longer clumpy.  Boil gently until the mixture thickens, stirring frequently.  Add the cheese and stir until it is melted.  Remove from heat and serve over meat or rice.

I adapted this recipe to be just a sauce because I am not one to eat chicken—this involved changing from chicken broth to vegetable broth (use a hearty vegetable broth) and omitting the chicken from the recipe.  I served it over a veggie burger and rice and it was really delicious.  It does have a very strong blue cheese flavor, but if you like blue cheeses, then you’re going to love this sauce.  It is very thick and creamy and I think it would work well with almost anything, whether you choose to eat meat or not.  I’d even put it on my vegetables!

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