Tuesday, April 1, 2008

Rolling a Pumpkin

Last Friday Mark made a pumpkin roll. This is one of his favorite types of cake - he doesn't have many, so it's an honor just to be on the list.
It's filled with low-fat and fat-free cream cheese mixed with sugar and a bit of lemon juice.

On Sunday we made gnocchi again, this time with regular potatoes - and it was just yummy. I don't crave restaurant gnocchi anymore - they were never really good - at least, not as good as one can make at home - now that I know we can make it ourselves.

I was so hungry and impatient to try the sauce, that I completely forgot about taking a picture. So here are the leftovers, ready to be our lunches for the next day.

This time we decided to use the gorgonzola we had, before it gets any greener, for the sauce. But we never have cream or even half and half, and all the recipes for gorgonzola sauce recommend using cream. So how can you make a creamless creamy sauce? Here's the answer:

3/4 cup milk (we only have fat free)
1/4 cup white wine
2 tsp corn starch
gorgonzola (about the size of a small piece of cake), crumbled
salt & crushed peppercorn to taste

mix 3 first ingredients on medium heat, add cheese when liquid is warm, stir till it melts.
It's very yummy, although I'm sure not as rich as sauce with real cream. But I think the cheese is fatty and strongly-flavoured enough to make it a healthy-though-deliciuos choice.

1 comment:

Robin said...

I'm putting both of these on my cooking list for the next month. Yum! I finally attempted pretzels. They are better than the frozen ones in the store, but no where close to how tasty Mark's are. I used honey instead of sugar, which I thought worked out quite well.