BSK often manages to slip in some cheese (as well as a few other surprise elements) when making her lush sauces. For example: BSK is fond of a dish served at Santa Fe’s Compound Restaurant. It’s polenta smothered in a buttery wild mushroom sauce and topped with sauteed greens. BSK duplicated the dish for dinner last night. But, BSK added Italian truffle cheese as the polenta was stirred. This gave the dish additional creaminess as well as the scent of truffles. Oh, my!! Last night the main dish was penne with cauliflower sauce. BSK added abundant Danish blue cheese to the mix as well as anchovies. Yes, anchovies. They don’t have any fishy taste but enhance all of the other flavors in the sauce. Big winner. BSK also adds anchovies to broccoli pasta sauce plus chunks of mozzarella and cherry tomatoes. HG/BSK are in New Mexico, not Italy. But, sometimes…..
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