When chefs say “easy,” they usually mean “excruciatingly difficult”—but not this time.
Having spent quite a bit of time over the last few years asking chefs how to recreate restaurant dishes at home, there is one word that always raises a red flag: “just.
I was baffled, but also skeptical. How could something so complex and delicious be so simple to make? And also: the words “pretty much” weren’t sitting well with me. “Are you“Oh, I think I added a little salt. And I drizzled a little olive oil on top at the end because it looks nice.” And that really was it. I know, because I made him make another batch to prove it. Mattos took a wedge of gorgonzola dolce—a creamy, relatively-mild cow’s milk blue cheese with a texture almost like soft cream cheese—plopped it in a mixing bowl, and started to mash it up with a spoon. He drizzled in a little bit of heavy cream in at a time, stirring vigorously in between additions, until the mixture was the consistency of yogurt.
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