This dish is called Sardine Symphony Pasta and I used ChatGPT to help me come up with this name. I decided I wanted to get rid of some ingredients in my fridge and pantry. Some of the ingredients were from food creation I did a while back and I didn’t want to waste it! I thought of doing a video using AI to help me come up with a recipe for dinner. I felt like I was in an episode of “Chopped” except I didn’t have to do much of the thinking. I did have anxiety the entire time I was preparing it because I really didn’t know how it would turn out.
Turned out to be an excellent dish to the point where I had to add it to my blog! Check out the youtube video if you want a video tutorial on how I made it!
Downsides
If you enter a lot of random ingredients in ChatGPT, it will give you a recipe, but it won’t always give you measurements. Maybe I just didn’t ask for measurements, though. Regardless, ChatGPT recipes are not for those who have no experience cooking. I was able to use good judgment to figure out how much I needed to use for this.
Coming Up with the Ingredients
This was quite easy. If you take a look at my YouTube video, you will see I just picked whatever food was about to go bad or food that I had not even opened yet. I bought some goat cheese for my friend’s dinner party and forgot it at home, so I had so much left over. Now that I know I can turn to ChatGPT for some good recipes, I have no fear I will get rid of all my leftover ingredients.
Future of AI
After how successful this recipe was, I have no doubt AI will be taking over our jobs in the next two years. I would use ChatGPT for my recipes more often after the success of this one. In fact, if they added a comment section that allows users to add in their feedback on the given recipes, then it is game over for food bloggers. We are a thing of the past. That makes me really scared because a lot of bloggers rely on writing a lot of fluff in the beginning to get in front of SEO. Hey, maybe our society will turn into Walle, and no one will have to really work.
If you want to learn more about the future food trends, I suggest taking a look at my most recent post on the food trends we will be seeing in 2024.
Ingredients I Wouldn’t Have Added
In my video, I said the only ingredient I wouldn’t have added was the lemon because I thought the flavor profile was too citrus forward and it really didn’t need much acidity to begin with. I had some of this pasta for leftovers this weekend, and when I ended up eating it again, I realized that the lemon wasn’t as intense, and I liked it a lot more. So it is up to you if you would like to keep the lemon in there or not.
Sardine Symphony Pasta
Ingredients
- 4.4 oz Canned Sardines
- 1/2 box Pasta I used Casarecce
- 1/2 Lemon Very optional!**
- 3/4 cup Heavy Cream
- 1/2 Onion Chopped
- 2 tbsp Goat Cheese
- 2 tbsp Tomato Paste
- 1/4 cup Sun-dried Tomatoes Chopped
Instructions
- Cook pasta according to package instructions. Reserve a cup of pasta water before draining
- In a pan, saute finely chopped onions until translucent. Add sun-dried tomatoes and continue cooking.
- Stir in tomato paste and cook for a few minutes.
- Add goat cheese to the pan, allowing it to melt and create a creamy sauce.
- Squeeze the juice of half a lemon into the mixture and add lemon zest for a burst of freshness.
- Pour in heavy cream gradually, stirring constantly to achieve a smooth consistency.
- Gently fold in the drained sardines, being careful not to break them apart too much.
- Adjust the seasoning with salt and pepper to taste.
- Combine the cooked pasta with the creamy sauce, using reserved pasta water to reach your desired consistency.
- Serve immediately and enjoy your Sardine Symphony Pasta.
Notes
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