Five Guilty Pleasures
My friend, Hannah, threatened to start a "Five Guilty Pleasures" meme. I didn't wait to be tagged. You don't need to wait to be tagged either. . .
1. Six roses for $2.99 at Aldi's every Friday. (Tuesdays, Fridays and Saturdays are when the fresh flowers are delivered at my store.)
2. Spending $7-$10 for some little something when I go antiquing.
3. A bottle of 10 year old Taylor Fladgate Tawny Port for sipping after supper with my husband, once or twice a year.
4. A bazillion annuals to plant in my window boxes every year.
5. My homemade, very wonderful fettuccini Alfredo, heavy cream and all. . .
1 box fettuccini (I like Barilla fettuccini rigate—it has little ridges on the noodles that really hold the sauce.)
Cook the noodles 6 minutes, drain but do not rinse; the noodles will be added into the cream sauce to finish the remaining 2 minutes.
Sauce:
Melt a half stick of unsalted butter in large saute’ pan. Heat over medium heat until butter stops foaming and then add 2-3 cloves of freshly minced garlic (more or less to taste—we like lots). Reduce heat and “sweat” the garlic—do not brown. (browned garlic is bitter—you just want to coax the flavors out of the garlic and make it tender). Add 1 ½ c. cream (that is a guess; I just sort of pour it in, but I think it is close). Heat gently—milk products can quickly over heat and boil over, so you have to stand by. When you see little bubbles forming around the edge of the pan, add about a cup of shredded parmesan cheese and about ¼ c. grated parmesan. Stir until incorporated. If it seems too thin, add more shredded cheese, a little at a time. (Keep heat on medium low). Squeeze a half lemon into sauce—one good squeeze. Whisk quickly into sauce. (If the sauce is too hot, it may curdle with the addition of the juice, so keep the heat down and whisk quickly). Stir noodles into sauce and simmer for the remaining 2 minutes (the starch from the noodles will thicken the sauce slightly—that’s why you don’t want to rinse them).
Measurements are approximate.
Plate with a sprinkle of fresh, chopped parsley and a sprinkle of grated parmesan. Some restaurants sprinkle with nutmeg, but I don’t care for nutmeg so I leave that off.
If I am serving it with chicken, I will often add about a tsp. of lemon zest right before plating. It makes the sauce a little lighter and fresher tasting, but with pork I only add the lemon juice.
Related Tags: memes, Taylor Fladgate Tawny Port, fettuccini Alfredo, recipes
1. Six roses for $2.99 at Aldi's every Friday. (Tuesdays, Fridays and Saturdays are when the fresh flowers are delivered at my store.)
2. Spending $7-$10 for some little something when I go antiquing.
3. A bottle of 10 year old Taylor Fladgate Tawny Port for sipping after supper with my husband, once or twice a year.
4. A bazillion annuals to plant in my window boxes every year.
5. My homemade, very wonderful fettuccini Alfredo, heavy cream and all. . .
Fettuccini Alfredo
1 box fettuccini (I like Barilla fettuccini rigate—it has little ridges on the noodles that really hold the sauce.)
Cook the noodles 6 minutes, drain but do not rinse; the noodles will be added into the cream sauce to finish the remaining 2 minutes.
Sauce:
Melt a half stick of unsalted butter in large saute’ pan. Heat over medium heat until butter stops foaming and then add 2-3 cloves of freshly minced garlic (more or less to taste—we like lots). Reduce heat and “sweat” the garlic—do not brown. (browned garlic is bitter—you just want to coax the flavors out of the garlic and make it tender). Add 1 ½ c. cream (that is a guess; I just sort of pour it in, but I think it is close). Heat gently—milk products can quickly over heat and boil over, so you have to stand by. When you see little bubbles forming around the edge of the pan, add about a cup of shredded parmesan cheese and about ¼ c. grated parmesan. Stir until incorporated. If it seems too thin, add more shredded cheese, a little at a time. (Keep heat on medium low). Squeeze a half lemon into sauce—one good squeeze. Whisk quickly into sauce. (If the sauce is too hot, it may curdle with the addition of the juice, so keep the heat down and whisk quickly). Stir noodles into sauce and simmer for the remaining 2 minutes (the starch from the noodles will thicken the sauce slightly—that’s why you don’t want to rinse them).
Measurements are approximate.
Plate with a sprinkle of fresh, chopped parsley and a sprinkle of grated parmesan. Some restaurants sprinkle with nutmeg, but I don’t care for nutmeg so I leave that off.
If I am serving it with chicken, I will often add about a tsp. of lemon zest right before plating. It makes the sauce a little lighter and fresher tasting, but with pork I only add the lemon juice.
Related Tags: memes, Taylor Fladgate Tawny Port, fettuccini Alfredo, recipes
posted by Kim from Hiraeth at
9:47 PM
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