Confession time: peas are probably my least favourite vegetable. I find them sickeningly sweet and just think they ruin a good dish. My prejudice against peas dates back to childhood and was only reinforced by stories of my dad's pea hatred at a young age. So what am I doing making a split pea soup? I decided to give yellow split peas a try when they kept popping up in Indian recipes. Of course, I had difficulty initially finding yellow split peas, so I bought some green ... just in case ... and then they sat in my pantry for entirely too long. I think I'm okay with peas now ... if they're split peas and paired with a spicy sausage. I didn't quickly find the recommended sausage, so I substituted a lamb merguez and added a little liquid smoke. As an additional warning, this makes a very thick soup and quite a lot of it. I had to thin the soup out a little and I never have to do that.
Split Pea Soup with Smoked Sausage and Green (adapted from epicurious.com)
Ingredients
454g dried green split peas (2 1/3 cups)
340g smoked pork linguiça or andouille sausages (I used slightly less and a lamb merguez)
8 cups (or more) low-salt chicken broth
1 tsp liquid smoke (optional)
5 Turkish bay leaves
3 to 4 cups coarsely chopped kale
1. Cook sausage in a frying pan, browning on both sides (6 minutes total). Add water, cover, and let steam cook for an additional 6 minutes or so.
2. Combine split peas, whole cooked sausages, 8 cups broth, liquid smoke, and bay leaves in heavy large pot.
3. Bring to boil over medium-high heat, stirring often.
4. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
5. Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds (mine were thin, so I skipped the lengthwise).
6. Puree soup using an immersion blender.
7. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.
Monday, November 29, 2010
Sunday, November 28, 2010
Couscous with Herbs and Lemon
While reading the reviews for the lamb stew I made, I stumbled upon this couscous recipe. I had only impulsively bought basil (should I be worried that I now impulsively buy fresh herbs instead of things like candy?), so I had to make do without the parsley and mint. The original recipe, however, is included below for my future reference (and your use!).
One year ago: The amazing macaroni and cheese recipe
Couscous with Herbs and Lemon (from epicurious.com)
Ingredients
1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil, divided (I used cheap EVOO for the first part and my good olive oil for the second)
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth
1 1/2 cups couscous
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste
1. Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
2. Add garlic and cook, stirring, 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
One year ago: The amazing macaroni and cheese recipe
Couscous with Herbs and Lemon (from epicurious.com)
Ingredients
1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil, divided (I used cheap EVOO for the first part and my good olive oil for the second)
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth
1 1/2 cups couscous
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste
1. Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
2. Add garlic and cook, stirring, 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
Lamb Stew with Spinach and Garbanzo Beans
Before I left on my trip, I decided that I should try and cook my way through some of the dried goods I have sitting in my pantry. Specifically, I wanted to make sure I used up all of the split peas I have before they're past their prime. As an added side bonus, it's always nice to only need to buy one or two things when you're cooking a recipe.
I adapted this recipe a lot based on reviews and prior experience. I also substituted veal for lamb because Maison du Roti didn't have any lamb stew meat pre-cut (and I'm still feeling exceedingly lazy after my trip), but the Metro always has veal stew meat. A brief summary of the other changes: less meat, fresh garlic in place of powder, all of the spices are my addition, 2 cups of dried chickpeas (I'm not sure what that comes out to after they soaked), more broth and sauce, less spinach (the baby spinach I bought was much lighter). I served it all over couscous (recipe to follow).
One year ago: Cornbread Dressing that I wish I had been given the chance to make again this year instead of being forced to eat Morrison's ...
Lamb Stew with Spinach and Garbanzo Beans (liberally adapted from epicurious.com)
Ingredients
570g lamb shoulder or stew meat, cut into 1" pieces (I used 375g veal meat)
salt and pepper
3 tbsp olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
1 cup 1/2" pieces peeled carrots
1 tbsp cumin
1 tsp coriander
1/2 tsp paprika
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can chickpeas, drained (I used 2 cups dried, then pre-soaked them)
1 1/2 cup chicken broth
3/4 cup tomato sauce (I used strained tomatoes)
1 tbsp lemon juice
275g spinach leaves (I used a package of baby spinach that was less than that)
cooked couscous
1. Sprinkle lamb with salt and pepper.
2. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Remove and set aside.
3. Add onion, carrots, garlic, and spices and sauté until beginning to brown, about 5 minutes. Return lamb to dish.
4. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
5. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve over couscous.
I adapted this recipe a lot based on reviews and prior experience. I also substituted veal for lamb because Maison du Roti didn't have any lamb stew meat pre-cut (and I'm still feeling exceedingly lazy after my trip), but the Metro always has veal stew meat. A brief summary of the other changes: less meat, fresh garlic in place of powder, all of the spices are my addition, 2 cups of dried chickpeas (I'm not sure what that comes out to after they soaked), more broth and sauce, less spinach (the baby spinach I bought was much lighter). I served it all over couscous (recipe to follow).
One year ago: Cornbread Dressing that I wish I had been given the chance to make again this year instead of being forced to eat Morrison's ...
Lamb Stew with Spinach and Garbanzo Beans (liberally adapted from epicurious.com)
Ingredients
570g lamb shoulder or stew meat, cut into 1" pieces (I used 375g veal meat)
salt and pepper
3 tbsp olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
1 cup 1/2" pieces peeled carrots
1 tbsp cumin
1 tsp coriander
1/2 tsp paprika
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can chickpeas, drained (I used 2 cups dried, then pre-soaked them)
1 1/2 cup chicken broth
3/4 cup tomato sauce (I used strained tomatoes)
1 tbsp lemon juice
275g spinach leaves (I used a package of baby spinach that was less than that)
cooked couscous
1. Sprinkle lamb with salt and pepper.
2. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Remove and set aside.
3. Add onion, carrots, garlic, and spices and sauté until beginning to brown, about 5 minutes. Return lamb to dish.
4. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
5. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve over couscous.
Monday, November 22, 2010
Curried Peanut and Tomato Soup
I think I said the other post would be my last post for a week, but somehow I found myself cooking today. There's something incredibly nice about having a day off at home while everyone else is at work. I should be off getting my oil changed, but it's grey outside and my apartment is so cozy ... perfect weather for a warm, spicy soup.
This recipe is an example of the dangers of watching Top Chef late at night. Earlier in the evening, I had been discussing my obsession with peanut butter with someone, then the episode of Top Chef I was watching had a peanut soup featured in it. I checked my copy of Gourmet Today for a recipe and found one that would've required going to the grocery store or else outrageous adaptations. I turned to epicurious.com instead and found this recipe. The only I was missing was ... peanut butter (peanut butter is clearly too delicious for me to safely keep it on hand). Luckily, I had some peanuts on hand, so I made my own (kind of). I'm sticking with the original recipe below though and just including peanut butter.
In terms of adaptation, I used whole Italian tomatoes because that's what I had and I think the quality is better than most of the cans of diced tomatoes, so I simmered the soup slightly longer. The original calls for mixing the peanut butter with 1 cup of hot water, which I reduced to 1/2 cup, but next time I'd omit it entirely to make the soup a little thicker. I passed on the fresh cilantro entirely. Make sure you use a good quality curry powder as that's the flavour that really shines in this dish. You could easily add some garlic, ginger, and/or lime juice to this to up the flavour (and my homemade peanut butter needed a little brown sugar), but the base of this is solid ... spicy with a hint of peanut butter that's not overpowering.
Oh and according to a reviewer on epicurious, this recipe is "A good way to sneak a little more lycopene into your husband's diet to keep his prostate gland healthy!" I can't say I've ever had that concern while cooking, but maybe you do!
I served this over rice to make it a little more hearty. If you're hoping for a lot of leftovers, double the recipe as this one doesn't make very much.
Curried Peanut and Tomato Soup (adapted from epicurious.com)
Ingredients
1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil (I used peanut)
2 teaspoons curry powder (preferably Madras masala)
1 (14-oz) can diced tomatoes in juice (I used whole Italian tomatoes)
1 3/4 cups reduced-sodium chicken broth
1/4 cup smooth peanut butter
rice (optional)
1. Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes.
2. Add curry powder and cook, stirring frequently, 2 minutes.
3. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. (I let it simmer a little longer because I was using whole tomatoes.)
4. Stir in peanut butter. Simmer, uncovered, stirring occasionally, 5 minutes.
5. Puree until smooth using an immersion blender.
6. Serve over rice.
This recipe is an example of the dangers of watching Top Chef late at night. Earlier in the evening, I had been discussing my obsession with peanut butter with someone, then the episode of Top Chef I was watching had a peanut soup featured in it. I checked my copy of Gourmet Today for a recipe and found one that would've required going to the grocery store or else outrageous adaptations. I turned to epicurious.com instead and found this recipe. The only I was missing was ... peanut butter (peanut butter is clearly too delicious for me to safely keep it on hand). Luckily, I had some peanuts on hand, so I made my own (kind of). I'm sticking with the original recipe below though and just including peanut butter.
In terms of adaptation, I used whole Italian tomatoes because that's what I had and I think the quality is better than most of the cans of diced tomatoes, so I simmered the soup slightly longer. The original calls for mixing the peanut butter with 1 cup of hot water, which I reduced to 1/2 cup, but next time I'd omit it entirely to make the soup a little thicker. I passed on the fresh cilantro entirely. Make sure you use a good quality curry powder as that's the flavour that really shines in this dish. You could easily add some garlic, ginger, and/or lime juice to this to up the flavour (and my homemade peanut butter needed a little brown sugar), but the base of this is solid ... spicy with a hint of peanut butter that's not overpowering.
Oh and according to a reviewer on epicurious, this recipe is "A good way to sneak a little more lycopene into your husband's diet to keep his prostate gland healthy!" I can't say I've ever had that concern while cooking, but maybe you do!
I served this over rice to make it a little more hearty. If you're hoping for a lot of leftovers, double the recipe as this one doesn't make very much.
Curried Peanut and Tomato Soup (adapted from epicurious.com)
Ingredients
1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil (I used peanut)
2 teaspoons curry powder (preferably Madras masala)
1 (14-oz) can diced tomatoes in juice (I used whole Italian tomatoes)
1 3/4 cups reduced-sodium chicken broth
1/4 cup smooth peanut butter
rice (optional)
1. Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes.
2. Add curry powder and cook, stirring frequently, 2 minutes.
3. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. (I let it simmer a little longer because I was using whole tomatoes.)
4. Stir in peanut butter. Simmer, uncovered, stirring occasionally, 5 minutes.
5. Puree until smooth using an immersion blender.
6. Serve over rice.
Sunday, November 21, 2010
Mocha Cupcakes with Kahlua Frosting
As a warning, this recipe will likely be my last post until after I return from American Thanksgiving. With luck, I'll return with some good classic Southern recipes to share. In the meantime, feel free to revisit the Thanksgiving recipe bonanza from last year.
A friend of mine is hosting a board game afternoon today, so of course I wanted to make cupcakes to bring over to her place. After consulting with her preferences (she wanted something with coffee in it), I decided to make a recipe I've been eying since mid-summer when baking was less than a popular activity in my apartment. The original recipe calls for a berry buttercream frosting, but it's definitely not the time of year for berries and I have a bottle of kahlua from making the cappuccino fudge cheesecake. My only complaint with the kahlua frosting is that it didn't setup very nicely (I probably should've chilled it before trying to pipe the cupcakes!), but it's delicious so I'm going to go ahead and share it with you! I also now have 8 egg whites sitting in the freezer, so expect some experimental chocolate peppermint macarons for the holidays.
The only changes I made to the cupcake recipe were to only use dutch-processed cocoa powder (she also uses black cocoa) and to only use espresso powder (she uses espresso and instant coffee).
Mocha Cupcakes (adapted from Desserts for Breakfast) with Kahlua Frosting (from Crazy Monkey House Eats)
Ingredients for Cupcakes
makes ~15-18 regular-sized cupcakes (or 12 with one ramekin for tasting before you go to the party)
1 cup (225g) sugar
1 cup (110g) flour
8 tbsp (48g) Dutch-processed cocoa powder
4 Tbspn espresso powder, divided
1/2 tspn salt
1 tspn baking powder
1 tspn baking soda
1 egg
1/4 cup vegetable oil
1/2 cup milk
1/2 cup boiling water
1. Preheat oven to 350 degrees F. Line the cupcake molds with cupcake liners and set aside.
2. In a mixer bowl, combine sugar, flour, Dutch-processed cocoa powder, 2 tbsp espresso powder, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir to mix.
4. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Combine the boiling water and 2 tbsp espresso powder.
6. Pour the hot coffee into the cake batter and mix on medium low until smooth, making sure to occasionally scrape the bottom of the bowl.
7. Fill the cupcake liners 2/3 full.
8. Bake for 15-20 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
Ingredients for frosting
8 egg yolks
2/3 cup sugar
4 tbs kahlua
1 1/2 butter, softened
2 tsp vanilla
1. In a double boiler over boiling water, combine the egg yolks, sugar, and kahlua. Whisk until the mixture becomes thick and has a pale, even color (5-10 minutes). Remove from heat and let cool.
2. In a mixer bowl, combine the butter and vanilla. Mix with the electric mixer until the butter is very fluffy.
3. Slowly incorporate the kahlua mixture into the butter. Mix until well blended. The frosting is now ready to use.
A friend of mine is hosting a board game afternoon today, so of course I wanted to make cupcakes to bring over to her place. After consulting with her preferences (she wanted something with coffee in it), I decided to make a recipe I've been eying since mid-summer when baking was less than a popular activity in my apartment. The original recipe calls for a berry buttercream frosting, but it's definitely not the time of year for berries and I have a bottle of kahlua from making the cappuccino fudge cheesecake. My only complaint with the kahlua frosting is that it didn't setup very nicely (I probably should've chilled it before trying to pipe the cupcakes!), but it's delicious so I'm going to go ahead and share it with you! I also now have 8 egg whites sitting in the freezer, so expect some experimental chocolate peppermint macarons for the holidays.
The only changes I made to the cupcake recipe were to only use dutch-processed cocoa powder (she also uses black cocoa) and to only use espresso powder (she uses espresso and instant coffee).
Mocha Cupcakes (adapted from Desserts for Breakfast) with Kahlua Frosting (from Crazy Monkey House Eats)
Ingredients for Cupcakes
makes ~15-18 regular-sized cupcakes (or 12 with one ramekin for tasting before you go to the party)
1 cup (225g) sugar
1 cup (110g) flour
8 tbsp (48g) Dutch-processed cocoa powder
4 Tbspn espresso powder, divided
1/2 tspn salt
1 tspn baking powder
1 tspn baking soda
1 egg
1/4 cup vegetable oil
1/2 cup milk
1/2 cup boiling water
1. Preheat oven to 350 degrees F. Line the cupcake molds with cupcake liners and set aside.
2. In a mixer bowl, combine sugar, flour, Dutch-processed cocoa powder, 2 tbsp espresso powder, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir to mix.
4. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Combine the boiling water and 2 tbsp espresso powder.
6. Pour the hot coffee into the cake batter and mix on medium low until smooth, making sure to occasionally scrape the bottom of the bowl.
7. Fill the cupcake liners 2/3 full.
8. Bake for 15-20 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
Ingredients for frosting
8 egg yolks
2/3 cup sugar
4 tbs kahlua
1 1/2 butter, softened
2 tsp vanilla
1. In a double boiler over boiling water, combine the egg yolks, sugar, and kahlua. Whisk until the mixture becomes thick and has a pale, even color (5-10 minutes). Remove from heat and let cool.
2. In a mixer bowl, combine the butter and vanilla. Mix with the electric mixer until the butter is very fluffy.
3. Slowly incorporate the kahlua mixture into the butter. Mix until well blended. The frosting is now ready to use.
Poutine Calzones
If you did a double-take on the title, then you sadly missed my facebook feed with a sneak peek of this dish. If you think I must be losing it to make a poutine calzone, then you're probably right, but I was pleasantly surprised with how well this recipe turned out.
At work this week, we had pizza for one of our seminar series ... feta cheese with olives and tomato. I was contemplating making my own and browsing through cookbooks for inspiration when I stumbled across a calzone recipe. I've never made a calzone, so that seemed like a good idea. While thinking about the calzone though, the thought of a poutine calzone popped into my head. The reason I've never made poutine at home (in addition to living so close to La Banquise and Ma'am Bolduc) is fear of not being able to make good crispy fries. I'd seen a recipe for poutine pizza on foodgawker, but was worried about the fries being too soggy. A poutine calzone seems to solve that because soft fries seem more natural ... almost like a poutine samosa calzone.
I did take an out of character shortcut while making this though ...
Mostly, I was worried about maintain the authentic flavour of the poutine, so I cheated on the sauce. I've never made a velouté before. Next time I think I'll try to actually make it as it sounds relatively simple. To make it extra delicious, I splurged on good cheese curds from Val-Mont. If you've never tried these before, I highly recommend them for snacking!
You could take another shortcut and buy frozen french fries, but I opted to oven roast potato wedges (probably making it closer to samosa filling than classic poutine, but that's okay!). The end result filling still looked great if I do say so myself:
A little folding over and crimping it closed:
Some egg yolk to be sure it browns up and you have a beautiful golden brown calzone:
Measurements below are rough approximations. I only made 1 recipe of pizza dough and ended up with extra filling (which I thought made a fine snack on its own). I'd estimate that each calzone is 2 servings. You should be able to flash freeze the uncooked calzones and bake them up later.
Ingredients
4 baking potatoes
olive oil
salt & pepper
1 package St. Hubert poutine sauce (or 2 cups velouté)
160 - 200g cheese curds
2 recipes of quick and easy pizza dough (or other pizza dough)
1 egg
1. Preheat oven to 400F. Peel potatoes and cut into wedges. Layer potatoes on a baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Bake for 45 minutes, turning every 10 - 15 minutes to ensure even browning. When done, reduce oven heat to 350F.
2. Meanwhile, cook poutine sauce.
3. Divide each dough recipe in 2 (for a total of 4 balls of pizza dough). Roll out dough into a 9 or 10 inch circle.
4. Top lower half of each circle of dough with 1/4 of potatoes, 1/4 of cheese, and 1/4 cup poutine sauce (roughly, reserve extra for later) being sure to leave enough room to close the calzone.
5. Fold dough over the filling and crimp the dough closed.
6. In a small bowl or cup, beat egg with 1 tsp of water. Brush calzones with egg wash.
7. Bake calzones in oven at 350F for 45 minutes or until golden brown.
8. Serve calzone with another 1/4 cup poutine sauce poured over the top.
At work this week, we had pizza for one of our seminar series ... feta cheese with olives and tomato. I was contemplating making my own and browsing through cookbooks for inspiration when I stumbled across a calzone recipe. I've never made a calzone, so that seemed like a good idea. While thinking about the calzone though, the thought of a poutine calzone popped into my head. The reason I've never made poutine at home (in addition to living so close to La Banquise and Ma'am Bolduc) is fear of not being able to make good crispy fries. I'd seen a recipe for poutine pizza on foodgawker, but was worried about the fries being too soggy. A poutine calzone seems to solve that because soft fries seem more natural ... almost like a poutine samosa calzone.
I did take an out of character shortcut while making this though ...
Ingredients
4 baking potatoes
olive oil
salt & pepper
1 package St. Hubert poutine sauce (or 2 cups velouté)
160 - 200g cheese curds
2 recipes of quick and easy pizza dough (or other pizza dough)
1 egg
1. Preheat oven to 400F. Peel potatoes and cut into wedges. Layer potatoes on a baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Bake for 45 minutes, turning every 10 - 15 minutes to ensure even browning. When done, reduce oven heat to 350F.
2. Meanwhile, cook poutine sauce.
3. Divide each dough recipe in 2 (for a total of 4 balls of pizza dough). Roll out dough into a 9 or 10 inch circle.
4. Top lower half of each circle of dough with 1/4 of potatoes, 1/4 of cheese, and 1/4 cup poutine sauce (roughly, reserve extra for later) being sure to leave enough room to close the calzone.
5. Fold dough over the filling and crimp the dough closed.
6. In a small bowl or cup, beat egg with 1 tsp of water. Brush calzones with egg wash.
7. Bake calzones in oven at 350F for 45 minutes or until golden brown.
8. Serve calzone with another 1/4 cup poutine sauce poured over the top.
Saturday, November 20, 2010
Fettucine Alfredo (Hazan Recipe)
There's something about the colder weather that makes me crave cheese. It's not that I don't eat plenty of cheese in the summer, but as the weather cools I want cheese on everything. On my walk home this week, I was debating stopping at the store to indulge in a dinner of baguette and cheese, but at some point I decided I'd be somewhat more responsible and cook something using ingredients I had on hand. I've posted a fettucine alfredo before. This recipe is less saucy than the other (although next time I'd probably make it with a little less pasta as the pasta absorbed everything a bit too much for my taste). Surprisingly, I like this without the added garlic and other seasonings (just a hint of nutmeg). Make sure you use a good quality Parmesan. Hazan recommends pairing this sauce with homemade fettucine or tortellini.
One year ago: A less simple pasta ... tortellini with walnut and mascarpone sauce
Fettucine Alfredo (from Essentials of Classic Italian Cooking)
Ingredients
1 cup heavy whipping cream
2 tbsp butter
500g fettucine or tortellini
2/3 cup freshly grated parmigiano-reggiano cheese
salt
black pepper
whole nutmeg
1. In a large and deep skillet (suitable for tossing pasta), put in 2/3 cup of heavy cream and butter over medium heat. Cook for less than 1 minute, until cream and butter have thickened. Turn off heat.
2. Cook pasta, draining while it is still very firm and even slightly underdone.
3. Transfer drained pasta to the pan with butter and cream. Turn heat to low and toss pasta thoroughly.
4. Add remaining 1/3 cup cream, 2/3 cup grated Parmesan, a pinch of salt, a few grindings of pepper, and a very tiny grating (less than 1/8 tsp) of nutmeg.
5. Toss again until pasta is well coating. Serve immediately with additional Parmesan on the side.
One year ago: A less simple pasta ... tortellini with walnut and mascarpone sauce
Fettucine Alfredo (from Essentials of Classic Italian Cooking)
Ingredients
1 cup heavy whipping cream
2 tbsp butter
500g fettucine or tortellini
2/3 cup freshly grated parmigiano-reggiano cheese
salt
black pepper
whole nutmeg
1. In a large and deep skillet (suitable for tossing pasta), put in 2/3 cup of heavy cream and butter over medium heat. Cook for less than 1 minute, until cream and butter have thickened. Turn off heat.
2. Cook pasta, draining while it is still very firm and even slightly underdone.
3. Transfer drained pasta to the pan with butter and cream. Turn heat to low and toss pasta thoroughly.
4. Add remaining 1/3 cup cream, 2/3 cup grated Parmesan, a pinch of salt, a few grindings of pepper, and a very tiny grating (less than 1/8 tsp) of nutmeg.
5. Toss again until pasta is well coating. Serve immediately with additional Parmesan on the side.
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