Simple Alfredo
Transcription
Simple Alfredo
Simple Alfredo With a Twist 1-1-1 Alfredo, Where you go from there is up to you! Easily adjustable recipe that makes it easy to please everybody. Anyone can make this recipe and feel like a pro 1 Part heavy cream 1 Part half and half 1 part Romano or parmigiana cheese For a family of 4 I use 1 cup of each and 1 pound of pasta 1, use a heavy bottom sauce pan add your heavy cream and half and half and don’t fill it to the brim, when it comes to temp it can boil over quickly. Stir occasionally as heating to avoid scorching. 2, once the mixture come to a simmer add the cheese using a spoon to stir. After you’ve made this recipe you can adjust it however you want, Thicker, add more cheese, thinner, add less cheese, season to taste, I like to add a pinch of nutmeg and white pepper. And now the fun begins, take the flavor where ever you want it to go. Creole Cream Sauce Follow original recipe and add 1 tblsp Cajun seasoning and 1/2tblsp paprika Also I like to have blackened chicken for this dish. Lemon Garlic Cream pasta Simply sauté some garlic (about 1 tbsp fresh minced) in some butter, let pan cool and follow normal alfredo recipe. Finish with a squeeze of fresh lemon, Add the lemon at the end so the dairy doesn’t curdle and as a finishing flavor it really pops Sherry Cream Sauce 1, sauté ½ cup each red and green peppers and red onion in about a tbsp of veg oil or butter with a tbsp of Caribbean jerk seasoning. 2, once you have desired cook(some like mushy some like firm) add the cream sherry wine and let the alcohol cook off. 3, let it cool a little and add your normal alfredo ingredients. “It’s your kitchen, it’s your world, you’re the chef, everybody else is just coming to eat.” Catering chef Sean Foley, yesterday.