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Farm Kitchen:  alfredo sauce ??  |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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RedHoopWoman
True Blue Farmgirl
513 Posts
Kathryn
Yoder
Colorado
USA
513 Posts |
 Posted - Jan 13 2012 : 11:43:43 AM
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Alfredo sauce is very simple to make from scratch,there's different variations,some with butter and others with cream cheese but I make mine by cooking chicken breasts with a little flour coating to keep them from drying out,then I slice the chicken breasts,add them to a deep skillet with chopped onions,garlic and mushrooms and a little butter,once those are cooked through I add about pint of heavy cream and my pasta (reserve a little of the pasta water to "break" the sauce a little,this helps it coat the pasta better) and then add a big heap of parmesan or romano cheese,stir to melt,salt and pepper to taste throughout cooking.
You can make the sauce separately by melting a little butter,adding garlic then pouring in whipped cream and adding the parmesan but be careful not to overheat it or the cheese will seize up into a clump and separate from the cream in a clump.
Of course you can add additional butter or chopped fresh basil or pesto,wine,etc...alfredo is very versatile.
I hope this helps,alfredo is one of my favorites and second to only chicken marsala in my book,to make that you start out the same way but instead of adding cream you add marsala wine and lots of butter into the skillet,light it on fire to burn off the alcohol and then stir in a little thickener such as a little flour or cornstarch and allow it to simmer a little,you can pour this over pasta or add your pasta to the skillet in the sauce,again with a little of the starchy pasta water to break the sauce.
Hope this helps!
"Today's Mighty Oak is just Yesterday's Nut" |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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Dusky Beauty
True Blue Farmgirl
1108 Posts
Jen
Tonopah
AZ
USA
1108 Posts |
Posted - Jan 15 2012 : 09:47:54 AM
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When I make a pot of alfredo I cook it seperate from any meat juices, I simply melt about 3 tbs butter (margarine works too, then when melted I whisk it with corn starch to thicken it (I used to use flour but corn starch gives me a more dependable thickness in the finished sauce.) Pour in milk-- any grade, from fat free to half and half, then add cheese 1/3rd - 1 Cup parmesan or romano, depending on how much milk to added to make quantity. I've even made it with leftover ricotta or mozz and it's come out very tasty. Good add ins include basil, spinach, onion or garlic, all according to your taste, the meal it accompanies, or what you have to use up. A sprinkling of grated cheddar gives good color and body if using a dry cheese.
After the cheese goes in, whisk over medium low constantly until you reach desired thickness.
"The greatness of a nation and it's moral progress can be judged by the way it's animals are treated." ~Gandhi
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"After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
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Farm Kitchen: alfredo sauce ?? |
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alfredo sauce ??
