I've was so surprised the other night when my 18 year old daughter walked into the room with a dish of something that smelled so good, I couldn't help but feel hungry.
I've been feeling a bit under the weather since just after the Holiday's and cooking sadly has become more of a chore than an enjoyment right now. Let's face it, it's hard to cook when your stomach isn't feeling just right. :(
The biggest shock was, that I didn't know my daughter could cook! Yes, she is around me in the kitchen a lot, but I never got the feeling that cooking was her thing. Let alone, paying any attention. Boy, was I wrong!
I had nothing in particular planned for dinner, and it was getting to be that time. As I fell in and out of sleep on the couch, my daughter and her girlfriend decided to make the evening meal themselves.
This blog is all about how we, in our family both eat and live, everyday, and on special occasions too. You will NOT find collected recipes here, unless they are so outrageous they should never have been kept a secret in the first place. :)
Jayne's Crazy Kitchen is all about "working families," who want to eat well, but... cook fast. I say this only because, by default this night, I realized what I was doing, was actually working... right here, in my own house!
As a world traveler in my younger years, I've eaten Alfredo sauces just about everywhere. Some were superior, but I will concede that most, although good, were less than expected. Many bland, too heavy, separated, over/under spiced etc. Believe it or not, the best Alfredo sauce I've ever had, was in Zermatt, Switzerland, and the worst, was in Brooklyn, New York.
To me... A good Alfredo Sauce should be, just that, a sauce, not lumpy, a gravy, or full of "stuff". Because of the heavy ingredients, the finished sauce should actually be light, and not overpowering.
The girls... GOT IT PERFECT!!! and they knew it. They are the ones who took the photo's too. LOL
Thank you!!! Victoria G. and Nina C.
Prep Time: 10 min. Cook time 15 min +/- Servings: 6
Ingredients:
1 lb. of your favorite pasta. (The most commonly used is fettuccine) My daughter chose tortellini this night.
1 cup heavy cream.
3 tbsp. butter.
1/2 tea. salt.
pepper to taste.
2 cloves garlic, minced (Or several "shakes" to your taste, of dried garlic powder can be substituted.)
1 tbsp. parsley.
1/2 cup +/_ Parmesan cheese.
1/2 cup +/_ Parmesan cheese.
Directions:
In large pot, cook pasta according to directions on the box.
While pasta is cooking, in a medium sized pot, add butter on a low/medium heat, being careful not to let the butter burn.
Once butter is nearly melted, add cream, garlic, parsley, salt and pepper to taste, then cheese.
Allow to soft simmer for several minutes. (3-5)
Mixing well, and stirring often until the sauce has cooked down a bit, thickened and yet still remains creamy. TIP: TASTE AS YOU GO! (Add more cheese slowly, if a thicker consistency is wanted.)
Mix well again.
Pour over pasta, and Serve immediately
They cooked this, instead of having that! You know what I'm talking about! LOL)
Now Enjoy!
© 2014 Jayne's Crazy Kitchen
No comments :
Post a Comment