Alfredo Sauce

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I think it’s safe to say that Alfredo sauce is one of the most comforting things on the planet. Butter, cream, and cheese – what’s not to love in that equation? I vaguely remember buying the jarred stuff when I first started cooking. But, quickly came to the conclusion that cream based sauces shouldn’t be in a jar, and started making my own.

Couldn’t be any easier. Melt some butter (toss in a clove or two of garlic if your feeling spunky), whisk in some heavy cream, and toss in some Parmesan cheese. Voila! Alfredo sauce. I do add a bit of cornstarch, I like a thicker consistency to my sauce – and, it seems to help with separation issues when reheating leftovers. Great with pasta (obviously), but the possibilities are endless as far as mix-ins go. Shrimp, chicken, bacon and chives, Jon’s favorite is crab cake alfredo – talk about good! But, it’s also great just tossed with some fresh pasta and a side salad. Super simple. Can be kept in fridge for up to 5 days, with no issues. If it seems a bit thick when you go to reheat, add a splash of heavy cream or milk to help thin it out to it’s original consistency.

Homemade Alfredo Sauce

8 tablespoons (1 stick) butter
2 cups heavy cream
3 tsp cornstarch
2 tbsp cold water
1 cup Parmesan cheese, shredded
kosher salt
ground white pepper

Melt the butter in a large saucepan over medium-high heat. Slowly whisk in the heavy cream. Cook, over medium heat until simmering. Combine the cornstarch and cold water, whisk into the cream mixture.

Cook, whisking constantly, until sauce thickens.

Take off heat, and whisk in the Parmesan cheese. Season to taste with salt and white pepper.

Garlic-Parsley Fries

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I know, I know – I just shared a recipe for homemade french fries on Friday, but I couldn’t resist sharing this rendition with you guys. My first taste of this wonderful fry flavor fry at Gordon Biersch, a national brewery/restaurant chain. I was blown away by their sheer awesomeness, and immediately went home and tried to re-create them. Several attempts were made, but none of them turned out quite right.

I’d been using olive oil to create the garlic-parsley infusion, which just seemed to make them extra greasy. The next time I tried butter instead. Once I swapped that out, bingo! Right on the money. These fries are drop dead delicious, ya’ll. A pungent bite from the garlic, a hint of lemony-herby goodness from the parsley. Certainly a great side dish, but these stand alone as an appetizer as well. With football season only a few weeks away (can I get an Amen?), I’m going to be looking for fun new munchies to make for my guys during the game. These fries definitely fit the bill!

Garlic-Parsley Fries

1/2 gallon vegetable oil
8 medium Idaho potatoes, peeled
kosher salt
1/2 cup (1 stick) unsalted butter, cut in chunks
1/4 cup chopped flat-leaf parsley
2 garlic cloves, minced

Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 350 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.

Fry the potatoes in batches so the pot isn’t crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.

To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they’re still hot and pour the parsley butter on top; toss gently to combine.

Source: adapted from Eat This Book by Tyler Florence

Zucchini Linguini

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Do you guys have zucchini coming out of your ears yet? I know in a couple of weeks we will, so I thought it would be a great time to share one of my favorite ways to prepare them. This is a recipe that I’ve been making for several years now, looking forward to it every summer. This is another recipe that my sweet neighbor Janie shared with me a couple of years before she passed. She always loved gardening, and sharing her bounty – including zucchinis! I’ve tweaked it a bit over the years, and it’s open to substitutions, depending on what looks good from your garden (or CSA share) that week.

This pasta couldn’t be simpler to make. While the pasta is cooking, you do a quick saute and sauce with the veggies – then toss everything together and top with breadcrumbs. Meals like this are a lifesaver when the weather climbs to 100+, and the idea of slaving over a hot stove makes you want to cry for mercy. I made a few changes to the recipe over the years – adding tomato and white wine to the mix, as I felt the dish was a bit dry without them. Have made this dish with yellow squash as well, and it was great.

Zucchini Linguini

Coarse salt
1 pound linguine
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled
1 large red onion, thinly sliced
4 medium zucchini, halved lengthwise, then sliced very thinly crosswise
1 large tomato, diced (about 1.5 cups)
20 black olives, halved
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine (I used Vermouth)
1/2 cup Breadcrumbs
1/2 tsp garlic powder
1 tbsp olive oil

Heat oven to 425. Toss the breadcrumbs with 1 tsp olive oil and garlic powder. Place on a cookie sheet, and toast in oven until golden brown; about 3 minutes. Remove and set aside.

Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.

Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add tomatoes, olives, oregano, and red pepper flakes; season with salt to taste. Add white wine and simmer for a about 5 minutes.

Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.

Hawaiian Macaroni Salad

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Macaroni salad was always one of those things I bought pre-packaged at the deli (blech, I know!). The concept seemed simple enough; pasta, veggies, mayonnaise based sauce. But, somehow it always went horribly wrong – managing to be a clumpy gloopy mess, but also still dry. I had given up hope, until I came across a recipe from a source I can always trust.

In Hawaii, where macaroni salad is a staple when it comes to plate lunches, it’s been a long known secret that you intentionally overcook the pasta – to make it “fat”. It helps it to really soak up the sauce, and keep the pasta moist and delicious. It makes a large batch that is perfect to take to a cookout. Or, for a simple dinner at home with some grilled barbequed chicken. Leftovers were great too! With a little grilled tuna or chicken, and some diced fresh pineapple tossed it – made for an awesome lunch.

Hawaiian Macaroni Salad

2 cups whole milk
1 1/2 cups mayonaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

To make dressing, whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.

Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.

Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1/2 cup of mayonnaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days. Serve.

Source: Cook’s Country, June 2009