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BRENDA ADAMSON
AUSTIN, TX

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Hey, welcome to the food blog.

I hope you enjoy wine and food as much as I do and like to share recent discoveries and great bargain finds. I am not an expert by any means. I just know what I like and can usually afford, and occasionally splurge on.

The rest of the time is just work, travel, cookbooks, cooking, eating and life with wine. . . it's so much nicer.

Our ratings are based on how much we did or did not enjoy each wine. No professional advice here, just honest opinions. The same goes for the restaurant ratings.

We drink what we like with what we like to eat.


Wednesday, June 6, 2012

A Texan in New York: Easy Alfredo

A Texan in New York: Easy Alfredo

Sure, a trip to Tuscany to cook with the Olive Garden chefs would be great fun, but who am I kidding? I’m not gonna win that prize—mainly because I don’t enter. So, lately the DVR has been set to record Lidia’s Italy in America on PBS and I faithfully watch every morning between 6:00 a.m. and 7:00 a.m. before I head off down the Northway to go to work.

I love Italian food and pastas are, at least usually, inexpensive and quick to make for dinner. My last recording was Episode 11, From Coast to Coast: Three Favorite pastas in America, in which Lidia and her chef Billy Gallagher from Becco in New York City cook together. Chef Gallagher made Pasta alla Primavera, while Lidia made the Fettuccine Alfredo.

Man, have I ever been over-complicating Alfredo sauce!

Now you can get good Italian food in New York state—but it has been my experience so far that eating-out up here is expensive. Hell, everything is expensive. So after watching Lidia throw this sauce together in the time it takes to cook dry pasta, I gave it a try myself. The unofficial recipe is below. I’m sure you can get the real deal from her website http://www.lidiasitaly.com/. As Lidia says, I made it my own.


Lidia's Alfredo My Way

Pasta:

Water Salt
1 lb of dry Fettuccine

 Sauce:
1 stick of butter
1 pint of heavy cream
3 sprigs of fresh sage
2 cloves of garlic sliced
Grated Parmesan cheese to taste
Pasta water as needed
Salt and Pepper to taste

Heat your pasta water to boiling, add some salt, and drop in 1 lb of fettuccine. Set your timer for about 8-9 minutes.

In a large sauté pan heated to medium to medium high, melt 1 stick of butter—not margarine. Add sliced garlic and sauté for a minute or so. Add 1 pint of heavy cream, the sage sprigs (whole) and a little bit of pasta water. Bring to a heavy simmer and let it reduce and thicken slightly.

When past is aldente, drain and add directly to the Alfredo sauce and continue to simmer for another minute or so. Shut off the heat, add cheese and toss. Add pasta water and additional cheese to regulate the consistency of the sauce.

We also added sautéed baby Bella mushrooms and some thawed frozen peas. All of this took about 20 minutes. I started the water while sautéing my peas and mushrooms. Once the vegetables were done (10 minutes) the water was boiling and I dropped the pasta and started the sauce (another 10 minutes).

It really was that fast and probably would have fed 4-5 folks. 


(Will hopefully get a better pic uploaded soon!)

1 comment:

  1. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

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