Leah Slade’s AlfredoI have always loved fettuccini but never imagined I could make it. This is one of Leah’s specialties. We had it in Park City for our girls get-away. Now Marlene, Jody and Jen make it and love it. There are many versions as Chef Leah just went by sight and taste. So here are the basics with the few changes in ( ).
1 stick of butter (Leah's batch is small and only uses 1/4 to 1/2 stick)
16 oz Heavy Whipping Cream (small batch 1 cup)
2 red pepper (really only need one)
6 to 8 TLB Parmesan cheese in the can (or use more to taste) or...
(Marlene uses real grated parmesan cheese abt. 1 1/2 cups)
2 tsp Garlic Salt (Leah swears by the kind with parsley in it, small batch would only need 1/2 tsp)
small paper or plastic bag
favorite noodles-- fettuccini
2 tsp Garlic Salt (Leah swears by the kind with parsley in it, small batch would only need 1/2 tsp)
small paper or plastic bag
favorite noodles-- fettuccini
(Missy adds chicken strips)
Take the pepper and place it on foil on a baking sheet with the broiler on. Watch it carefully and turn it frequently until it turns completely black. (Leah does several at a time and then freeze them for the next time.) Place the blackened pepper in the paper bag and let it steam for several minutes. Then peel and de-seed. Slice into strips.
Melt the butter in a pan, add the cheese. Stir until melted. Add the red pepper-- stir around. Then add the cream and garlic salt (to taste, start small then add more). The heat will thicken it a little but not a lot.
Serve with favorite noodles and extra cheese if desired.
(Missy twist is to serve with precooked chicken strips. I also thicken it by doing butter melted with a little flour add the cream and garlic salt heat until boils and thickens up then I fold in the cheese and chicken.)
Take the pepper and place it on foil on a baking sheet with the broiler on. Watch it carefully and turn it frequently until it turns completely black. (Leah does several at a time and then freeze them for the next time.) Place the blackened pepper in the paper bag and let it steam for several minutes. Then peel and de-seed. Slice into strips.
Melt the butter in a pan, add the cheese. Stir until melted. Add the red pepper-- stir around. Then add the cream and garlic salt (to taste, start small then add more). The heat will thicken it a little but not a lot.
Serve with favorite noodles and extra cheese if desired.
(Missy twist is to serve with precooked chicken strips. I also thicken it by doing butter melted with a little flour add the cream and garlic salt heat until boils and thickens up then I fold in the cheese and chicken.)
2 comments:
Leah- I just got your message. Scott loves mousse... I'm not sure that is spelled right. How do I make it? The jell-o was a disaster. I'm going to have to stick with the pear delight. Scott can look forward to the trip to your moms for the other one:)
This recipe is really good, and easier than it looks.
6 ounces semisweet baking chocolate chopped (I just broke the squares in half)
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings for garnish
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water(or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then fold in the whipped cream. Take care not to overwork the mousse or it will be heavy. Divide the mousse between 4 individual glasses( I got 6 out of this). Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
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