Good morning! I have the morning off so I decided to get a quick post in :) I spoke to a friend from college a few days ago, who has a great food blog of her own. She has tons of great recipes and I asked her where she finds the time to cook so often. And what she said -- when cooking is a hobby you enjoy, it's not work -- really made me think about this blog. I don't want it to turn into work. I love cooking so much and I want you all to know how much I love it! I delayed the start of this blog because I was so busy with school. But medical school is not an excuse anymore! I'm telling you now - I will make the time to cook most of the week, and I will try a new recipe at least twice a week. Accountability! And I'll cook even more when Mikey gets back in town, because it's way better to cook for two :)
I've also been thinking about ways to spice up this blog. Here are some ideas: Posting weekly menus (planning makes cooking so much easier!), weekly themes, and some sort of challenge. I read a lot of fashion blogs and I often read about "remix challenges", "color challenges", and even "no-repeat challenges". I think that I can translate those challenges to food.. eek, I'm so excited now! More details to come..
Ok, here's a quickie recipe for you all. Fettuccine alfredo. It's not the typical Americanized fettuccine that you have in the restaurant with thick and goopy (is that a word?) sauce. Folks, this is the real deal. It's how fettuccine alfredo started in Italy. That's right, Italy, not America. Here's a really interesting post on the original fettuccine alfredo. The ingredients are simple: pasta, butter, cheese. What could be bad about pasta, butter and cheese? Oh right, the fact that it's pasta, butter, and cheese :) But who cares? We all need to indulge every so often. This isn't as heavy as restaurant fettuccine, but it is definitely rich - and absolutely delicious.
I've said this before, and I will say it again because it is of utmost importance - since this recipe is so simple, it is important to use quality ingredients. Parmigiano Reggiano, real butter, freshly ground black pepper. You can use fresh or dry pasta, but I think that fresh pasta holds on to the sauce better. This recipe does have an option to add cream - for those of you who can't quite say goodbye to cream :). Bon appetit!
Fettuccine Alfredo (adapted from Simply Recipes)Ingredients
1/2 pound fettuccine noodles
3-4 Tbsp unsalted butter
2/3 cup finely grated parmesan cheese
Black pepper
Additional, for creamy version:
1/2 cup cream
Nutmeg
Directions
1. Bring a large pot of salty water to a boil and drop in your fettuccine.
2a. Plain version Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.
2b. Creamy version Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.
3. When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.
4. Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.
I ate this as a side dish, but if you add some meat and veggies, it would be a (very filling) entree.
That is all.
xoxo <3
Nhu-Y
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