Monday, August 8, 2011

Rich as a King

And soon to be suffering from gout like a king, too.

You see, I just ate a delicious, fatty, buttery meal, and am almost positive I have some kind of disease now, because of it.

Pasta with homemade alfredo sauce and sauteed mushrooms.
Boil pasta.
Make homemade alfredo sauce. I could swear I posted the recipe, but I couldn't find it anywhere on my site, so here it is:

Equal parts butter and cream cheese. Milk. Parmesan. Garlic and salt and pepper (or, for the lazy homemaker out there, garlic salt and pepper). I don't measure, which is why there are no measurements. I love this recipe because all of the ingredients are things I always have stocked in my fridge. Anyway, I melt the butter over low-medium heat. This is where you'd add fresh minced garlic, otherwise just season with garlic salt at the end. Add the cream cheese (it will be really lumpy until you add the milk). Splash in a few (keep in mind I've never actually measured, so it could be as much as a quarter cup) tablespoons of milk and a handful (or five) of parmesan - fresh of course. Sometimes its perfectly fine to skimp on certain ingredients in order to splurge on others. For example, always use fresh parmesan and real butter, but buy frozen pizzas or cheap versions/offbrands of most grain products. Once the parmesan is melted, season to taste. It's thinner than canned sauce, but tastes so much better.

If you're making the recipe with sauteed mushrooms, use a little less butter in the sauce.
Saute your mushrooms with plenty of butter over medium heat. You can't really walk away from them. They should be moved a lot to prevent burning. Mushrooms are really spongy, so they soak up a lot of the liquid in the pan. The problem is, if the pan gets too dry, the mushrooms can burn really fast. Add more butter to the pan as needed. Your physical heart might not thank you, but your proverbial one will. It's good to leave a little extra butter in the pan, even after the mushrooms have softened all the way. Add some of the alfredo sauce to the mushroom pan, and the shroomy butter will mix with the sauce, making it even more flavorful than before.

Your welcome.

1 comment:

  1. that is exactly how i make my homemade alfredo sauce too! no measurements, just necessary ingredients. mmm sounds so good, i havent made that in much too long. whats funny is im not a big fan at all of store bought alfredo, but home made? mmmm


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