posted by Saucy on Aug 11
Alfredo sauce is a rich and creamy white sauce that gets its delicious flavor and texture from butter, cheese and cream (not a low calorie meal!). It makes a wonderful pasta sauce (Fettucini Alfredo) but goes equally well with chicken. Buon appetito!
1/4 cup Butter
1 cup Heavy Cream
1 1/2 cloves Garlic, minced
1 1/2 cups Freshly Shredded Parmesan Cheese
1/4 teaspoon Ground White Pepper
1/4 teaspoon Sea Salt
1/4 cup Fresh Parsley, chopped
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes. Wisk in garlic, cheese, white pepper and salt. Simmer for 3-4 more minutes or until heated through. Stir in parsley and serve.
posted by Saucy on Jul 27
Pesto sauce is another very flavorful sauce that is simple to prepare. The basil and garlic provide a bright strong flavor base. The cheese and pine nuts add richness and texture. If you have fresh basil and garlic on hand (we highly recommend your own herb garden) this is an option for a quick and refreshing pasta dish. The pesto sauce recipe below is for a classic pesto.
2 cups basil
3-4 garlic cloves
1/3 cup pine nuts
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup lemon juice
1/4 cup olive oil
Combine all ingredients in a food processor or blender and puree until it forms a smooth paste. The sauce can be stored covered in the refrigerator for 2-3 days, or it can be frozen.
posted by Saucy on Jul 22
One basic sauce recipe that every chef needs in their portfolio is a Marinara, not only because it is great on pasta, but also because it can be used as a base for so many other sauces and dishes. In the US it is known as a tomato sauce, while in Europe it often includes seafood.
Here is a sauce recipe for a good basic Marinara that is quick and easy to prepare. While this can be prepared in about 30 minutes and served immediately, the flavors will develop even more if prepared a day in advance. The sauce can be refridgerated for up to 5 days, or it can be frozen for future use.
1 can of Italian tomatoes (35 oz)
1/4 cup of olive oil
4 cloves of garlic, finely chopped
3 leaves of freshly chopped basil
1/2 tsp of dried oregano
salt and pepper to taste
Crush the tomatoes using a fork or potato masher and reserve the juice from the can. Heat the olive oil over medium heat in a medium sized saucepan. Add the garlic and saute until light brown. Then add the tomatoes, the juice from the can, the basil, the oregano, and salt and pepper to the saucepan. Bring the mixture to the boil, stirring occasionally. Once the sauce begins to boil, reduce the heat to low and simmer gently for 25 - 30 minutes or until the sauce has thickened. Serve immediately or store in an air tight container.