Saturday, March 26, 2011

Fettuccine Alfredo Recipe


For this dish we prefer dry fettucine noodles to freshly made because the pasta holds up better to the sauce. The instructions assume that you are using dry noodles. If you use fresh, adjust timing accordingly.

Ingredients

  • 1/2 pound dry fettuccine pasta
  • 3-4 Tbsp unsalted butter
  • 2/3 cup finely grated parmesan cheese
  • Black pepper
Additional, for creamy version:
  • 1/2 cup cream
  • Nutmeg

Method

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 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. 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.
Yield: Serves 4.

Saturday, March 5, 2011

Lemon Garlic Grilled Chicken

This was a real simple way to use some of the lemons from out lemon tree.


Ingredients
  • 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped fresh oregano
  • 2 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1/3 cup olive oil
  • 4 boneless skinless chicken breasts
  • 2 lemons, cut crosswise into 1/3-inch-thick slices
Process
Preheat the grill to 350. Plan on cooking the chicken away from the burner.
Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking. Divide in half.

Coat the chicken breasts with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.

Place the chicken breasts on aluminum foil large enough to wrap two breasts in a closed pouch. 

Coat the chicken breasts with 1/2 of the lemon juice and oil mixture. 

Close the pounce and place on the grill away from the heat. Let cook for 20 minutes then open the ouch and place the chicken over the heat for 10 minutes to a side to get nice grill marks on the chicken.  During the last 5 minutes grill the lemon slices two to three minutes per side.

When removed from the grill dip into the other 1/2 of the lemon oil mixture. Garish chicken with lemon slices when plating.

Serve.