From the Garden to the Kitchen
Yardboy, here’s a recipe that’s admittedly not low fat but oh so good. I love serving this with a shower of onion or garlic chive flowers on top along with the basil.
Fettuccine Alfredo (The secret to good fettuccine Alfredo is to have your plates or bowls warm when serving.)
1/2 pound fettuccine noodles, cooked according to package directions and kept warm
While fettuccine is cooking, make sauce:
1-1/2 cups whipping cream
3 tablespoons butter
1 tablespoon sour cream
Salt and pepper
1-1/2 cups Parmesan cheese, grated, reserve 1/2 cup
Dusting of fresh nutmeg
Fresh basil, julienned
Bring cream and butter to a boil. Lower to a very gentle boil for about 8- 10 minutes, or until reduced a bit. Stir in sour cream and add salt and pepper. Taste for seasonings. Reduce heat to low and add nutmeg, cooked pasta and 1 cup Parmesan. Mix together – mixture may be slightly running but will thicken quickly.
To serve: Put fettuccine on plate, add chicken that has been cut into diagonal slices (fan it on top). Sprinkle with fresh basil and reserved cheese and lay several spears of asparagus on plate alongside. This serves 4.
-Rita Heikenfeld, CCP / Herbalist www.abouteating.com
[Just before I met Rita, I had a vision from God in one of my dreams. He asked me what I wanted in a wife, and I told him I’d like for her to be the most beautiful creature in the world, to do whatever I tell her to do, and for her to work hard, be smart, and enjoy being with me. God told me he could do it, but that it would cost me and arm and a leg. I didn’t have that much to give so I jokingly asked him what I could get for a rib. The next day I met Rita. -Frank Heikenfeld]
OKBK. That’s it for this week. Now do yourself a favor. Have the best week, and the best July 4th weekend of your life! See ya. RW the Yardboy. (Join us every Saturday 6-9am ‘In the Garden’ on 55KRC The Talk Station and XM158, and again 10-12pm on 610WTVN Columbus.)
Tags: fettuccine alfredo