Wednesday, May 11, 2011

Week THREE: Fettuccine Alfredo Sauce, Croutons and Vinaigrette Salad Dressing

from At Home Cafe
  • 2 cups heavy cream
  • 2 cups Parmesan cheese
  • Salt and pepper to taste
  • Pinch of nutmeg
  1. Pour cream into a medium saucepan and add salt, pepper, and nutmeg.
  2. Bring cream to a boil.
  3. Reduce the heat to medium, stirring occasionally with a wooden spoon until slightly thickened, about 5 minutes.
  4. Remove from heat and toss with Parmesan cheese.

from At Home Cafe
  • 1 pound day-old bread, preferably sourdough
  • 1 cup olive oil
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tablespoons garlic, minced
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon fresh thyme, chopped
  1. Preheat oven to 350°F.
  2. Slice bread and cut into 1-inch cubes, enough to make about 4 cups.
  3. In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme.
  4. Add the bread and toss, coating well.
  5. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown on all sides, about 15-20 minutes. Cool.

  • 3/4 cup salad oil (see note)
  • 1/4 cup white wine vinegar
  • Kosher salt and ground white pepper (or freshly ground black pepper), to taste
  1. Place all the ingredients in a blender and mix for about 10 seconds or until fully combined.
  2. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld.
  3. Give the dressing a good whisk immediately before serving.
NOTE: Any oil labeled “vegetable oil” or “salad oil” is fine for this recipe. You can also use any light, neutral-flavored oil like safflower, canola or soybean oil.

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