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

FETTUCCINE ALFREDO SAUCE
from At Home Cafe
Ingredients:

• 2 cups heavy cream
• 2 cups Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg

Directions:

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.

CROUTONS
from At Home Cafe
Ingredients:

• 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

Directions:

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.

VINAIGRETTE SALAD DRESSING
from About.com
Ingredients:

• 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

Directions:

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.