Conference turris::cooks

  re: 0     That recipe sounds good.  I'll have to try it!  Does anyone
            else out there have any other FETTUCINE recipes (of any kind)?
            If so, please share them with us.  I'll start off by giving
            you a recipe of FETTUCINE ALFREDO that I make often.  It's
            easy and YUMMY!!!


            FETTUCINE ALFREDO

            2-3 cups of dry fettucine noodles
            1/4 cup of whipping cream (not whipped)
            1/4 cup of butter or margarine, softened (BUTTER is better!)
            1/4 cup of parmesan cheese (ROMANO cheese is what I use)
            Sm. can of mushrooms 
            Salt & Pepper

            In a bowl, mix butter and add the whipping cream, stirring
            often.  Add parmesan cheese in also.  Mix VERY well.  Cook
            noodles according to package directions.  Add the cheese
            mixtures on top of the noodles, tossing well, add the mushrooms 
            in, add a little salt and pepper.  

            Serve immediately!


  Enjoy!


  Bye for now,

                   Nance.

The cookbook says to make this one with linguine noodles, but I usually
use fettucine instead:

Linguine with Chicken and Asparagus

1 skinless, boneless chicken breast (about 1 pound)
1 lb fresh asparagus
3/4 lb linguine or fettucine
2 T unsalted butter
(salt)
pepper
3 T finely chopped shallots (no reason you couldn't use onions)
1 c heavy cream
1 dried hot red pepper, crumbled
1/8 t nutmeg
1/4 lb Gorgonzola cheese (use something else if you can't find it, but good)
2 T fresh tarragon or 1/2 t dried
1/2 c grated Parmesan cheese

1.  Remove all fat, cartilage, etc. from chicken and cut into small strips.
2.  Cut off tough ends of asparagus.  Cut diagonally into 1 " pieces.
Drop pieces briefly into boiling water and drain.
3.  Cook pasta according to directions on pasta.
4.  Meanwhile, melt butter in large saucepan  Cook chicken in butter just
until it turns white.  Add (salt and) pepper.
5.  Add asparagus and stir.  Add shallots and cook 30 seconds.  Add cream,
hot pepper, and nutmeg, and stir.
6.  Break the Gorgonzola cheese into pieces and add it.  Cook just until the
cheese melts.  Add the tarragon.
7.  Drain the pasta and add to the sauce, mxing well.  Serve with Parmesan
cheese on the side.

Serves 4-6.

Enjoy!

PS - I will look to see if any of my white clam sauce recipes include
wine - don't think so, but worth checking.

RE: 2.0

Try this for a quick sauce.  Buy two cans of Progresso Clam sauce and
enhance it by adding fresh: scallops, crab meat, lobster meat, cooked
shrimp.  Add a healthy pinch of dried crushed red peppers or whatever
you think otta taste good and a few pieces of diced onion. Let it simmer
(covered) until the fresh stuff is done.

Otherwise, start with a fresh pesto sauce and your on your own.

In my humble opinion, the best seafood sauce with pasta can be had at
Tweet Balzano's in Bristol, Rhode Island.  Order the Tweet Special.

Regards,

Jim

                               Salmon Fettucini

		Below is a recipe for Fettucini salmon. All ingredients
	are approximation. The chef told that this was the way he made it.
	This  recipe comes from a restaurant in Oshawa Ontario in Canada. Oshawa
	is aprox. 45 mins. east of Toronto. Many days were spent there
	working on project for GM.


	Ingredients:

		Smoked Salmon (as much as you like)

		Tomato (fresh)

		Onion  (probably small to medium)

	5 to 6 oz. Heavy cream (whipping cream) If you want more sauce you
		   could increase this.

		1 Egg yolk (now the chef said maybe 1 egg, he said if it looks
		            like the sauce needs one to thicken)

		Butter

		Fresh garlic (to your taste)

		Vodka (to be used to flambe)

	Procedure:

		Now the chef said that this was a very easy dish to make. So
	here are the rather sketchy directions.

		Melt butter, add onion, tomato, fresh garlic and salmon, saute
	for a min. (probably to soften the onion). Next add the vodka the 
	amount is  about a jigger. After you add the vodka, flambe the sauce.
	Now add the Fettucini and let this cook in. I would imagine that
	fresh pasta would be used otherwise the  Fettucini would take an awful
	long time to cook in. Fresh pasta can be bought at many stores in the
	area. I believe even grocery stores sell it frozen. Once the Fettucini
	has cooked in add the cream and simmer. Please note the cream should be
	thick and an egg yolk would be added to accomplish this. My personal
	opinion would be that the whipping cream would be thick enough or I
	think you could even add a little flour.


		In addition the chef said the following could  be added to
	vary the taste:

			Parmesan cheese
			Romano cheese
			Nutmeg
			Salt +  pepper (a must in my book)


						Good luck!


    

< 
  RE:   FETTUCINE ALFREDO
	

	I make this recipe to serve 4 as a first course:

	1 package Prince Silver Award Fettucini noodles
	1 cup (half pint?) light cream or whipping cream
	1 cup fresh grated parmesan cheese
	1 stick (1/2 cup) unsalted butter
	pinch salt, large pinch white pepper, pinch nutmeg*

	Cook noodles according to package directions (9-10 minutes) in rapidly
	boiling water with NO salt or oil (save the calories for the cream and
	butter!).  Meanwhile, melt the butter in a 10" skillet and add the
	cream on Med-Low heat.  Don't be afraid to let the cream simmer--it
	won't curdle.  Cook for 2-3 minutes for whipping cream, a bit longer for
	light cream, until it reduces and thickens slightly.  Add salt, pepper
	and nutmeg.  Lower heat and add parmesan cheese; stir until melted.
	Turn off heat.  When noodles are done, drain and return to pot.  Pour
	cheese sauce over noodles; toss well.  Serve immediately with extra
	grated cheese and black pepper to grind.

	*NOTE:  The nutmeg gives this dish an unusually interesting and sweet
	        flavor!

	You may have noticed that I omit mushrooms from my recipe--I would
	rather save them for Fettucini Carbonara. But that's another recipe...


	Signed,

	I married an Italian...

	ann

    
Fettucine with Porcini Mushrooms and Sun-Dried Tomatoes

1/2 oz (about 1/2 cup) dried porcini
3 sun dried tomatoes (not packed in oil), or to taste
2 tsp fresh chopped rosemary leaves or 1/2 tsp crumbled dry
2 garlic cloves
2 tbsp chopped frsh parsley
3 tbsp olive oil
1 tbsp unsalted butter
1 small onion chopped fine
1/2 lb fresh white mushrooms chopped coarse
freshly ground pepper to taste
3/4 lb fettucine

In a small heatproof bowl let the porcini and the sun dried tomatoes soak in
one cup of boiling water for 30 minutes.  Remove the porcini and the tomatoes,
squeezing them dry, strain and reserve the soaking liquid, and chop the porcini
and tomatoes. 

 Mince together the rosemary, garlic, and 1 tbsp of the parsley. In a large 
heavy skillet heat the oil and the butter over moderate heat until the foam
subsides and in the fat cook the porcini, the sun dried tomatoes, the onion,
and the rosemary mixture, stirring, for 1 minute.  Add the white mushrooms and
saute the mixture, stirring, until the mushrooms begin to give off their liquid.

 Add the reserved soaking liquid, simmer the mixture, stirring occasionally,
for 15 minutes, and season the sauce with the salt and pepper.

 While the sauce is simmering, in a kettle of salted boiling water boil the
pasta until it is al dente and drain it.  In a heated serving bowl toss the
pasta with the sauce and sprinkle it with the remaining 1 tbsp parsley. 

Serves 6 as a first course, or 4 as an entree
    

    Where can I find gorgonzola cheese?  Is this goat cheese?  Also, what
    is a good substitute?
    
    Steve

    It's blue cheese - a fairly mild one, if you can call any blue cheese
    "mild".  If you use some other blue cheese instead (stilton, for
    example) you might want to use half some other kind of milder cheese if
    you don't care for the strong flavor.
    
    /Charlotte

    
    I got some gorgonzola at Sudbury Farms, but it's probably in most
    grocery stores.  I tried the imported kind, but it was *disgusting*!
    I like a strong cheese, but this tasted rancid!  The clerk warned me
    that most people try to return it because they actually think it has
    gone bad.  I thought I'd like it anyway.... NOT!  So, I suggest
    trying the domestic kind.  I don't know where you are located, but
    in Maynard there's a restaurant called Ciro's (it's actually a chain)
    and they put gorgonzola on their salads... YUM!

    	Gorgonzola is pretty strong, I like blue cheese in general
    	but I can't eat this stuff alone for very long.
    
	However! I Actually love it on Pasta...and a change occasionally
    	from the red sauce. It doesn't take very long usually the same 
    	amound of time as the (dry) pasta takes to cook.
    
    	The white sauce recipe:
    
    	1.5 cups Heavy Cream 
    	4-5 Bay leaves
    	5 Tbls Gorgonzola Cheese (crumbled) 
    	1 cp chopped Black Olives
    	1 cp cherry tomatoes
    
    	Simple bring the cream to a light boil.
    	Reduce heat to a simmer
    	Add bays leaves stir for 15 minutes.
    	remove bay leaves
    	Add the cheese and olives, stir until cheese is thoroughly disolved 
    	 usually 2-3 minutes. 
    	Toss in tomatoes for 5 minutes just to soften them so their skin
    	will break easily.
    
    	Usually the smallest piece of gorgonzola I can get is .25lbs, so 
    	I cut that in half, and store it for a few weeks later.
    
    	Served with Fettucine it will feed 4 Lumberjacks, or 6 as part of
    	a course.
    	
    	T_C