Wednesday, May 23, 2012

Alfredo in A Pinch

If you thought you couldn't make Alfredo sauce (and have therefor resorted to buying it in a jar) I am here to tell can. It's not as difficult as it may seem. The main hangup is not paying attention, if the heat is too high or you wander off too long, you may very well end up with cottage cheese. So...relax, turn on some Franky, poor yourself a glass of wine and enjoy the fruits of your labor.

Alfredo sauce for 3:
1/4 C butter
4 oz. cream cheese
2-3 cloves of garlic minced
roughly 1 1/2 Tbl. minced shallot
3/4 C. half and half (more if needed)
2/3 C. parm

Turn pan on medium-low heat and add butter, when butter is melted add onion and garlic. Sweet until just tender, add cream cheese, (turn temperature down if sauce is bubbling)and stir slowly till just melted. Add half and half and cheese, stirring slowly until all is incorporated. Turn heat to low and allow all the cheese to melt and mingle with all the flavors of the garlic and shallot. Remove from heat and serve right away.

For easy add-ins I like roasted chicken, and sauteed zucchini. Sauteed bell peppers and broccoli are also a nice addition.


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