Sometimes Simple, Sometimes Grand, Always Declicious
I recently discovered that the authentic method for making fettuccine alfredo comes from the use of four main ingredients: butter, cream, Parmesan cheese and pasta water. You simply add some of the leftover pasta water to a heated butter/cream mixture, let it cook down and thicken, and finish with some fresh Parmesan cheese. Seriously simple.
…
If you know me at all, then you’ll know I like to be quick and efficient in the kitchen. Don’t get me wrong, I enjoy a slow and perfected weekend meal as much as the next mom chef, but during the week that’s just not always possible. What I’ve discovered, however, is that if I take the time to make a bit extra of whatever dish it is that I’m cooking up on a Sunday when the time allots, I’ll reap the rewards later in the week when eating is a much more rushed experience.
…
With the official arrival of spring, the weather around our neck of the woods is slowly beginning to thaw out and warm up. For me, one of the highlights to rising temperatures is the resurgence of the grill. Ours had been in hibernation for the winter, but this past weekend that all changed after ardently convincing my husband it was high time we revived our outdoor cooking habits. A promise of red meat didn’t hurt the cause either. With a hearty agreement in hand, he and I hauled it up onto our deck and I officially lit the 2012 inaugural flame. When dinner was served shortly there after, what lay in front of us was a simple yet flavorful grilled flank steak salad that was enjoyed by the three year old and the 30 something year old’s alike.
…
Risotto is one of those dishes that people shy away from because they think it’s too difficult to cook. Honestly though, aside from the stirring aspect of the whole experience, I find it to be one of my favorite meals to serve for the family. It has that magical property of tasting like you added a bucket of lusciously “bad for you” cream to the mix when really it’s just a combination of chicken broth, white wine and starch from the pasta. Best of all, you can pretty much add any protein, vegetable or fungus into the pot, in effect creating a one dish meal that results in a simple and straightforward weeknight dinner.
…
A new week calls for a fresh line up of recipes and this go round I determined it high time we dove into the land of crepes. Crepes, for me, are the best of all worlds. They’re versatile, they’re stuffable and, greatest of all, they’re delectable. They work well for company because you can make them ahead of time and they work well for kids because they’re fun to eat.
…
Remember a few months back when when I blogged about my kitchen getting a makeover? Well, it’s officially complete and I’m officially giddy. It’s been a really long, arduous process. There were a few times when it was difficult to see the light at the end of the construction tunnel, but we pushed through and in the end it was well worth it. I thought I’d share a few pictures of the before and after so you can see the changes we made. Here are a couple shots of the original space…
…