This Fettuccine Alfredo Recipe is one of my favorite’s and making it from scratch is so easy you won’t believe it. To tell you the truth, my original intention was to make this a recipe Solly for the Alfredo because the flavor is so unreal, you’ll never buy Alfredo in a bottle again. In fact so many friends and family members have begged me for this recipe, so I have decided to just include it with my pasta dishes.
Understanding this Fettuccine Alfredo Recipe
To fully understand Alfredo and how it can go wrong you’ve got to understand the ingredients that can screw it up. First off, with this Fettuccine Alfredo Recipe use Cream NOT Half and Half. Unless your on some major mission in your owning dieting this is a big no-no because it just won’t taste right. The second thing, is flour; use it very sparingly and don’t burn it when you stir with the butter and garlic. If you do, that flavor will spread through out the entire sauce and it will ruin it. In fact, the flour isn’t even a requirement to make the sauce it really just helps the reduction so it will thicken up faster. If you are patient, make the sauce with out, and then you won’t have to salt it either. That about cover’s the things that can go wrong, now let’s talk about what can go right! The beautiful thing about this recipe is you can own it and make it your own by adding any of your favorite pultry’s or shellfish directly to the sauce or topping it off after you stir in the pasta. Whether you’re making a Shrimp Alfredo recipe, or a chicken Alfredo recipe, it’s your choice. Just follow these easy steps and you are on your way to making the best Fettuccine Alfredo Recipe, Hands Down!
1 tbls. butter
1 tsp. flour
1 pinch of raw garlic
1 cup of cream
2 tbls Parmesan
Salt and Pepper to taste
Fettuccine Alfredo Recipe Misconceptions
This is entirely just my opinion based only on my experience and personal tastes about the sauce its self; I mentioned earlier that the flour doesn’t have to be used when preparing this sauce; well that’ s true. In fact I believe the more you use it the more you kill the flavor and defeat the purpose the combination of the butter, garlic and cream are trying to create. Thus having to reconstitute with salts and other means to try and put flavor back into an already perfect sauce after it’s already been murdered! As you can see I’m a little passionate about this theory, but when you are cooking for just a few there is no reason to sacrifice this recipe by watering it down with flour. Now on the other hand it is an invaluable additive if you are going to be cooking for many because it will seem almost impossible to reduce and it will take forever without. Okay? Enough said. Reconstituting this sauce is easy and just takes a reheat on the stove or microwave; just make sure you add a vigorous stir because the sauce does separate and appears to be very fatty if you don’t. That being said, just make sure you take all of this into account when you decide what you are really trying to accomplish with this Fettuccine Alfredo Recipe.
Making Fresh pasta from Scratch is a cinch. No really it is, and it tastes so much better than dehydrated reconstituted pasta from a box I’m telling ya! The trick is just knowing what your looking for with it’s consistency before you roll it out and slice it up like pasta sheets! This means working the dough and adding water sparingly in order to have a workable dough that doesn’t turn into a nightmare of a mess.
Homemade Pasta Recipe
1 cup all purpose flour
1 cup bread flour
1/2 cup water (tbls’s if needed)
1 pinch of salt
The reality of a Homemade Pasta Recipe
Making pasta can seem tedious but after watching this chef in Boston whip out his Homemade Pasta Recipe for every single individual order that rang in from server tickets, I decided i better get a little more familiar with a good recipe and understand the importance of fresh pasta with some of the fresh sauces I prepare. I figure if this guy can throw flour down and roll out fresh pasta dough for every single individual dish by himself each time as well as cooking everything else, then I can do it once in a while. Since I’ve rolled up my sleeves and dug into a few recipes I’ve really appreciated the fresh taste and value in eating it like this. So no matter what flour you decide to go with or how you decide to tweak the ingredients if you decide to do your own thing just follow the simple texture guidelines and principles in the video I’ve provided and you too will pull off an excellent Homemade Pasta Recipe!
French Onion Soup is by far one of my favorite soups, and I’m always disappointed if it’s not on the menu. So I decided to tear into this recipe, perfect it and make it my own! So here you have it; My Recipe for French Onion Soup
Understanding my Recipe for French Onion Soup
There are a few basics that can be substituted that won’t effect the over all taste if you have one or the other. First is the stock. I’ve made this with Swansons premade beef bouillon and I’ve made it from scratch with water and powder. If you’re insane and want to boil down some beef bones for 3 plus hours just to get a genuine beef stock, be my guest, but I’m telling you the latter tastes just as good. The second thing is the onions; just choose your favorite onion, white or yellow it doesn’t matter, which ever you prefer; use both even. I had a Recipe for French Onion Soup in Denver that claimed to have 5 different onions in it before, so get creative. Also make sure you hit the liquor store or grocery and pick out a red wine you can cook with. The rule of thumb when you are cooking with wine is to never use anything you wouldn’t drink. Can you make this Recipe for French Onion Soup with out it? Yes, but if you knew what the finished product tastes like with it vs. without, you would undoubtedly regret it. So let’s get started!
The actual Recipe for French Onion Soup
1 cube of butter salted (or unsalted, but this recipe has no additional salt added)
2 large sliced yellow or white onion (or more if you’d like)
1 stock of chopped scallions
1 1/2 qt. Beef stock or bouillon
1 tsp sugar
1 tsp minced garlic (or 2 fresh garlic cloves)
1 tsp Italian seasoning (thyme, rosemary, marjoram, sage, oregano, basil)
2 tbsp flour
2 bay leaves
1/3 cup red wine (Merlot is good)
1/2 tsp. black pepper
Sliced Swiss cheese
Garlic Texas toast (pre-made in any grocery freezer section) or french bread
Okay, this is simple! You need a pot for the soup, and a pan to saute onions. First get the broth going in the soup pan with medium heat; add the garlic, the bay leaves, Italian seasoning and the chopped scallions. Meanwhile saute the onions with a medium high heat starting with the whole cube of butter. Be sure to not let the butter burn; lift the pan off the heat if it’s getting to hot and reduce the stove to medium. You’re onions should be sliced in long lengths, NOT chopped. Add the onions to the butter and saute for 15 to 20 minutes until it starts to caramelize. Adding the sugar will speed up the caramelizing process so add 1 tsp. Once the onions have caramelized add 2 tbls of flour to the onions and stir evenly. Then add the onions to the beef broth as well as the 1/3 cup of red wine. The final touch is adding the pepper and reducing the heat to a simmer. Let the soup stand and marinate for another 10 to 15 minutes, then remove the bay leaves. Meanwhile prep the Texas Garlic Toast (or French bread) in the oven on a sheet or even in a toaster if you only need a few. Serving is now as easy as a ladle full of soup over the top of the the Texas toast and Swiss cheese. If you want to take it a step further, you can throw the bowl of soup with the toast and cheese under the broiler to add that golden brown crispness to the cheese which traditionally is usually done. I’m pretty sure that there isn’t any French Onion Campbells soup recipes, so I hope you enjoy this little gem; my Recipe for French Onion Soup!