Alfredo sauce

In November we went to the 2014 Portland restaurant of the year (Ava Gene‘s in case you were wondering). It took us almost two months for a reservation due to our schedules, and the fact that we wanted to eat before 10 pm. One of the dishes was a chorizo with white sauce, which they called some fancy name that I cannot remember. It was good, but nothing too amazing. We both decided it was something we could easily make at home, and after I finished reading: “The Cooking Counter Cooking School” I found the below recipe for an easy homemade Alfredo sauce.

We have made this recipe twice now. The first time we tried it with a chorizo that after Chris cooked it he said it was nasty, so instead of chorizo he added chicken. It was so much better than Alfredo sauce from the jar, and so much better for you. Lighter, tastier, and all with three ingredients + salt/pepper. Oh, and so much better for you.

This week we tried it again with a different kind of chorizo.

Alfredo Sauce

8 ounces cooked pasta
2 cups heavy cream (2 Tablespoons reserved)
1 teaspoon salt
1/c cup grated Parmesan or Parmigiano-Reggiano cheese
1 garlic clove minced (optional)
Freshly ground pepper

Prepare the pasta according to the package directions. Carefully reserve one cup of the pasta water to use in the sauce. Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic (if using), and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat. (page 142)

Add any items, leftovers to sauce and pasta. Such as: chicken, broccoli, asparagus, shrimp, sausage, the list is endless.

You cannot put that book down, you lose precious sleep at night because you want to read one more page. A different book moves you emotionally to think differently about your life and make some needed changes. Yet another book prompts you to make small moves toward a more sustainable lifestyle.

“The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks” by Kathleen Flinn had an impact on me and the food I consume. Chris and I have found ourselves in a food rut. We make the same few meals each week, and continue to alternate them. Yes, most of the time it is what I crave and want, but what if I do not know what I crave and want because I have not given myself the option to try something new? Over the weekend we went to a Portland restaurant that we have wanted to go to for ages. It took us about two months to find a reservation that would both fit our schedules and be a normal hour to eat dinner (before 10:30 pm). We had an assortment of items all new and different, but one really inspired me: spacatelli, sausage, broccoli, provolone. It was very simple, and yet so delicious. I look up at Chris and say the book I just finished has inspired me and we need to radically change how we think about food. We can make this dish at home.

That does not mean that we do not eat well on a regular basis. I think we have a very balanced diet, what I wanted to radically change was our routine. With the changing season from summer to fall and soon to winter there are so many different options to try. New soups and stews, and warmer dishes we would not want in the summer. So many options to explore, inspire, and change our ways. Flinn’s book is inspired by a woman she met in the grocery store:

“No wonder we’ve forgotten that the most essential thing we do is to feed ourselves and the people we care about. When I saw the stuff the woman had in her basket, it struck me as antinourishment.” Page 22-23

As a country, we eat from cans, the freezer, and over-processed boxes of chemicals. It is what we know, and yet many of the processed foods are a very long list of chemicals that provide no nourishment at all. Flinn sets out to teach a group of women who do not know how to cook how to make food from scratch and replace the quick and easy processed counterparts. She shows them how to make Alfredo sauce from scratch in the same amount of time as you would the boxed version, and she proves that cooking from scratch is not only affordable but the tastier option. She also talks about how much we waste.

We buy food in bulk at stores such as Costco and Sam’s. It seems like a better value, but what we often do not realize is how much waste we create. Why buy one good head of lettuce when you can get three for less? They do not taste great, but oh well. You then do not feel bad when you throw away the other two heads. Which leads to what has been called: “Eating Down the Fridge.” The tactic? You do not buy groceries for a week and instead get creative and eat down all the food currently in your fridge. We would starve in our house because we often only have fresh fruits and vegetables in the fridge and eat them down each week, but we could still join the cause and make sure we are eating the salsa, and other condiments that often are forgotten and grow into other entities within the fridge.

Do an Internet search for: Eating Down the Fridge, read Flinn’s book, and use the changing season to jump-start your food inspiration!