Ava Gene’s

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.

I have become horrendously addicted to sparkling water. I know a random thing to become addicted to, but I am. I can remember in 2001, my sister and I went on a trip to Italy. A quick side note. My sister, the amazing person that she is, decided that she would take me to Italy for my college graduation present. What a cool present from a sister, in a family with no parents. Back to the trip — I had no idea how to speak the language and figured my sister could handle that part. I was the map girl, and man was that important when we were in Venice. The only words I knew how to speak were: “Where is the bathroom.” Important, right?

Imagine sitting in a trattoria in Italy with a gorgeous waiter taking your order. You are on vacation and you have absolutely nowhere to be. It was probably the last vacation of my life (with the exception of my honeymoon) where I truly felt no stress of the workplace that I left behind (although I do remember making a long distance phone call from Venice to Boston to check in on my boss as he had asked if I would check in partway through my vacation). I guess I was just as crazy back then.

I digress. This post has only a tiny portion to do with Italy. I can remember when you would order they would ask if you wanted aqua with gas, or without. I was adamant that we had water without gas. Sparkling water, gross?! Well, I guess over time you do change. Fast forward to 2014. At some point during this year I got addicted to sparkling water. I still cannot remember when or where, but now I prefer drinking water with bubbles. We even purchased a Soda Stream last spring. We do not use any fancy flavors, but I love to come inside after a long run and gulp down a glass of cold water with bubbles. Somehow I feel like the water is just slightly different. It tastes different. It has a bit of an edge… Especially when you hold the Soda Stream button down just a little longer than you should.

Now back to a few weekends ago when Chris and I went out to dinner. We knew we would be getting sparkling water. When we ordered it I assumed we would be paying for our water. It was a nice restaurant and of course they would charge more for the bottled sparking water. When they asked right away if we wanted sparkling or still we asked for sparkling, only to find out that they bring you their own bottle of sparkling water. I am sure they have their own machine that makes sparkling water, but why not? More restaurants should make their own sparking water and stop charging customers $3-10 for a bottle. I know when I was in Shanghai I sometimes had to pay $15 USD just for a bottle of Perrier (craziness)!

Thank you, Ava Gene’s, for letting us enjoy our food, drink countless bottles of sparkling water, and never paying a cent for the bubbles. There is more in this world than price gouging over some carbonation. More places should make their own sparkling water. I would be a fan. Bring on the bubbles!