Shrimp Fettucine Alfredo

April 15, 2011 at 4:04 pm (butter, fettuccine, garlic, half-and-half, Italian, Main Dish, parmesan, parsley, salt, shrimp, stovetop)

Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Serves 6

1 pound fettuccine pasta
1 tablespoon butter
1 pound uncooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

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Apple and Brie-Stuffed Bread

April 12, 2011 at 2:01 pm (Appetizers, black pepper, brie, butter, granny smith apple, granulated sugar, nutmeg, oven, round loaf, salt, sourdough)

Prep time: 15 minutes
Cook Time: 20 minutes
Serves 10.

1/2 t ground nutmeg
1/2 t sugar
1/4 t black pepper
1/4 t salt
1 (1 lb) round loaf sourdough bread
1 T butter, softened
2 (8 oz) rounds brie cheese, cut into 1/2″ cubes
1 large granny smith apple, cored, peeled and chopped
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1. Preheat oven to 350 degrees. In a small bowl combine nutmeg, sugar, pepper and salt. Set aside.

2. Cut a thin slice from the top of the sourdough loaf. Remove bread from inside the loaf, leaving a shell 1″ thick. Cut removed bread into bite-size cubes; place in a resealable plastic bag or airtight container; set aside.

3. Spread butter inside the bread shell; sprinkle with half the nutmeg mixture. Add cheese and apple; sprinkle with remaining nutmeg mixture.

4. Place filled bread shell on a baking sheet. Bake 20 to 30 minutes or until cheese melts. Serve with bread cubes for dipping.

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Sauteed Snow Peas with Lemon and Parsley

April 4, 2011 at 3:01 pm (granulated sugar, lemons, parsley, pepper, Quick Dishes, salt, shallots, Side dish, snow peas, stovetop, vegetable oil)

Snow peas deserve better tan to just be greasy, “limp” tagalongs in our favorite Chinese takeout dishes, said Rachel Toomey Kelsey in Cooks Illustrated. “Bringing out their sweet, grassy flavor while preserving their crisp bite” is the ideal, but it requires some care. Instead of stirring madly when you drop them in a hot pan, let them sit long enough for their sugars to caramelize–as you would when browning meat. To “kick up the color” and augment the flavor, sprinkle on not just salt and pepper but a touch of sugar too.

Makes 4 servings.

1 T vegetable oil, divided
1 shallot, minced
1 t grated lemon zest plus 1 t lemon juice
1/4 t salt
1/8 t pepper
1/8 t sugar
3/4 lb snow peas, tips pulled off and strings removed
1 t minced fresh parsley (Chives or tarragon can be used in place of parsley.)
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Combine 1 t oil, shallot and lemon zest in small bowl. Combine salt, pepper and sugar in a second bowl.

Heat remaining oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 seconds. Stir once, then continue to cook, without stirring, 30 seconds longer. Now stirring constantly, cook peas until crisp-tender (1 to 2 minutes).

Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with peas. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper.

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