"Christine Dabney" wrote in message
...
On Wed, 31 Oct 2007 01:17:17 -0500, "cybercat"
wrote:


I really like pasta with a little butter and fresh grated parmesan. But
the cream seems like too much, for me.

As many folks have stated, the original Alfredo was just butter and
parmesan, with no cream.

Try it with the nutmeg...

And try this variation, mentioned on the website I listed above. It
has no cream in it..and is loosened with pasta water.

Next time I might add more nutmeg. It was really, really good.

And to *******ize it, a touch of cream really isn't bad...but it isn't
needed. But it really isn't too rich with it either.

Christine


To me, the added cream makes it a totally different taste -- well, not
totally, but you 'get my drift.' I like it with cream.

Sometime ago I had to use up some cream and was asking about alternatives.
I made a recipe of fettucine/alfredo.

After it refrigerated/solidified (with the fat and all ;-))) I cut it into
squares and put it into the freezer. Actually it is as good as you can
imagine a store-bought frozen macaroni/cheese or whatever. Heat it up and
have it anytime.

There is nothing wrong with eating fettucine/alfredo (fat-wise) when you
don't eat it alone or a big bowlful. I'll be freezing at least 1/3 of it
again when I make it.

Dee Dee

"cybercat" wrote in message
...

wrote in message
ups.com...
Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
why and help me avoid this?

Make a thin white sauce and add your cheese.

The classic white sauce (bechamel) is (as I recall) two tablespoons butter
heated to a bubble with two tablespoons of flour added slowly and stirred
for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
half or more, slowly. Bring it to a boil reduce it to a simmer and stir
the whole time it thickens.

Add fresh grated parmesan to this, to taste, after it begins to thicken.
You won't get lumps, and it won't be pure grease like recipes that call
for nothing but butter and cheese and heavy cream. Ick.

Perhaps you will eat twice as much to acquire the requisite amount of grease
to satiate your palate.
Beware! ;-))

Dee Dee

cybercat wrote:

Make a thin white sauce and add your cheese.

FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

Goomba38 wrote:
cybercat wrote:

Make a thin white sauce and add your cheese.

FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

OMG. Here we go... somebody used the dreaded "A" word

Remember Bob P's Half-Assed ******* Sauce?

I'm sure it's been posted here about a mill-yun times... but here it is
for old time's sake:

* Exported from MasterCook *

Pastorio's Half-Assed ******* Sauce

Recipe By :Bob Pastorio
Serving Size : 0 Preparation Time :0:00
Categories : pasta sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley
fresh ground black pepper

Use some milk. Real milk. Or some skim crap (my how often that shows up in
culinary discourse) with butter in it. The start of a cream coating for the
pasta.

For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
three tablespoons butter and a garlic clove (mashed and very finely minced)
heated until the butter melts and it comes to a boil. Stir to distribute
the butter and to poach the garlic. Reduce to about 1/3 cup - the reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
it, nor would a couple tablespoons bacon fat.

Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
and some fresh, flat leaf parsley. A good grating of black pepper. When the
pasta is done, drain it. Dump the milk reduction into the bowl with the egg
and whisk furiously to mix it all together. Dump the pasta in and toss
quickly to full coat. Serve immediately. More cheese at table.

Description:
"This is a half-assed approximation of a French Sauce Batard (q.v.)
that itself is enormously flexible."
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"cybercat" wrote in message
...

"Goomba38" wrote in message
. ..
cybercat wrote:

Make a thin white sauce and add your cheese.

FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

I know. I just cannot stand all that unadulterated grease. We like what we
like. I'd rather make a thin white sauce, add good cheese, and forgo the
heavy cream.


Quick definitions (grease)


a.. noun: a thick fatty oil (especially one used to lubricate machinery)
a.. noun: the state of being covered with unclean things
a.. verb: lubricate with grease (Example: "Grease the wheels")

"Goomba38" wrote in message
. ..
cybercat wrote:

Make a thin white sauce and add your cheese.

FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

I know. I just cannot stand all that unadulterated grease. We like what we
like. I'd rather make a thin white sauce, add good cheese, and forgo the
heavy cream.

"cybercat" wrote in message
...

wrote in message
ups.com...
Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
why and help me avoid this?

Make a thin white sauce and add your cheese.

The classic white sauce (bechamel) is (as I recall) two tablespoons butter
heated to a bubble with two tablespoons of flour added slowly and stirred
for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
half or more, slowly. Bring it to a boil reduce it to a simmer and stir
the
whole time it thickens.

Add fresh grated parmesan to this, to taste, after it begins to thicken.
You
won't get lumps, and it won't be pure grease like recipes that call for
nothing but butter and cheese and heavy cream. Ick.


No proper Alfredo sauce ever required flour.

OK, here is the classic method.

heat a large deep plate in the oven
when the pasta is ready remove it
put a large amount of soft butter, about 1/4 pound onto the plate
1 handful or more fresh reggiano, at least 1 cup
pasta goes straight from the water onto the plate
add a little pasta water
toss the pasta and butter/cheese
add cream (half and half is OK) and keep tossing
grate some fresh nutmeg onto the pasta

You will get a very smooth "sauce." That is how it is always done it Italy.

Paul

"Paul M. Cook" wrote in message
news:i92Wi.8658$R%4.1208@trnddc05...


No proper Alfredo sauce ever required flour.

OK, here is the classic method.

heat a large deep plate in the oven
when the pasta is ready remove it
put a large amount of soft butter, about 1/4 pound onto the plate
1 handful or more fresh reggiano, at least 1 cup
pasta goes straight from the water onto the plate
add a little pasta water
toss the pasta and butter/cheese
add cream (half and half is OK) and keep tossing
grate some fresh nutmeg onto the pasta

You will get a very smooth "sauce." That is how it is always done it
Italy.

Paul

I swore I would never again get trapped into an alfredo thread but ...

You were doing fine through the butter and cheese, but you lost me at the
cream.

Felice

"Felice Friese" wrote in message
...

"Paul M. Cook" wrote in message
news:i92Wi.8658$R%4.1208@trnddc05...


No proper Alfredo sauce ever required flour.

OK, here is the classic method.

heat a large deep plate in the oven
when the pasta is ready remove it
put a large amount of soft butter, about 1/4 pound onto the plate
1 handful or more fresh reggiano, at least 1 cup
pasta goes straight from the water onto the plate
add a little pasta water
toss the pasta and butter/cheese
add cream (half and half is OK) and keep tossing
grate some fresh nutmeg onto the pasta

You will get a very smooth "sauce." That is how it is always done it
Italy.

Paul

I swore I would never again get trapped into an alfredo thread but ...

You were doing fine through the butter and cheese, but you lost me at the
cream.


Well that's the dish. If you don't like it, don't make it. It's quite a
load of fat and calories, no way around it. But you don't eat it every day.
I like to have papaya for dessert if I am having a meal that is overly rich.
Makes for a much more comfortable transition.

Paul

"Dee.Dee" wrote in message
...

"cybercat" wrote in message
...

"Goomba38" wrote in message
. ..
cybercat wrote:

Make a thin white sauce and add your cheese.

FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

I know. I just cannot stand all that unadulterated grease. We like what
we
like. I'd rather make a thin white sauce, add good cheese, and forgo the
heavy cream.


Quick definitions (grease)


a.. noun: a thick fatty oil (especially one used to lubricate machinery)
a.. noun: the state of being covered with unclean things
a.. verb: lubricate with grease (Example: "Grease the wheels")


A properly made Alfredo should contain enough grease to repack your car's
wheel bearings. That's why it is so delicious, it has the potential to kill
you if taken to excess. What works for sex works for food. It's best when
it is really bad for you.

Paul

On Wed, 31 Oct 2007 17:01:21 GMT, "Paul M. Cook"
wrote:


"Felice Friese" wrote in message
...

"Paul M. Cook" wrote in message
news:i92Wi.8658$R%4.1208@trnddc05...


No proper Alfredo sauce ever required flour.

OK, here is the classic method.

heat a large deep plate in the oven
when the pasta is ready remove it
put a large amount of soft butter, about 1/4 pound onto the plate
1 handful or more fresh reggiano, at least 1 cup
pasta goes straight from the water onto the plate
add a little pasta water
toss the pasta and butter/cheese
add cream (half and half is OK) and keep tossing
grate some fresh nutmeg onto the pasta

You will get a very smooth "sauce." That is how it is always done it
Italy.

Paul

I swore I would never again get trapped into an alfredo thread but ...

You were doing fine through the butter and cheese, but you lost me at the
cream.


Well that's the dish. If you don't like it, don't make it. It's quite a
load of fat and calories, no way around it. But you don't eat it every day.
I like to have papaya for dessert if I am having a meal that is overly rich.
Makes for a much more comfortable transition.

Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

raymond wrote:

Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

I'd love to see it become a common item in grocery stores. Can you imagine
the reaction from the food police? Their heads would explode. LOL!!!! Maybe
New York City could enact a preemptive ban.

--
Dave
www.davebbq.com

"raymond" wrote in message
...
Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.


Maybe not for sale, but you'll find it at my house :-))

Dee Dee

Dee.Dee wrote:

"raymond" wrote in message
...
Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

Maybe not for sale, but you'll find it at my house :-))

Dee Dee

How do you get the double cream, then, Dee Dee? I'm curious because I've
never seen nor had it before. Is it a recipe or process? I always have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk nearby
from a live dairy cow? Thanks.

Sky, who doesn't have any dairy cows ;

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" wrote

Dee.Dee wrote:

"raymond" wrote

Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

Maybe not for sale, but you'll find it at my house :-))

How do you get the double cream, then, Dee Dee? I'm curious because I've
never seen nor had it before. Is it a recipe or process? I always have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk nearby
from a live dairy cow? Thanks.

You know that half a cow someone was packing up the
other day? Dee owns the other half.

nancy