Kyle’s Kitchen
I always assumed that Fettuccine Alfredo was an Italian American dish because I just didn't think Italians from Italy would make it. I was wrong. Alfredo's was a restaurant in Italy and two movie stars helped make it popular in America.
The recipe was invented in the early 1900s and later became popular when Douglas Fairbanks and Mary Pickford were on their Italian honeymoon. Pretty cool. Another cool thing is that this recipe has only three ingredients because water, salt and pepper don't count. Don't forget to save a cup of starchy pasta water before you drain it! It's so easy to forget that step.
Three-ingredient Fettuccine Alfredo 2 sticks butter, room temperature 1/2 pound grated Parmesan cheese, plus more for serving Coarse salt and freshly ground black pepper 1 pound fettuccine Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper.
Cook fettuccine in a large pot of boiling salted water, according to package instructions, until al dente, about 12 minutes. Reserve about 1 cup of cooking water; drain pasta.
Add fettuccine to mixer bowl. Toss pasta with 1/2 teaspoon salt, cheese mixture and 1/4 cup (or more as needed to loosen it up while you're combining the ingredients) of the pasta water. Serve with additional cheese. —kwc— One thing we have been missing around here is Fredericksburg peaches that Ken and Christine usually bring us. I thought about them when I ran across this recipe for a summer salad during peach season. You probably won't find arugula around here, but it would be worth the trip elsewhere to get it for its peppery bite.
Peach and Avocado Green Salad 1/2 small red onion, very thinly sliced (about 1/2 cup) 10 to 12 ounces baby arugula (12 to 15 lightly packed cups) 2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups) 2 medium ripe avocados, diced (about 2 cups) 2/3 cup unsalted sliced almonds 2/3 cup crumbled mild blue cheese, such as Gorgonzola (about 3-1/2 ounces)
For the Lemon Dressing 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons) 1/2 tsp Dijon mustard 1 clove garlic, pressed or minced 3/4 tsp kosher salt or a heaping 1/4 teaspoon fine sea salt 1/4 tsp ground black pepper Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh afterbite.) Place the arugula in a large serving bowl.
To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
Make the dressing: In a small bowl or large liquid measuring cup, whisk together the dressing ingredients (the oil, lemon juice, mustard, garlic, salt, and pepper).
Drizzle half of the dressing over the greens, then toss to coat. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, almonds and cheese. Just before serving, drizzle on a bit more dressing and give it a final, gentle toss to combine. Enjoy, with additional dressing as desired. —kwc— Here's a crockpot recipe so you don't have to heat up the kitchen, plus you can set it in the morning and it'll be done when you get home.
French Dip Sandwiches
1 large onion, thinly sliced 2 -1/2 to 3 p ound s beef bottom round roast, trimmed (Substitutions as available) 1 package au jus gravy mix 2 cups water 6 submarine rolls, toasted Provolone cheese slices Place onion and roast in slow cooker. Mix Gravy Mix and water until well blended. Pour over roast. Cover.
Cook eight hours on low. Slice beef into thin slices. Return beef to slow cooker. Serve on toasted rolls and top with provolone cheese.
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