Fettuccine Alfredo

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Fettuccine Alfredo

fettuccine-alfredo

– from Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Ingredients:

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Recipe by Carla Lalli Music
Photograph by Michael Graydon & Nikole Herriott

Cranberry Chutney with Orange, Figs, and Mustard

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RECIPES from my (one of my) FAVORITE food sources! Bon Appétit 
and OMG…the sides in this issue are to die for! I’m wanting to keep it simple and delicious. Then they go put THIS LIST OUT?! 103 EASY AWESOME SIDE RECIPES! 
Making it impossible to not choose MORE than one of them! This Cranberry Orange & fig Chutney is definitely on my list now! CHECK THEM OUT @ links in this post   

Cranberry Chutney with Orange, Figs, and Mustard

PUBLISHED: NOVEMBER 2016 via Bon Appétit ♡

Cranberry Chutney With Orange, Figs, And Mustard
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Ingredients

MAKES ABOUT 4 CUPS

  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 1 2-inch piece ginger, peeled, finely chopped
  • ¾ teaspoon ground cinnamon
  • 1 medium orange, unpeeled, seeds removed, chopped
  • 6 dried Turkish figs, chopped
  • 1¾ cups sugar
  • ½ cup sherry vinegar or red wine vinegar
  • 2 tablespoons whole grain mustard
  • 1 10-ounce bag fresh or frozen cranberries
  • Kosher salt, freshly ground pepper

Preparation

Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and ½ cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12–18 minutes. Let cool slightly; season with salt and pepper.

Do Ahead: Chutney can be made 1 week ahead. Let cool; cover and chill.

Recipe by Claire Saffitz
Photograph by Alex Lau

Check these easy delicious side dishes!!! CLICK HERE 

 Here’s a peek at a Couple  /few 😀 YUMM! AND THE RECIPES ARE Even MORE DELICIOUS THAN THE IMAGES!
roasted-carrots-with-creamy-nuoc-cham-dressing
 .
citrus-pomegranate-relish
roasted-yams-with-citrus-salsa
.
harissa-and-maple-roasted-carrots
.
curried-carrots-with-pecans
.
winter-squash-with-spiced-butter
 .
smashed-roasted-potatoes-646
.
brussels-sprouts-with-shallots-and-salt-pork
.
broccolini-with-spicy-sesame-vinaigrette
.
sauteed-kale-with-lime-pickle
.
extra-buttery-mashed-spuds.
potato-and-celery-root-gratin-with-leeks
 .
.
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