If told you you can have a creamy pasta and yet it can still be light and refreshing you probably wouldn't believe me. I mean you'd still want it duh...BUT you probably wouldn't believe. Well....what if I ALSO told you that you can knock out this highly improbably meal in about 15 minutes. At this point you're now calling the men in the funny white coats to take me away. OR you're calling the rest of your family and introducing me to your closest single female family member. OK maybe just calling me over to make dinner then. Don't worry I'll still show...with wine.
Well this mythical dish DOES exist and you will love. Now I've taken an old Italian recipe and TCP'd it up a bit. This could almost give you hero status just for the speed alone to which you can whip this dish of love out. Ladies and Gentlemen I give you Fettuccine with Creamy Garlic and Lemon Sauce with Basil and Parm. OK....Let's prep...
- 1 lb of Fettuccine (This serves 4, divide if you want to go smaller)
- Two Lemons, one zested and juiced, and one just juiced White Wine (the drier the better, a Chardonnay works well, I used the Sancerre)
- Heavy Cream 3 tbsp
- Unsalted Butter Parmesan Reggiano
- Sea Salt and FG Pepper
- Extra V Olive Oil
- 4-6 Cloves of Garlic sliced
- About a dozen Fresh Basil Leaves chopped
I usually prep as I cook, but in this case prep everything before you prep. It's just easier and speed is of the essence here. Right? Trust TPC.
Drop your pasta in a large pot of salted boiling water. This will take about 8 minutes (for al dente).....so you have that much time to whip up the sauce. and trust me...plenty of time if you pre-prepped. Ah ha! TPC is good, TPC is wise...
TPC NOTE: This is Fettuccine folks and I don't know about you, but I have found that it can stick really easily, so make sure you are stirring often to keep the strands separated.
In a large skillet heat your butter, about med heat. Once the butter melts, throw in the grated lemon zest; stirring until you get a nice little sizzle sound going. (Always listen to your cooking!) Add your garlic slices and cook until soft (careful not to brown). Pour in some white wine (a couple of splashes about a cup)and the lemon juice. Salt and FG Pepper and bring to a simmer. Cover the skillet, and let cook for a couple of minutes.
TPC NOTE: FG Pepper is optional because people don't like the visual, BUT I love the taste soooo...I put it in. BTW Garlic and Basil are NOT typical in this meal...That's our little added secret too shh...
Uncover the pan, and slowly whisk in the cream. You're eyeballing the thickness here, but I wouldn't do more than a cup. Keep stirring until it reduces to a nice creamy saucy consistency (use your preference on how creamy) it'll be about 2 or 3 minutes more...tops.
With the cream sauce at a nice little simmer, grab some tongs and pull the fettuccine out of the water and drop right into the skillet. Toss the pasta until well coated, you can use some of the pasta water if it looks too thick.
OK kill your flame (this is critical...NEVER cook your Parm, it'll break up in your pan...or at least it could. THEN what are you going to do? Huh?) Sprinkle about a cup of grated cheese and the basil over the pasta and continue to toss well. Finish with just a drizzle of olive oil, toss again, and load up some warm bowls (also key here) with this creamy goodness. Serve immediately, with more cheese at the table (there' is ALWAYS more cheese at my table...as it should be at yours).
And that's it....who's the hero??....You're the hero.
WINE NOTE: I went with a Sancerre here because it was in the recipe and because I found it really accentuated the lemon in the dish.
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
I think that the coolest thing about cooking is that you can constantly adjust dishes to your tastes. There are SO many great recipes out there and if you find goods ones have fun with them and make them your own. And then of course.....share it! Beef Stroganoff is certainly no nouveau meal, but it is hearty and chock full of good feelings when you make it right. This is a variation of a Tyler Florence recipe and I added a couple of other ingredients, because...well..they just tasted good when I added them. I also went without the heavy cream instead using a fat free sour cream. This dish is deep enough not to lose any flavor while eliminating the fatty cream. I mean I love cream...but if you can take it out and STILL have the dish taste great....well then....duh...OK...Let's prep...
Here's What You Need:
3 cups Beef Stock (bouillon cubes are just fine here)
1 Carrot, chopped
6 sprigs fresh Thyme
1 Bay Leaf
2 pounds Chuck Roast, cut into 2-inch cubes
Sea salt and FG pepper to taste
6 tbsp extra-virgin olive oil
1 Onion chopped
2 tbsp Cognac (or Brandy which is the same thing or even Bourbon can work here)
5 tbsp unsalted butter
1 lbs Mushrooms, sliced
3 cloves Garlic, chopped
2 tbsp Sour Cream, plus more for garnish (you can use fat free here, trust me)
1 tbsp Dijon mustard
2 tbsp chopped fresh Parsley leaves, plus more for garnish
Red Wine ( plash or two to taste)
Worcestershire Sauce (just a drop or two)
1 package wide egg noodles, (or 1 lbs of any kind of pasta you want. Big pasta is better here. I went with a fresh Pappardelle pasta this time)
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.
Season the beef with salt and pepper. Heat 3 tbsp of the oil in a large skillet over high heat. Fry the meat in batches so that it is browned on all sides.
TPC NOTE: As tempting as it is don't stuff all the meat into the pan just to get it done in one batch. DON'T BE LAZY! If you crowd the pan the temperature of the oil will drop really fast and you won't brown as well and this can really affect the taste.....so.....take the time and do it right.
Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the brandy and cook until the alcohol has burned off, about 5 minutes.
TPC NOTE: Turn the flame off real fast when you pour in the brandy. Once it's in, reignite the flame. Do I really need to explain why?
Add the beef stock, discarding the thyme sprigs, and bay leaf. Keep the carrots in there, they become SO sweet and tasty and the color is nice in the dish. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours. As your cooking add a splash or two of a good red wine. And just a drop or two of the Worcestershire sauce. JUST A DROP.
TPC NOTE: The Worcestershire sauce has such a powerful taste and can take over and ruin the whole meal, but just a drop changes the whole game. Trust me here. Taste as you go!
In a large skillet over medium heat, melt 3 tbsp butter in the remaining 3 tbsp olive oil (always a great combo). Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, kill the flame and fold in the mushrooms, sour cream, mustard, and parsley. Seasoning with salt and fg pepper to taste.
Meanwhile, cook the noodles (pasta) as you normally would. Drain and toss with the remaining 2 tablespoons butter, and season with salt and pepper. (If you don't want the butter. Just toss with some of the sauce and a tiny bit of the pasta water.) Serve the stroganoff over the pasta; garnish with the extra sour cream and chopped parsley. This can look really nice if you present with a little patience.
WINE NOTE: You could do a really nice Sancerre here if you're in the mood for white, but I'm more of a red guy and I went with a Zinfandel to compliment the beef in the dish.
See how much fun it is to play with a recipe? Hell, play with this one and let me know what you come up with!
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
