Linguini Bolognese Alfredo

Linguini BologneseI think most Italians make Bolognese without Alfredo! Typically the sauce is made with a generous amount of ground meat, beef, pork, and or sausage! When I served this in the restaurant for whatever reason it always had Alfredo. The alfredo gives it a whole other element of richness. I made this today because I had a very lean day of vegetable soup and fresh fruit. I felt okay about a high fat supper. Especially since now they are saying “Fat doesn’t make you Fat, sugar does”. Works for me. Our household has been avoiding sugar, milk, and wheat among other things. I actually made my alfredo with almond milk instead of cream. I also, used Jovial brand Einkorn flour Linguini. Einkorn isn’t like other whole wheat. It’s the original ancient grain, untouched, unmodified and really good for you. If you get the chance do a little research on it.

Bolognese Sauce

In a medium sauce pot on med heat sauté until tender…
1/4 c. chopped onion
1/4 c. olive oil

1 lb. uncooked ground beef, cook through
1/2 tsp sea salt
2 cloves minced fresh garlic
1 teaspoon basil or julienne fresh basil
1 teaspoon oregano
1 Carton Pomi Chopped Tomatoes
simmer on med, stirring frequently until water has absorbed, 20 min or so.

While the Bolognese is simmering make the Alfredo sauce
Alfredo sauce recipe here

Make your Pasta, any package of pasta you like. It doesn’t have to be a string pasta like linguini or spaghetti, it can be Penne, Pappardelle or Ziti. Cook by the package instructions. When ready drain and top with a good portion of the meat sauce and then add a ladle or two or three of Alfredo. Shave some fresh Parmesan cheese over top. Serve with garlic bread if you like. Now grab a glass of red wine like one of my favorites… Dreaming Tree Cabernet Sauvignon and Enjoy!

Alfredo Sauce

A lot of people like Alfredo sauce. It’s a tad bit unhealthy as we all know, but rather delicious! The one that I used to make at the restaurant was very fluffy and lighter than the average. There are a few reasons for that. Parmesan cheese can be very sharp in flavor and it’s difficult to use enough of it to thicken cream. To cut down on cost and to get better thickening ability, we add flour to the cheese. It actually makes for a milder flavor and allows the garlic to shine through. In a restaurant, you always have a large amount of bulk items ready to go. Staples, as they say. One of our staples was a big container of melted butter, seasoned lightly with lemon juice, and parsley.  This was used in everything that required butter. I would say the ratio is, 1/2 stick or 2 oz melted of butter to 1 tsp of fresh lemon juice and 1/4 tsp parsley, and always stir well before using. The next very important staple is Parmesan Cheese. Ratio: 1/2 cup parmesan cheese to 2 tsp all purpose flour, mix well. One more staple for this recipe, salt mixture…1 c. of sea salt with 1/2 tsp white pepper mixed well. You can use black pepper if you want, white pepper is much stronger so you can double the black pepper. For this double serving of alfredo you will only be using a pinch or two of the salt mixture. Okay now we are ready. This will be two servings.

Alfredo Sauce

In a Saute pan, place on burner on medium heat.
2 oz. well mixed lemon butter mixture
1/2 tsp minced garlic or 2-3 cloves chopped
2 good pinches of salt and pepper mixture
1 cup heavy cream
simmer until hot…
add 1/2 cup or more of parmesan cheese mixture, add until you achieve the thickenss of the sauce you prefer
using a wire whip stir together. Turn off heat. Immediately, pour over hot cooked pasta.

Variation: Add any cooked vegetables you like such as broccoli or asparagus. Warm them before adding to the alfredo and fold them in at the last minute.

Teriyaki Sauce

IMG_0358Teriyaki Sauce is a Staple. It can be kept in your fridge for a long time. The only thing that will happen is the sugars and the spices will settle, so it will need to be stirred every single time you use it.  I can come up with a recipe for you, any size, to accommodate however many people you are serving. Or, you can mix up a batch and keep it in your fridge for on going use. Its equal parts of three ingredients and then spices. So depending on how much you need, it can be 1/4 cup, 1/4 cup, 1/4 cup or 1 cup, 1 cup, 1 cup.The sauce is the one we used to toss our Teriyaki Chicken wings in. It’s the sauce we used to make our stir frys with. It is really able to be used in many different ways. You can marinate chicken or beef in it and then grill. You can baste salmon with it while it’s cooking. The thing about this sauce thats great, is that it can be thickened into a glaze. So, if you want grilled marinated chicken or grilled Salmon. You can finish it with a sauce that sticks and glistens on your entree. It will taste and look very appetizing. This sauce also works very well with the addition of chunky Peanut butter and heavy cream and then thickened. Just a note about Soy sauce, I do not like the really black kind(Lachoy)for this recipe, it is really salty and too dark in color. The fresh brewed by kikkoman is not as salty and has a much milder flavor. You could use low sodium too.

Teriyaki Sauce

In a large container
1 c. white wine or white zinfandel
1 c. Kikkoman brewed Soy Sauce (be sure NOT to use Kikkoman Teriyaki sauce, that is already mixed with sugar and seasoned)
1 c. packed brown sugar
2 tsp. ginger powder
1 tsp. granulated garlic
1/2 tsp. black pepper

Use a whisk and mix well. Mix well before scooping each time. This would be added at the very end when making a stir fry and thickened to a glaze.

Teriyaki Glaze
grab a small fry pan or pot.
ladle in as much as you want to thicken. Bring it to a simmer.
In a seperate bowl, mix up some cornstarch and water.
Add one teaspoon of cornstarch at a time and whisk until it reaches the desired consistency.

I just made the thickened version.
1 cup of teriyaki sauce (cold)
1 tbsp cornstarch
Mix together and pour into a sauce pan, bring to a boil and thicken. Set aside for your wings or whatever you want to slather it onto.