Amy’s Easy Alfredo Sauce

Amy’s Easy Alfredo SauceTake it Easy
Over the weekend I got my first vaccination shot along with a lot of my fellow employees. This is awesome. I was concerned about how I would feel after getting the shot. The good news is I didn’t get a fever or the chills but I did get the fatigue. Luckily, I had planned a simple dinner for just this reason…

I always have some frozen pasta on hand for those random nights when you have no idea what the schedule is going to be—or if you just don’t have the energy for something more complex. It also works well when you want to ditch the kids and have date night. I’m looking forward to being able to do that again. Hopefully soon…

It has been made very clear to me that my kids aren’t huge fans of red sauce on their pasta. Don’t get me wrong, they will eat it but given the choice, nine times out of ten they will go for a pesto, lemon garlic, or, their favorite, Alfredo Sauce.

I don’t make alfredo sauce very often because no one should consume that much heavy cream and cheese on a regular basis no matter how good it tastes. As a path of least resistance on a night where I just needed to put something on a plate it was by far my best option. So, I grabbed some tortellini from the freezer, grilled up some chicken breasts to slice and put on top, and made my Easy Alfredo Sauce.

Not gonna lie, I think it was the best dinner I have made in a long time…

Amy’s Easy Alfredo Sauce Recipe
Yields 6 servings

This sauce is fantastic on any pasta you have in the pantry or fridge. You can get creative by adding veggies and different meats and seafood. Read more…

Fondue Bourguignonne

Fondue BourguignonneBoiled in Oil
Have you ever experienced hot oil hot pot? Me neither. That will be remedied this weekend. To be honest, I have done the hot broth version. But, the hot oil kinda scares me because I am that person that no matter how many precautions I take when frying something like chicken, I get burned. Not badly but enough to remember it. Maybe I should get one of those heat suits you see in the movies. You know the silver ones with the square windows in the helmets? Or maybe I should just chill out. I have been told that a time or twenty…mostly by my children.

So this weekend I will face my fears and give hot oil fondue a go. I was not aware that this was even a thing until I went fondue-crazy after Christmas. I knew about Asian hot pot, of course, but not this.

Hot oil fondue, or Fondue Bourguignonne at it is actually called, is a Swiss invention. It was the inspiration of field workers who did not have time to go back home for a meal. So, they started bringing pots of oil with them that they heated and then stuck chunks of meat in to cook. It got the name Bourguignonne from the imported French beef from Burgundy that was the most widely used.

Beef is still the most popular and most traditional meat for hot oil fondue. But, really you can use whatever meat or fish you want as well as you favorite vegetables. Just make sure the pot is stable….

There is a wealth of information on the internet about hot oil fondue if you want to dig a little deeper. This Chef’s Notes blog post was particularly helpful.

Our classic recipe is delicious. And, it can be the basis for experimenting with sauces and flavors. And, of course, a good fondue cookbook is always a good idea…

Fondue Bourguignonne Recipe
Yields 4 Servings
Adapted from Emeril Lagasse and The Food Network

Our basic recipe prepares the meat beautifully. And, the real star of this meal is the selection of dipping sauces. This is where you can get creative, and we recommend that you choose at least three favorites. The variations are infinite!

Some great recipes for sauces are Harissa Mayonnaise, Cilantro Sauce, and Fig Sauce. You can also stop by our Cheese Department and pick up a container of one of our house-made dipping sauces like Dixie’s Dipping Sauce or our Blue Cheese Dressing and Dip. Then we carry a variety of delicious BBQ sauces like Everett & Jones, and dipping sauces like the Jade Sichuan Peanut Sauce or Mekong Ginger Sauce. Read more…

Brie and Fig Fondue

Brie and Fig FondueTake a Dip
The 70s were a funky time, man. We had bell bottoms and disco. There was a lot of plaid and polyester–tragically sometimes at the same time. (Yikes!) We had 8-track tapes of Abba and the Bee Gees. And let’s not dare forget the abundance of macramé. Be honest, you all had a macramé owl on your wall at some point. As a child of the 70s, I survived all of these. One thing I didn’t experience? Fondue…

It seems strange, really. As a food family, you would think, given its popularity, that fondue would have been a regular occurrence. You would, however, be very wrong. And, apparently this is something that has been missing in my life. That would be the only logical explanation I could come up with that would explain why I quite randomly used a gift card I received for the holidays to purchase two, yes, two, fondue pots, very much out of the blue.

To be fair, I did not order two of the same fondue pots. Why make this wackier than it needs to be? I instead ordered an electric one and the more traditional fondue pot that you keep hot with tea light candles. Why the two versions you ask? Because, and I had no clue this was the case, fondue is not just a pot of melted cheese. One can also Fondue with hot oil or broth. (Mind blown.) For the oil or broth version it is best to have an electric fondue pot so it is easier to control the temperature. Makes perfect sense.

The arrival of said fondue pots—and, of course, the requisite library of fondue cookbooks—was way more exciting than it should have been. (This is what happens when you’ve been locked up with your family for entirely too long and have reached the end of Netflix.) We had to try it out immediately. We opted for a hot broth fondue as well as a cheese fondue. I went with broth because we’re all a little twitchy right now. And, I found the idea of hot oil to be potentially problematic. You will be happy to note that no people were harmed in the making of this fondue. In fact, I was pleased to note that doing fondue this way is essentially like having Asian Hot Pot. (I know, but this was a revelation for me.) The recipe I chose was good but I would like to find another one that has a bit more oompf. When I do, I will make sure to pass it along.

For the cheese, I went with a brie fondue that was so, so good. The original recipe called for fig preserves to be mixed into the melted brie. I thought this would make it too sweet. So, I left it out and served the preserves on the side as a dipping sauce. I think it was better that way, but feel free to try both versions. The cheese “dippers” were a traditional variety of cut bread, veggies and fruits. But, we all agreed the absolute best combo was dipping a crunchy red grape into the cheese. Divine!

Since stormaggedon is upon us and it looks like rain is in the forecast for the next week, now would be a great time to enjoy some hot, melty cheese when the temperatures are chilly outside. Can you dig it?

Brie and Fig Fondue Recipe
Yields 2 to 4 servings
Recipe adapted from The Essential Fondue Cookbook Read more…

Chanterelle Mushroom and Chicken Wellington

Chanterelle Mushroom and Chicken WellingtonOn The Chopping Block
Over the weekend, my family held another Chopped competition. We did this once before and it was so much fun that the kids have been asking to do it again. And, since we didn’t have anything else to do, we switched up the teams for another round.

Since there are only four contestants to make up the teams choosing isn’t hard—except that my daughter is the ringer. Any team with her on it is going to have an advantage because she cooks on a regular basis and spends much of her time watching shows on the Food Network. Last time she was paired with her brother and they ended up making a pork bun and stir-fry dinner that took first place. That happened because my son, smartly, just went with what she said and did her bidding.

This time she was paired with her other brother. But, I was adamant that he had to actively contribute to the recipe discussion. No riding her coattails. I was pleasantly surprised at what he brought to the discussion given his penchant for eating whatever is the easiest to prepare. This is why we call him the Cereal Killer.

For this round the ingredients consisted of the following:

One whole chicken
Canterelle mushrooms
Purple sweet potatoes (a.k.a. Ube)
Blood oranges
Frozen puff pastry

Now, as someone who has been cooking for over 30 years, there are a number of recipes I could think of to make with this mix of ingredients. However, the dish that ultimately won the competition was one I never would have thought of—or, at least never would have thought my family would think of. I knew the puff pastry was going to present a challenge. I figured I would get at least one puff pastry empanada, and I was right. What I didn’t think I would get was a Wellington.

Wellington is traditionally made by wrapping puff pastry around a fillet of beef with a little fois gras and baking it. I’m simplifying things, but that’s the basic idea. It is not something I make often. In fact I don’t think I have ever made it. And, I am not entirely sure that my kids have even tasted it. So it came as a big surprise when my daughter made a chicken and mushroom Wellington for her Chopped dish. I can only assume she saw it on one of her favorite shows. Either way I was beyond impressed.

The final dishes were a Blood Orange Braised Chicken with Purple Sweet Potato Purée and Asparagus Mushroom Empanada and a Chicken and Mushroom Wellington with a Blood Orange Purple Sweet Potato Puree and Baby spinach salad with Blood Oranges and Balsamic dressing.

Both dishes were outstanding. We all agreed on that. Everyone upped their game and it was a good night of eating. Ultimately, the Wellington dish was the winner—but it was by a razor thin margin. It was the level of difficulty of making a Wellington that did it.

So, my daughter is now two for two in Chopped challenges. My husband was so closeto getting his first win. But alas, it was not meant to be. Next time, they will be paired together which should be entertaining as all get out.

Since no one used actual recipes, I adapted one from the Food Network if you would like to try making a Wellington.

Chanterelle Mushroom and Chicken Wellington
Adapted from the Food Network
Yields 6 servings Read more…