So I’m not much of a cook. I admit that. I’d rather spend 1.4 minutes nuking something in the microwave (actually, I’d probably enjoy nuking things for real even more) than spend an hour and 45 minutes cooking something healthy. Salad, anyone?
Anyway, over Christmas I decided to get healthy, as I realized to my shock, amusement, and dismay, that I was 35 pounds overweight. (Gasp!)
Getting healthy entails cooking. So I started cooking… things. Things like salads, things not like donuts, things like raw fruit, broccoli – you know, the really complicated stuff. That worked fine for me, but the other day I got a craving for spicy Italian sausage and pasta alfredo.
So I called up Tony, a former boss who owns an Italian restaurant with the best Alfredo sauce ever. He gave me instructions, which I apparently promptly forgot (my note-taking skills are… not tops.)
Armed with this ‘knowledge’ I realized that Alfredo was really easy! I went to the grocery and got everything I’d need. Once home, I started following ‘his instructions’ (cough).
I started with the butter, of course, 1 pound of it. Clarified the butter, and grated 3/4 pound of parmesan cheese. OK, now it’s been 20 minutes, and not only do I NOT have any food in front of me, but my hands hurt. Anyway. Got the butter just bubbling, dumped in 1/2 pound of parmesan, and cooked and cooked and cooked and cooked and cooked and cooked and NOTHING HAPPENED.
Nothing, that is, except the parmesan performing ‘the dance of the mutant chicken’.
IT TURNED PINK. And it was gooey, of course. But it would not dissolve into the butter. Why is this? I’m following instructions.
So I turned up the heat, started questioning my worth as a human being, and added a little heavy cream. Isn’t that what you would have done?
Maybe the butter is just overwhelming everything. I added the other 1/4 pound of parmesan.
Now I had a GIANT mutant soggy soggy gluey boneless parmesan ‘chicken breast’. It was a little revolting.
Nothing further was happening, though. I know when to ask for directions – when all the road signs have disappeared miles ago, and you’re bumping down a washboard dirt road that looks last traveled by the pioneer settlers, and the coyotes are circling the car because they can smell your uncertainty as you peer around aimlessly – anyway, I called Tony again. This time I actually paid attention.
So I scooped out the mutant chicken, and added the rest of the cream, and boiled and boiled and reduced and reduced and it worked! To an extent. Eventually it stopped reducing and started looking more like a half-drowned funnel cake, so I gave up and added back in a LITTLE bit of mutant parmesan.
After pouring off literally 1/2 POUND of butter, it tasted great! Everything Alfredo should taste like. From now on, I do this with less than half a stick of butter. Because that much butter is just kinda gross.
Next time I’m trying a spinach souffle.
(Update 4-9-09: I’ve now done pasta alfredo many times, and it always turns out tasty these days. Easy stuff once you know how!)