Saturday, May 8, 2010

Alfredo to Die For

I believe that after the long wasteland of winter we appear to be heading into a sweltering summer. The forecaster talking heads are discussing the possible La Nina weather pattern. Areas around At Cumberland Falls Bed and Breakfast Inn here in Asheville are reporting record high temperatures and all too soon I believe we will begin to hear as much fussing about the heat as we dedicated to the unseasonable cold.

In the aftermath of all this discussion about the blazing cauldron weather yet to come, I read an article in a nursing journal recommending not eating an over abundance of protein as its processing actually makes your body feel hotter.

Likely, with no one wanting that, you all will enjoy this lovely carbohydrate feast from your neighborhood Asheville Bed and Breakfast Inn
. So, here goes. Bon Appetit!

Alfredo to Die For:

Prepare Pasta. Whatever you like. I generally use 16 oz. of cellentani pasta. It is corkscrew shaped and I think it's pretty.
While that is cooking, prepare your Alfredo Sauce.


Put 2 cups of milk ( I would use at least 2% or the sauce will be very thin) in a saucepan over medium heat. Add a bit of flour,about 1 tsp. as you stir it for thicking. Add 2 T of butter. Add fresh, minced garlic to taste.
Cook down until this begins to thicken. You are only simmering. Do not boil milk mixture. Whisk in 3/4 cup of finely grated Parmesan cheese. 1 T. fresh,finely chopped parsley, 1/4 tsp. salt and hint of nutmeg. Pepper to taste.

Toss sauce with hot pasta. Let stand for 5 minutes and serve.
Coupled with fresh, regionally grown salad greens & a magnificent summer tomato from one of Asheville's excellent tailgate markets it will be a meal not to be missed.


Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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