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Old 02-23-2008, 01:18 PM   #11
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Originally Posted by corazon View Post
yum. Pizza sounds good too. I've never put alfredo on a pizza before but I love eating white pizzas! Now I'm gonna have to buy more onions and mushrooms!
How can I tell if my alfredo is still good? Does it get mold on it or just smell bad?
I think I may go buy some myself .

I sometimes add a little pesto to my white clam sauce (w linguine). Or as a sauce for ravioli & toasted pine nuts & fresh Parm. If Alfredo is still good to go - use the sauce for the other half of the ravioli. Or - A big juicey burger topped w mushrooms, onion, tomato & cheese. Smear the Pesto on the buns. Or Pesto/pine nut/crumb/cheese stuffed tomatoes as a side i.e.
Pesto-Stuffed Tomatoes

I'd smell it & taste it. (I live on the edge .)
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Old 02-23-2008, 02:44 PM   #12
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Or you could make a fritata, saute the mushrooms and onion, add your eggs and the pesto a little parm if you have it put in the oven and bake til the eggs set..this will take any little things you have like some parsley, any left over veggies and the top loves a sprinkle of buttered bread crumbs..cool, cut in squares great finger food
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Old 02-23-2008, 04:52 PM   #13
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red onion, etc

In Alix's defense...a little bit of cream cheese is very good in pasta dishes. It is good to put a little dab in mashed potato dishes too.
Happy kitchen
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Old 02-24-2008, 02:53 AM   #14
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How do you fancy a two course meal? Start with mushroom bruschetta using the onion, mushrooms and parsley, all sauted together with some cream and a drop of sherry. Then for second course, pesto prawns (lobster is also good) in lettuce cups, or for something more substantial chicken breasts stuffed with brie and topped with pesto, with veges or salad on the side. As another alternate second course, your choice of protein served with veges in pesto aioli (your choice of veges - another good fridge cleaner - all cooked and while hot, mix through aoili and pesto and serve warm/hot).
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Old 02-24-2008, 04:38 AM   #15
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Well if you pick up some salmon, you can make:

Pesto Crusted Salmon with Roasted Mushooms, Caramelized Onion and Black Pepper Jam, and Parsley Foam
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Old 02-24-2008, 11:27 AM   #16
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Well if you pick up some salmon, you can make:

Pesto Crusted Salmon with Caramelized Onion and Black Pepper Jam, and Parsley Foam
Sounds incredible! Just how would you go about making this?
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Old 02-24-2008, 02:22 PM   #17
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Sounds incredible! Just how would you go about making this?
You probably won't make the parsley foam, but if you do, you'll need to blanch about 3 cups of parsley sprigs, shock them in iced water, then squeeze out as much of the water as possible. From there you'll need to puree it until smooth and the chlorophyll is released, without letting the puree get too hot or else the color will turn black. Immediately chill the puree so that it will retain it's color. Meanwhile, heat 1.5 cups of chicken stock along with 2 Tbsp. of unsalted butter and 1 tsp. lecithin. Remove from the heat and stir in enough of the puree until it turns a bright green color. Foam using an immersion blender and season to taste with salt.

For the rest of the dish:

Roasted Mushrooms (you'll need a lot more than five. This is good with a mixture of different fresh kinds): Pre-heat oven to 400. Quarter the mushrooms, and toss with EVOO, chopped fresh thyme, thinly sliced garlic, salt, and fresh cracked pepper. Lay them evenly on a baking sheet pan (lined with a silpat if you have it) and roast in the oven until tender and a light golden brown. Remove and re-season if needed.

Caramelized Onion Jam: Saute about 4 cups of diced onion on medium heat until they are caramelized and very soft. Deglaze with a little balsamic vinegar, and add about 2 Tbsp. unsalted butter. Season to taste with kosher salt, and season generously with fresh cracked black pepper. The texture should resemble a compote or jam-like consistency.

Pesto Crusted Salmon: Heat oil in a saute pan until smoking. Season both sides of the salmon with salt and pepper, and sear until golden brown on both sides. Remove from the pan and finish cooking in the 400 degree oven until medium doneness, about 4-6 minutes. Remove the salmon and evenly spread the pesto on each piece. Serve with the roasted mushrooms, onion jam, and parsley foam.
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Old 02-24-2008, 03:28 PM   #18
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thanks ironchef! This looks like it would be an easy recipe to entertain with as well!
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Old 02-24-2008, 03:34 PM   #19
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thanks ironchef! This looks like it would be an easy recipe to entertain with as well!
Yeah, the components are not that hard to do. Because salmon has such as assertive flavor, it can stand up to the other strong flavors in this dish.
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Old 03-02-2008, 11:05 AM   #20
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Or you could make a fritata, saute the mushrooms and onion, add your eggs and the pesto a little parm if you have it put in the oven and bake til the eggs set..this will take any little things you have like some parsley, any left over veggies and the top loves a sprinkle of buttered bread crumbs..cool, cut in squares great finger food
kadesma
oh yes frittata!
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