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Old 09-09-2004, 12:44 AM   #11
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Worked for and did catering for two Italian chefs - they both reduced the heavy cream down til it was just starting to get thick, then added parm and a little butter and salt, and white pepper.
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Old 09-19-2004, 02:55 PM   #12
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The recipe I've always used:
melt 1 stick butter
ad 1 1/2 cups heavy cream
add at least a cup of freshly grated parm cheese.
add to your liking - salt, pepper, parsley
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Old 09-19-2004, 03:04 PM   #13
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Quote:
Originally Posted by chesterchippy
The recipe I've always used:
melt 1 stick butter
ad 1 1/2 cups heavy cream
add at least a cup of freshly grated parm cheese.
add to your liking - salt, pepper, parsley
I am soooooo making this. Death in a bowl, but what a way to go!
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Old 09-19-2004, 03:28 PM   #14
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[quote="mudbugI am soooooo making this. Death in a bowl, but what a way to go![/quote]

I figure, it's a cooking board, not a health board. Enjoy (in moderation).
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Old 09-19-2004, 04:36 PM   #15
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i normally cringe when someone mentions alfredo sauce...but if you want to try something different, add greek myzithra cheese to the sauce instead of parmesan.
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Old 09-19-2004, 06:05 PM   #16
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Quote:
Originally Posted by ironchef
i normally cringe when someone mentions alfredo sauce...but if you want to try something different, add greek myzithra cheese to the sauce instead of parmesan.
How does this cheese compare with parm and where can you get it? What does it do different to the alfredo sauce?
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Old 09-20-2004, 02:53 AM   #17
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you should be able to find this cheese at any gourmet market. it's similar to feta in texture, but it's softer and not as dry and crumbly. taste wise it's hard to describe. if you can find a place that sells it by the block, you can ask them to try a piece before you buy it. but even if you can't try it first, I think you would like it anyway.
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Old 09-20-2004, 03:42 AM   #18
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Ironchef, why do you cringe at Alfredo sauce?
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Old 09-20-2004, 05:41 PM   #19
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Re: Alfredo.....

Quote:
Originally Posted by tancowgirl2000
I would like for once to try to make a "genuine" alffredo sauce...not "my" way....does anyone have a recipe for this?
Place 2 cups of heavy cream and a stick of salted butter in a saucepan, and bring to a simmer. Simmer slowly until it is reduced by 1/3rd. Add 1 cup shredded Regiano Parmesan and stir until smooth. Salt and white pepper. (No garlic, and no cream cheese in Alfredo sauce)
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Old 09-20-2004, 09:20 PM   #20
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I can't stand thick, heavy cream sauces with pasta, and alfredo reminds me of elmer's glue.

If I'm going to eat something starchy that is creamy and heavy, I'd rather have risotto.
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