Well, about all I can say is ‘What a week!’ Out of five days I got to the office two, all accompanied by my husband, Ervin. Then there was the delivery of groceries by sled, and the canceled Valentine Dinner, due to new snows. So, when I thought about our dinner delayed for another week I thought I might as well share the simplicity of my shrimp alfredo.
Even though our current home has a smaller drive incline than our first home, in the Ozarks, our movements have still been rather daunting endeavors. Our vehicles have been parked, at the neighbors, so we are able to get out each day. Ervin, truly did bring our groceries in by sled, and we continue to hike through the grass in order to go anywhere. It’s made me very glad I’m an accomplished cook and that our larder is pretty well stocked 24/7.
Since our dessert for our dinner was a peanut butter pie, it has been wrapped and secured for next weekend. The shrimp Alfredo is an easy affair to wait for another 7 days. The only thing I’ll have to procure again is the salad/vegetable. One of the things that was/is making our dinner enjoyable is the ease of the meal preparations.
The recipe today for simple Alfredo sauce is so handy to keep around. Sometimes I actually put the shrimp into the sauce and ladle it over fettucine noodles. Often I will sauté them and make a top presentation over the sauce and noodles. All kinds of things can go into an Alfredo. I was keeping mine simple with only a few green onion tops for additional color. However broccoli and mushrooms would be an easy addition too. Sometimes I have also played with the type of cheeses implemented. Still using parmesan, but also enhancing with a second cheese. First and foremost, however, do not use a bag of pre-shredded parmesan cheese. The sauce relies upon fresh grated and the moisture content, in order to produce a smooth outcome. Garlic is also used by many, in their sauce, perhaps a touch of paprika or red pepper to make it ‘sing’.
I’ve also included a simple recipe for hollandaise sauce. You know here in the Ozarks they serve ‘Ozarkian’ hollandaise. That would be a biscuit with ham or a fried chicken filet, eggs and finally gravy over the top. Though this sounds extremely yummy. I still thoroughly enjoy an English muffin with thin ham, poached egg and hollandaise over the top. You can even poach the eggs the night before and just rewarm in a pan of simmering water. For a morning brunch it also makes a beautiful presentation. Sprinkle a pinch of paprika on top of the hollandaise and serve with fresh asparagus and fruit. Oh my, this sounds so good to me! I may have to make some in the morning.
With the super cold weather soups have been the main stay in many homes. This week I was thinking about creating a new soup, I’ll let you know how that pans out. Stay safe and warm, watching out for others in need.
Simply yours, The Covered Dish, www.thecovereddish.com
Simple Alfredo Sauce
1 cup half and half cream
1 cup freshly shredded parmesan cheese
3 tablespoons butter
Mix all the ingredients together and heat over medium to low heat. When the ingredients are heated thoroughly the sauce is complete. Never allow the sauce to come to a boil. You can also freeze this sauce for up to 2-3 months. This will cover about 9-12 ounces of pasta.
I have used this simple outline for Alfredo sauce for what seems like forever!
Easy Hollandaise Sauce
1 tablespoon salted butter
3/4 cup buttermilk, (you will divide)
1 tablespoon cornstarch
1/4 teaspoon salt
Pinch of cayenne pepper
1 large egg
1 tablespoon lemon juice, optional
Cook the butter in a sauté pan until butter turns brown, (not long). Set this aside. Whisk together 1/4 cup buttermilk, cornstarch, salt & cayenne pepper in saucepan until smooth. Whisk the egg and 1/2 cup buttermilk into the cornstarch mixture. Cook over medium to low heat, continuously whisking until it comes to a boil. Remove from the heat and stir in the reserved butter and lemon juice, (if using). This can be made ahead of time and held in the refrigerator for up to 2 days. Just reheat in the microwave for 1 – 1 1/2 minutes, stirring at least once. Watch the temperatures closely, too high of heat can cause the sauce to separate.
