January Thaw = Where Did The Snow Go Fettucine Alfredo

So far for Minneapolis and the environs it is a mild winter. Not much snow has fallen and temperatures are above normal. (Welcome to La Nina efecto)  Driving is not hazardous due to endless snowstorms, but the snow sports industries are wondering where the snow is.  The “Farmer’s Almanac” prediction of heavy snowfall for this area has not come true – yet.  January is the month of weather surprises.

In January last year it rained on top of the heavy snow and the streets were turned into slick ice sheets because the temperature dropped back to below freezing after the rain.

This January,  when the 40-degree temperatures arrived this week, there was a beautiful day to enjoy outside as there were no snow piles.

What I notice is that winter weather is coming later each year.  The upper Midwest relies on the snow for moisture.  Without the snow there is not enough moisture for the earth and the plants for spring.  The weather reporters are saying that it’s dry. There are three more months of winter and plenty of time for snow to come.

Although I am watching my cholesterol intake I splurged last night when I found Emeril Lagasse’s simple recipe for Fettucine Alfredo. (Heavy cream and butter required)  I added a half-cup of peas.  A recipe this simple and good has to be shared.  Alfredo di Lelio developed the recipe in Rome Italy at his restaurant Alfredo in 1914.  From Wikipedia: January 8, 2012.  (For more history click on the title.)

Fettucine Alfredo

Ingredients

  • 1 pound dried fettucine
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh parsley, for garnish, optional

Directions

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Retrieved January 8, 2012. http://www.foodnetwork.com/recipes/emeril-lagasse/fettucine-alfredo-recipe2/index.html

No snow: enjoy Fettuccine/Fettucine/Fettucini Alfredo

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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