Author: Andrew

Alfredo Sauce

This sauce is really simple & well worth the effort to make.  It’s certainly not for those on a diet.

Alfredo Sauce

1 pint (16oz) heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Freshly grated nutmeg
Chopped fresh flat-leaf parsley, for garnish

Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper and nutmeg to taste.

Serve over linguini or use in your favorite recipie calling for alfredo sauce (like white lasagna).

40 Cloves and a Chicken

For the garlic livers out there this one is a classic.  It’s not as strong as you might imagine & makes the house smell great!

40 Cloves and a Chicken

1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

None of Us is as Dumb as All of Us

As someone who spends a lot of time in meetings, I found this poster to be very fitting.  Committee meetings, with all of the individual agendas, are especially frustrating.

Going against the current can be liberating & more times than not is the right direction.  In my profession clients are paying good money to hear an alternative the the standard answer.  Don’t be afraid to be different, don’t be afraid to swim upstream!

Across the Country, Restaurants Feel the Pinch – NYTimes.com

NYTimes.com had a great article about how the sinking economy is taking its toll on the restaurant industry.  I eat out a lot when I travel & cook as much as I can at home.  When we do go out as a family it’s usually somewhere nice (i.e. not fast/casual dining).

We took our daughter and a friend to Palomino in Indy last Sat for her 11th birthday (plus a lot of shopping afterwords, that’s another story).  The place was dead (4 other tables besides ours)!  I was really concerned that the slowness of the restaurant might have an adverse effect on the quality (I was getting ready to drop $150 on a nice lunch).  I’m happy to report the meal was great (as always), but how long can a place like this keep up the quality when business is all but non-existent?