The classic sauce to have with fettuccine is alfredo sauce. I never made it before, but I wanted to try it. I used this recipe which didn't look too hard. I bought shredded gruyere cheese. I found out that what's called "heavy cream" in the recipe is called "heavy whipping cream" on the packaging. The cashier at the grocery store told me they were the same thing. One thing I should have looked up, but thought I knew, was how much butter is in a quarter cup.
Two weeks ago, we got multiple bags of lettuce. There was one bag that I just didn't get to. Finally, I opened the bag and looked through it. The lettuce that still looked good was enough for four servings; I discarded the rest. I made Roy's salad with strawberries in place of tomatoes. He really liked it. Mine had a whole bunch of things from Fair Shares: scallions, radishes, mint, in addition to the lettuce and olive oil.
I had some veggies left over from last week, asparagus and mushrooms, so I cooked them to add into the sauce. I don't know if I really need to do this, but I made them separately, sauteeing the mushrooms in butter and grilling the asparagus. The mushrooms ended up being unnoticeable in the sauce, but the asparagus held up well and had a good crunch and flavor.
Since last night's grilled chicken turned out so well, I made it the same way this night.
And then there's the sauce. I didn't realize this for another day (I'm writing this on Friday night.) But I have to be honest here. For some reason, I thought a quarter cup of butter was a whole stick. So that's what I put in the sauce pan. Tonight's dinner also used some butter, and that's when I noticed the conversion factors on the butter wrapper. I'm not sure if what I made ended up being alfredo sauce. It didn't look thick enough, but it smelled like it should. I asked Roy to taste test it, and he loved it. The sauce left over on my plate looked like melted butter, and now I know why.
At least it isn't normally as fattening as I made mine. That is an eye opener, seeing all that butter, cream, and cheese. No wonder this dish was called a "heart attack on a plate". I have some of the sauce left over, but I'm not sure what I'm going to do with it.
This meal used the fettuccine, sundried tomato bread, mushrooms, asparagus, and some chopped scallions from Fair Shares.
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