Tom’s “da bomb” Alfredo

Sun, May 31 • 0

“Hey why don’t you put MY recipe on your site instead of just listing me as ‘my “other” brother?’  The homemade pasta thing is da bomb and this sauce makes it that much’s basically your sauce with a few changes.  It’s turned out very well the last few times I tried it.  It is a Jeff smith recipe you showed us but with small, but important changes. I know You know how to do this recipe, but I was shocked at how much sweeter it was with the shallot not garlic.  Even when I watch it carefully, garlic seems to give some bitterness to it as the shallots and butter sweeten the alfredo really well.  When reduced, it makes a great sauce over the homemade pasta.  We added lobster that was already boiled earlier in the day.  (2 of them) and then added some sherry to make it more like a St Jaque recipe…mahvellous!”

3 or 4 tablespoons olive oil
2 SHALLOTS (not garlic)
1 small red onion finely chopped
3/4 cups whole milk (light cream)
3 tablespoons butter
finish with Parmigiano-Reggiano cheese (handful)

Fish Au Gratin

Sat, Mar 15 • 0

This recipe goes against everything I’ve been told about fish and cheese. They’re not supposed to go together. You never put parmesan on, say, shrimp and linguine. This recipe has loads of cheese… three kinds, in fact, and it tastes pretty darned good. When I made it, I picked up a fillet of orange roughy and a good sized slab of mahi-mahi because it was on sale, but you can use any fish you like. And you don’t need to stick to fillets. Whole fish, cut up and made into 1 inch steaks would work, too. And you don’t need to cut the skin off the fillets. You’ll be poaching them first, and when they come out of that, the skin and the bones will come out easily. Adding the lemon juice to the white sauce is more than just for flavor. It denatures the cheese, and makes it less likely to go all stringy on you.

2 or 3 fish fillets, whatever looks good at the market.
2T vinegar
½lb  frozen ez-peel shrimp (optional)
1c shredded gruyere
½c shredded emmentaler
¼c shredded parmesan
2T butter
3T flour
1 green onion, chopped
¼c white wine / hard cider / cognac
2c milk
zest of 1 lemon, plus the juice from ½
salt, pepper
fresh grated nutmeg

In a saucepan of water, poach the fish fillets and shrimp in with the vinegar for about 15 minutes. Drain, and cool, and then remove any skin, bones, or shells, or otherwise inedible bits, and break the fillets into bite sized chunks and put it all in a gratin dish.

Meanwhile, saute the onion in the butter, and add the flour to make a roux. Add the alcohol, and let that bubble away for a bit, then add the milk, and make a white sauce. Off the heat, add the cheeses, the zest and the lemon juice. Ladle over the fish. Cook in a 375° oven for 45 minutes. Serve over rice.

Creamed Shallots

Sun, Dec 23 • 0

A nice side dish for steaks or roasted chicken.

10-12 shallots
1 tsp. salt
1 T sugar
2 oz Gruyere cheese, shredded
2 oz cream
salt & pepper
¼ t thyme

Clean the shallots by slicing each end, and peeling it down to the first clean layer without the papery skin. Place shallots in a small saucepan, cover with water, and add the sugar and the salt, and bring the water to a gentle boil, parboiling the shallots for about 10-15 minutes.

Grease a gratin dish with a little butter or canola oil. Add the shallots, the cream, top with cheese, and seasoning. Bake for 10 minutes in a hot oven or toaster oven until hot and bubbly. Optionally, broil for a few more minutes to brown the top.

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