Fettuccine Alfredo for Two

 Sometimes something simple and comforting is all one needs for supper. Tonight was one of those nights. A meal that can be on the table in 30 minutes or less (this took slightly less) is aces in my book no matter what it is, but when it is this soothing and delicious it certainly bears sharing. Mixed greens lightly tossed with vinaigrette and a glass of chilled white wine was all the accompaniment needed.

Bon Appetit!

Fettuccine Alfredo for Two

1⁄4 cup butter

2 tablespoons cream cheese

1 cup heavy cream

1/2 teaspoon garlic powder

Salt

Black pepper

1⁄3 cup freshly grated Parmesan cheese

Few grating of fresh nutmeg

6 ounces fettuccine, prepared as directed

In a medium saucepan over low heat melt butter. When butter is melted, add cream cheese, stirring until combined. Add heavy cream, garlic powder, salt, and pepper. Simmer over low heat, stirring constantly until sauce thickens, 15-20 minutes. Remove from heat and stir in Parmesan and nutmeg. Toss with cooked and drained fettuccine noodles. Serve immediately.

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

What We Accomplished Wednesday

Blackberry Fool

The steps to making Blackberry Fool.

This time of year I absolutely cannot get enough berries to eat.  I love them all: strawberries, blueberries, raspberries, and blackberries.  I picked up quarts of each while shopping this morning, with no cue as to what I'd do with them other than juice them or just eat them.  Then my eyes fell upon a stack of Everyday Food magazines and would you believe it, this one was on top.  

I know what you're thinking -- Good gravy, Marie, this woman has food magazines from 2008 lying around her house!  Well, yes...and no.  This was one I had kept (the only one from that year, I swear it!) because of the berry recipes.  So, since so much time had passed, I decided to give the Blackberry Fool recipe a try. Heaven!

A delicious, light dessert that is easy to make (takes all of 15 minutes!), and worthy of an everyday meal or one for guests.  You can substitute raspberries or strawberries for the blackberries if you prefer, but do give the blackberries a try, they are astoundingly good for you, and the taste is sublime!

This is linked to:

and Mosaic Monday at Little Red House

HERBED MUSHROOM CUSTARDS FOR TWO

On a chilly night (Spring, where are you?!) I love something creamy and delicious to warm me from the inside out. I recently came across a mushroom custard recipe that sounded like it just might fill the bill for a winter evening, but it served 8.  I reduced the amounts, added some ingredients, and we had it as a side dish for dinner. Delicious!  It's also incredibly easy and can be made ahead making it the perfect "wow" recipe for a dinner party in addition to a special side dish for a romantic dinner for two.  Don't tell anyone how easy this is!

Herbed Mushroom Custards for Two

1 T. butter

1/2 pounds mixed mushrooms, such as

 button, crimini and shitake, trimmed and sliced

1 garlic clove, minced

1/3 cup heavy cream

1 large egg

1/2 cup fresh parsley, chopped

1/4 tsp. dried thyme leaves

1/4 tsp. instant minced onion

Coarse salt and ground pepper

Preheat oven to 350. In a medium skillet, melt butter over medium high heat. Add mushrooms and garlic; cook, stirring occasionally until mushrooms begin to brown; cool slightly. In medium bowl, whisk together cream, egg, parsley, pinch salt and a few twists of freshly ground pepper. Stir in mushrooms, and divide between two 6 oz. ramekins. Line a 9" x 9" square pan with a dish towel; place ramekins on towel. Transfer to oven and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.