Spinach Alfredo Garlic Bread

  

If you made last week's Cajun Shrimp Alfredo then you no doubt have some Alfredo sauce left over. Here is a wonderful way to put that to good use. This bread goes very well with soup or salad; it’s also darned tasty on its own.

Spinach Alfredo Garlic Bread

Adapted from realsimple.com

1 12-oz. loaf French bread, halved lengthwise

¾ c. jarred Alfredo sauce (such as Rao)

 ½ 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry

2 cloves garlic

1/3 c. thinly sliced Melissa’s shallot

1 c. shredded Fontina cheese

Garnishes: fresh thyme, fresh parsley,red pepper flakes

 Preheat oven to 350°F with rack about 8 inches from heat. Stir together Alfredo sauce, well-drained, chopped, spinach, and garlic. Line a large rimmed baking sheet with aluminum foil. Place bread halves, cut side up, on baking sheet. Spread sauce over cut sides of bread. Top with sliced shallots and sprinkle with cheese.

 Bake until sauce is bubbly and cheese is melted, about 20 minutes. Increase oven temperature to broil. Broil until cheese is golden brown and edges are crispy, 2 to 3 minutes. Remove from oven and let rest for 5 minutes.

Garnish as you see fit. Cut each half into 4 pieces.

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Walnut Mushroom Bolognese

I found it ironic that this recipe came from a magazine called Real Simple. This recipe is anything but simple. It’s not difficult, mind you, but between toasting the walnuts, and being in need of a food processor, it cannot be made by everyone. On the plus side, it is unique and flavorful, can be adapted to suit your needs (as I did with the inclusion of fresh garlic, as well as swapping out the half-and-half for heavy cream), makes a lot, and freezes beautifully. It is wonderfully sophisticated, complex, and perfect for a cold winter evening.

Walnut Mushroom Bolognese

Adapted from Real Simple

 1 lb. cremini mushrooms

1 c. toasted walnuts

1 yellow onion, quartered

1 medium carrot, chopped

1 medium stalk celery, chopped

1 clove garlic

6 T. olive oil, divided

1¼ t. kosher salt, divided

½ c. dry white wine

1/3 c. tomato paste

2 c. vegetable stock

¼ t. freshly ground black pepper

½ c. heavy cream

1 lb. fettuccine, prepared according to package direction

Grated Parmesan, for serving

 Working in 2 batches, pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add walnuts to food processor; pulse until finely chopped. Transfer to a medium bowl. Add onion, carrot, celery, and garlic to food processor; process until very finely chopped.

Heat ¼ cup oil in a large skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until browned in spots, about 8 minutes. Season with ½ teaspoon salt, toss, and cook for 1 minute. Transfer to bowl with walnuts. Reduce heat to medium. Add remaining 2 tablespoons oil to skillet. Stir in onion mixture and ¼ teaspoon salt; cook, stirring often, until mixture is golden and almost dry, 10 to 12 minutes. Stir in mushrooms and walnuts. Add wine; cook until absorbed, 2 to 3 minutes. Add tomato paste; cook, stirring, until combined, about 5 minutes. Add stock; simmer over low, stirring once or twice, until sauce is very thick, 35 to 40 minutes. Add pepper, remaining ½ teaspoon salt, and heavy cream; cook, stirring, for 2 minutes.

 

Toss pasta with desired amount of sauce. Serve with cheese. 

 Place any remaining sauce in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.