America’s Test Kitchen, variations are original Serves 8 3 ½ cups chicken stock 3 cups water 4 tablespoons butter 1 onion, minced 2 cups arborio rice 1 cup white wine 1 cup parmesan cheese Salt pepper Pour the stock and water into a pot and bring it to a boil; then reduce the heat to … Read More →
Penne alla Vodka with Sausage
Adapted from America’s Test Kitchen Serves 4 to 6 1 pound penne 12-16 ounces hot Italian sausage (cooked and drained) 1 28-ounce can crushed tomatoes 2 tablespoon extra virgin olive oil ¼ cup minced onion 1 large shallot minced 1 tablespoon tomato paste (can be omitted) 2 cloves garlic, minced ¼ to ¾ teaspoon red … Read More →
L’s Lunchtime Alfredo
Original recipe Serves 2 4 ounces long pasta like spaghetti or linguine 1 clove garlic, minced 1 tablespoon butter pinch red pepper flakes ½ to 1 tablespoon lemon juice 1 teaspoon lemon zest ¼ cup parmesan, freshly grated ¼ cup cream salt ¼ teaspoon black Pepper Fresh basil (optional) Cook the pasta according to the … Read More →
Pasta alla Carbonara
America’s Test Kitchen Serves 4 3 large eggs 1 ½ ounces Parmesan cheese, grated (¾ cup) ½ ounce Pecorino Romano cheese, grated (¼ cup) 3 garlic cloves, minced 8 ounces bacon (8 slices), chopped fine ½ cup dry white wine salt 1 pound long pasta (e.g. spaghetti, linguine, fettuccine) pepper Bring a large pot of … Read More →
Chicken Piccata
source???? Serves 4 or 6 Chicken 1 lb boneless skinless chicken breast ⅓ cup flour 4 tablespoon grated parmesan 3 tablespoon olive oil 1 tablespoon butter Sauce 1/4 cup shallot, minced fine 1 clove garlic, minced fine ¾ cup chicken stock 2 tablespoon chicken or poultry glace (optional)* ½ cup white wine 1 1/2 tablespoon … Read More →