Slow Roasted Tomatoes

Before Roasting

Fall is my absolute favorite season. The first sign around here of Fall's approaching arrival are when the first rains come, and the evenings get a touch more chilly, forcing you to break out that extra blanket for the bed. Or, if you are anything like me, it might also be the first time you have had a desire to turn on your hot oven in a few months! Although I love the anticipation of Fall and what it brings, I often feel reluctant to let Summer go. I find myself hoping for one last day to squeeze in by the pool, one last late night BBQ with friends, one last adventure to put the brakes on life for a day. Anything really that will slow time down, just a little. Change can be hard.

I had a bunch of beautiful Brandywine heirloom tomatoes sitting on my kitchen counter and I just couldn't eat them fast enough, no matter how hard I tried. Rather then sit and watch them die a slow death, I decided to slow roast them in my oven. A simple idea really, but one that will let me have a taste of summer just a little while longer.

 7-8 tomatoes, garden variety, you can use any type you want, although you may have to adjust cooking time.
7 garlic cloves
Fresh Thyme sprigs
Salt
Pepper
Olive oil
Preheat your oven to 225 degrees. Line a heavy rimmed baking sheet with parchment paper and set aside. Slice tomatoes and lay on baking sheet. Scatter garlic cloves between tomatoes. Sprinkle with salt and pepper (not too much salt, these will reduce). Drizzle with a healthy dose of olive oil. Roast tomatoes, turning every so often if you like about 3.5-4hrs.

I love to toss these tomatoes in big bowl of pasta, but they are also excellent served with cheese and crackers or on a sandwich, preferably one with bacon!

My favorite gluten free pasta- you really can't even tell the difference!

Let's hope this gal will survive my brown thumb and the Fall!

After 3.5 hours

Make Ahead Thanksgiving Gravy

 I am a planner in pretty much every aspect of my life, including in the kitchen. When it comes to holiday meals or parties I like to do as much ahead of time as possible. For a meal like Thanksgiving, it is essential to be organized and efficient if you want to get all the food out on time, piping hot. Even the calmest of kitchens can get a little crazy between making sure the casseroles all get cooked, the turkey isn't dry , the potatoes are mashed, and the ham gets glazed....You should/want/desire to be feeling THANKFUL but wind up cursing and yelling at your sister to throw you the potholder! (Or does this only happen in my kitchen Thanksgiving morning?)

Over the years, I've tried making a few different gravies for Thanksgiving, traditional ones made with the neck and giblet of the turkey, a gravy with chicken stock and cognac, and one with a roux and pan drippings. They were all tasty; but didn't make enough quantity for leftovers and more importantly couldn't be made ahead of time. So while the rest of the food was sitting there getting cold--- I was at the stove vigorously whisking up a gravy.  For me, it was the most frustrating part of Thanksgiving. Last year, I even thought of just using store bought gravy, but really, the gravy is the star of the Thanksgiving table. The gravy makes the meal and I wanted a good one! In the past, I noticed that my mother in law always had plenty of gravy to go around and I really enjoyed it; so I asked her for her recipe and she happily obliged. The best part of this recipe is that it can be made ahead of time, frozen, and reheated on the stove! This is my second year making it and I love how that small but very significant part of the Thanksgiving table is now stress-free!

Another tip for a relaxing Thanksgiving? Have whoever didn't help with cooking ( usually the guys enjoying their 5 hours of football on the couch) do the cleanup, and go have a glass of wine!

Gravy
makes 4 cups
Adapted from www.mealsthatmatter.org

A Food processor and immersion blender are suggested for this recipe. If you don't have those kitchen tools available, you can use a blender.

Ingredients:

2 carrots, peeled and chopped into 1/2 inch pieces
2 ribs celery, peeled and chopped into 1/2 inch pieces
2 small yellow onions, roughly chopped into 1/2 inch pieces
4 cups low sodium chicken broth (I use Better Than Bullion)
4 cups low sodium beef broth (I use Better Than Bullion)
6 tablespoons unsalted butter
1/2 cup unbleached all purpose flour
2 bay leaves
1/2 teaspoon dried thyme
10 whole black peppercorns
1/2 teaspoon kosher salt
1/4 teaspoon pepper

In a food processor, pulse carrots, celery, and onion in about 5 quick pulses until they are in tiny 1/8 inch pieces. In a large, heavy pot, heat butter over medium high heat until butter starts foaming. Add vegetables and cook, stirring frequently, until vegetables are well browned, about 20 minutes. Reduce the heat to medium and add flour. Stir constantly until the rough is a deep golden brown, about 5 minutes. Whisking constantly, add broth and bring to a boil. Skim off any foam that forms on the surface. Reduce heat to medium low and add thyme, peppercorns, and bay leaves. Simmer, stirring on the stove until gravy is reduced and thickened, about 45 minutes. When gravy is a nice consistency, remove bay leaves, then take immersion blender and blend vegetables into the gravy until all vegetables and peppercorns are incorporated. Season with salt and pepper. Serve or let cool and freeze.

To reheat add frozen gravy to a large pot with 2 tablespoons of water over medium heat. If gravy separates continue to whisk until reincorporated. Serve hot and enjoy!

Stir Fry Sauce

During the Lenten Season, it's hard for me to think of tasty meatless Friday night solutions. We have meatless dinners, plenty of nights without even thinking about it, so what is my problem during Lent?  It must be that whole "you shouldn't eat meat thing" that makes me want it! The minute I know I can't use certain ingredients to cook with, I get immediate writers block of the culinary kind, sending me into a panic mode, and before you know it, I am reaching for the fish sticks in the freezer case of my grocery store. Um, yikes is right. Then I feel like a really horrible mother because what exactly am I teaching my daughter? Certainly not any type of problem solving, or creativity,  most certainly not that fish should taste like fish and last but not least "there go all my Top Chef dreams! Do you see how I can go from zero to sixty (in my head) sometimes with very little provocation? Yeah I know, I'm working on that whole "chill out" thing.....Thank goodness I have this tasty little sauce to fall back on, making many nights a lot easier, not just Fridays and helping to eliminate the mommy guilt.....

This sauce is wonderful with shrimp, chicken, tofu, or just veggies!

Stir Fry Sauce:

6 tablespoons soy sauce (I recommend Yamasa)
4 teaspoons sugar
2 teaspoons sriracha hot sauce
2 teaspoons cornstarch
2 tablespoons water

In a small bowl mix together the cornstarch and water until smooth. then add the other ingredients and mix together well. Set aside.

For Stir fry:

1-2 pounds sliced, chopped vegetables. (Bok Choy, Red Bell Pepper, Cabbage, Broccoli, Carrot, Snap Peas)
3/4 pounds peeled and deveined shrimp
( 3/4 pound firm tofu or 1 pound chopped chicken breasts)
1 tablespoon sesame oil
In a wok or large skillet heat sesame oil over medium high heat. Add shrimp. Add vegetables. Cook 4-5 minutes until about done. Add stir fry sauce and continue cooking until heated. Serve with rice!

Spaghetti Carbonara

I have always been a little scared to make this, for a long time it didn't sound that appealing, and for a shorter amount of time I didn't think I could do it, I just knew I would end up with scrambled eggs and spaghetti noodles.....and to be honest, when I was testing out different recipes, I did end up with just that! Practice makes perfect though, and I wish I had discovered spaghetti carbonara a long time ago! There are oh so many different versions of spaghetti carbonara out there, but I like this one, simple, comforting and quite a mouthful!

Spaghetti Carbonara
Serves 4

5 ounces pancetta, thinly sliced or finely diced
3 tablespoons olive oil
4 cloves garlic, finely grated or pressed
3 eggs
1 cup finely grated Parmesan
1/2 cup pasta water
1 pound spaghetti
3-4 tablespoons chopped Italian parsley
Salt and Pepper

Start a pot of salted water to boil. In medium saucepan, heat olive oil and pancetta over medium/medium high heat until pancetta is brown and crisp, about 6 minutes. When pancetta is brown, add in finely grated garlic and cook until just fragrant, about a minute. Remove from heat. (You might want to keep this on a very low flame to keep warm while you prepare the rest of the dish!) In a small mixing bowl, whisk together Parmesan and 3 eggs until mixture is smooth and free of lumps, set aside. Cook Spaghetti until al dente, about 9-10 minutes, making sure to reserve about a 1/2 cup of pasta water. Now this is the part you have to be precise and quick about or you will end up with scrambled eggs!! Drain pasta and immediately toss hot pasta with olive oil and pancetta until all the pasta is completely coated in pot. Make sure there is no heat still on/under pot! As soon as pasta is coated, add egg mixture tossing pasta and eggs rapidly with tongs until well combined. Don't worry, the heat from the pasta will cook the eggs! Add pasta water if needed to thin the sauce. Season with salt and pepper and garnish with chopped parsley. Serve immediately!

Basil Aioli

BLTS, other wise known as bacon, lettuce and tomato sandwiches have always been my ultimate comfort food. When I was little, my mom would make BLTS and chocolate shakes as a special dinner for my sister and I. Now, whenever I need a little pick me up, guess what I'm having? Even if I am feeling lazy, I'm lucky enough to live just down the street from the best little diner. A diner that has cornered the market on this particular combination.

The first year Jon and I were married we ate BLTS for dinner EVERY Sunday night. Ten newlywed pounds and a high cholesterol diagnosis for the hubby later, we cut out that Sunday night ritual, saving those comforting bacon sandwiches for "special" occasions. "Special" occasions where I can think of a better reason besides just wanting to eat bacon and mayonnaise together, and what is more special than mom coming to visit? On her last trip up, inspired by my abundance of basil, (and basil being the one herb that I didn't kill in the heat wave!) I decided to experiment with a basil mayonnaise, or basil aioli. This basil aioli is fantastic! The aioli elevated my BLT from ordinary to definitively "special occasion-ish".

After reading this list of ingredients, you might be thinking to yourself: anchovy paste? Seriously? Seriously. This is the secret ingredient. And if you are thinking what am I going to do with the leftover anchovy paste? Well, it keeps forever, you will want to make this aioli again , and anchovy paste is a great ingredient to add to zesty tomato sauces. If you aren't a fan of the bacon sandwich, don't worry, this aioli would be wonderful on any sandwich! I often use the leftovers to dress a simple sandwich of lettuce and roast chicken.

Basil Aioli

Adapted from a recipe in the July 2008 issue of Bon Appetit Magazine

Yield: 1/2 cup , recipe can be easily doubled!

1/2 Cup mayonnaise (Best Foods!)

10 leaves fresh basil

1 garlic clove

1/2 teaspoon anchovy paste

1/4 teaspoon Worcestershire sauce

1/4 teaspoon red wine vinegar

1/2 tablespoon lemon juice

1/2 tablespoon warm water

generous dash of cayenne pepper

In a food processor combine mayonnaise, anchovy paste, basil, garlic, vinegar and Worcestershire sauce until smooth, slowly add in warm water, lemon juice, and cayenne. Adjust seasoning with salt and pepper if needed. Keep refrigerated until using.

Chicken Piccata

Have you ever just needed a go-to recipe? One that can be concocted of mainly pantry staples for when you are in a funk and don’t know what to fix or unexpected guests drop by? If any of this applies to you then you need this chicken piccata recipe. There are lots of versions of chicken piccata, some recipes call for white wine, some for crème fraiche, some for pasta, etc etc. Over the years, I have tried many different versions, and most have been at least good, many excellent. However time and time again I fall back on this recipe, because it is so basic and easy to perfect but also packs a ton of flavor. This recipe also gets a plus from me for using chicken stock instead of white wine, the chicken stock being easier to have on hand at all times (wine in general doesn’t last long in this house. I like to think of our house not as a cellar but more of a tasting room environment!) Chicken Piccata makes a wonderful meal anytime, but is also fancy and tasty enough to serve to guests, expected or unexpected! My absolute favorite way to serve this is with creamy mashed potatoes. You just can’t go wrong with the combination of butter, capers, and lemon…yum!

This recipe is adapted from Everyday Italian by Giada De Laurentiis

Chicken Piccata
Serves 4

4 Boneless, skinless chicken breasts
1 Cup All-Purpose flour
½ Teaspoon salt (Sea or Kosher)
½ Teaspoon pepper
4 Tablespoons unsalted butter , divided
2 Tablespoons olive oil
½ Cup chicken broth (the fat-free, reduced sodium kind)
3 Heaping tablespoons capers
Juice of 2 average size lemons
3 Tablespoons Italian parsley, chopped

Season the chicken with salt & pepper on each side. Dredge the chicken in flour to lightly coat, shaking off any excess. In a large pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. (Melting equal parts butter and oil is the best way to sauté most things, meats, fish, vegetables, etc!) Add the chicken to pan and cook until brown, about 3 minutes per side. Transfer just the chicken to a plate. (Not the sauce!)

Add the lemon juice, broth, and capers to the pan. Bring the sauce to a boil, scraping up all the brown bits. (Brown bits = flavor!) Put the chicken back in the pan and simmer until cooked through about 5 more minutes. Using tongs, transfer the chicken to a serving platter. Add the remaining 2 tablespoons of butter to the sauce, let melt, about 1 minute. Add chopped parsley. Pour sauce over the chicken and serve immediately!

Daddy's Barbecue Ribs with Pomegranate Glaze and Grilled Vegetables

My dad is a real grill master. He can make any cut of meat taste and smell delicious on his barbecue, and even tempt me to try proteins that I would normally shy away from. Um deer anyone? While deer wasn’t my favorite, it wasn’t that bad either. Whenever we have the chance to get together, I look forward to him barbecuing, it never gets old, and there always seems to be a new technique for me to learn or pick up. Last weekend, my dad was up visiting and on Sunday evening we decided to barbecue. My husband Jon really wanted to learn how to cook ribs, and my dad was going to show him how. We barbecued pork spareribs, sweet potatoes, asparagus, and onions studded with garlic. At the last minute, I realized I had no barbecue sauce, so I whipped one up, using pomegranate molasses. The sweetness of the molasses complimented the spiciness of the pork perfectly. The meal turned out so wonderful, that I thought I would share the whole thing with you. The only thing I would change about it is that I wish could enjoy barbecues with my dad more often!

Happy Father’s Day Daddies!

Barbecued Ribs

1-2 racks pork spareribs (about 5-6 pounds each)
Brown sugar
Oregano
Red pepper flakes
Dried garlic
Sea Salt
Pepper

In prepping the ribs, you will need to estimate the quantities based on the size of your rib racks. Basically, you are making your own rub and you want all the meat covered in a thin layer of seasoning. Rub seasonings all over the top side (meat side) of the ribs. On the bottom side (bone side) season with some more salt. Cook ribs covered on heated grill over low, medium-low (this part depends on how hot your grill runs!) for 1 hour, 40 minutes, turning occasionally. After an hour and 20 minutes, brush ribs with a light layer of barbecue sauce and let cook another 15 minutes. Remove ribs from grill, place on large tray, cover with tin foil, and place in oven to keep warm while you make the rest of the vegetables.

Pomegranate Barbecue Sauce

enough for 1 rack of ribs....

¼ Cup ketchup
1 Tablespoon Worcestershire sauce
½ Tablespoon Pomegranate molasses
1 Teaspoon Honey
1/8 Teaspoon cayenne pepper

Whisk all the ingredients together and brush on meat!

Roasted Onion and Garlic

1 Large Walla Walla or Vidalia Sweet onion, peeled
1 Clove garlic, cut into slices
Olive oil
Salt & pepper

Take onion and cut in half horizontally. Top with garlic slices, trying to wedge the garlic into the onion. Drizzle with olive oil and season with salt and pepper. Wrap each onion half tightly in aluminum foil and put on the grill with the ribs for 1 hour, 40 minutes . Remove from grill, keeping onion wrapped in tin foil until the other vegetables are ready.

Grilled Sweet Potatoes & Asparagus

2 Sweet Potatoes, peeled and cut into ¼ inch wide long slices
1 bunch asparagus, trimmed

Toss sweet potatoes & asparagus in olive oil until well coated. (It is best to use your hands for this part!) Season with salt and pepper. Put on the grill over low heat until asparagus is cooked through and sweet potatoes are slightly caramelized about 20-25 minutes. Remove from heat, put vegetables in serving dish. Open up onions and garlic and put on top of sweet potatoes and asparagus. The juices from the onion and garlic will run down onto the other vegetables. Don't worry, this is what you want!

Take ribs out of the oven and enjoy your barbecue!

Homemade Ranch Dressing

Growing up in California, you eat a lot of ranch dressing. Ranch dressing is a permanent part of the California food culture, and it certainly was a part of mine as a little girl. I admittedly took it a little too far as a child, refusing any other kind of salad dressing, dipping everything from carrots and chicken tenders to French fries in the stuff. French fries with a side of ranch. Now that is quite possibly my absolute favorite way to eat ranch dressing, with fried artichoke hearts running a close second. In California, ordering French fries with a side of ranch, doesn’t bat an eye. Up here in Oregon, 90% of the time you are accommodated, but try ordering that in the Midwest, and then wait for the strange looks. In Europe, well forget about it, they don’t serve ranch there….I am glad nobody told me ranch dressing wasn’t as widely available everywhere else in the world back then, because at that age, I might never have left…..

Has all this talk of ranch dressing made you want some? Well I hope so, because it is ridiculously easy. I wish I had known how to make some years ago, I could have cut down on the home sickness! Homemade ranch dressing is also much better than that stuff from Hidden Valley.

I “borrowed” this recipe from the Gluten Free Girl , who had borrowed it from somebody named “Cookiecrumb” and I am sure Cookiecrumb borrowed it from somebody else, it is after all just a basic ranch dressing, classic and at its best.

Makes 3 cups

1 Cup buttermilk
1 Cup mayonnaise
1 Cup whole fat yogurt
1 Teaspoon dried dill
1 Teaspoon dried oregano
1 Teaspoon dried garlic
1 Teaspoon kosher salt
1 Teaspoon pepper
Juice of ½ a lemon

Mix all ingredients together in a bowl. Pour into container and refrigerate. Let dressing sit for 1 day before eating, this allows all the flavors to blend together! (This is important! Leave it alone, or it won’t taste right!) Serve with anything and everything =)

These veggies are just begging for some Ranch lovin!

Grillin & Chillin: Chicken Breasts with Balsamic Glaze

The last few weeks have been absolutely gorgeous here in Portland. In fact, I have developed quite a crush on the weather lately! I also have a little crush on this balsamic vinegar. Our friends Gavin & Julie over at The Haute Kitchen were generous enough to give us a bottle. Ever since, I have been trying to figure out ways to use this balsamic on anything & everything! ( If you want to know more about it, click here.) In the midst of trying to balance these two current infatuations, how might you ask do I show my affection? By cooking outside of course, grilling chicken and pairing that with a balsamic glaze. (Love is better when shared!)

Brining is a great method to use on meats that can often turn dry and tasteless after being cooked. The brining process lends itself well to cuts like pork chops and boneless, skinless chicken. These particular chicken breasts get a huge boost from a little overnight skinny dip in the brining liquid, which might seem a bit tedious, but isn’t at all, promise! You make the brine the night before and by the next evening your chicken is ready for the grill! Brining flavors the meat all the way through, the sugars and salt seep in through the whole piece of meat rather than just the top layer. After brining, there is really no need to add any extra seasoning, the chicken will be succulent and flavorful enough as is. The balsamic glaze is sweet, savory, and just a little bit sticky, giving the chicken that extra bit of oomph! This recipe can also be efficiently divided and conquered by one person grilling the chicken and the other person busying themselves with making the glaze.

Grilled Chicken Breasts with Balsamic Glaze
Serves 4

For the Brine:

3 Tablespoons kosher salt
3 Tablespoons packed brown sugar
6 Thyme sprigs
2 Garlic cloves, halved
¾ Teaspoons coarsely cracked black pepper
4 Cups water

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat. Transfer to a container large enough to hold all the brine and chicken breasts. Let the brine cool completely add the chicken breasts and refrigerate over night. Make sure the chicken is completely submerged in the brine and nor floating or anything!

For the Chicken:

4 Boneless, skinless, chicken breasts

Remove chicken breasts from brine. Throw on a grill, either over medium low or low, depending on how hot your grill gets. Cook chicken breasts, about 8 to 10 minutes on each side. When chicken is done, add the chicken to the pan with the balsamic glaze, and cook on low, about 1 minute, turning the chicken in the sauce until coated.

For the Balsamic Glaze:

2 Tablespoons unsalted butter, divided
1 shallot, minced
2 Tablespoons balsamic vinegar
1 Tablespoon fresh sage, minced
1 Cup low sodium or light chicken stock

In a medium saucepan, over medium heat add 1 tablespoon of butter. When butter melts add the minced shallots, stirring until softened, about 2 minutes. Add the balsamic vinegar, bring to a boil, and let reduce by half, about a minute. Add the stock and sage, turning the heat to high and scraping up any browned bits with a wooden spoon. Reduce until sauce is a 1/3 cup, about 6-7 minutes. Remove from heat, adding the remaining butter and swirling until the butter melts. When chicken is done, add chicken to pan on low, about a minute. Make some sides and eat up!

Fish Tacos with Avocado & Tomato Salsa

I have decided this is going to be my shout out blog post . So please oblige me on these 3 shout outs. I am afterall, still sharing a recipe with you. The # 1 shout out is to my little cousin Aaron ( he is actually not so little anymore, but to me he will remain for all intensive purposes, my little cousin.) Aaron is serving over in Iraq right now. Thank you for the great job you are doing, we love you!! The #2 shout out is to 2 of my oldest friends, Liz & Kim who came up to visit this weekend. Thanks for coming and sharing your love for breakfast & beer! And finally my 3rd shout out is to my Aunt Wendy, who has to eat gluten free and often can not make the recipes I post. The following recipe however she can, so here is to you Wendy, cook this!

After a fun-filled but exhausting 3 day weekend, (Thank you Kim & Liz!) I am finally back into the cooking swing of things. I made these fish tacos tonight and they were really fresh, light , and tasty, basically the quintessential summer dinner. I used Rockfish (abundant in the PNW) but you could use Red Snapper, Cod, or even Catfish. You basically just want a light fish that won’t be too overpowering, that will absorb a lot of flavor, and stand up to broiling. This recipe is healthy & figure friendly, not to mention gluten-free (Wendy, make this!)

This recipe serves 4!

For the Salsa:

4 Plum/Roma tomatoes, chopped
1 Large Hass avocado, peeled & chopped
2 Tablespoons fresh lime juice
3 Tablespoons green onions, chopped
3 Tablespoons fresh cilantro, chopped
½ Jalapeno, minced with seeds.
Salt & pepper

Mix in medium bowl, season with salt and pepper. Let the flavors hang out and come together while you make the rest of the meal.

For the Fish:

1 Pound fish fillets, skinned & de-boned
2 Garlic cloves, minced
3 Tablespoons fresh lime juice
½ Jalapeno, minced with seeds
2 Cups thinly sliced leaf lettuce
¼ Cup pepper jack or Cotija cheese
6 -inch corn or flour totrtillas

Preheat oven to 350 degrees.

Place fish fillets in a single layer on a rimmed baking sheet. Season with salt & pepper. Mix garlic, lime juice, and jalapeno in a small bowl. Drizzle half the lime juice mixture over fish, reserving remainder. Let fish stand 15 minutes.

Meanwhile, wrap tortillas in aluminum foil and place in oven until heated through (about the 15 minutes). Remove tortillas, keeping them in foil until ready to serve. Preheat broiler. Broil fish until just opaque in center, about 6-8 minutes. Cut fish into 1 inch pieces. Top each tortilla with lettuce, fish, and some of the reserved lime juice mixture. Spoon salsa over and sprinkle with cheese. Enjoy!

This past weekend was Memorial Day Weekend, if you didn’t notice. We don’t just get a 3 day weekend at the beginning of summer so we can all barbeque and work on our tan. Men and women that have served and are serving our country as we speak, are the reason we celebrate this holiday, so please don’t forget that! Miss you Aaron! (Aaron is the Airman 3rd from the left, shaking hands.)

Parmesan & Fresh Basil Cream Sauce

I recently bought these very rich smoked salmon raviolis by Monterey Pasta Company. The first time I had these, I made a simple pasta sauce out of olive oil and fresh basil but it just didn't pair well together, the smoked salmon was a little too strong for the basic olive oil dressing. The ravioli really needed a sauce that was equally rich and indulgent to balance out the flavors, so I decided to make an Alfredo type sauce for them. Typically I don't cook a lot with cream or make cream sauces, but after experimenting a little, I think this one came out just right; not too heavy and the basil adds a nice freshness. Next time I make this sauce I think I will toss it with some fettuccine and sauteed mushrooms or shrimp. Of course, I won't be making this sauce weekly, it is not exactly bathing suit season friendly!

This sauce makes enough for a pound of pasta. If you are using one of those 8 ounce fresh pasta packages, then just divide this recipe in half!

1 1/2 Cups Heavy Cream
2 Tablespoons Butter
1 Cup freshly grated Parmesan Reggiano cheese
4 Garlic cloves, minced
1 Shallot, minced
10 Fresh Basil leaves, chopped
1/8 Teaspoon white pepper*
1/4 Teaspoon Kosher salt

*White pepper adds a much more subtle flavor as a seasoning to cream based dishes and fish, such as salmon.

Melt butter in a medium/large saucepan over medium heat. Add minced garlic and shallots. Cook, until tender, about 4-5 minutes. Add cream, Parmesan, and basil, increase heat to high and bring to a slow boil, reducing the sauce, about 4 minutes. When sauce is at desired consistency reduce heat to medium and add white pepper and salt, cooking an additional 2 minutes. Serve over pasta! You will probably want to serve it with some garlic bread to mop up all the yummy sauce as well!