Does My Butt Look Big?

Too bad that some of the best things in life are fattening, like Fettuccine Alfredo. I know I shouldn't, but I want it anyway. Guilty pleasure? Perhaps. Delicious? Definitely! So if you're going to give in, at least do it right.  You need fresh fettuccine (which can be bought at most stores) and Parmigiano-Reggiano cheese (the real stuff). Feel free to top it off with freshly ground black pepper, grated nutmeg, or if you really want to be bad - a nice drizzle of truffle oil!

Fettuccine Alfredo

Serves 4-6

Ingredients:

12 oz fresh fettuccine pasta

3 oz Parmigiano-Reggiano cheese, grated

4 tablespoons unsalted butter

1 cup heavy cream

1/2 teaspoon Kosher salt, plus more for the pasta water

Directions:

Bring a large pot of water to a boil and add about 2 tablespoons of salt.

In a large saute pan, melt the butter over medium-low heat.  When the butter is melted, add the cream and salt and heat until small bubbles start to form, then let it simmer until it is slightly thickened, about 5 minutes. (This thickening step is critical; if the sauce is too thin, it won't coat the pasta nicely.) Remove from the heat.

Cook the pasta in the water until it is tender but still al dente. Reserve about a cup of the pasta water to thin the sauce later, if necessary.

Reheat the sauce and add the pasta to the sauce, then add the cheese. Toss well to coat each strand evenly. If it looks dry as you toss, add a little at a time, of the reserved pasta water. Serve in warmed bowls. Enjoy!

Adapted from Williams-Sonoma's Pasta.

Gracious Mount Vernon

This beautiful estate, located along the Potomac River, in Mount Vernon, Virginia, was George Washington's dignified and cherished home. He inherited the property from his half-brother Lawrence, who named it Mount Vernon after Admiral Edward Vernon, whom he served under in the Caribbean. George continually improved the property, by doubling the size of the Mansion house, re-shaping and adding a series of gardens, and buying surrounding property to increase the size from 2,126 acres to approximately 8,000 acres! Over time, the "farm" would include vineyards, orchards, a dairy, a sawmill, a flour mill, a small fleet of fishing boats, and a distillery! With the exception of some nauseating color schemes within the Mansion house, Mount Vernon is quite impressive and definitely worth a visit! 

If you're ever in the Washington, D.C. area, I strongly recommend setting aside an entire day to tour the property. While you're there, don't forget to grab a bite at the charming Mount Vernon Inn, featuring Virginia Peanut and Chestnut Soup, pies similar to Chicken Pot Pie for Realists, and "Homemade Bread Pudding." This is the original recipe, featured in Gourmet magazine. More creamy custard than bread pudding, it is deceptively delicious, reminiscent of french toast. I recommend serving this piping hot, straight out of the oven, so pop it in when you begin your meal to truly enjoy this colonial treat.

Homemade Bread Pudding

Serves 8

Ingredients:

2 cups fine dry bread crumbs (I made from leftover baguette, crusts removed)

4 cups half-and-half

1 cup sugar

1/2 tablespoon unsalted butter, cut into bits

1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

5 large eggs, beaten lightly

2 teaspoons vanilla

1/2 cup raisins

Directions:

Preheat oven to 350 degrees. In a bowl, let the bread crumbs soak in the half-and-half for 6 minutes, stir in the sugar, butter, salt, nutmeg, cinnamon, eggs, vanilla, and the raisins. Pour into a buttered 13x9" baking dish. Put the dish in a larger baking pan, pour enough hot water into the pan to reach halfway up the sides of the dish, and bake in the middle of the oven for 1 hour, or until it is golden.

By George! It's Your Birthday!

George Washington was born on February 22, 1732, in Westmoreland, Virginia Colony. He began his career as a surveyor, soldier, then senior officer in the French and Indian War. In 1775, he was chosen to be commander-and-chief of the Continental Army during the Revolutionary War. Through many difficulties, victory was finalized in 1783. Washington then returned home to his beloved Mount Vernon estate. However, in 1789, Washington was unanimously elected the first president of the United States. At the time, no one was more universally loved and respected to hold the new country together. He reluctantly accepted a second term as president, but refused to run for a third term, establishing the maximum of two terms for a president. In 1797, he again returned to Mount Vernon, until his death in 1799. Although he was a slave owner, he detested slavery and freed all his slaves in his final will. He truly was the "Father of our Country." Thanks, George! Happy Birthday!

So, continuing my Mount Vernon-inspired menu, I chose to make "Chicken Pot Pie for Perfectionists," from Dinner Chez Moi, by Laura Calder. This recipe should be renamed "Chicken Pot Pie for Masochists!" I started the recipe at 12:30, roasting a chicken, then making and straining stock, making the lard crust (as recommended), blanching the vegetables, cooking the bacon, browning the vegetables, making the sauce, then putting it all together, baking it, and then finally serving it, at 7:30pm! I put so much work into it, but I wasn't too impressed with the final results. ****! In fact, I prefer my recipe, which I am going to call "Chicken Pot Pie for Realists!" It's spiked with Sherry, loaded with fresh herbs, peas served on the side, and topped with a delicious puff pastry top! Perfect for any self-respecting Inn or Tavern of Washington's day!

Chicken Pot Pie for Realists

Serves 4

Ingredients:

4 tablespoons butter

1 rib celery, chopped

1/2 small onion, chopped (can use leeks instead, click here for more on leeks)

2 carrots, peeled and cut into coins

4 ounces button mushrooms, cleaned and cut into quarters

1/4 cup all-purpose flour

2 cups chicken stock (click here to learn how to make a quick stock)

2 cups shredded cooked chicken (click here to learn how to poach chicken)

1/4 cup Sherry

Salt and freshly ground black pepper

1/4 teaspoon paprika

1/4 teaspoon rosemary, chopped

1/2 teaspoon thyme, stems removed and chopped

1 tablespoon sage, chopped

1/4 cup parsley, chopped

1/2 package puff pastry sheets, thawed (e.g., Pepperidge Farm)

1 egg, beaten with a little water (to brush pastry)
Pinch of sea salt, fleur de sel, or Kosher salt (to sprinkle on top of pastry)

1 cup peas (to pass at the table)

Directions:

In a medium saucepan, melt the butter over medium heat. Cook the celery, onion or leeks, carrots, and mushrooms until tender, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and cook, stirring, until sauce thickens. Stir in the Sherry. Season to taste with salt and pepper, and add the paprika. Stir in the chicken and herbs. Pour into a 9"-pie plate and set aside.

Preheat the oven to 350 degrees. Roll out the puff pastry and cut vents in the top. 

Brush the edge of the pie pan with the egg wash. Carefully lay the pastry on top, making sure it's sufficiently "glued down." "Ruffle" the excess pastry around the edges. Brush the top with more egg wash. Sprinkle the top with a pinch of salt.

Bake for 45 minutes or so, until golden brown. Serve with the peas on the side to pass around the table. Yum!