Conference turris::cooks

    My father once made Fettucine Alfredo from scratch except for the
    noodles.  He bought a chunk of parmesion cheese, grated it in a
    food processor until it was really fine.  Maybe that was the problem,
    you should have used a smaller grind.
    
    He stored the extra in the frig and we used it on salad.  Very tasty.

Re .0

>    of parmesion....when I grated it into the cream it made off like
>    it was mozzarello in disguise....had to throw the whole thing away...

Hmmm.  I've never had parmesan cheese do that.  Perhaps, as .1 suggested, you 
grated it too large.  I use a 4 sided box grater, and had to look for a long 
time for the right one.  This one has a slicer, a side that looks like lots of 
nail punctures (for generating the "dust grind" found in the stores), and two 
shredders, one with holes about 1/4 in, one with holes about 1/16 in.  I use 
the latter side for parmesan to generate light threads of cheese.

Another possibility is that you bought the wrong kind of cheese.  The wrong 
kind is usually found with the kraft and sargento products, and is sealed in 
plastic, perfectly wedge shaped and without a single blemish.  The right kind 
is imported from Italy costs $8-$9 per pound, and usually comes with some rind 
attached (toss the rind into tomato sauce while it cooks, it will flavor the 
sauce, retain its shape, and soften enough to eat it when it is found later).

If the cheese needs to be dried, it probably needs to be tossed.  I keep 
ungrated cheese in the fridge in saran wrap, and grated in an airtight jar 
also in the fridge.

						     
							- JP

    ...Well, first of all, the cheese didnt cost $8 a pound.....it was
    a wedge about 6 inches long...this is what I did...
    
    Cooked noodles and drained
    in small pan put about 1 tbs of margerine and add cheese
       Now at this point instead of adding about 3 tbs of standard
       out of the bottle parmesion, with a VERY FINE grater (a hand
       one at that) I grated the block of cheese into it.....and then
       as it melted it turned into mozzarello....or at least ACTED
       like it
    So...the balance of the recipe is to add cheese, add 1 cup light
    cream, then I add about 1 tbs of crushed parsley
    
    Fold noodles into cream, or vica versa, the noodles arent fussy...
    Lots of pepper.....glass of red wine.....and your there
    
    Then just to make it extra cheesy I grated some more cheese on top
    of everything...
    
    Rick

    I LOVE fettucine with cheese, and I've had parmesan clump too - 
    my solutions:
    
    1) As per .1, use GOOD parmesan.  You can buy argentinian parmesan
       for $5-6/lb, but the italian stuff is best.
    
    2) I use lots of butter, at least 4Tbs for
       a side dish for 4 people. (One recipe I have calls for 8 Tbs)  
    
    3) Preparation:
    
       Cook and drain noodles.
       Put noodles immediately in WARMED bowl. DO NOT COOL. 
      
       Add 1/3 butter, stir till melted.
       Add 1/3 cheese, stir till melted.  (this will be thick)
       Add 1/3 cream, stir.
       Add 1/3 butter, etc .....
      
       I sortof eyeball the amounts, till it looks right.  This
       is not a dish for the dieter.
    
       Also try different cheeses, all finely grated or chopped: romano,
         fontina, gorgonzola ...
    
      kasey

    When I make Fettucine Alfredo I use freshly grated Romano cheese.
    The Romano cheese does not clump up like the parmesan. I also add
    in about an eighth of a teaspoon of nutmeg. The nutmeg gives the
    fettucine an excellent flavor.
    

     Well, I  guess one more recipe can't hurt....I find this recipe to 
     be the best, but  I  make  it  fairly infrequently (to preserve my 
     arteries).
     
       1.  Cook (fresh, if possible) fettucine (enough for 4-6 servings)
           in boiling water
        
       2.  Meanwhile mix together in a small bowl:
       
                     1 cup heavy cream
                     4 egg yolks
                     1 cup grated parmesean or romano cheese
                
          (the mixture will be very thick and textured by the cheese)

       3.  Drain the fettucine and return to the pan.
       
       4.  Add 3-4 Tablespoons of butter  and  toss over low heat until 
           melted.   Add the fat/cholesterol mixture  and  toss  gently 
           (still over low heat) until the cheese  melts  and the yolks 
           thicken the sauce slightly (do not boil).   Add  a  generous 
           amount of freshly grated black pepper.   Serve immediately.
     

     

	Not too long ago I was watching Julia. She was making a foundue. She
	suggested  coating the grated cheese with a small amount of flour to
	keep  it from sticking to itself while melting. Perhaps this is what
	happened in .0. I have not tried it but maybe...

    1 12 0Z BOX FETTUCINI NOODLES
    1 CUP WHIPPING CREAM
    1/4 CUP BUTTER
    1 CUP GRATED ROMANO CHEESE
    1/2 TSP BLACK PEPPER
    1/8 TSP NUTMEG
    
    BOIL FETTUCINI NOODLES. WHILE NOODLES ARE COOKING MAKE SAUCE. MELT
    BUTTER IN CREAM. ADD CHEESE, PEPPER, AND NUTMEG. COOK UNTIL THICK,
    BUT DO NOT BOIL. YOU MAY HAVE TO ADD MORE CHEESE IF NECESSARY. TOSS
    NOODLES WITH SAUCE. SERVE IMMEDIATELY.

	    1 8-OZ Pkg Fettucini Noodles 
		or med. Egg Noodles
	    1/4 C Butter
	    1/4 C Grated Parmesan Cheese
	    2  Tbsp Half & Half
	    1/8 tsp black pepper
	    1/4 tsp salt
    

	Prepare noodles as label directs; drain noodles and keep hot.
	Meanwhile, in warm serving dish, combine butter, cheese, half
	& half, salt and pepper.  Toss hot noodles with cheese mixture
	to coat well.  Serve immediately.  You may spinkle more cheese
	on servings..		Serves 8.


This recipe was taken from the "Cluster IV (NRO,BYO,HOU) International
Cookbook" that was just publushed...  (Available for $5.00 each or 3
for $12.00)

    These fettucine recipes sound great, but I still stand by white
    pepper instead of nutmeg or black pepper.
    
    The white pepper has a somewhat softer flavor than the black pepper
    and is also very inconspicuous in the sauce. 
    
    I'm also a diehard Parmesan fan, clumping or no clumping. I think
    the secret is to have the cream/butter mixture as hot as you can,
    without of course boiling it. 
    
    Add the Parmesan _gradually_ to the sauce, and as others have pointed
    out, when you grate the Parmesan, grate it finely.
    
    Also, when the fettucine pasta is boiling, add a little olive oil
    or vegetable oil to the water. This prevents the noodles from sticking
    together.
    
    
    WW
    

    I like my fettuchini Alfredo with Scallions.
    Sauce:
    While cooking pasta, put two tablespoon of butter in saucepan. 
    Add Scallions and let it cook for 5 minutes in medium high.
    Add heavy cream, the amount depends on the kind of people you are
    feeding.  Usually, a cup for two persons.
    Add Romano and Parmesan cheese(grated)
    Add pepper and salt to taste.

    Basic Fettucine Alfredo recipe (from the PRINCE box):
    
    1 12 oz. package Fettucine
    5 oz. (1-1/2 cups) grated FRESH Parmesan cheese
    1 cup heavy or light cream
    1/4 cup butter or margarine
    1/2 tsp. salt
    White pepper
    
    Boil the fettucine for 9-12 minutes in water to which a tsp. of
    olive or vegetable oil has been added (this is to keep the noodles
    from clumping together). 
    
    In a separate pan, melt the butter (or margarine). When the butter
    is melted, add the cream, the Parmesan cheese, the salt, and a pinch
    of the white pepper. Stir thoroughly and keep the sauce warm. 
    
    When the noodles are cooked, strain and return to the pot. Add the
    sauce to the noodles and stir thoroughly. 
    
    
    Makes 6-8 servings.
                                                  

    
    
    CLASSIC FETTUCINE ALFREDO
    
    
    Ingredients:
    
    1 stick unsalted butter
    1 pint heavy cream
    6 small fresh musrooms, washed and finely minced
    2 tablespoons sugar
    1 tablespoon sifted flour OR "Wondra" sauce thickener
    1/4 teaspoon fresh lemon juice
    1/4 teaspoon fresh finely minced parsely
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    
    1/2 - 3/4 lb. FRESH fettucine noodles
    
    
    Preparation:
    
    Melt butter in large saucepan, DO NOT BROWN BUTTER !
    Add cream and bring to a boil, CONSTANTLY stirring!
    Reduce temperature to medium (not quite boiling)
    Add all other ingredients (except for fettucine)
    ***If sauce is not thickening to your preference after five
    to seven minutes of heating and stirring, you may add one
    egg yolk and keep heating and stirring to help the thickness.
    
    *MEANWHILE...be boiling the fresh fettucine (this should
    only boil for 3-4 minutes).
    
    In a small skillet, sautee mushrooms until slightly browned,
    so that the juice from the mushrooms mixes with the little
    butter in the skillet.  When browned, PRESS mushrooms to
    extract the juice and remove mushrooms.  Mix remaining juice
    with butter and add to cream mixture.
    
    Pour mixture over fettucine and toss to coat all noodles.
    
    Top with additional fresh parsley, fresh ground pepper and
    OF COURSE, (I forgot this in the ingredients list...) about
    1/4 Cup fresh grated (finely) Parmesan cheese.
    
    ----It's the sugar, and the mushroom extract in this recipie
    that make it special, serve with a red wine and a salad of your
    choice.----
    
    
    Enjoy !!!!!                     
                      
                                  -Lisa
    

    I want to make a spinach lasagna tommorrow night.  I don't want
    to use a red sauce.  I think it would taste great with Alfredo sauce
    but I'm allergic to heavy cream and whole milk.  Does anyone have
    any suggestions?  Can I use skim milk with a butter and flour mixture?
     
    
    Thanks, barb

    I've made alfredo sauce using 1% (instead of skim) milk, margarine, 
    and freshly grated parmesan cheese.  It turned out fine.  
    (I used equal parts milk/cheese)
    
    Also, for your lasagna, I've made it using finely minced spinach
    (in the food processor), cottage cheese, parmesan cheese, an egg,
    skim mozzarella, and some Italian spices.  I layered it with noodles
    just like regular lasagna and baked it.  It was great!
               
    Good luck!

    I've used a recipe supplied on PET brand evaporated skim milk. 
    I'm not sure of the exact measurements but it used diet maragine,
    parmesian (sp?) cheese and evaporated skim milk.  My family loves
    it.
    
    Angie

    There's something new on the market called Farm Rich.  Sold in the
    dairy section and very closely resembles Half & Half. It's a soybean
    deritive I believe. I've been using it in my coffee as it's a no fat,
    no cholesteral product.  Tastes great in coffee and on fruit. Haven't
    tried cooking with it but I would if the opportunity arises.  
    

    You sure that Farm Rich is non-fat?  I can see that it's non-dairy,
    but soy products are often reasonably high in fat - think of soybean
    oil.  Of course, this is fat without cholesterol.  However, doctors
    are finding that even if you eat a low cholesterol diet, if you
    eat a lot of FAT your body will manufacture more cholesterol than
    people who eat less fat will manufacture.
    
    This is a side-track, however I've found that many folks haven't
    heard about the total fat intake relationship to cholesterol, and
    it can be important.  I think the problem was that people who ate
    more overall fat in their diets tended, no surprise, to be overweight.
    Unless you're one of those few unfortunates who have something wrong
    with your innards such that you're producing out-of-whack amounts
    of cholesterol and need medication to control it, taking off 10
    lbs (or 20, or whatever is needed) is the best way to control 
    cholesterol.
    
    Interesting side-note:  Jim, my SO, eats cheese, butter, eggs, meat,
    etc. as desired.  However, his overall fat intake is not too high
    due to him not eating much dessert-stuff (aside from icecream) or
    fried fast food.  He's at or below suggested weight.  His cholesterol
    is *too low* according to the doctors.

    For what it's worth.
    
    --Louise

      1 8-ounce box fettuccine
      1 cup coarsely chopped walnuts
      1 cup ricotta (or cottage) cheese
    1/2 cup finely chopped scallions
    3/4 cup grated Parmesan cheese
    1/2 cup heavy cream
        Nutmeg to taste
        Salt and Pepper totaste
    
    Prepare futtuccine according to package directions.
    
    Meanwhile, in a large pan, mix together walnuts, ricotta or cottage
    cheese, scallions, Parmesan cheese, cream, nutmeg, salt and pepper.
    Heat sauce over low heat, stirring for 2 minutes.  Cover and turn
    off heat.
    
    When fettuccine is done, drain thoroughly, turn into a serving
    bowl, mix with sauce and serve.
    
    Makes 3 servings
    
    Serve with Spinach Salad (recipe follows) and warm Italian Bread
    
    1/4 to 1/2 pound spinach
    1/4 cup sliced mushrooms
    1/2 red pepper, chopped
    1/4 cup oil
    1/8 cup vinegar
    1/2 teaspoon salt
        Pepper to taste
        Juice of 1/2 lemon
                                              
    Wash and dry spinach.  Break stems.  Tear leaves into bite-size
    pieces; place in salad bowl.  Add the pieces of sliced mushroom
    and red pepper.
    
    In a small bowl, briskly wisk together oil, vinegar, salt, pepper
    and lomon juice.  Pour over sald and toss.
    
              

    	I'm looking for a recipe for a lowered-fat/lowered-calorie 
    Alfredo-type or even a cheddar cheese Sauce:  something to serve 
    with tortelli or other pasta.  I want something that's somewhat 
    healthier than the typical Alfredo but still very filling and tasty.  
    
    	I've been substituting evaporated skim milk for cream in other
    sauce recipes with "edible" results.   
    
    	Any suggestions for other ingredients to use or a pointer to a
    basic recipe to munge?
    	Thanks!
    	--Andrea	

	Rep .0

	When I'm doing really low-fat cooking I use mock cream made from
	1% skimmed milk and low fat cottage cheese. I use 1 cup milk and
	1/2 cup of cottage cheese and then blend it until very smooth
	<about 2 1/2 min on high speed for my oster>. I can't remeber
	where I saw this recipe <the Frug G. I think> but it's not bad
	for a real low fat cream sauce. The mixture will tend to curdle
	alittle when you first heat it but simmer it alittle and they tend
	to breakdown nicely.

	For an Alfredo sauce I would just take the above mixture and thicken
	it with alittle cornstarch and water. Or just add about 1/3 cup
	of shredded low fat cheese and again thicken with cornstarch and 
	water.

	The real secret is to blend the mixture until very, very, very
	smooth. There's nothing like real heavy cream in some recipes but
	for Alfredo/cheese sauces the mock cream is a very good substitute.


	-mike

    Substitute evaporated skim milk (or the Frugal Gourmet's mock cream
    mentioned in .1)  for the cream and 2 egg whites for each whole egg in
    your favorite Alfredo sauce.  Use a low calorie margerine substitute
    for the butter.  This will help cut down on the fat and cholestorol
    quite a bit and won't sacrifice too much taste.  I've also tried a
    recipe on the Pet Evaporated Skim Milk lable that was pretty good.

For a real quick and easy cheat, try a low or non fat creamy italian salad
dressing.  It works!  

    Elisa Celli's Italian Lite has one.  She even shows how real Italian
    cooking is so much lower in calories and fats that Americaized Italian
    cooking, and the Alfredo recipe is her example.  Now, if I could only
    remember to bring in the book/recipe.
    
    ed