Yet hard to grasp.
I don't just plan to blog about the successes that I have in the kitchen. I wanna share the whole journey. I, Joy LastNameHere, can not make alfredo sauce from scratch. It either comes out with the right flavor but entirely too thick and gluey or the right consistency but bland as a piece of paper. Which is a shame because I LOVE fettuccine alfredo.
So I make due by tweaking a jarred sauce. Add some spices and some sour cream and half and half and some cheese and just keep it moving. It works but one day I'd love to be able to master a sauce.
Anyway, earlier this week we had seafood alfredo. I minced garlic and onions and sauteed them in butter, adding salt, pepper, parsley and oregano. Then I tore up some flake-style imitation crab meat and put that in the pan along with some small already cooked shrimp. (Add in a little more butter because...well just because.) Add a bit more seasoning. At this point, pour in the jar of sauce. Fill up part of the jar with half and half, shake and pour into the pan. (I'm all about getting my money's worth.) Then add about 2-3 spoonfuls of sour cream for thickness and tang!
That's pretty much it. At the end I added in a couple of handfuls of spinach to just add a bit of green to the dish.
It was amazing and the next time I make it I shall have pictures for you!
