Cooking: What’s Your Favorite Dish (to make)?

What do you really enjoy cooking?

I absolutely love cooking my Mom’s classic white sauce recipe. It’s a heart-attack waiting to happen, but at least you’ll die with a smile on your face. The recipe:

– 1 stick of butter

– 1 pint of heavy whipping cream

– 1 tablespoon of garlic sauce

– 1 cup of grated parmesan cheese

Melt the stick of butter on low heat. After it’s fully melted, add the whipping cream while stirring constantly. After the two have mixed, add the garlic salt. Right before serving, add the parmesan cheese. Stir in (still on low) and make sure the cheese entirely melts into the sauce. After that, serve over your favorite pasta and enjoy!

I usually add frozen peas and pre-cooked cubed ham into the sauce too (added at the end), and serve the sauce over a fettucini pasta. NOM.

– Tiff

5 comments
  1. My mother made a similar thing for us growing up. It started with a bechamel instead of cream, so basically it has some additional flour for thickening. She’d add the same cheese, garlic, peas and either ham or corned beef, then typically serve it over bread. There were several variations on this and they were pretty yummy.

    My brother-in-law once goofed up an alfredo sauce recipe and sent my sister to buy way, way too much cheese – $150 of real imported Parmigiano-Reggiano for one dinner. Duh! Of course, he ended up using ~$5 worth – and made quite a good sauce. (Knowing his limits, he gave up and sent us home with the remaining $145 worth of top-shelf cheese. Bonus.)

    Personally, I love cooking lots of different things, but beef bourguignon is still my favorite for both cooking and eating. I have my own recipe, but it’s not that far off the traditional C&Z (chocolateandzucchini.com) way.

    Oh yeah, and after many tries, with mediocre results, I did finally figure out how to make some pretty good caramel. I know that’s right up your alley.

  2. What’s beef bourguignon, adam?

  3. Caramelized beef, plus a whole bottle of wine. Not a bad night, really. I sent you some deets.

  4. I make this sauce but use broccoli in stead of peas, and sometimes some sliced peppers.
    I poor it over codd that I pre-cooked for about 20 minutes in the oven and then put it under the grill with more cheese on top to get a nice golden crust.
    serve with mashed potatoes & die happy 😛

  5. oh stef….that golden crust thing sounds like some tasty schmasty crack. yum!

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