Jet Chef

Saturday, February 7, 2009

Today is National Fettucini Alfredo Day!

Today is National Fettucine Alfredo Day! Love that creamy, yummy, and perfect comfort food!

Here is a Fettucine Alfredo recipe from Epicurious that I recently re-created to make spot on Fettucine Alfredo! I hope you enjoy this as much as I know that my family does!

Fettucine Alfredo
Gourmet October 2008
by Shelley Wiseman

Yield: Makes 4 servings
Active time: 10 min
Total time: 20 min

This creamy fettuccine is truly indulgent, and yet so simple. You’ll be rewarded for using the very best pasta and parmesan.

Ingredients:

8 to 9 ounce egg fettuccine in nests
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano

Preparation:

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

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Friday, February 6, 2009

Today is Nutella Day!

Today is Nutella Day! I love Nutella, a super yummy chocolate and hazelnut spread. One of my favorite treats is some Nutella spread on warm Belgium waffles. Yum!

Here is an different kind of dessert, a Chocolate Pizza, made with Nutella. What a special way to continue to celebrate February as the "Celebration of Chocolate" month! This recipe is from Epicurious:

(image from www.Epicurious.com, photo by: Noel Barnhurst)

Chocolate Pizza
Bon Appétit March 2007
by Giada De Laurentiis

Yield: Makes 6 servings

For the true pizza lover: a dessert version.

Ingredients:

Pizza dough

Ingredients for Pizza Dough:

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Preparation of Pizza Dough:

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Pizza Toppings:

2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preparation for Chocolate Pizza:

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

Thursday, February 5, 2009

Today is National Chocolate Fondue Day!

Today is National Chocolate Fondue Day! Being that February is also the "Celebration of Chocolate" Month, this is a very fun day to celebrate!

(image from www.Epicurious.com, photo by: Pornchai Mittongtare)

This recipe from Epicurious for Chocolate and Coconut Cream Fondue sounds fantastic, and one that would be very romantic to do with your Valentine as well!

Chocolate and Coconut Cream Fondue
Bon Appétit December 2002

Yield: Makes 8 servings

Biscotti would be great for dipping, too.

Ingredients:

1 15-ounce can sweetened cream of coconut (such as Coco López)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)

Preparation:

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)

Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.