“You can, you should, and if you’re brave enough to start, you will.” ~ Stephen King
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We celebrated our daughter’s 40th birthday last week. Of course we had to have her favorite cheesecake from The Cheesecake Factory. When I worked in the travel industry, I remember a colleague flying out to California to bring back that cheesecake for a dinner party! (Obviously it wasn’t available nearby at that time!) We had a grandkid sleepover Thursday night and took them to Nickelodeon Universe at MOA on Friday… fun watching them on their fantastical adventures!
RECIPE OF THE WEEK
Our daughter always asks for Fettuccine Alfredo and shrimp for her birthday dinner. This I made a baked version for a new twist. It had a real nutty flavor… I think partly because we used high quality cheese blocks which we hand grated… have been loving it all week!
BAKED FETTUCCINE ALFREDO
- 1 pound fettuccine pasta
- Two 8-ounce containers creme fraiche
- 1 1/2 cups grated Asiago cheese
- 1 1/2 cups grated Parmesan cheese
- 1/3 cup grated Parmesan cheese for topping
- 1 egg
- 2 tablespoons lemon juice
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground pepper
Preheat oven to 375 degrees F. Bring a large pot of salted water to boil and cook pasta al dente, about 8-10 minutes.
Drain pasta, reserving 1 cup pasta water.
In a large bowl, combine creme fraiche, Asiago cheese 1 1/2 cups Parmesan cheese, pasta water, lemon juice, egg and nutmeg. Season generously with salt and pepper. Toss in cooked pasta, mixing until thoroughly coated.
Pour into a lightly greased oven-proof baking dish and sprinkle with the remaining cheese.
Bake 20-25 minutes, until cheese is golden brown and sauce is bubbly.
Remove from oven and let cool 5 minutes before serving. Enjoy!
