Dinner last night: I had a 1/2 pint of heavy cream to use which I bought to make for the cheese cake but didn't need the calorie overload. So what to make for dinner. I looked in the fridge and saw a half pound of baby carrots calling my name. Inspiration hit!
Take the half pound baby carrots and slice them thin in the processor. Doesn't matter what side they get sliced, just thin enough to cook faster.
Add them to a skillet with 1 tbsp of butter, saute for 3 minutes. Add 1 TBSP fresh Thyme and 1/4 cup Couvoisier Cognac. (Thank you Christine & Gislain) and saute another 5 minutes. Most of the cognac will be eliminated and don't hang your head over the skillet, it's strong! Then add the heavy cream and simmer at a low temperature, from 3 to 5 minutes.
Meanwhile, boil the pasta, 1 lb fettucini, until done. Try to complete the pasta boil at the same time as finish the sauce. Scoop out pasta right from the boling pot and add directly to the sauce skillet. Add all the pasta and toss slowly while it mixes the flavors for about 2 minutes. Serve with fresh grated parmesean and a green leafy salad with basic vinaigrette and a glass of Pinto Grigio.
Yummy!!!!
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