or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › What are you making for the significant other for V-day? :-)
New Posts  All Forums:Forum Nav:

What are you making for the significant other for V-day? :-)

post #1 of 17
Thread Starter 
I just thought a bit of fun would be to see who is making what for their SO today? My wife being a vegetarian and me being a carnivore makes it interesting because I am used to cooking meat. So tonight's menu granted will probably not be as splendid as some of your menu's but she is picky and I know she will eat this :) So the experimentation was kept to a minimum. Appetizer of Bruschetta with diced *real* buffalo mozzarella. roma tomatoes, rosemary, basil, garlic and of course extra virgin olive oil marinated for a couple of hours, then put on nice thick slices of crusty french bread rubbed with garlic and fresh from under the broiler for a minute. Followed up with fettuccine with homemade garlic alfredo sauce and baby bella button mushrooms quartered. topped with diced red and yellow sweet peppers for color and fresh black india special extra bold peppercorns crushed. And dessert of milk and white chocolate dipped strawberries with a bottle of Brut Rose' just for fun :-) Ok whose next! :)
post #2 of 17

Lovely, hope it was a special evening.

 

We had steak and mac n' cheese.  A little arugula salad to go with it.  Chocolate cheesecake for dessert yum.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 17
Thread Starter 
Here is how the fettuccine turned out.

466
post #4 of 17

Nice presentation but why did you put raw peppers on a pasta dish?  You must like the bit of fresh crunch.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 17
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Nice presentation but why did you put raw peppers on a pasta dish?  You must like the bit of fresh crunch.

Yes, color and texture. Normally I wouldn't but I had some extra peppers laying around and we both like them so I just threw them on to brighten it up a bit and for a bit of fun. smile.gif
post #6 of 17

I think bell peppers have a tendancy to overpower other flavors in a dish, not a huge fan of them. Especially just for color.

 

I made my girlfriend tuna and baby scallop seviche, mushrooms mixture sauteed in brown sauce that would resemble marsala over goat cheese on grilled baugette. Then a simple roasted salmon over quinoa.

post #7 of 17
Thread Starter 
Some dishes Im would agree with, but Alfredo sauce is a thick very fatty sauce with sharp hard cheeses. It's not a delicate sauce. It has bold flavor. And you can always saute the peppers for a minute or two if you like to reduce the 'raw' flavor. No harm no foul.
post #8 of 17

Really? I didn't know that.
 

Quote:
Originally Posted by X86BSD View Post

Some dishes Im would agree with, but Alfredo sauce is a thick very fatty sauce with sharp hard cheeses. It's not a delicate sauce. It has bold flavor. And you can always saute the peppers for a minute or two if you like to reduce the 'raw' flavor. No harm no foul.


 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #9 of 17
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

Really? I didn't know that.

You disagree?
Cream = fat
Butter = fat
Cheese = fat
fat + fat + fat = ???
How would you describe it? Thin? Watery? Light?
post #10 of 17

Well, for me, pasta Alfredo does involve butter and Parmesan, but it is not thick. It is an emulsion of butter, Parmesan cheese, and pasta cooking water that coats the pasta but it leaves nothing in the bowl/plate/platter.

 

Yes, it is rich, might even be construed as fatty, but never thick.

 

Personally, I find no need for cream if it is done correctly.

 

BTA, WTHDIK?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #11 of 17

Cheftalk is becoming a place I don't enjoy visiting much these days.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #12 of 17

kk,

no es demasciado!...... por que?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #13 of 17
Quote:
Originally Posted by durangojo View Post

kk,

no es demasciado!...... por que?

joey



I don't know this language.  But I guess you're asking me why?  Because some people are insufferable. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #14 of 17

kk, 

no wonder you didn't understand...i used the wrong words...lo siento(i'm sorry)....should have been 'no usted tambien'(not you too), por que? (why?)....and yes, sometimes i agree...'no vale la pena'  (not worth the pain)....but please don't leave....there is strength in numbers!!!!....we need all the women just to help balance everything out....

joey

it has come to my attention that my comment may be misunderstood...please know;

this is in no way meant to be demasculating... i truly enjoy all the men here...my point is that we need all the women we have to stay, especially the smart ones like kk who aren't afraid to speak their mind and have something to say


Edited by durangojo - 2/29/12 at 9:35am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #15 of 17

 

@ Chef Peter,

 

Have not seen u on line for a long time. Hope all is well. The original recipe which dates back to 1914, Rome, did not contain cream.

6 ounces butter, 6 ounces Reggiano Parmesano and fettuccini ... and the salted water it is boiled in.

 

There are so many variations today in pastas, depending on Chef or home cooks, and the trattoria owners because of tourist requests.

 

I have seen nutmeg and cream in recipe however, this is not Alfredo. Funny, too I have not seen this recipe  in Emilia Romagna or Pulia or Lombardia or Piemonte or Sardinia ... In these regions, rein the Red Sauces ... Ragù - Bolognese, Marinara and Pesto ...

 

Thanks for posting.

Margaux.  

 

 

 

 

post #16 of 17
Quote:
Originally Posted by durangojo View Post

kk, 

no wonder you didn't understand...i used the wrong words...lo siento(i'm sorry)....should have been 'no usted tambien'(not you too), por que? (why?)....and yes, sometimes i agree...'no vale la pena'  (not worth the pain)....but please don't leave....there is strength in numbers!!!!....we need all the women just to help balance everything out....

joey

it has come to my attention that my comment may be misunderstood...please know;

this is in no way meant to be demasculating... i truly enjoy all the men here...my point is that we need all the women we have to stay, especially the smart ones like kk who aren't afraid to speak their mind and have something to say



You're very kind.  Male or female does not matter to me, I often don't even notice who is a male or a female, sometimes avatars and screen names are not indicative of gender and so I pay it no mind.  What matters is that people are kind and genuine, and those terms are not always interchangeable.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #17 of 17

amen brother!

joey

 

 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › What are you making for the significant other for V-day? :-)