Originally posted by: Shelly21
Originally posted by: Beau6183
What kind of sauces? Usually a little sauterne white cooking wine reduced, add some garlic, some butter, and some heavy whipping cream. That's an easy base for any specialty white sauce.
Hey, that's pretty good. Do you put any cheese in it? Any olive oil? spices?
I was trying out a recipe the other day, that calls for "soft cheese" without specify what type.
The first time I did it, the sauce was very runny like milk. Second time, I put too much cheese I guess, the sauce turns out to be a block of melted cheese.....
What type of cheese would you use for that? I used Jack both times.
Personally I love parmesan and gouda.
Here's a nice quick and easy (and cheap) recipe to try:
Ingredients:
10 oz Penne Pasta or Bowtie Pasta, cooked al'dente.
1/2 Cup sauterne cooking wine
3 tbsp butter
3 tbsp (aprox 6 cloves) fresh garlic, pressed
6-8 oz. Boneless chicken breasts, sliceded into 1/2" strips (no longer than 2" though)
8 oz mushrooms, sliced
8 oz sun dried tomatoes
1/2 cup heavy whipping cream
1/4 cup grated parmesean (not from the shakers, though)
In a large saute pan, add the wine, butter, garlic and chicken. Cook over medium high heat untill the chicken is white all the way through. Add the mushrooms and sun dried tomatoes and let saute for 5 minutes (if wine level gets too low, add some more, just guesstimate it
). Add the whipping cream and allow to come to a full boil. Add the cheese, stirring constantly to avoid clumping, and let it thicken for 3-5 minutes. You don't want the sauce to be too thick, but not watery either. Maybe a chowder consistancy. Add the noodles to the sauces and stir it
Viola... Pasta Milano Ala Beau!