Mom's Fettucini Alfredo

         Whenever I have fettucini I think of my mom. Of all the dishes we had growing up, I most remember going wild over her version of it, dense with cream, fresh parmesan, and bacon. I remember dinners having a huge pot on the stove and going back for seconds, and thirds, always trying to dig out the spoonful with the most bacon bits (yep, i was that kid). It's wonderful, sinful, not-at-all-good-for-you good. I've been thinking of mom this week, as her birthday is in a few days. Living states away and only seeing her every few months is hard. I so often find myself wanting a hug from her, missing her laugh, her gentle presence. My mom is one of the most unconditionally loving women I know. She's one of those people who has never met a stranger. Really. As in it was not uncommon for me to, say, be in a checkout line at the grocery in high school and the employee recognize her name in mine and ask how she was doing (mind you, i didn't grow up in a small town). She just has an uncanny way of connecting with others, and the rare gift of making them feel instantly loved and valued. She is a quick friend. For the last year she's worked as a massage therapist in a hospice in Florida. I hear stories about the lives she encounters, many of whom have fought grueling battles with cancers and other terminal diseases. She tells me of the heaviness of meeting clients in these dark places. It's heart-breaking, though I smile knowing mom is able to comfort and be with them in a way she uniquely can. I am so humbled at this work she does, and pray I would one day learn to love others in such a pure and selfless way.

         I wanted to share a recipe in honor of her on her birthday, and this fettucini seemed only fitting. Homey, comforting, nostalgic, satisfying. Love on a plate. Here I'll share her classic recipe as well as my very adapted version that's a bit lighter (the one in the photo above). 

i love you, mama. you are an angel. happy {39th} birthday! ;)

Mom's Fettucini Alfredo

serves 6-8

ingredients:

1/4 pound bacon

12 ounces fettucini

1/4 cup butter

1/2 cup heavy cream

1/2 cup grated parmesan

2 eggs

2 teaspoons roughly chopped parsley, plus more to garnish

pepper, to taste

directions: 

1. Cook bacon and crumble into pieces (I'm by no means a bacon-cooking expert. Here are some tips if you need them.)

2. While bacon is cooking, boil a large pot of salted water and cook fettucini according to package directions or until al dente. Drain pasta. 

3. Place pasta in warmed dish and toss all ingredients together, mixing well. Garnish with parsley, more pepper and cheese, as you wish, and serve immediately. 

     [the recipe written out for me by mom. probably should make another copy, eh.]

Lane's Fettucini Alfredo 

[a lighter version, for those who'd like one]

serves 2

ingredients:

1/4 pound fettucini

2 tablespoons butter

1/3 cup finely grated parmesan cheese (I like to use pecorino romano for a sharper taste)

juice of half a lemon

a handful of parsley, roughly chopped, plus more to garnish

freshly ground black pepper, to taste

directions:

1. Boil large pot of salted water and cook pasta according to package directions or until al dente. 

2. While pasta is cooking, melt butter in large saute pan on medium heat, turning off once melted. Prep cheese and parsley.

2. Once pasta is cooked, do not drain. Instead, "tong" dripping wet noodles straight from the pot into the butter, as the pasta water helps create the sauce. Turn heat to medium and stir pasta into butter until combined.

3. Gradually stir in cheese until melted across noodles. Add lemon juice, parsley, and pepper. Garnish with extra cheese, pepper, parsley, as desired, and serve immediately!

Parmesan-Roasted Broccoli

 
      I don't only eat sugary, baked treats. I actually do try to eat what's good for me most days. So, in light of the last couple cake posts I thought I'd share something on the healthier end of the spectrum: Broccoli. At the moment I'm ending a "sick" day throughout which my stomach was in knots and nothing, nothing, sounded or looked appealing to eat (this is when I know I'm sick). That said, filtering through pictures and writing of broccoli tonight may not have been the most appetizing choice of activities for me, though I believe I can still muster up some positive things to say about this recipe. I'm sure I can.
      First, I know a number of people who can't stand to eat "healthy" things because they "don't taste good." This is tragic to me. Surely they've just not been eating the right things...or in the right ways...or maybe their minds are just made up. To these such people, though, I would offer this broccoli. Maybe it would help to prove them wrong as this recipe makes broccoli a dream. I've discovered this to be the way to cook it. Roasting gives the florets a perfect dainty crunch. And, tossing them around in garlic, parmesan, lemon juice, and basil makes for a fabulous mouthful of flavor. I try to use as much of the broccoli bunch as I can, though you are welcome to cook up only the florets, discarding the stalks altogether. I omitted the pine nuts in this batch, for the sake of fat and cost, though it's certainly a great option and adds a nice crunch. You have to serve this hot, too---no reheating! So, there's my bit. Give this a try and let me know what you think! Doubt you'll ever want broccoli another way...

Parmesan-Roasted Broccoli

borrowed from Mrs. Ina Garten

serves 6

ingredients:

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

7 tablespoons olive oil, divided

1-1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

2 teaspoons grated lemon zest (1-2 lemons ) 

2 tablespoons freshly squeezed lemon juice (the same 1-2 lemons)

1/3 cup freshly grated Parmesan cheese

2 tablespoons freshly julienned basil leaves (about 12 leaves)
3 tablespoons pine nuts, optional

directions:

1. Preheat oven to 425F.

2. Cut the broccoli florets from the stalks, leaving as much stalk as desired and discarding the rest. Cut the larger florets lengthwise along the stalk into 2-3 smaller pieces (you should have about 8 cups florets.)

3. Spread broccoli in a single layer onto a sheet pan lined with aluminum foil.

4. Toss the broccoli with sliced garlic and 5 tablespoons olive oil. Sprinkle with salt and pepper.

5. Roast for 15-25 minutes or until florets are lightly browned.

6. Remove broccoli from oven and toss immediately with 1-1/2 tablespoons olive oil, lemon juice and zest, parmesan, basil, and pine nuts. Serve hot!

Lemon Yogurt Cakes

       I'm obsessed with lemons. I love their happy yellow. I love the zing they add to so many dishes, sweet and savory alike. I love that they're available when summer fruits aren't yet in season. This is a recipe I've been waiting to share with you for a while. Sometimes I think it's my favorite cake. And that's quite a statement. I mean, there are a lot of great cakes out there. I just go crazy over the freshness and zest of these guys. They're moist as can be and drenched times two with sweet lemony yum. And, what's more, they're actually not too terrible for you. I was thrilled the other day to discover that you can substitute nonfat yogurt for the whole milk version in the original recipe, and they're still fabulous, if not better! I love it. You seriously gotta try them...

Lemon Yogurt Cakes

adapted from Ina Garten's recipe

yields one dozen "cupcakes"

ingredients:

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain nonfat Greek yogurt

1-1/3 cups sugar, divided

3 extra large eggs, room temperature

2 teaspoons grated lemon zest (about 2 lemons-worth)

1/2 teaspoon pure vanilla extract

1/2 cup canola oil

1/3 cup freshly-squeezed lemon juice (about 3 lemons-worth)

for the glaze:

1 cup confectioners sugar, sifted

2 tablespoons freshly-squeezed lemon juice

directions:

1. Preheat oven to 350F. Grease and flour one regular-sized muffin pan.

2. In medium-sized bowl, sift flour, baking powder, and salt, stirring well to combine.

3. In large bowl, slowly whisk together yogurt, 1 cup sugar, eggs, lemon zest, vanilla, and oil.

4. Gradually whisk the dry ingredients into the wet, until all incorporated.

5. Fill muffin-cups 3/4 full with batter and bake for approximately 20 minutes, or until toothpick comes out clean. They should be barely browned and just bouncy to touch.

6. Meanwhile, heat 1/3 cup lemon juice and remaining 1/3 cup sugar in small pan until sugar is dissolved and mixture is clear. Set aside.

7. When the cakes are done, remove from oven and spoon 1 tablespoon of the warm lemon-sugar mix over each cake. Let soak in and cool for a few minutes, then remove from tins and let cool completely on wire rack.

8. For the glaze, combine sifted powdered sugar and lemon juice and pour over each cooled cake.

Hummingbird (Pineapple-Banana-Pecan) Cake

So, there's this really yummy cake you may not know about. For some reason it doesn't get much talk, which is a great shame for it is a gem. Some might consider it a distant cousin to banana bread, while slightly reminiscent of carrot cake, as well. In it you'll find, well, bananas. And they're mixed with a bit of crushed pineapple. And, those, stirred in with a few handfuls of toasted pecans (and all the other good cake stuff, of course). And, finally, the baked product is slathered with a delightful, not-too-sweet cream cheese frosting. It is, you guessed it, this hummingbird cake. Have you ever had it?? I would call this cake sweet southern comfort at its best. For some reason pecans make a dessert instantly southern in my mind (image: Paula Deen in the kitchen telling y'all how much she loves pe-cAns (spoken to rhyme with toucans, that is) with her butter.). This is a cake I would imagine is only sold at your quaint, rural meat & three, grandma's own beloved recipe served for 60+ years alongside chicken pot pie, squash casserole, and sweet tea. In fact, what influenced me to bake this was a request from a friend at work who adores this cake but can only find it at a certain 1950's drug store in a bitty Tennessee town miles from her home. She asked if I could make it to which I gave an emphatic "yes!" as I love recipe requests almost as much as the cake itself. So, here is the tasty product. Moist, nutty, creamy, homey, satisfying. I so enjoyed making it knowing she would be so thrilled to receive it (not to mention it's super easy to make: only 2 bowls and no mixer required for the batter!). Coworkers came from 3 floors up to snatch a slice, and we all decided the calories were well worth it (not that it has any). Hooray for success! I hope you try it and love it, as well. +]\

p.s. I have no idea why it's called "hummingbird" cake...

Hummingbird Cake

a Joy of Baking recipe

yields one 2-layer cake

serves 10-15

ingredients: 

1 cup pecans, toasted and finely chopped

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten at room temperature

3/4 cup canola oil

1-1/2 teaspoons pure vanilla extract

1 8-oz can crushed pineapple (undrained!)

2 cups mashed, very ripe bananas (about 5 large)

Pecan Cream Cheese Frosting, recipe follows

directions:

1. Preheat oven to 350F. Butter two 9x2-in cake pans, lining the bottoms with a circle of parchment. Butter and flour pans, again, and set aside. 

2. To toast pecans, place on a baking sheet (go ahead and toast 1-1/2 cups. you'll need the extra 1/2 cup for the frosting later) and let cook in oven for about 5 minutes or so. Remove and finely chop. 

3. In large bowl, whisk flour, sugar, baking soda, salt, and cinnamon until well incorporated.

4. In another large bowl mix beaten eggs, oil, vanilla, pineapple (with juice), bananas, and 1 cup of your toasted and chopped pecans. 

5. Mix the wet ingredients into the dry ingredients until just combined.

6. Pour half the batter into each prepared pan and bake for 25-30 minutes, or until toothpick inserted in the cake's center comes out clean. 

7. Remove cakes from oven and let cool in pans on wire rack for 10 minutes. Invert onto rack and let cool completely before frosting.

8. To assemble, place one cake, top side down, on serving plate. Spread top with a couple dollops of frosting. Carefully, place second cake, top side up, on top of frosting. Drop several more dollops of frosting across top of cake, gradually spreading across entire cake, adding more to the sides as you go. Garnish with halved pecans, as you wish! Refrigerate frosted cake for about an hour before serving. 

Pecan Cream Cheese Frosting*

makes just enough to lightly frost a 2-layer 9-in round cake. 

double it if you like a lot of frosting! 

(i wished i had a little more)

ingredients:

1/4 cup unsalted butter, room temp.

8 ounces cream cheese, room temp.

1 cup powdered sugar, sifted (add up to 2 cups more if you prefer a sweeter frosting)

1 teaspoon pure vanilla extract

1/2 cup toasted pecans, finely chopped 

(chop them finer than mine look in the photo. i had trouble spreading the frosting because they were a bit too big!)

pecan halves as garnish, optional

*p.s. if you don't love pecans in it, skip them! you can use this frosting for anything!

directions: 

1. With a mixer on low speed, beat the butter and cream cheese until completely smooth and without lumps (a couple minutes). 

2. Gradually stir in the sifted sugar, then beat it in with mixer until fully incorporated.

3. Scrape down sides of the bowl, as needed, beat in vanilla extract, and stir in chopped pecans until well combined. Spread on cake!