Herb and Pea Alfredo

Herb Alfredo

It’s still too warm to crank on the oven. Oh how i’m craving a hot cheesy gratin and roast chicken! I suppose it’ll have to wait a few weeks yet. This cheesy, creamy dish is helping me get over it. No oven required.

Herb and Pea Alfredo
1 lb. Penne Pasta
2 Eggs
2 Egg Yolks
1 cup Heavy Cream
1 cup grated Parmesan Cheese
1 cup Peas (fresh or thawed from frozen)
1/2 cup chopped Herbs (chives, parsley, tarragon, basil)
1 tablespoon Butter

Combine the eggs, egg yolks, cream and 1/2 cup of the cheese.
Whisk until well combined then set aside.

Boil the pasta in a large pot with 2 tablespoons of salt added to the water for 10-12 minutes.
Drain, return to the pot and set back on the burner turned to medium low, add the butter.
Add in the cream/egg mixture and stir continuously until the sauce has thickened.
Add in the peas and herbs, stir to combine.
Serve with the remainder of the cheese sprinkled over the top.

Homemade Crème Fraîche

Crème fraîche

Wanna know what I learned to do? I made my own crème fraîche!

I’ve been getting my supply at the specialty market, sometimes they have it at the grocery, but not often. Sour creme is a good substitute, but, I’ve always found it has just too much tang for my taste. Crème fraîche has a… creamier, sweeter, flavor along with just a bit of tang. This discovery has made me so happy! Not only is it going to save me loads of time and money, I always have half a carton of heavy creme sitting around.

Homemade Crème Fraîche
1 cup Heavy Cream
2 tablespoons Buttermilk

Pour the cream and buttermilk into a clean bowl or jar.
Cover with a paper towel and secure with a rubber band.
Set it undisturbed in a warm place for 12-16 hours. (Don’t worry the acids in the buttermilk with keep any bad bacteria at bay during the curing process)
At the end of it’s time on the counter it should be thick but still pourable.
Cover and refrigerate. Good for up to 1 week.