Pasta Alfredo

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From Wikipedia on Pasta..
Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo on the Via della Scrofa in Rome. It is common in the US cuisine and it may be mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken.

My simple version includes the following and gets you six side servings.
1 1/2 cups Milk, or Heavy Cream for extra richness
1/3 cup Butter, Margarine or Olive Oil
3 TBS Flour
1/2 cup Parmesan Cheese, grate your own for the best quality
1 1\4 cup (dry) Pasta– you can use Fettuccine , Angel Hair, Bows or just anything including FRESH :)
Parsley to make pretty
Salt and Pepper to Taste

1- Cook pasta in salted water, drain an allow to cool- remember Al Dente
2- Prepare sauce, heat oil and add flour to create a Roux
3- Slowly add cream, whisking to prevent lumps, allow to simmer slightly and thicken
4- Add Pasta, Parsley, Cheese and season, enjoy..

You can add any type of vegetables, meats or seafood to this as long as you precook the items to the proper temperature required for each item as there is not sufficient cooking time in this preparation to ensure you eliminate the risks associated with food borne illness.

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Cream of Potato Soup

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Cream of Potato Soup

Ingredients

1Qt potatoes, diced
1 1/4 c onion, diced
1 1/4 c celery, diced
1/2 c butter
1/2 c flour
1 Qt Heavy Cream or Milk
1 Qt chicken broth
1/4 pound Bacon, cooked an chopped
Salt and pepper to taste

Method:
1. Dice all Vegetables
2. Melt butter in soup pot, add vegetables and Bacon and sauté lightly
3. Add flour to mixture–this creates the ROUX, cook a few minutes and add chicken broth and simmer slightly
4. Allow to thicken slightly, add milk, add season
5. Allow to simmer on LOW HEAT,do not let burn
6. Season with Salt and Pepper to taste and serve
.

Chef Edward Ellis III, CEC

Chef Instructor Culinary Arts

Southern Indiana Career & Technical Center
1901 East Lynch Rd
Evansville, IN 47711

- Posted using BlogPress from my iPad

Summer Garden

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Great summer meal from the garden.
We had some vegetables ready or almost ready that just begged to be served for dinner. I always like anything fried but don’t usually prepare as we try to stay on the healthier side, but remember that moderation is the key to healthy so sometimes you can splurge.

My vegetables included, Japanese Eggplant, Green Tomatoes, Bell Peppers, Fresh Basil and other ingredients, Marinara, Seasoned Breadcrumbs, Eggs, Flour, Milk and some Olive oil.

Wash and cut vegetables in coarse chunks or thick slices, set up breading station with pan of flour, bowl with 2 eggs beaten with 1 cup milk and a pan of seasoned breadcrumbs.

Dust veggies with flour, drop in egg wash and then coat with breadcrumbs, set aside.

Heat just enough oil to cover the bottom of a skillet, add veggies and cook until browned.

Serve on or with Marinara sauce, enjoy.

Chef Ed
Chefedellis.com

Aunt Hetties Quilt

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Aunt Hettie Burch Sept. 10, 2011

Abraham Lincoln once said, “In the end it’s not the years in your life that count, it’s the life in your years.

Our mothers gave us birth, Aunt Hettie gave us life.

Lives touched by memories of youth and imprinted with a place, a time and a person that connects us like threads through fabric, attached by a stitch, one to the other.

Sewn together, all cut from different but similar cloth. Odds and ends we are; paisley, stretchy, denim, connected by threads of strength and verve, compassion and kindness, expectation and faith.

Aunt Hettie was the seamstress, each of us fabric, without her just swatches of recollections and reminiscences. Hers is the thread and stitch that binds these snippets and scraps that forms a quilt of memories of our youth and the times we spent with her and each other.

This quilt she stitched is our quilt, something that warms and comforts, a reminder and keepsake of our youth, it reminds us too of her, it wasn’t the years of her life that made this quilt; it was the life in those years.

Hettie Eden Burch was a seamstress who spent 105 years caring, sharing, loving and teaching her family how to live and be responsible, productive members of our families and our communities.

Thanks for the Quilt, love you.
Edward W. Ellis III,
Grand Nephew

http://www.legacy.com/obituaries/knoxnews/obituary.aspx?n=hettie-eden-burch-haynes&pid=153603871

Oven Fried Chicken

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This is a favorite of the lunch crowd here at the Cooking School, hope you enjoy.
Recipe By : Chef Ed Ellis, www.chefedellis.com
Serving Size : 6 Preparation Time :
Categories : Entrees
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each chicken breast — thawed, pounded
1 5/8 cups flour
1 each egg — beaten
3/8 cup milk
1 5/8 tablespoons salt and pepper
1 5/8 tablespoons granulated garlic
Sanitize your work area
1. Thaw chicken under running water if necessary, keep in the package it came in.
2. With chicken still in the package or placed into a Ziploc or just covered with some Cling Wrap
lightly pound with a mallet.( You just want to flatten, its already dead so no need to pound the life out
of it.)
3. Blend your flour, salt, pepper , paprika, and granulated garlic. These should be in a Buss tub or Large
Hotel pan.
4. Blend the Milk and Egg into another container.
The process will be as follows
Dust the Chicken with flour, dip into the egg wash and then back into the flour.
Arrange the breaded chicken on a sheet tray that has been coated with a layer of Vegetable Oil.
When the pan is full place into a oven set on 400 degrees, allow to cook for about 6-8 minutes on one
side and then turn all the breast over to allow them to cook on the additional side usually just a few
minutes..
Remove from oven —-once they reach 165 degrees—-and either pan and place into a hot holding
cabinet or chill for later use.
These can be served with any type of sauce.