You.. there, in the back. GET OUT. You are but a robot amongst us, sent to destroy the empire.
The alfredo empire of deliciousness, that is. Uh.. I digress. Another show of hands: who loves the fat and calories in a bowl of creamy, rich fettuccine alfredo?
You.. there, in the back. GET OUT. I hate you for your metabolism.
Alfredo has always been one of my favorite pasta sauces, but I tend to reserve it for a special occasion treat, due to the high amounts butter, cream, and cheese. And then… I found this. We typically associate cottage cheese with gummy bites at an assisted-living center or our tiny-ass dog Magnolia, whom we were instructed by the vet to feed cottage cheese mixed into her dry food so she’d put on some pounds (11, going on 12! But we still tell everyone she’s a week-old lab, for the sake of O’s masculinity). But think again, people! Blended with some other ingredients, it transforms into a luxurious, creamy sauce, at a fraction of the guilt and hippyness.
The first time I made this, O ate his bowl–and subsequently licked the bowl clean–in total silence.
“He hates it,” I told myself. “Oh well. It’s still so much better for us, and I think it’s pretty damn delicious.”
An hour later.
“That was the best thing I’ve ever had,” O spouts, unprovoked. “Can we have it again tomorrow?”
No. No, we can’t. But “tomorrow”, he repeated the question. I repeated the answer. I need variety, dammit! No matter how good something is. The day after “tomorrow”, he repeated the question, and I, the answer. And so on, until I caved and whipped it up the next week. And then the week after that as a sorry-I’m-going-to-St.-Louis-without-you-and-leaving-you-to-fend-for-yourself dish. I’m not exaggerating in claims of how insanely good this stuff is.
I pretty much followed a Food.com recipe to the T, adding a bit of dried basil and oregano for funzies. This would be frightfully good with a hefty helping of Cajun seasoning mixed in, and perhaps some shrimp, red bell peppers, and chicken, for a Cajun alfredo. Stir in some fresh spinach and tomatoes for a nice Florentine (plus the tomatoes, for propriety’s sake). It’s delicious just as it is!
- 4 ounces semisweet chocolate, chopped (no need to chop if using chips)
- 1/2 cup butter
- 3/4 cup white sugar
- 1/2 cup cocoa powder
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- Preheat oven to 300º F. Grease an 8" round cake pan, and dust with cocoa powder.
- Melt the chocolate and butter, two options: In the top of a double boiler over lightly simmering water, melt chocolate and butter. OR microwave in a microwave-safe bowl in 30-second bursts, being careful not to over-nuke.
- Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can be reheated for 20 to 30 seconds in the microwave before serving.