Posts Tagged heavy cream

Artichoke Penne Alfredo

I used to think I didn’t like artichokes. That was before I actually tasted them and discovered how good they really are. I enjoy them in spinach-artichoke dip or just marinated, but I really love them in a dish a friend introduced me to–Shrimp Abaco. She found it on the Food Network and served it at a dinner party over the holidays. It was so good that I had a second helping and insisted on the recipe before I left her house, two things I never do.

This week I was craving her dish, but I didn’t have mushrooms or shrimp. So I got creative. I must say, my version is quite tasty and highlights the garlic and artichoke flavors that marry well. I hope you enjoy this and find yourself being creative in your pantry as well.

Artichoke Penne Alfredo

  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/4 cup red onion, diced
  • 1 teaspoon garlic, diced
  • 2 cups heavy cream
  • 4 artichoke hearts, choppped
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup white wine
  • 1 cup parmigiano-regiano cheese, grated
  • 3 cups penne, cooked

In a saucepan, heat the butter and olive oil. Once melted and warm, add the onion. Over medium-low, cook until translucent. Add the garlic, then heavy cream. Bring to a simmer, but not to a rolling boil. Add the artichokes, nutmeg, pepper, salt and wine. Cook for 15 minutes and then add the cheese. Stir all ensuring the cheese melts and thickens the sauce. Pour over pasta and garnish with parsley or more shredded cheese. Serve with garlic bread or salad.

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Creamy, Comforty, Broccoli-Cheese Soup

This week I had a great opportunity to start blogging for our local newspaper, the Columbia Daily Tribune. I will post an item there every other week talking about food, like I do for this blog. I’m excited about dipping my toes back into the journalism waters again. So, there will be times like today when I refer back to something I posted in the Trib’s Community Kitchen blog.

I certainly didn’t want to skip this post, as it’s one of my favorite recipes and one I tend to use as a back up when I can’t think of something else to make. Check out my broccoli-cheese soup, I’m hope you love it as much as I do. Click here to see my Community Kitchen post.

Broccoli-Cheese Soup

  • 2 heads fresh broccoli, chopped
  • 10 oz. frozen broccoli
  • 6 cups water
  • 1 large onion, finely diced
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 1 teaspoon garlic powder
  • 8 oz. American cheese, cubed
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tablespoon cornstarch (+ enough water to make it a slurry)

In a large pot or Dutch oven, bring the 6 cups of water to a boil. Once boiling, add the fresh and frozen broccoli, and onions. Once the vegetables are soft, add the spices and cheese and stir making sure the cheese doesn’t stick to the bottom of the pot. In the meantime, mix the cornstarch and a little water in a small bowl until it’s smooth without lumps.  Now that the cheese has melted, add the milk and heavy cream. Once the soup is smooth, add in the cornstarch mixture and allow to simmer. The soup will thicken as it heats. Serve in a bread bowl or alone. Makes 8 servings.

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