Tuesday, January 02, 2007

Don't fear the sauce: Parmesan and Garlic Sauce (For Pasta)

2 tbl olive oil
2 tbl flour
4 oz parmesan cheese
minced roasted garlic, from that neat little jar.
3/4 c milk
Something fresh and green (basil, oregano, green onions)
Salt, Pepper

Heat olive oil in the bottom of a saucepan.
Whisk in flour.
Walk around the kitchen three times.
Slowly add milk.
Walk around the kitchen three more times.
Stir slowly, while someone else walks around the kitchen three times.
It will get real thick.
Add a half teaspoon of garlic, and all the parmesan cheese.
Wait a little bit.
Add salt and pepper.
Toss with pasta.
Call it "alfredo sauce."

Add shreds of something green on top.

(All times are estimated. Laps around the kitchen replace time spent explaining myself to the parrot. If you have a parrot, try explaining yourself to it instead. Return only when you've given up on trying to convince the parrot that he really would set himself on fire if he was allowed to hang around while you're cooking)

1 comment:

Roger Williams said...

This leads me to wonder why nobody's ever made a cookbook that utilizes the ultimate kitchen utensil: parrots. They can slice, they can dice, the can julienne (sort of), and they will in fact light themselves on fire given half a chance.