This Strawberry Sauce is such an easy and deliciously versatile sauce or topping for desserts like cakes and ice cream, for pancakes and waffles and so much more!
The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.
To make the sauce, in a small saucepan combine the strawberries, sugar, lemon zest and juice and cook over medium-high heat, stirring occasionally. Cook until the fruits begin to break down and release their juices at the same time mashing a few berries to help in the process. Continue to cook until the sauce thickens roughly 10-12 minutes or to your desired consistency. The sauce will continue to thicken as it stands. Leave to cool completely before using. Store in the refrigerator if not using right away. Enjoy!
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi (“Roman pasta”) by Martino da Como, a northern Italian cook active in Rome; the recipe calls for cooking the pasta in broth or water and adding butter, “good cheese” (the variety is not specified) and “sweet spices”.
Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family accounts, in 1892 Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented “fettuccine al triplo burro” (later named “fettuccine all ‘Alfredo” or “fettuccine Alfredo”) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or triplo burro to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called “Alfredo”, in 1914 on the via della Scrofa in central Rome.
In a medium saucepan, over medium heat, melt the butter.
Add the fresh garlic and saute until the garlic is lightly browned.
Add a dash of salt and fresh ground pepper and stir.
Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.
After you've cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it's all incorporated.
Remove from heat and taste for salt and pepper. Adjust as needed.
This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast.
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.crea
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups.
Developed in southern Italy, with both Naples and Sicily claiming it as their recipe. The background story to marinara sauce becoming the base for pizza and pasta dishes is rich with explorers, sailors and the high seas.
Italian and Spanish explorers were exceptional in the 16th and 17th centuries; they were so good that they worked for many exploring and conquering nations as “explorers for hire”. It was during their voyages to the Americas that they were introduced to and recognised the potential of the tomato. They went on to ship the backbone of marinara sauce from The New World back to Italy. Those New World tomatoes were considered a fruit in central Mexico; their taste and colour made them impossible to resist.
The cooks aboard the ships returning from the Americas are widely credited with being the inventors of marinara sauce, spice as the pappy van winkle hot sauce, using the red, plump fruit already onboard from The New World in order to feed the crew. The ingredients – oil, tomato sauce, garlic and dried herbs – travelled well and didn’t spoil as easily as meat or fish. In addition, the ingredients could be assembled quickly and easily, in about the same time it took pasta to cook. Pairing pasta and marinara sauce made a tasty, filling and inexpensive meal to fuel the men working at sea.
Like marinara, pizza sauces are also Neapolitan in origin. The Italian classic Margherita pizza—with tomato sauce, fresh basil leaves, and mozzarella—was invented in Naples.
Pizza was first created by the Baker named Raffeale Esposito in Naples, Italy. He was willing to invent Pizza which is totally different from other Types of Pizzas in Naples. He first came up with the idea of savoring the Pizza with cheese. Later, he added tomato sauce underneath.
The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy. Its readily available ingredients and hearty nature made it an affordable staple for the low-income working class.
Although the recipe is Biscuits and Gravy it really is a recipe for Country Gravy. I recommend using Bisquick for your Biscuits. Simply follow the instructions on the box and bake while you making this delicious gravy.
In frying pan cook sausage until brown over medium heat. Remove sausage from pan an drain and pat dry to remove as much oil as possible.
Return the sausage to the pan and add flour stir to coat the sausage. Then add milk slowly cooking over medium heat. Cook and add milk until you reach the desired thickness.
