So what better guide to use to make my first sauce. This was probably one of my weaker dishes - partially because I had zero faith in it from the get go and partially because I just didn't find it very remarkable.
Oddly enough my biggest problem was that the grocery store was out of basil. Basil! I didn't believe it either, but, alas, they were. So I bought a pre-pureed tube of basil that saved me from doing the puree step of this recipe but ended up being part of my confidence problem. I had some trouble making it thicken, too, but Brian came to the rescue and it eventually gummed up nicely.
On a bright note, it was my second run-in with shallots and I did a smidge better. I think if I had had to cut a second one I would have been in trouble, but at least I can pretend I can handle them now.
PASTA WITH GARLIC-BASIL CREAM SAUCE
Source: The Best 30-Minute Recipe (From the Editor's of Cook's Illustrated)
1 C. packed fresh basil leaves - 1.5 C. half-and-half - 1 C. chicken broth - 1 T. cornstarch - 2 T. unsalted butter - 1 shallot, minced - Salt & Pepper - 2 garlic cloves, minced - 2 T. minced fresh basil - 1 pound linguine or spaghetti
1. Bring 4 quarters water to boil in large pot.
2. Puree basil leaves, half-and-half, chicken broth, and cornstarch together in blender until completely smooth, about 30 seconds.
3. Melt butter in medium saucepan over medium heat. Add shallot and 1/4 tsp. salt and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Briefly re-blend half-and-half mixture to dissolve cornstarch, then stir into saucepan and simmer until thickened, about 2 minutes. Remove sauce from heat, stir in minced basil, and season with salt and pepper to taste.
4. Cook and drain pasta. Reserve 1/2 C. cooking water, then drain pasta and return pasta to pot.
5. Stir sauce into pasta and add reserved pasta cooking water as needed to loosen sauce. Serve immediately.
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