Carla Hall co-hosts The Chew (a foodie talk show), was a competitor on Top Chef, and is the owner of the artisan cookie company Alchemy by Carla Hall. She's a Tennessee native, and her cooking combines classic French training with her southern roots. She has a CPA and worked as a model in Europe before switching to cooking.
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February 7th is Fettuccine Alfredo Day! It is somewhat notorious for being an unhealthy dish, with the sauce made of butter, cream and melted Parmesan. People have become much more health-conscious than previous generations, so when you come across some recipes that call for rich and fatty ingredients, why not note alternatives that you have learned, or that are suggested by your submitters?
For cases like those, have the original recipe listed as-is, then as recipe notes, list the substitutions or techniques that may help make the dish a little healthier. In some recipes, for instance, applesauce can be substituted for some or all of the oil/fat if done properly. For fettuccine alfredo, using 2% milk instead of cream will take out some of the fat. I would caution you to do this only if you (or your submitter) has tried it and know that it works well. De-fatting the alfredo sauce is only worth it if the finished product tastes good!
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