Friday, March 19, 2010

Chicken Alfredo and Buttermilk Baguettes

Yes, this is a 2-for-1 deal, because I didn't take a picture of the chicken.

The little boys wanted "Baguettes" after seeing the Amazing Race on Sunday night, when they had to go to a bakery and buy a baguette for their clue. They didn't believe that "Baguette" was French Bread, so I came up with a twist on my time honored recipe, and made these.

BUTTERMILK BAGUETTES

1/2 cup warm water

1 cup warm buttermilk
3 or 6 tsp yeast
4 cups flour
2 tbsp sugar

2 tsp salt

Dissolve the yeast in the water; add the buttermilk, then the other ingredients, and mix according to my standard bread making directions. Form into 2 or 3 baguettes (depending upon the length of the baking tray you're using), brush the surface with warm water to remove the excess flour (which I clearly didn't do), let rise, and bake at 375F for about 18 minutes. The c
rust will be darker than other breads, but still quite soft!

You have, of course, noticed that the center loaf in this picture is, in fact, round. That's because my little guy decided he wanted one "exciting" loaf of bread, took one third of the dough, made it into a ball, and squished it flat on his baking tray. Well, what fun is the world when a little guy can't make his bread exciting?

My son asked me on the phone, before he arrived, if I would consider making Chicken Alfredo, because his girlfriend loves it. He even went so far as to advise me that s
ometimes he buys a jar of Alfredo sauce and pours it over chicken for her. He must really like her, since he won't "waste" money on spices or coffee or such "frills", and he and his brother depend upon me to sometimes send them frills like garlic powder and oregano. Anyway, since I still don't get out, I decided that I could surely figure out how to make Alfredo sauce; after all, do I really think restaurants the world over are buying jars of sauce for their clients? This is what I created.

CHICKEN ALFREDO

3 pounds boneless, skinless chicken

salt, pepper and garlic powder
3 cups milk
1/2 cup whipping cream
1/2 cup cold milk
3 tbsp cornstarch
1/4 cup butter
20 turns fresh ground pepper
10 shakes garlic powder
6 eggs, lightly beaten
1 cup parmesan


Season the chicken liberally with salt, pepper and garlic powder, and cook the chicken until it's almost done, then pour off the pan drippings (which can be saved for soup or use in a future dish). Just before the chicken's ready, heat the 3 cups of milk to a simmer, and add the cream. Whisk the cold milk and cornstarch, and whisk this mixture into the hot milk. Cook until the sauce thickens, add the pepper and garlic powder (yes, I count the turns and s
hakes; I count everything). Cut the butter into chunks, and whisk into the sauce. Add 1/2 cup of the hot sauce to the beaten eggs to proof, then turn the sauce down so it's just below the simmer, and whisk the eggs and parmesan into the sauce. Whisk until smooth, and pour some of the sauce over the chicken. Return to the oven for 5 minutes, and keep the sauce warm on the stove, but not simmering, until the chicken is ready. Serve on a bed of linguini, and pass the sauce for everyone to add to his or her own plate.

I received such raves about this sauce on Wednesday that I'm going to make it to go with Pasta Primavera tonight.


And since I cheated you out of a picture of this divine chicken, here's a picture of my little guy on St. Patrick's Day. He got to choose how green the frosting was, and add the dark green sprinkles to the top of the chocolate cake.

Happy Weekend, everyone! Hope the sun shines everywhere as vigorously as it's shining here!

15 comments:

noble pig said...

Wow, I think I hear wedding bells if he is willing to buy a jar of sauce...LOL!! I love it.

Tatersmama said...

I have asked you nicely to quit posting yummy recipes until I leave for the US... so it's your fault that I haven't dropped a pound this entire month! I forgive you though.
Alfredo sauce... mmmm!
Sounds like "love" to me, when a young man starts buying jars of sauce, and Thor *sings* to her as well! :)

elbouwii said...

yummmy green ;D

oh sanne put the rhong adress about her online shop sorry about our human!! :p
here is the right one
www.dogsdrool.tk

kissslobbers
El'bow & Hauwii

Channon said...

Oh my. We're in love with shrimp alfredo here, but that's an easy substitution. Thanks AGAIN, Marjie.

Pam said...

When they are requesting mom to cook for the girlfriend, it must be serious!

Ann's Fashion Studio said...

That cake looks awesome :)

Your "SORTA PASTA FLORENTINE" was a great success in my house, and on some days I have also modified it ;) so it appears that I am making a different dish....so I'm sure this Alfredo will be just as well received ....and my son loved your florentine pasta so much he now cooks his own.

raining sheep said...

Oh I am loving that chicken alfredo recipe. I have been trying to find a good one and yours looks perfect. I am having a bit of a chuckle about the baguette. Yours turned out pretty good...the round loaf probably tastes best because its 'exciting'

Mickle in NZ said...

Ground spices, garlic powder and herbs are essential and cheap flavourings for me - only need a little yet they so boost the taste.

And Marjie, tha is a wonderful sauce recipe - spot on and so easy. Now, how big is your bottle of garlic powder?

Plus - well done Mark with your round loaf (still very French) and the St Patricks day cake decorations, here's hoping your brother Patrick liked it too.

Big Dude said...

Your bread always looks so good. For this one did you let is raise once and punce down prior to forming into loaves?

prairierunner said...

Y0u've an artisan bread baker in the making! I'm saving your Alfredo recipe but 10 pounds need to come of fast first!!

grace said...

mmm, the alfredo sounds excellent! you and your boy are pulling out all the stops for this gal. :)
the bread's great too--fat and round or long and narrow, it'd be delicious!

buffalodick said...

Love Alfredo anything! That cake looks like it will glow in the dark! HeeHeeHee... :)

Jan Mader said...

I wasn't even hungry when I dropped by your blog...now I'm wondering if I have the ingredients it takes to do the Alfredo tomorrow!!!! YUMMY!!!!!!!!

~~louise~~ said...

Now you know I have yeast a phobia, Marjie. Yep, it's right up there with pie crust a phobia! However, after reading this post and feasting my eyes on that "exciting" Baguette, I'm thinking I shouldn't over think this recipe or the yeast factor.

I've never actually had Chicken Alfredo. After looking at those ingredients and "precise" pepper turns and garlic shakes, I may have to give it a try. The fact that your recipe doesn't include tomato sauce is also a huge PLUS!!! Now when the heck is Chicken Alfredo Day; I have to check.

Thanks for making hungry Marjie and please thank "the little" guy for such an eye appealing green cake. Ask him if he saved me any:)

Pam said...

I totally wanted baguettes after watching that Amazing Race too! The alfredo sounds amazing and the the cake looks so tasty and festive.