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 crust 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 sometimes 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 shakes; 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!