Valentine’s Day is on its way, and that means it’s time to start cooking up your dream menu for you and your loved ones. Whether that means an intimate dinner for two or a meal for the whole family, Abt and Chef Susan Swanson from BlueStar have you covered. We’re excited to show off her fettuccine alfredo and chocolate lava cake recipe. This combination manages to combine rich flavors without approaching the realms of overly-salty or overly-sweet.
Before you dive in, there are some tools you’ll need to have, and you’ll be able to find most of them in our Gourmet Shop. Some of the things you’ll need for these recipes include ramekins and a hand mixer for the chocolate lava cake recipe. For the fettuccine, you’ll need a baking sheet, a large saucepan and saute pans, and some mixing bowls. A well-stocked kitchen should always have all of these, but if you find that you’re missing a classic whisk or a strainer, explore our cookware buying guide to find exactly what you need.
Finally, BlueStar has come out with their dual-fuel range: gas on the top burners, and electric cooking within the oven. That makes this the perfect pick for this recipe, with steady baking progress from the electric heat in the oven. Learn more about the beautiful dual fuel BlueStar ranges, or head into the store to speak to one of our experts. Find the YouTube livestream at the bottom of the post to follow along!
[cooked-sharing]
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or foil paper and set aside.
Wash tomatoes, put into a small mixing bowl, then toss with 2 tbsp. of olive oil and salt and pepper. Roast in the oven for 15-20 minutes or until they burst open. Set aside.
Bring 6 quarts of water to a boil and add 2 tbsp. salt.
While the water heats, melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add garlic and cook for 2 minutes-be careful not to burn the garlic.
In a separate bowl, whisk the heavy cream with the egg yolk until blended.
Reduce heat to medium-low on butter/garlic and add the cream mixture slowly. Stir until hot but not boiling, as the cream will separate once it boils.
Meanwhile, cook the pasta until al dente. Remove 1 cup of pasta water in case it is needed and strain the rest of the pasta. Pour hot pasta into the cream mixture and toss to coat. Remove from heat and stir in parmesan cheese and roasted tomatoes. Season with salt and ground pepper if needed.
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or foil paper and set aside.
Wash tomatoes, put into a small mixing bowl, then toss with 2 tbsp. of olive oil and salt and pepper. Roast in the oven for 15-20 minutes or until they burst open. Set aside.
Bring 6 quarts of water to a boil and add 2 tbsp. salt.
While the water heats, melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add garlic and cook for 2 minutes-be careful not to burn the garlic.
In a separate bowl, whisk the heavy cream with the egg yolk until blended.
Reduce heat to medium-low on butter/garlic and add the cream mixture slowly. Stir until hot but not boiling, as the cream will separate once it boils.
Meanwhile, cook the pasta until al dente. Remove 1 cup of pasta water in case it is needed and strain the rest of the pasta. Pour hot pasta into the cream mixture and toss to coat. Remove from heat and stir in parmesan cheese and roasted tomatoes. Season with salt and ground pepper if needed.
Fettucine Alfredo Recipe Tips:
- When using eggs, choosing to use just the yolk at some moments provides extra richness for a pasta sauce. Save the whites for a meringue!
- There are lots of sugars in tomato, that’s why you should line the baking tray with aluminum foil. When they burst, they’ll make a mess.
- When boiling pasta water and adding salt, there should be enough salt that it tastes like sea water.
- Save some pasta water to make your sauce a little looser if needed.
[cooked-sharing]
Preheat the oven on bake mode to 450 degrees Fahrenheit. Butter and lightly flour 4-6 oz. ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
On low, in a small saucepan, melt the butter with the chocolate.
In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 8-10 minutes, or until the sides of the cakes are firm but the centers are still soft.
Let the cakes cool in the ramekins for 1 minute, then cover with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds then unmold the chocolate lava cakes.
Serve plain, with powdered sugar, with whipped or ice cream. Whatever your preference is: other topping options include fruits like strawberries and raspberries.
Ingredients
Directions
Preheat the oven on bake mode to 450 degrees Fahrenheit. Butter and lightly flour 4-6 oz. ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
On low, in a small saucepan, melt the butter with the chocolate.
In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 8-10 minutes, or until the sides of the cakes are firm but the centers are still soft.
Let the cakes cool in the ramekins for 1 minute, then cover with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds then unmold the chocolate lava cakes.
Serve plain, with powdered sugar, with whipped or ice cream. Whatever your preference is: other topping options include fruits like strawberries and raspberries.
No Comments