We apologize that “play-by-play” pictures aren’t available… The lady and I review cheese and don’t consider ourselves Chefs… and when cooking… The Lady and I have one primary goal: to eat!!

From the post at our sister blog, you know that The Lady and I have fallen back in love with the Dutch cheese, Parrano, an aged Gouda that thinks it’s Parmesan. It’s quite a terrific cheese!! The Lady made Chicken Primavera Alfredo using Parrano instead of the traditional Parmigiano-Reggiano.

Parrano added a depth and complexity to the sauce that has led me to crown Parrano Alfredo Sauce, “The Best Alfredo Sauce… Ever… Seriously… The Best Ever!!”

And here’s how she made it:

Ingredients:

Preheat oven to 275°.

Pasta: Use what you have in the pantry: we used Farfalla. Cook according to directions. When you drain it, do NOT rinse. The sauce sticks better to unrinsed pasta.

4 Boneless and Skinless Chicken Thighs (we use ONLY Foster Farms, home of those great Imposter Commercials) Cut into small chucks and/or strips.

Fresh Veggies: Use what you have in the fridge: we used mushrooms, zucchini, asparagus

Murray River Flake Sea Salt and Fresh Ground Tellicherry Pepper to lightly season the chicken thighs

EVOO (for sautéing the chicken thighs and veggies)

1 Cup Heavy Cream (This is the cream that The Lady treats me to every morning: she buys it just for me; I was happy to share for making The Best Alfredo Sauce… Ever… Seriously… The Best Ever!!)

½ Stick Butter (1/4 Cup)

1 Cup Shredded Parrano (Divided)

Fresh Ground Tellicherry Pepper

Preparation:

Heat a deep sauté pan.

Add the EVOO.

Season the chicken with salt and pepper to taste.

Sauté the chicken thighs until almost cooked through.

Add the veggies and toss all to cover with the EVOO and juice of chicken. Sauté all for a couple of minutes. Remove from heat and cover. Place in oven to finish cooking and remain warm.

In another sauté pan, heat the heavy cream. Add the butter and whisk to melt. Add ¾ cup of the Parrano and continue whisking. Grind fresh pepper on top.

Remove chicken and veggies from oven. Remove top. There will be extra liquid. Put over high heat and evaporate liquid without burning or further cooking.

Add cooked and drained pasta.

Top with sauce.

Toss and serve immediately. Use remaining Parrano to top individual dishes.

Enough for 2 with just enough left over for The Lady to take to work for her lunch.

And this how you make “The Best Alfredo Sauce… Ever… Seriously… The Best Ever!!”

 

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads This blog is on fire!.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 4,700 times in 2010. That’s about 11 full 747s.

In 2010, there were 23 new posts, growing the total archive of this blog to 69 posts. There were 22 pictures uploaded, taking up a total of 6mb. That’s about 2 pictures per month.

The busiest day of the year was November 25th with 193 views. The most popular post that day was Tillamook 100th Anniversary Cheddar Cheesecake.

Where did they come from?

The top referring sites in 2010 were cheesemonger.wordpress.com, facebook.com, blogsurfer.us, twitter.com, and tillamookfanclub.com.

Some visitors came searching, mostly for pimento cheese spread, gorgonzola burger, cheese and food pairings, beer and cheese pairing chart, and meat and cheese pairings.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

 

Tillamook 100th Anniversary Cheddar Cheesecake July 2010
1 comment

2

 

Cheese and Wine Pairings Chart July 2009
1 comment

3

 

Tillamook 100th Anniversary Pimento Cheese Spread July 2009
8 comments

4

 

Generic Cheese and Beer Pairing Chart November 2009
1 comment

5

 

Beer, Cheese and Food Pairings Chart June 2009
4 comments