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thoreauTonight I made a Alton Brown's nutmeg ricotta alfredo recipe - it's a pretty standard alfredo up to where he suggests adding 1/2 a teaspoon of fresh grated nutmeg in the white sauce. I served it hot from the pan on spinach ravioli and sauteed mushrooms with a side of fresh papaya.
This time is the first time I've not been on board with Alton - the nutmeg in the alfredo tasted well..... really weird. Its also the first time I'd grated fresh nutmeg rather than using a spice jar kind.
I mean - the meal was yummy (good god do I love papaya!) but it wasn't something I'd leap at to do again. Dave doesn't like white sauces (too cheesy!) - so with him at two-step night it was a fun experiment and I'm always up for trying something new in the kitchen.
This time is the first time I've not been on board with Alton - the nutmeg in the alfredo tasted well..... really weird. Its also the first time I'd grated fresh nutmeg rather than using a spice jar kind.
I mean - the meal was yummy (good god do I love papaya!) but it wasn't something I'd leap at to do again. Dave doesn't like white sauces (too cheesy!) - so with him at two-step night it was a fun experiment and I'm always up for trying something new in the kitchen.
