My Keeping My Husband Amazed And Happy Roasted Garlic Alfredo Food

ROASTED GARLIC ALFREDO SAUCE

Steps:

• Remove cloves of roasted garlic from the head and mash with a fork until smooth and pasty. This can also be done in a food processor if you'd like.
• In a medium saucepan over MED-LOW heat, add butter and melt.
• Pour in heavy whipping cream and roasted garlic paste. Stir and heat to a simmer.
• Stir in Parmesan cheese and whisk until smooth.
• In a small bowl, combine 1 Tbsp heavy whipping cream and 2 tsp cornstarch (or flour), and whisk until smooth.
• Add the cornstarch and heavy cream mixture (it will be a thick paste-like consistency), whisking as you add it to remove any lumps and fully incorporate it into the sauce.
• Continue to whisk and simmer until sauce has thickened to a classic cream sauce consistency. This may take a few minutes, or it could happen quicker, it all depends on your stovetop and saucepan.

GARLIC ALFREDO SAUCE

Steps:

• In large saucepan, melt butter over medium-high heat.
• Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender.
• Reduce heat to medium-low.
• Add flour, and cook, whisking constantly for 2 minutes.
• Gradually add half-and-half, whisking constantly, for 8-10 minutes or just until mixture comes to a boil.
• Remove from heat, and stir in nutmeg, salt and pepper.
• Add cheese, stirring until melted and smooth.
• Serve with pasta, vegetables, chicken or seafood.

ROASTED GARLIC ALFREDO SAUCE

Steps:

• Slice top off garlic head and wrap in foil. Bake at 350F for 30-45 minutes. Cool and squeeze garlic paste from cloves. Note: I always pour olive oil over the garlic head before baking/roasting.
• Heat cream in a skillet or saucepan.
• Whisk in parmesan cheese and garlic, until thick and smooth.
• Reduce heat, add salt (or thyme) and pepper to taste.
• Serve over hot cooked pasta.

MY (KEEPING MY HUSBAND AMAZED AND HAPPY) ROASTED GARLIC ALFREDO

Steps:

• Start with roasting you bulbs of garlic. Make a pouch with tin foil, adding the the garlic, cooking oil and some wine. Then I just use my toaster oven set on 375-400°F for about 45 minutes to an hour placing the sealed pouch in the center of you toaster oven.
• Combine milk (remember to reserve one cup of milk for later use) heavy cream, salt, pepper and wine in a large pot (I use my large crock pot). Let it simmer and reduce.
• When the garlic is done roasting I put it in a blender or you could just mash it up with a spoon or the side of your knife. It should be really mushy any way. Whisk the garlic into the sauce.
• Now pour the reserved 1 cup of milk into a small bowl adding the flour and mixing well. Stir into the sauce, this is to thicken the sauce and to keep the cheese from clumping up.
• Once the sauce starts to come together it is time to add you cheese. I know it seems like a lot but it isn't. I stir the sauce keeping the cheese off the bottom as it might burn. I don't care for the lumpy-ness of it so I use an immersion blender to smooth it out.
• Cook you choice of pasta or dip bread sticks in it. Enjoy!