Stalker's whoopass garlic-mascarpone cream for pastas

Share your love of good food with recipes and pics!

Moderator: Perihelion

Stalker's whoopass garlic-mascarpone cream for pastas

Postby MentalFloss » Tue Feb 13, 2007 4:23 am

1/4 stick of Butter (1/16#)
3 tsp Chopped Garlic
1/4 cp Mascarpone Cheese
3 Tbs White Wine
1/8 cp Cream
Salt

In a Saucepot, melt the butter down with the garlic and leave on high allowing the butter and garlic to ALMOST brown. Add mascarpone and begin whisking immedietly with a wire whip or fork until mascarpone has completely melted. add white wine and cream and bring to a slow boil whisking constantly until homogeneous. Add salt to taste.

Prep time: 10 mins ( I can do it in 4! hehe)
User avatar
MentalFloss
Sophomore
 
Posts: 1408
Joined: Mon Feb 05, 2007 10:35 am
Location: San Francisco

Postby Promstar » Tue Feb 13, 2007 4:38 am

oh that doesn't sound healthy...but sounds tastey
Image
Eleanor Renoir a nun in france, is fused with a street hooker in a mystical explosion. Artwork is from Pride High Comic, but character is mine!
[url="http://www.pridecomics.com"]Check out the comic![/url]
User avatar
Promstar
Freshman
 
Posts: 571
Joined: Wed Jul 19, 2006 7:40 am

Postby MentalFloss » Tue Feb 13, 2007 6:19 am

hahah HARLDY in any form healthy but who cares if it tastes awesome haha
User avatar
MentalFloss
Sophomore
 
Posts: 1408
Joined: Mon Feb 05, 2007 10:35 am
Location: San Francisco

Postby Verdant » Tue Feb 13, 2007 6:38 pm

So decadent, you *know* it has to be good!
Be a hero and support Pride High on Patreon!
User avatar
Verdant
Head Resident Advisor
 
Posts: 2267
Joined: Tue Apr 11, 2006 11:59 am
Location: Poseidon Prep

Postby Ninjan » Mon Mar 26, 2007 7:51 am

I'm gonna try it :), just a quick q, if you added mushrooms and perhaps some chicken filet, would it still retain it's lovely taste? (A)

Friday some friends of mine are going to come over and it's my turn too cook. So:

For starters:

Melon with Serrano Ham wrapped around it.

Main course:

Tagliatelle with Stalker Sauce, with added mushrooms ( :) )

Dessert:

Stipmilch with tropical fruit (Gonna post the lovely recipe some day (A) )
ImageImage

Kevin (Marchen) & Samantha (Sakura)

Kevin von Schwarzburg - Feral Force
Samantha Collington - Masterminds
Ninjan
Freshman
 
Posts: 410
Joined: Fri Mar 09, 2007 11:42 am

Postby MentalFloss » Tue Mar 27, 2007 10:29 am

I would cook sear-bake the chicken and sautee the mushrooms seperatley, then slice the chicken into the sauce after you've brought it up to a simmer.

add the salt to the sauce AFTER you've tasted it from that point, in the thought that you've salted the chicken and mushrooms seperatley.

This is a really basic sauce, I wrote it this way so you can add almost whatever you want, but like I said, it's easier you have it cooked seperatly then add it to the sauce before salting at the end. a few ingredients that work with this sauce are:

Chicken Breasts
Sun Dried Tomatoes
Any sort of mushroom (including truffles)
Capers
Prawns
Mussels
Clams
Codfish, Halibut, Catfish or any sort of white fish
Lemon Zest
Black/White/Sichuan pepper
Bay Leaf
Pork Loin
Sauteed Onions
Bell Peppers
Chili flake
Blanched Basil

The list goes on . . and it works for nearly any sort of pasta, and is great for Ravioli/Anglinotti
User avatar
MentalFloss
Sophomore
 
Posts: 1408
Joined: Mon Feb 05, 2007 10:35 am
Location: San Francisco


Return to Cooks' Corner

Who is online

Users browsing this forum: No registered users and 1 guest

cron