{"id":65,"date":"2010-03-16T23:26:55","date_gmt":"2010-03-17T03:26:55","guid":{"rendered":""},"modified":"2011-02-02T00:04:10","modified_gmt":"2011-02-02T05:04:10","slug":"chicken-alfredo","status":"publish","type":"post","link":"https:\/\/pappp.net\/?p=65","title":{"rendered":"Chicken \u2026 Alfredo?"},"content":{"rendered":"\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/pappp.net\/wp-content\/fp-content\/images\/chickenbech_sm.jpg\" alt=\"chickenbech_sm.jpg\"  title=\"chickenbech_sm.jpg\"  class=\"center\"  width=\"500\" height=\"375\" \/><br \/>\nI&#8217;m always at a little of a loss as for what to call this kind of white sauce; in the classical (French) nomenclature it&#8217;s most closely related to <a class=\"externlink\" title=\"Go to http:\/\/en.wikipedia.org\/wiki\/Mornay_sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/Mornay_sauce\">Mornay Sauce<\/a> (basically, <a class=\"externlink\" title=\"Go to http:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel_sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/B%C3%A9chamel_sauce\">B\u00e9chamel<\/a> with cheese and other flavorings), but most Americans will immediately identify it as <a class=\"externlink\" title=\"Go to http:\/\/en.wikipedia.org\/wiki\/Fettuccine_alfredo#Alfredo_sauce\" href=\"http:\/\/en.wikipedia.org\/wiki\/Fettuccine_alfredo#Alfredo_sauce\">Alfredo<\/a>, even though that shouldn&#8217;t be thickened with a starch.  <\/p>\n<p>The dish is layered from farfalle, chopped cooked spinach, the aforementioned white sauce, and pieces of chicken.  <\/p>\n<p>This batch of sauce is a simple flour\/butter white roux, whole milk, grated Parmesan (and a dash of Kroger &#8220;Italian Blend&#8221; because it&#8217;s good for texture) Cheese, seasoned with nutmeg (seriously, <em>always<\/em> put nutmeg in Alfredo-type sauces, they won&#8217;t taste right otherwise), roasted garlic, and red pepper flakes.  <\/p>\n<p>The chicken is sliced before cooking in a very hot, very heavy pan with garlic, rosemary, basil, oregano, and red pepper flakes in olive oil.  The high temperature and large heat capacity are a must to get the nice color and texture.  <\/p>\n<p>The topping is micro-planed Parmesan and red pepper flakes.  <\/p>\n<p>I&#8217;m honestly more pleased with how it looked than how it tasted; it wasn&#8217;t bad, but it plated up really nicely, and the sauce was far more mild than I intended.  Cheese sauces will STAND UP to whatever you throw at them; I always underestimate that fact when I haven&#8217;t made one in a while and mistakenly treat them as delicate.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m always at a little of a loss as for what to call this kind of white sauce; in the classical (French) nomenclature it&#8217;s most closely related to Mornay Sauce (basically, B\u00e9chamel with cheese and other flavorings), but most Americans &hellip; <a href=\"https:\/\/pappp.net\/?p=65\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","hentry","category-foodblogging","category-oldblog"],"_links":{"self":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65"}],"version-history":[{"count":0,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/65\/revisions"}],"wp:attachment":[{"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}