Well, we've officially been home from NYC for a month and a half. In the meantime, we went to Napa Valley, but I'll blog about that later. For now, I want to blog about the fabulous dinner we cooked at home tonight.
I'm starting to feel the slightest twinge of a sore throat/cough coming on, so I was craving some good ol comfort food for dinner tonight. I couldn't find a recipe of exactly what I wanted, so I just decided to make something up. I'll call this dish "Roasted turkey breast on fettuccine with a sage and parmasean cream sauce".
I decided it had been too long since I'd made homemade pasta, so I wanted to get out my trusty Kitchen Aid mixer with pasta attachments. I followed the recipe that came with the attachment for basic egg noodle pasta. After making the dough and letting it rest, I began the noodle making process.
First you stretch the dough slightly and then put it through the pasta sheet roller.
After the dough has ran through, then you fold it over and run it through again. You do this a few times until the dough is thin and long.
Then you change the attachment from pasta roller to pasta cutter. I used the fettuccine cutter as these are my favorite type of noodles.
Once the noodles are cut, I cut them in half as they are really long and difficult to work with. The dough was a little sticky in some batches, so I had to pull the cut noodles apart and drop them in boiling water one at a time:
After cooking for just 2 minutes, I took the noodles out and let them drain. Since the dough stretches so long, cutting and boiling the noodles takes several batches. After 6 batches of rolling, cutting, boiling, and draining the noodles, I was finally finished.
In between the pasta making/rolling/cutting, I also made a creamy white wine sauce to accompany the noodles. I used butter, garlic, white wine, and chicken broth to make the body of the sauce, and I thickened it with a roux (flour and butter). I added peas, fresh sage, paprika, parmesan, and salt and pepper to taste, and then let the sauce thicken while I tended to the noodles.
My sweet little helper Scott helped me with the turkey breast. The noodles and sauce were too much work to have time to get the turkey in the oven, so he helped make that. He coated the turkey breast with paprika, garlic powder, oregano, and poultry seasoning, and baked in a 400 degree oven for 50 minutes. It came out looking perfect!
When the turkey was finished, so were the noodles and sauce.
Here is the finished product:
The turkey turned out moist and delicious (mainly because Scott made it- I have a tendency for drying out poultry in the oven). The noodles were little piles of chewy heaven. Mmmm! So dang good. The sauce was light yet creamy.... Yum O! This was a fabulous way to spend a Friday night. The best part of all, my sweet little helper cleaned up all the dishes!
Good night!
