8 to 9 ounces fettuccine
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmesan
Cook fettuccine in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary. I sauted some mushrooms & garlic to top the fettuccine.
Adapted from Pioneer Woman’s Olive Focaccia (I halved this recipe below & only added some chopped olives as a topping to Cor's side. Olives are one of the only foods I hate!)
1-½ teaspoon Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Olive Oil, For Drizzling
Kosher Salt, For Sprinkling
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it (I did overnight).
Remove dough from bowl and place on a lightly floured surface. Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.
Preheat oven to 400 degrees.
Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 30 to 40 minutes, or until focaccia is golden brown. (You can add some cheese to the top, but I would bake mine with the cheese next time. I added after and broiled without watching and ended up only being able to save a few pieces …whoops! See the only 4 darkened pieces I was able to save from my platter!) Cut into pieces with a pizza wheel or sharp knife. Serve immediately
S&P and other Italian seasoning (fresh basil is awesome with this if you have it)
Slice Tomatoes & Mozzarella into even slices. Layer slices on a platter alternating. Drizzle with oil & vinegar and sprinkle with S&P & Italian seasoning. Serve.
Preheat oven to 400. Rinse asparagus spears and bend the bottom end until the end snaps off (they will naturally snap off where ripe). Arrange in a roasting pan and drizzle with olive oil and S&P. Roast for about 7 – 10 minutes.