See Dick Cook: A Culinary Voyage for the Average Man by Kelly Labonte
Authors: Kelly Labonte
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directions
½
cup
Butter
1
Shallot, finely chopped
1½
cups
Heavy cream
2
cloves
Garlic, minced
¼
tsp
Salt
¼
tsp
White pepper
3
tbsp
Cream cheese
½
cup
Grated Parmesan cheese
½
cup
Grated Romano cheese
¼
cup
Fresh parsley, chopped
Procedure
----
Cook your fettuccine in a large pot of boiling salted water, or according to package directions until desired consistency is reached. Drain pasta keeping about ¼ cup of the liquid.
In a medium sized sauce pan over medium-high heat, melt your butter and add shallots. Sauté for about five minutes or until they begin to soften. Watch your heat here Dick. If your butter starts to brown, turn it down.
Reduce heat to medium low and add your cream, garlic, salt and pepper. Bring sauce to a low simmer, ensuring it doesn't reach a full boil. Stir this often Dick and simmer for 5 - 10 minutes or until sauce thickens.
Now add the cream cheese, parmesan and Romano cheese. (If you opt for the Dick Factor this is when you would add your meat.) Stir for 2 -3 minutes until cheeses are melted and well blended with the sauce.
Now take your pasta and put it back into the pot it was cooked in. Cooking over medium-high heat add your sauce to the pot and stir to completely coat your pasta. If your sauce is too thick for your liking here Dick, just add some of the liquid I told you to keep from when you cooked the pasta until your desired consistency is reached.
You'll want to serve this immediately Dick because it cools fast. Spoon generous portions onto the plates and sprinkle the top with some chopped fresh parsley.
Now...where were we?
Servings: 4
Dick’s Difficulty Gauge: Easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Dicks Tips
----
If you can find it, some fresh pasta would be great here as opposed to the boxed versions.
Dick Factor: To really impress throw in 2 cups of cooked diced chicken breast or shrimp. Hell - throw them both in, and serve with Dick's Bread n' Butter.
Splitsville Pea Soup
----
Splitsville...population one. Nothing warms the soul like some hot soup with hot sausage. This should last you the week while you lick your wounds, and the bowl.
2
tbsp
Olive oil
4
tbsp
Butter
1
med
Cooking onion, chopped
2
Carrots, peeled and shredded
2
Celery stalks, chopped
2
Garlic cloves, crushed
8
cups
Chicken broth
4
cups
Water
1
tbsp
Parsley
2
cups
Split peas, green or yellow
1½
cups
Italian sausage, cooked and diced
Salt and pepper to taste
Procedure
----
In a large soup pot, melt butter and olive oil together on medium heat.
Add onion, carrots, celery and garlic then sauté until tender, about 10 minutes.
Increase heat to high and add chicken broth, water and parsley.
Using a strainer, rinse peas in cold water and then add to soup pot, bringing to a boil. Boil on high for 10 minutes then reduce heat to low.
Add sausage and salt and pepper to taste. Simmer on low for at least one hour, stirring occasionally to allow soup to thicken.
Servings: 10
Dick’s Difficulty Gauge: Easy
Preparation Time:
Cooking Time: 1 hour and 20 minutes
Total Time: 1 hour and 20 minutes
Dicks Tips
----
If you don't feel like eating soup all week Dick, this one freezes well. Get yourself some of those single serving disposable plastic containers at the grocery store and freeze some bowls. When you get a hankering just thaw one out in the microwave.
COOKING WITH HOOCH
“I cook with wine, sometimes I even add it to the food.”
~ W.C. Fields
Beer Me Cheddar Soup
----
This is a great soup with a little kick to serve on its own, or as an appetizer. Use your favorite beer Dick, but I would recommend sticking to the paler ales.
½
cup
Butter
1
sm
Onion, grated
1
Garlic clove, minced
1
tsp
Worcestershire sauce
¾
tsp
Dry mustard
½
tsp
Cayenne pepper
½
tsp
Salt
½
tsp
White pepper
½
cup
All Purpose Flour
3
cups
Chicken broth
1¼
cups
Half and half cream
1
can
Beer
4
cups
Sharp White Cheddar cheese, shredded
¼
cup
Parmesan
½
cup
Butter
1
Shallot, finely chopped
1½
cups
Heavy cream
2
cloves
Garlic, minced
¼
tsp
Salt
¼
tsp
White pepper
3
tbsp
Cream cheese
½
cup
Grated Parmesan cheese
½
cup
Grated Romano cheese
¼
cup
Fresh parsley, chopped
Procedure
----
Cook your fettuccine in a large pot of boiling salted water, or according to package directions until desired consistency is reached. Drain pasta keeping about ¼ cup of the liquid.
In a medium sized sauce pan over medium-high heat, melt your butter and add shallots. Sauté for about five minutes or until they begin to soften. Watch your heat here Dick. If your butter starts to brown, turn it down.
Reduce heat to medium low and add your cream, garlic, salt and pepper. Bring sauce to a low simmer, ensuring it doesn't reach a full boil. Stir this often Dick and simmer for 5 - 10 minutes or until sauce thickens.
Now add the cream cheese, parmesan and Romano cheese. (If you opt for the Dick Factor this is when you would add your meat.) Stir for 2 -3 minutes until cheeses are melted and well blended with the sauce.
Now take your pasta and put it back into the pot it was cooked in. Cooking over medium-high heat add your sauce to the pot and stir to completely coat your pasta. If your sauce is too thick for your liking here Dick, just add some of the liquid I told you to keep from when you cooked the pasta until your desired consistency is reached.
You'll want to serve this immediately Dick because it cools fast. Spoon generous portions onto the plates and sprinkle the top with some chopped fresh parsley.
Now...where were we?
Servings: 4
Dick’s Difficulty Gauge: Easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Dicks Tips
----
If you can find it, some fresh pasta would be great here as opposed to the boxed versions.
Dick Factor: To really impress throw in 2 cups of cooked diced chicken breast or shrimp. Hell - throw them both in, and serve with Dick's Bread n' Butter.
Splitsville Pea Soup
----
Splitsville...population one. Nothing warms the soul like some hot soup with hot sausage. This should last you the week while you lick your wounds, and the bowl.
2
tbsp
Olive oil
4
tbsp
Butter
1
med
Cooking onion, chopped
2
Carrots, peeled and shredded
2
Celery stalks, chopped
2
Garlic cloves, crushed
8
cups
Chicken broth
4
cups
Water
1
tbsp
Parsley
2
cups
Split peas, green or yellow
1½
cups
Italian sausage, cooked and diced
Salt and pepper to taste
Procedure
----
In a large soup pot, melt butter and olive oil together on medium heat.
Add onion, carrots, celery and garlic then sauté until tender, about 10 minutes.
Increase heat to high and add chicken broth, water and parsley.
Using a strainer, rinse peas in cold water and then add to soup pot, bringing to a boil. Boil on high for 10 minutes then reduce heat to low.
Add sausage and salt and pepper to taste. Simmer on low for at least one hour, stirring occasionally to allow soup to thicken.
Servings: 10
Dick’s Difficulty Gauge: Easy
Preparation Time:
Cooking Time: 1 hour and 20 minutes
Total Time: 1 hour and 20 minutes
Dicks Tips
----
If you don't feel like eating soup all week Dick, this one freezes well. Get yourself some of those single serving disposable plastic containers at the grocery store and freeze some bowls. When you get a hankering just thaw one out in the microwave.
COOKING WITH HOOCH
“I cook with wine, sometimes I even add it to the food.”
~ W.C. Fields
Beer Me Cheddar Soup
----
This is a great soup with a little kick to serve on its own, or as an appetizer. Use your favorite beer Dick, but I would recommend sticking to the paler ales.
½
cup
Butter
1
sm
Onion, grated
1
Garlic clove, minced
1
tsp
Worcestershire sauce
¾
tsp
Dry mustard
½
tsp
Cayenne pepper
½
tsp
Salt
½
tsp
White pepper
½
cup
All Purpose Flour
3
cups
Chicken broth
1¼
cups
Half and half cream
1
can
Beer
4
cups
Sharp White Cheddar cheese, shredded
¼
cup
Parmesan
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