Guest Chef Chance Gold: Alfredo and Marinara

Chance, a great Walden junior, spends half his day at MATC's Culinary Program.  Chance graciously spent his morning with us showing off his mad skills and teaching us some new ones.

Chance wants to go to Paris to cook some day. . . .  I'm looking forward to eating in his restaurant some day.

Chance taught us about mirepoix, a mixture of onions, carrots, and celery (50% onion, 25% celery, 25% carrot) that forms the base of many sauces.

Love the industrial can-opener--

Sauteeing the mirepoix.

Getting ready to simmer.

Putting it together.

We bought Parmigiano Reggiano parmesean from the Harmon's cheese monger.

Chance taught us to make Alfredo with it.

Voila!

I'm tossing the salad with the vinaigrette.  With my clean, clean bare hands.  Jaimie Oliver says this is okay, and I agree.  

Fantastic lunch, fantastic day, thanks to Chance's expertise.  

He also taught us to clarify butter, and we made a birthday cake for Cali that day, so watch for those posts!

Chance's recipes:

Alfredo Sauce

 Ingredients

• 3 tablespoons butter
• 8 fluid ounces heavy whipping cream
• salt to taste
• 1 pinch ground nutmeg
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 egg yolk
• 2 tablespoons grated Parmesan cheese

Directions

1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Marinara Sauce

Directions

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)