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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
West African pepper — citrus, cardamom notes, gin botanical
Piney-resinous berries — game, sauerkraut, brines, gin botanicals
Whole juniper — turkey brine, cured salmon, game, sauerkraut
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
West African pepper — citrus, cardamom notes, gin botanical
Piney-resinous berries — game, sauerkraut, brines, gin botanicals
Whole juniper — turkey brine, cured salmon, game, sauerkraut
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Using an electric mixer, beat the butter (try to find one of the European-style cultured butters, such as Plugra, Land-o-Lakes Ultra Creamy Butter, or Organic Valley Family of Farms European-Style Cultured Butter) and the cheese in a large bowl until creamy. Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 12 minutes. Reserve about a 1/2 cup of the cooking water; drain pasta. Return fettuccine to the warm pot and toss with the 1/2 teaspoon of salt, the cheese mixture, and only a 1/4 cup of the reserved pasta cooking water. Toss to combine and coat the noodles. Add more pasta cooking water as needed. Serve immediately in warm pasta bowls. Top with additional cheese, if desired.