cup aged parmesan, shredded (or other hard, sharp cheese such as Irish Cheddar or Asiago)
3
tbls butter
6
egg yolks
1-4
tsp chipotle powder (add more to taste)
1
cup frozen peas
1
cup mushrooms, sliced
4
cloves garlic, chopped
1
tbls olive oil
salt and pepper to taste
Directions
1.
In a medium saucepan, melt butter over medium heat and then add milk and cream. Bring to a light boil, when small bubbles just begin to form, and then turn off heat. Stir in shredded cheese until melted and thoroughly combined.
2.
Separate egg yolks into a small mixing bowl. Ladle in a small amount of the hot cream mixture and whisk to temper the eggs. Add to the pot of sauce and continue to whisk to prevent the yolks from cooking into a solid mass. Stir in chipotle powder and then cover pot to retain heat
3.
Heat olive oil in a skillet over medium-high heat. Add garlic and fry briefly, and then add mushrooms. Cook until soft and then add frozen peas. Sprinkle with a pinch of salt and pepper, and stir until peas are hot and cooked through, about 3 to 5 minutes. Stir vegetable mix into prepared cream sauce.
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