Lunch Box Chronicles: Day One Hundred Fifty-Four (The Five Star Alfredo Sauce Recipe Scratched on a Paper Bag)

You never know what you will find scratched on a paper bag.

My son, Spencer, and I were lucky to be the beneficiaries of a FIVE STAR alfredo recipe inked on said receptacle.

Spencer has been lobbying for fettuccine alfredo for several weeks. The problem is that he can't eat regular wheat without feeling really lousy, so going to an Italian restaurant is not an option.

Fortunately, we now live in NYC, one of the most gastronomically diverse cities in the world. And, we live close to one of the best neighborhoods for Italian provisions, Arthur Avenue in the Bronx.

Shall I admit that I have become slightly addicted to the seemingly infinite supply of homemade pastas, fresh mozzarella and ricotta, imported cheeses, locally cured meats, and sinful desserts? Not to mention the wine, cappuccino, and friendly conversation?

On this President's Day, the family set out on an excursion to buy Italian groceries to make the coveted alfredo sauce. Destination? Teitel Bros. on Arthur Avenue.

We were headed there not only for the cheeses and imported butter, but for the farro (emmer variety) pasta. Farro is a concept "deeply rooted in Italian tradition." The term "farro" is reserved for three cultivated hulled ancient wheat species, including einkorn (farro piccolo), emmer (farro medio), and spelt (farro grande). The beauty is that we know that Spencer can eat each of these varieties without getting the modern wheat blues.

As I was searching for the farro pasta hidden behind other tempting provisions, the owner Ed, asked what I was looking for. I reminded him that I'm the spelt lady, who was in the week before, and was looking for the farro we purchased the other day. "Ohhh, the lawyer, I remember," he said. He moved aside the bottles of olive oil, and opened the gateway to the Farro Pasta. I felt like a hoarder as I stacked 6 boxes in my arms. "The kid wants fettucine alfredo," I said as I tried to clarify that I was not chowing down all the pasta myself.

"Would you like a recipe?" Ed inquired. "Mike here is an expert. He owned a five star Italian restaurant in NJ. He has the best alfredo recipe." Spencer beamed at me as if we had just hit the jackpot. "Absolutely," I said. As I tried to scratch down the recipe, however, Ed, Mike, and now John saw that my attempts to keep up with the recitation of the recipe was becoming futile. Mike took over, got a paper bag, and a pen, and unlocked the key to the secret of a divine alfredo sauce (see photo above).

Good thing Spencer was around as a second set of ears. I did not quite get all of the directions straight and the writing on the paper bag was slightly cryptic. Between the two of us, mom and son, we were able to decipher the alfredo recipe. The result was close to divine. For fear that I might not recite the recipe as it should be, I will reveal only the secret ingredients (fresh ground nutmeg, Italian butter, and an egg yolk) and you will have to go to Teitel's yourself for the recipe and the magic.

Lunch Box Chronicles: Day One Hundred Fifty-Three (On Being Prepared)

Sundays are my days to prepare the

meals for the week.

Regardless of what I have penciled in my calendar, the week inevitably takes twists and turns and morphs into something completely unrecognizable from that which appeared on my calendar.

Is it just me? Or, does this happen to everyone?

Sundays are kind of like my emergency preparedness day – my kitchen looks like we are anticipating an ice storm or nor' easter or worse, but really I am just preparing for another predictably unpredictable week, two very hungry kids after long days at school, and two very tired parents after grueling work days.

Usually Sunday’s pickings can be rationed through Wednesday, sometimes they last through Thursday.

By Friday, we start foraging for berries, insects, and roots – luckily Sunday is not too far around the corner.

Making these meals is an adventure because NY offers a complete tapestry of food choices.Above, I am shopping on Arthur Avenue in the Bronx, the other "Little Italy" at Teitel's Italian Shop. I got some incredible cheeses and farro-emmer pasta (there are three types of farro - emmer, einkorn and spelt) there and cut a few deals on prices buying in bulk.

So on that particular Sunday, I made Chicken Parmesan, Farro Pie (which was essentially baked ziti, but I varied the recipe with fresh mozzarella and farro pasta), and Walnut Pepper Pies made with Spelt Right Pizza Dough. I just threw together the chicken parmesan so have no recipe to share, but the Farro Pie, and Walnut Pepper Pies are worth replicating. Here is the linked recipe for the Walnut Pepper Pies. And the recipe for the Baked Farro Pie.

Ingredients:

One organic onion (finely chopped)

4-5 cloves of garlic (finely chopped or minced with salt)

1/4 – 1/2 cup of extra virgin olive oil

Pomi – crushed tomatoes – all natural, no citric acid – in a carton (no BPA in packaging)

One Pound Grass Fed Ground Beef (optional)

1-2 Teaspoons of Sea Salt

Ground pepper to taste

6-10 leaves of Fresh Basil (chopped finely). Can use dried basil

Two packages of FARRO pasta (from Zeitel's). I used ziti and spaghetti because I did not have enough ziti (if you do this, note the different cook times)

One small container of whole milk ricotta

One half to one pound of natural mozzarella (shredded or pulled apart)

Instructions:

Place chopped onion and garlic in olive oil in large stainless steel pan. Saute until onions are brown. Add ground beef. Saute until browned. Add Pomi tomatoes, salt and pepper to taste. Add one teaspoon of organic sugar if desired. Stir all ingredients. Cook on medium low for 20-25 minutes. Stirring occasionally. Add chopped basil.

In the meantime, boil and drain pasta according to instructions on panel. Rinse, and then toss with extra virgin olive oil to keep from sticking.

Preheat oven to 375F.

In a 9 inch glass baking dish, spread a little of the sauce on the bottom to keep the pasta from sticking. In the sauce pan, toss the pasta sauce and pasta. When thoroughly tossed, place the pasta in the baking dish. Spread ricotta on top. Then sprinkle with mozzarella. Bake until bubbling on top. Guaranteed to be a hit with the kids.