It's always a treat when we get to take out the open fire cooker whenever the weather & wind permits on top of our little mountain. We like to get the fire started, heat some coals, and cook up freshly harvested Nautical Farms mussels & pasta, or local meat & veggies we gathered from the farmers market. Nothing is more comforting in the fall evenings as it's starting to cool down than adding a warm, smokey and cheesy garlic & kelp cream sauce to the mix. We do it almost every time. #YOLO
Prep Time: 30-45 mins
Makes: 4-6 servings
2 tbsp of unsalted butter
1 half pint of whole cream
1 cup of parmesan cheese (more or less to adjust taste & thickness)
7 cloves of finely chopped garlic
1 tbsp of Organic Sugar Kelp Flakes
Sea salt, black pepper, onion powder to taste
Start a fire, warm your coals and set up your cooking station over top when ready.
In a small to medium sized pot, add butter and let it melt. Once melted, add finely chopped garlic. Stir and let cook for several seconds.
Add whole cream and stir. Let the cream warm up, but be careful to not let mixture come to a boil.
Add parmesan cheese, sea salt, black pepper, and onion powder to the mixture and stir well. Cook until cheese is fully melted and sauce has become the thickness desired. Stir frequently and remember to not let mixture come to a boil.
Remove from flame and let cool before serving. Use as a dipping sauce, pasta sauce, steak sauce, or over veggies.