Ode to the Blue Horse Restaurant

5 Apr

When my husband and I visited Minneapolis back in the days when we were living in Kansas City, my father took us to the finest restaurants in town. His intent was to convince us to move here. Not sure if the good food clinched the deal, but it helped! One of our favorites was the Blue Horse Restaurant in St. Paul – so I knew when I saw a recipe from the landmark – now gone – restaurant, I knew I had to try it.

I found this recipe in Taste/the Best of Taste from the Minneapolis Star (1972). The cookbook is a compilation of recipes published in the Taste section of the Minneapolis paper. Taste still continues to keep Twin City foodies in the know about the local restaurant scene. Delicious dish – couple of suggestions: have extra cheese on hand and consider purchasing/or making a fresh pasta.

Blue Horse Fettucine All’Alfredo

Plunge 1 pound of thin egg noodles into rapidly boiling water for 8 minutes or until tender. Drain well and toss in pan over low heat until quite dry. Tossing constantly, add 2 tablespoons butter, 1 cup heavy cream, 2 egg yolks, pinch of salt and freshly ground pepper. Finally when quite hot, add 4 tablespoons of good Parmesan cheese (I recommend Parmigiano-Reggiano) and continue tossing until well blended. Dish into individual dishes and sprinkle lightly with more Parmesan.

Cook’s tip: Always reserve at least a half cup of the boiling water to use as thickener.

Wry observation: those fancy restaurant meals came to a screeching halt once we moved here!

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