Basic Mock Alla Panna (Alfredo Sauce)

I call it mock because as I mentioned earlier that this isn't really authentic Alla Panna. It is still just amazing though. I considered following in Alfredo di Lelio's footsteps and calling it Magnoliasouth Sauce, but I don't have that kind of audacity.

That said, here is my simple basic recipe, one that I created by combining several recipes. There may be one identical to mine out there, but as far as I know this is my own creation. Never say anything absolute. That's my motto.

My Daughter's Birthday Dinner

I decided that I wanted to make something very special for my daughter's birthday. Basically, my daughter's food tastes follow this general flow chart:

As you can see, I had a lot of room to pick things.

Enchilada Sauce

There is a lot of debate about authentic vs. Americanized. Authentic fans will get angry when I say this, but there is a reason why many of our "Mexican" recipes aren't authentic. Many of them are either spicy and tasteless, or just tasteless altogether. We Americans, those of us that is that are European descendants that is, prefer a bit more flavor. Not all Mexican recipes lack flavor, but it does appear that they are based on peppers and corn, which is fine because that is the way they needed to cook. Fortunately this day in age it is much more simple to obtain foods from all over the world, then it was way back when.

The recipe I have here began as an authentic recipe, but as I made it I was struck by the bland flavor. I then added a few more things to strike it up a notch until the next thing I knew, it was Americanized. I honestly didn't mean to go that route, but it was a demonstration on what I just discussed above. In the end, it really does NOT matter at all how you make it. What matters most is if YOU are satisfied with authentic. If you like authentic, then great! If you don't, then that's great too.