Talia’s Family Shares a Secret

DEAR SOS: The Alfredo sauce at Talia’s in Manhattan Beach is really great. Can you get them to give the secret of their velvety sauce?

M.B.

DEAR M.B.: The secret of the velvety texture is cream cheese, used in lieu of the traditional Reggiano-Parmesan cheese in classic Alfredo sauces. Ron Guidone of Talia’s says this extra-rich Alfredo sauce was developed by his father, Tony. “Although we have changed almost everything that first appeared on the menu in the past 19 years, this sauce remains the same,” Guidone says. No wonder. He also recommends using wide noodle pasta because of the thickness of the sauce.

TALIA’S FETTUCCINE ALFREDO

1/2 cup (1 stick) butter

3/4 pound cream cheese

2 tablespoons Sherry

Pinch cayenne pepper

Pinch white pepper

1/4 teaspoon garlic powder

2 cups half and half, plus more if needed

Salt

1 1/2 pounds wide-noodle fettuccine

1/4 cup minced flat-leaf parsley

Heat butter and cream cheese in saucepan over medium heat, stirring constantly, until cheese begins to melt. Add Sherry, cayenne, white pepper and garlic powder. Vigorously whisk in 2 cups half and half until sauce is smooth and creamy. If too thick, add more half and half. Season with salt to taste.

Cook fettuccine in boiling salted water 7 to 10 minutes. Drain. Stir parsley into sauce and toss with hot noodles. Serve immediately.

6 servings. Each serving:

868 calories; 409 mg sodium; 133 mg cholesterol; 46 grams fat; 91 grams carbohydrates; 21 grams protein; 0.40 gram fiber.

Hawaii Calling

DEAR SOS: I am looking for a recipe for coconut cream pie similar to that served at the Marie Callender restaurants. The ones I have tried have a pudding texture rather than a light, fluffy one. Can you help?

JOAN

DEAR JOAN: Because Marie Callender’s does not divulge its trade secrets, we usually turn to the coconut pies of Hawaii, which have become a favorite with readers. See if this recipe from the old Wailoli Tearoom in Hawaii fits the bill.

WAILOLI TEAROOM COCONUT CREAM PIE

2 cups milk

1/2 cup grated fresh coconut

1 cup sugar

1/4 teaspoon salt

3 tablespoons cornstarch

4 egg yolks

1 tablespoon butter

1 teaspoon vanilla extract

2 drops almond extract

1 (9-inch) baked pie crust

Cook milk, 1/4 cup coconut, 1/2 cup sugar and salt in top of double boiler until very hot, about 10 minutes.

Blend cornstarch with remaining 1/2 cup sugar, stirring until no longer lumpy. Beat in egg yolks. Add egg yolk mixture to milk mixture and cook until very thick, about 12 minutes. Stir in butter and vanilla and almond extracts.

Pour into pie crust. Cool. Sprinkle remaining coconut over top. Chill.

6 to 8 servings. Each of 8 servings:

392 calories; 199 mg sodium; 145 mg cholesterol; 20 grams fat; 48 grams carbohydrates; 6 grams protein; 0.28 gram fiber.