AwesomeBites

Tag: sage

  • Butternut Squash Ravioli with Brown Butter Sage

    Butternut Squash Ravioli with Brown Butter Sage

    Recipe (Modified from a recipe in Gourmet, 1997)

    Filling:
    2 c. roasted butternut squash
    1 medium onion, chopped (about 1 1/2 cups)
    1 T. fresh chopped
    1 tablespoon unsalted butter
    1 garlic clove, minced
    3 ounces aged goat cheese, grated or you can use parmesan

    Sauce:
    1 stick (1/2 cup) unsalted butter
    1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
    1 T. chopped fresh sage

    Make filling:
    Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

    While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute. Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

    Sauce:
    In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

    Cook ravioli in 3 batches in gently boiling either 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
    Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

    Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Sage-and-Goat-Cheese-Ravioli-with-Hazelnut-Brown-Butter-Sauce-14287#ixzz1020wDfGW

    Pasta (Tyler Florence):
    2 c. flour
    1 t. salt
    3 eggs
    2 T. Extra Virgin Olive Oil

    To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax

  • Mustard Tarragon Butter Sauce with Grilled Chicken or Fish

    Mustard Tarragon Butter Sauce
    for a lower calorie version read further on.

    Serve with Grilled Chicken or Broiled Fish or Asparagus over mixed gourmet greens.
    Good for you!

    8 oz butter or 1/2 olive oil and 1/2 butter
    3 T minced shallots
    ½ cup dry vermouth
    4 T heavy cream
    1.5 oz Glace de Poulet Gold (condensed chicken stock)
    ¼ t Dijon Mustard
    ½ tsp chopped fresh tarragon leaves or 1/2 tsp of chopped sage and I hear fresh thyme is equally delicious. Choose one.
    Salt and white pepper
    Variations: you can add sauted onions (1 small yellow onion) and you can also add 1 cup sauted mushrooms.

    Melt 2 T butter in a skillet over medium-high heat. Add shallots and sauté until transparent. Add vermouth and reduce until almost all liquid is evaporated. Pour in cream and boil to reduce by half. Whisk in the Glace de Poulet Gold until dissolved. Add mustard and tarragon then reduce the heat to low and whisk in remaining butter 1 T at a time, stirring constantly to incorporate each addition. Season to taste with salt and pepper and serve.

    If you want a reduced calorie version, try this:
    Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce) only 271 calories per serving according to cooking light.

    3 tablespoons minced shallots
    3 tablespoons Dijon mustard
    2 tablespoons red wine vinegar
    2 tablespoons water
    1 tablespoon extra-virgin olive oil
    1 teaspoon chopped fresh tarragon
    1/2 teaspoon sugar
    4 cups gourmet salad greens
    Preparation
    1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

    2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

    Want a faster and lighter calorie version for a marinade? Try Val Fender’s version from bling.
    So good on grilled chicken. Amazingly tasty flavor, but not overpowering. Works well as a marinade and grilling sauce.

    Prep time 5 minutes
    Cooking time 2 minutes
    Servings

    Ingredients
    1 cup buttermilk
    1 Tbsp leaf dried tarragon
    1 cup Dijon mustard
    2 Tbsp chopped dried parsley
    pinch salt

    Instructions
    Combine buttermilk and tarragon in small sauce pan over medium heat. Heat just until the buttermilk is warm but not hot. Remove from heat. Add mustard and parsley and whisk to combine. Allow to cool before putting over raw meat. Store in airtight container in the refrigerator.