1 medium squash - peeled, seeded, and cubed
4 large garlic cloves - quartered
1/2 sprig rosemary - leaves pulled and finely chopped
2 tbl. olive oil
1 medium onion - diced
salt and pepper
1 can chicken stock
1 tsp. fresh grated nutmeg
1/4 c. half and half
2-3 tbl. butter
Heat oven to 400. Toss squash and garlic with 1 tbl. olive oil, rosemary, and salt and pepper to taste. Roast squash in shallow baking dish for about 30 mins, or until tender and slightly carmelized. Meanwhile, saute onions in heavy sauce pot with 1 tbl. oil over low heat for about 20 mins. Puree squash mixture with 2/3 of the onion in a food processer. Add 1/4 -1/2 c of chicken stock and puree again. Add squash mixture to the remaining onion in the sauce pot. Add another 1/4 - 1/2 c of stock (depending on how thick you want the sauce), simmer for a few minutes. Remove from heat and add nutmeg, half and half, and butter. This sauce is good over filled pasta. My favorite is cheese-filled tortellini.
Monday, September 21, 2009
Monday, September 14, 2009
Mushroom Sauce
6 oz. white or cremini mushrooms - sliced
6 oz. shitake mushrooms - sliced
2 tbl. butter
2 cloves garlic - minced
1 shallot - finely diced
2 tbl. flour
1 1/2 c. chicken stock
1 tbl. balsamic vinegar
3 tbl. half and half
2 tbl. Italian parsley - chopped
salt and pepper
Melt butter in skillet over medium heat. Add mushrooms and saute until golden brown. Add salt and pepper to taste. Add garlic and shallots, cook another 2 minutes over med-low heat (don't burn the garlic!). Add the flour and cook another 2 minutes (it'll be pretty dry). Whisk in the stock, vinegar, and half and half. Simmer 2 more minutes. Remove from heat and add parsley. Serve over egg noodles. Good with sliced boneless/skinless chicken breasts or mini meatballs.
6 oz. shitake mushrooms - sliced
2 tbl. butter
2 cloves garlic - minced
1 shallot - finely diced
2 tbl. flour
1 1/2 c. chicken stock
1 tbl. balsamic vinegar
3 tbl. half and half
2 tbl. Italian parsley - chopped
salt and pepper
Melt butter in skillet over medium heat. Add mushrooms and saute until golden brown. Add salt and pepper to taste. Add garlic and shallots, cook another 2 minutes over med-low heat (don't burn the garlic!). Add the flour and cook another 2 minutes (it'll be pretty dry). Whisk in the stock, vinegar, and half and half. Simmer 2 more minutes. Remove from heat and add parsley. Serve over egg noodles. Good with sliced boneless/skinless chicken breasts or mini meatballs.
Tuesday, September 8, 2009
Peaches
5-6 ripe peaches - pitted, peeled, and sliced
2 tbl. butter
2 tbl. honey
2 tbl. sugar
1/2 tsp. cinnamon
1 tbl. Brandy
1 tsp. vanilla
The riper the peaches, the sweeter they'll be and easier they'll be to peel. But don't wait until they're mush. Melt butter over low heat in heavy saucepan. Add honey and sugar, cook until sugar is dissolved. Add peaches and cinnamon, cook fora few minutes until peaches just start to break apart. Add Brandy and vanilla. And cook another minute or two to evaporate off the alcohol. Spoon over sliced pound cake and vanilla ice cream.
2 tbl. butter
2 tbl. honey
2 tbl. sugar
1/2 tsp. cinnamon
1 tbl. Brandy
1 tsp. vanilla
The riper the peaches, the sweeter they'll be and easier they'll be to peel. But don't wait until they're mush. Melt butter over low heat in heavy saucepan. Add honey and sugar, cook until sugar is dissolved. Add peaches and cinnamon, cook fora few minutes until peaches just start to break apart. Add Brandy and vanilla. And cook another minute or two to evaporate off the alcohol. Spoon over sliced pound cake and vanilla ice cream.
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