I'll share my recipe, if you'll share yours, November 13, 2011

12 years ago

Autumn Squash Ravioli with Sage Brown Butter Sauce Recipe

Difficulty: Medium : Total Time: 2 hrs 15 mins : Active Time: 1 hr : Makes: 4 to 6 servings

INGREDIENTS

1/2 bunch fresh thyme (about 15 to 20 sprigs)

2 tablespoons vegetable oil

1 medium squash (use butternut, delicata, or kabocha), halved lengthwise

1/2 vanilla bean, split lengthwise and scraped, seeds reserved

Pinch nutmeg

36 wonton wrappers

1 large egg, lightly beaten

1 tablespoon unsalted butter

1/4 pound roasted chestnuts, peeled and sliced (optional)

1/4 cup Parmigiano-Reggiano cheese

Sage Brown Butter Sauce, warmed

INSTRUCTIONS

Heat the oven to 375F. Sprinkle thyme and vegetable oil on a rimmed baking sheet. Season squash generously with salt and freshly ground black pepper, and place cut side down on the baking sheet. Bake until squash is completely soft, about 45 minutes. Set aside and allow to cool.

When squash is cool enough to handle, scoop the flesh from its skin and place in a large mixing bowl. Discard skin.

Add vanilla seeds and nutmeg and season well with salt and freshly ground black pepper. Mash mixture until it is evenly combined yet slightly chunky. Put mixture in a fine-mesh strainer or colander set in a bowl, and let the excess liquid drain off for about 30 minutes.

To form the ravioli, place about 2 teaspoons of the squash mixture on a wonton wrapper. Brush the edges with a pastry brush dipped slightly into the beaten egg, and close with a second wonton wrapper. Remove all air pockets and seal the edges well. (To prevent the ravioli from sticking together, dust them with flour and don't stack them.) Bring a large pot of well-salted water to a boil over high heat.

If using chestnuts, melt the butter in a frying pan over medium heat. Add the chestnuts and cook until they are crisp and golden. Drain. When the water is at a rolling boil, add the ravioli and cook until the pasta is tender and the filling is warm, about 3 minutes.

To serve, place a few tablespoons of grated cheese onto each dish and top with three ravioli. Spoon brown butter sauce over the ravioli and garnish with chestnuts (if using)

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Comments (2)

Jasdip
12 years ago
Grilled 5-Spice Chicken Thighs (Fine Cooking)

2-1/2 pounds boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
2 tablespoons Chinese five-spice powder
1 tablespoon plus 1 teaspoon dark brown sugar
1 teaspoon garlic powder
3/4 teaspoon kosher salt
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon Asian sesame oil
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
3 tbsp chopped cilantro

Mix the five-spice powder, the 1 tablespoon sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 teaspoon sugar.

2 Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.

3 Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Oil the grates using a paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs.

Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs.

4 Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 minutes, tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.
User
12 years ago
I watched this one on TV this morning, it looks really good an has great ratings.

Pecan Bars
Recipe courtesy Claire Robinson, 2010

24 bars.Ingredients

Crust:
1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached all-purpose flour
2/3 cup light brown sugar
1 teaspoon kosher salt
Filling:
1 stick (1/2 cup) unsalted butter, softened
1 cup light brown sugar
Pinch salt
1/3 cup light corn syrup
1/4 cup unbleached all-purpose flour
3 cups coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

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Here is a link that might be useful: Pecan pie Bars
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I'll share my recipe, if you'll share yours, November 13, 2011

Comments (2)

Jasdip

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