Posts Tagged ‘Cream Sauce

17
Jan
10

Creamy Veggie Primavera with Penne Rigate

By msbutterton 3 Comments
Categories: Cream Sauce, Pasta & Noodles, Vegetable and Vegetarian
Tags: , , , , ,


:)

Creamy Veggie Primavera with Penne Rigate

(serves 4)


Lemon Garlic Cream Sauce

1 pint heavy cream
2 tablespoons butter
2 tablespoons fresh lemon juice, plus more if needed
1 teaspoon lemon zest
2 garlic cloves, finely minced
Coarse salt, freshly ground white pepper and cayenne, to taste

In a deep skillet, bring the cream to a slow boil, over medium-high heat.  Reduce heat and cook for 5-6 minutes.  Whisk in the butter, lemon juice, lemon zest  and garlic.  Add the salt, pepper and cayenne to taste.  Keep the sauce warm.

Veggies and Penne

20-25 garlic cloves, peeled
2 teaspoons Extra Virgin Olive oil
1 dozen Asparagus tips
2 cups broccoli florets
2 cups Arugula, thoroughly rinsed
1/2 cup grape tomatoes, sliced in half
1/4 cup fresh cilantro leaves, roughly chopped

1 pound Penne Rigate – Imported from Italy, whenever possible

Preheat oven to 400 degrees

In an ovenproof pan, toss the peeled garlic cloves in 2 teaspoons Olive oil.  Cover the pan loosely with aluminum foil and place them in the oven.  Roast them for 40 minutes, until golden brown.  Remove from oven and allow them to cool.

Bring a large stockpot of heavily salted water to a boil and cook the broccoli and asparagus for 1 to 2 minutes, until they’re tender but firm. Remove them with a slotted spoon to a colander and run them under cold water. Set aside. Leave the pot of water for boiling the Penne.

Add the Penne to the boiling water and cook it according to the package directions, about 10-12 minutes, until al dente. Drain the pasta in a colander and pour it back into the pot. Add 1 ladleful of the sauce and toss well, until all the pasta is coated.

Add the pasta, asparagus, broccoli, arugula and roasted garlic in a large, family sized bowl. Pour in the rest of the warm cream sauce, the chopped cilantro and toss well.  The warm sauce will slightly cook the arugula.

I like this dish served family style!  Cheers!

:)

29
Nov
09

Orecchiette “Carbonara” with Truffle Butter

By msbutterton 7 Comments
Categories: Butter, Comfort food, Cream Sauce, Entrées, Main Course and Pasta & Noodles
Tags: , , , , , , , ,

:)

Orecchiette Carbonara with Truffle Butter

:)

When we went to the Epicure Imports Sale a couple weeks ago, my husband kept coming back to the cart with different and unexpected goodies – including a container of Truffle Butter. I did a double-take, thinking “does he think that says “Peanut Butter?”

In fact, he had visited one of the tasting tables at Epicure, where they were serving baguette slices with Urbani Truffle Butter spread on top, and he loved them.  So proud of my man – he’s growing up right before my eyes!!!

I decided to make a variation of a “carbonara” recipe I had and added some of the Truffle Butter for kicks – it was deelish!  If you don’t like the taste of Truffles, you can substitute the Truffle Butter with regular butter.

:)

:)

Orecchiette “Carbonara” with Truffle Butter

2 tablespoons Urbani Truffle Butter
3 tablespoons Extra Virgin Olive oil
1 large shallot, diced
1 garlic clove, minced
1 cup frozen or fresh peas (shelled)
7-8 ounces cooked ham, cubed
1 pint heavy cream
1/4 cup shaved or grated Parmesan cheese
1 egg yolk
2 tablespoons unsalted butter
Kosher salt and pepper to taste

1 pound Orecchiette pasta

Bring a large pot of heavily salted water to a boil for the Orecchiette and start preparing the sauce.

Over medium heat, in a deep skillet, saute the shallot and garlic in the Truffle Butter and Olive oil – JUST until translucent.  Add the peas and cook for 3-4 minutes; add the ham and cook for another 2-3 minutes.  Add the cream and salt and pepper. Let the sauce simmer over medium-low heat.

By now the salted water should be boiling – add the Orecchiette and cook according to the package directions.

If the sauce becomes too thick, add some of the “pasta water” to it.  The starch from the water will keep the sauce from thinning too much. Add the Parmesan cheese and stir.

Drain the Orecchiette and return it to the pot.  Add the 2 tablespoons unsalted butter and the egg yolk to the pasta and stir.   Add a ladleful of the boiling sauce to the pasta and mix well to coat the pasta and cook the egg yolk.  Serve in a deep dish or pasta bowl and add another ladleful of sauce with some freshly grated Parmesan cheese.  Cheers!

:)

Orecchiette Carbonara with Truffle Butter

05
Oct
09

Penne with grilled chicken and gorgonzola “alfredo” sauce

By msbutterton 3 Comments
Categories: Chicken, Cream Sauce, Main Course and Pasta & Noodles
Tags: , , , , , , , , ,

 

 

 

 

 

 

:P

This creamy pasta dish is one of my blue-cheese hatin’ husband’s FAVORITES!!  Go figure

Penne with chicken and Gorgonzola Sauce:

.

.

1 1/2 pints heavy whipping cream
1/2 stick butter
5 ounces Gorgonzola cheese – broken into pieces
1/4 cup grated Parmesan cheese
1 clove garlic, pressed – or minced if you don’t have a garlic press
salt and fresh ground pepper – to taste
1/2 pound boneless chicken breast cutlets
1 /2 cup toasted pignoli nuts
1/4 Italian parsley, chopped
1 pound Penne Rigate pasta – Imported from Italy, whenever possible

Cook or grill the chicken cutlets, 4-5 minutes on each side, over medium heat.  Remove from heat and let them cool.  Slice the cutlets on a cutting board to 1″ wide pieces.  Set aside.

Toast the pignoli nuts in a small skillet over medium-low heat, just until golden brown, tossing frequently.

Melt the butter and cream over medium in a large saucepan or deep skillet.  Add the Gorgonzola and parmesan and continue cooking until thick. Add the salt and pepper, to taste

Bring a large pot of heavily salted water to a boil over high heat. Add the penne and cook, stirring occasionally, about 8 to 10 minutes or until “al dente” – firm to the bite.  Pour the pasta into a colander and drain.  Return the penne to the large pot and scoop a ladle full of the sauce into the past and stir thoroughly to coat, then add the sliced chicken to the sauce and stir.

To serve: Place a ladle full of the penne into a pasta bowl or plate and pour the sauce over.  Sprinkle the pignoli nuts and parsley on top.  Cheers  :)


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© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

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