Food and Food: Home Cookin'10 Aug 2009 06:57 pm

A garden fresh dinner last night turned out to be a team effort.

Beets, raspberry vinaigrette, pecan and goat cheese salad. As a co-main dish, (pre-made) garlic mushroom ravioli in a brown butter sauce with sage, chanterelle mushrooms and brown mushrooms, and a sprinkling of pine nuts for crunch. Mike roasted the beets and made the dressing as well as sauteed the mushrooms. I boiled the ravioli and made the brown butter sage sauce.



By the way, the Pasta Time frozen ravioli from the Italian Center was shockingly good. Tender, flavourful and easy to prepare. I normally shy away from frozen foods, but this is an exception. The filling was creamy, and not dried out or freezer burnt.


Brown Butter Sage sauce

  • 5 tablespoons butter
  • 3 tablespoons coarsely chopped sage leaves (fresh)

Melt the butter at medium heat until the milk fats separate and float on the top, about five minutes. Add the sage leaves until they just being to crisp, then remove. The butter should be darkening. When it is a darker brown, remove from heat immediately.

Great on pasta, mushrooms, chicken.


For dessert, I used some bits of chocolate from left over bars and melted it in a double boiler with butter and cream. Drizzled (more like clumped) it over vanilla ice cream and sprinkled super ripe raspberries on top. I lack the words to even describe to you how insanely good this was.

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