BROWN BUTTER SHALLOT SAUCE RECIPES

ROASTED-GARLIC PIEROGI WITH SHALLOT-BROWNED BUTTER RECIPE ...

Roasted-Garlic Pierogi with Shallot-Browned Butter Recipe ... image

Pierogi are Polish dumplings that have long been a delicatessen treat. Unfortunately, they often contain lots of cream or chicken fat to help make the potato filling creamy. Starchy russets, however, break down and provide a creaminess that allows you to forego the fat.

Provided by Bruce Weinstein and Mark Scarbrough

Yield 6 servings (serving size: 4 pierogi)

Number Of Ingredients 16

Ingredients

Filling:
1 pound baking potatoes
1 small whole garlic head
1 teaspoon olive oil
¼ cup fat-free sour cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Dough:
½ cup plain fat-free yogurt
½ teaspoon salt
2 large eggs
3 cups all-purpose flour
12 cups water
Browned butter:
4 tablespoons butter
? cup finely chopped shallots

Steps:

Preheat oven to 400°.
To prepare filling, pierce the potatoes with a fork; place potatoes on a baking sheet. Remove white papery skin from garlic head (do not peel or separate cloves). Drizzle garlic head with oil, and wrap in foil. Place garlic on baking sheet. Bake potato and garlic at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; discard skins. Place potatoes in a large bowl. Separate garlic cloves; squeeze to extract garlic pulp. Add garlic to potatoes, and mash with a potato masher until smooth. Stir in sour cream, 1/2 teaspoon salt, and black pepper. Set aside.
To prepare dough, combine the yogurt, 1/2 teaspoon salt, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to yogurt mixture; stir well to combine. Turn dough out onto a lightly floured surface; knead until smooth. Divide dough into 24 equal portions, shaping each into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface. Spoon 1 rounded tablespoon filling onto half of each circle. Fold dough over filling; press edges together to seal. Repeat procedure with remaining dough and filling.
Bring 12 cups water to a boil in a large Dutch oven. Add half of pierogi; cook 6 minutes or until tender. Remove pierogi with a slotted spoon; place in a colander. Repeat procedure with the remaining pierogi.
To prepare the browned butter while pierogi cook, melt butter in a large nonstick skillet over medium heat; cook 10 minutes or until lightly browned (be careful not to burn). Add shallots; cook 1 minute. Add pierogi; cook 2 minutes, tossing to coat.

Nutrition Facts : Calories 435 calories, CarbohydrateContent 72.1 g, CholesterolContent 93 mg, FatContent 10.9 g, FiberContent 3.1 g, ProteinContent 12.2 g, SaturatedFatContent 5.5 g, SodiumContent 516 mg

FARRO SPAGHETTI WITH BROWN BUTTER, SHALLOTS & SAGE RECIPE ...

Farro Spaghetti with Brown Butter, Shallots & Sage Recipe ... image

For a meatless version, use mushroom stock instead of bone broth. Serve with an escarole-and-shaved-fennel salad dressed with lemon juice and EVOO.

Provided by Rachael Ray

Categories Dinner

Number Of Ingredients 9

Ingredients

6 tbsp. salted butter, cut into 5 to 6 pieces
30 leaves fresh sage
4 large shallots, very finely chopped, about 2 cups
4 cloves garlic, finely chopped
Salt and black pepper
? tsp. freshly grated nutmeg
1 cup beef bone broth or stock or mushroom stock
1 lb. farro spaghetti (I like Rustichella d’Abruzzo)
½ cup freshly grated Parmigiano-Reggiano, plus more for passing

Steps:

Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium. Add the butter. When it foams, add the sage; cook, stirring often, until the leaves curl at the edges and the butter is brown, 3 to 4 minutes. Transfer the sage to a plate lined with paper towels. Add the shallots and garlic to the brown butter. Season with salt and pepper and add the nutmeg. Reduce heat to medium-low; cook, stirring often, until the shallots are soft, 6 to 7 minutes. Add the broth, increase heat to medium, and bring to a simmer. Reduce heat to low.
Meanwhile, salt the boiling water, add the pasta, and cook 1 minute less than package directions. Reserve about 1/2 cup of the cooking water, then drain the pasta.
Add the pasta to the skillet and sprinkle in 1/2 cup cheese. Crumble half of the sage leaves over the pasta. Toss, using the reserved cooking water as needed to create a creamy sauce that clings to the pasta. Divide the pasta among shallow bowls; top with the remaining sage. Serve with more cheese for passing at the table.

More about "brown butter shallot sauce recipes"

HOW TO MAKE A BROWN BUTTER SAUCE - NO RECIPE REQUIRED

From noreciperequired.com
Reviews 4.2
Total Time 20 minutes

A brown butter sauce is one of those simple recipes that really needs to be in your repertoire. It’s really very simple, because there’s one key ingredient – butter. It’s really very versatile, because while there’s only one key ingredient, that will go well with hundreds of others. Finally, almost everyone has butter in the fridge, so at home or if you’re cooking at a friend’s house, it’s almost always something you can do. In a brown butter sauce, you allow the butter to melt down in a pan over medium high heat, and after a few minutes, the milk solids that are in the butter, will start to brown and form little tiny bits/specks near the bottom of the plan. The flavor of the butter changes, and becomes rich, nuttier and I think a little bit saltier. In itself the butter tastes great, but then adding a few other ingredients, it’s can become some magical. Keys to success for a Brown Butter Sauce The only big mistake that people make when doing a brown butter sauce is burning the butter – which can happen pretty quickly. Most of time when the butter burns, the pan was too hot to start with, or people walk away and forget to check back often enough. I think it’s pretty clear on to prevent the second issue. To make sure the pan’s not too hot, I like to use medium heat, and when it doubt, you can start at lower temperature, and just let it go longer and/or turn it up as the butter melts. Here I’m going to describe a sage brown butter sauce, which goes really well with pasta’s. Especially stuffed pasta like ravioli with pumpkin or squash fillings. You can practice this sage brown butter sauce, but then experiment with other flavors. I’ve put a few ideas below. Brown Butter Sauce Heat a frying pan over medium heat until hot, and add in your butter. About 4 tablespoons for 10 – 15 agnolotti should work The butter should immediately start sizzling and foaming up a bit As the water evaporates, the butter will start to turn brown; this is just take 2 – 3 minutes, and then turn the heat to low If you’re adding additional flavors not is the time to do it The butter will slowly get a deeper brown over the next several minutes. Keep the heat low, and if it looks like it’s turning dark brown, take off the heat, as the butter can burn, which doesn’t taste good. If it starts to smell, anything like “bad”, the butter’s likely burned and you should probably start over Once browned you’re good to go. I generally like to toss pasta directly into the sauce, but you can certainly pour sauce directly over your dish. Additional sauce options: Brown butter sauce with shallot and garlic Brown butter sauce with lemon Brown butter sauce with capers Brown butter sauce with black olives Brown butter sauce with roasted red pepper

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BROWN BUTTER AND BALSAMIC SAUCE RECIPE - FOOD.COM

Adopted this lovely recipe...original description was the following...A great sauce for fish, beans, polenta or just about any cooked vegetable.
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Reviews 5.0
Total Time 9 minutes
Calories 945.9 per serving

Serve hot Will keep refrigerated for 1 week.

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SOLE WITH ORANGE BROWN BUTTER RECIPE | EPICURIOUS

From epicurious.com
Reviews 3.3

3. Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.

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BROWN BUTTER VINAIGRETTE RECIPE | MYRECIPES

This creamy, dreamy sauce takes minutes to prepare and takes everything from steamed broccoli to a piece of roasted chicken to a whole new level of deliciousness. You can store any leftover vinaigrette in a lidded container in the fridge. Just keep in mind that the butter will re-solidify and you will need to reheat the vinaigrette to loosen it back up.
From myrecipes.com
Reviews 4.5

Use immediately or refrigerate for up to three days. To reheat, microwave in 10 second increments until the butter is completely melted, then transfer to a bowl and whisk until the fat and vinegar are reincorporated.

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CRISPY SHALLOTS IN BROWN BUTTER • FANCY APRON

Mar 05, 2020 · Last night, my brown butter and crispy shallots landed on a weeknight cheat-pan dinner. I had a thin chicken breast cutlet, asparagus, and mushrooms on a sheet pan with a little oil, salt, pepper, and garlic powder. I cooked it at 375F for 18 minutes. Then I gave the chicken a healthy spoonful of shallots and it was perfect.
From fancyaproncooking.com

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BROWN BUTTER MUSHROOMS AND SHALLOTS - LORD BYRON'S KITCHEN

Oct 17, 2019 · Instructions In a large skillet over medium-high heat, melt the butter and allow the butter to bubble and sizzle until the colour... Add the mushrooms, shallots, salt, and black pepper. Toss to coat with the butter. Saute the mushrooms and shallots until deep brown in colour – about 12 minutes – ...
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QUICK BROWN SAUCE RECIPE | JAMES BEARD FOUNDATION

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PORCINI AGNOLOTTI W/ BROWN BUTTER & SHALLOT SAUCE | MARX ...

Sep 30, 2014 · Cook until the shallot is tender (2-3 minutes). Cook the pasta in the simmering water. Add the white wine. Turn the heat up and cook until the butter solids have browned (it will smell nutty and if you put a little sauce on a white plate, you should see brown specks) and the shallots have started to brown.
From marxfood.com

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CLASSIC SHALLOT BUTTER RECIPE - THE SPRUCE EATS

Oct 01, 2008 · Ingredients 1 pound (4 sticks) unsalted butter 1 large shallot, or 2 medium shallots 3 tablespoons lemon juice (about one lemon's worth)
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QUICK BROWN SAUCE RECIPE | JAMES BEARD FOUNDATION

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BROWN BUTTER BÉCHAMEL WITH SHALLOTS AND ARTICHOKES ...

Jun 26, 2013 · Brown Butter Béchamel with Shallots and Artichokes Print recipe Print with main photo Print text only Serves 4 Prep time 10 minutes Cook time 30 minutes Total time 40 minutes Allergy Milk, Wheat Dietary Vegetarian Meal type Main Dish This sauce is great as a crepe filling or as a pasta sauce or filling. Ingredients […]
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RECIPE: TRUFFLE BUTTER WHISKEY SHALLOT CREAM SAUCE | IN ...

Dec 31, 2021 · Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half. Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 ...
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BROWNED BUTTER SAUCE | BETTER HOMES & GARDENS

Instructions Checklist. Step 1. In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Remove from heat. Stir in herb (s) and pepper. Advertisement.
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BROWN BUTTER WINE SAUCE RECIPES

Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.
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BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON RECIPE - NYT ...

Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving. In a large, ovenproof skillet, melt the butter over medium. When it’s foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty ...
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FIVE-SPICE ROASTED PORK WITH BROWN BUTTER-PUMPKIN SAUCE

Nov 02, 2021 · Add in the shallots, garlic, rosemary, sage, red pepper flakes and brown sugar. Stir together and continue to cook until the butter darkens a bit further in color. Remove the pan from the heat and ...
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SKILLET COD WITH BROWN-BUTTER TOMATO SAUCE

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CRAB PASTA WITH BROWN BUTTER AND CHERRY TOMATOES RECIPE ...

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