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Re: Brown Butter Sauce
[Re: DawnB]
#17997
11/19/2012 01:08 PM
11/19/2012 01:08 PM
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Joined: Dec 2010
Posts: 901 SoCal
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We made butternut squash ravioli for a dinner party here a couple of weeks ago and my husband made a mushroom sauce with olive oil, portabella and crimini mushrooms, a little garlic and a splash of port. He also toasted some pine nuts with cinnamon which tied all the flavors together in an interesting way. This may be more flavor than you are looking for though we didn't slather with the sauce, just put on a little and everyone loved it.
************************** Alison
Life is short, dance often.
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Re: Brown Butter Sauce
[Re: DawnB]
#17999
11/19/2012 01:38 PM
11/19/2012 01:38 PM
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Joined: Dec 2010
Posts: 901 SoCal
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Posts: 901
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We let folks sprinkle the nuts so they could have the amount they wanted. My husband put the pine nuts with a smidgen of olive oil and the cinnamon together in a fry pan and toasted them until fragrant. He said next time he'd toast the nuts a bit then add the oil and cinnamon at the end, he wanted the nuts little more toasted than they came out, it was just nitpicking though, I loved them. There were some leftover and I used them on salads at lunch. The cinnamon we have, by the way, is Vietnamese cinnamon "flakes" that we fresh grind, we are certified cinnamon snobs!
************************** Alison
Life is short, dance often.
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