Saute Recipes

• 2 tablespoons olive oil
• 8 ounces pancetta or thick bacon, diced
• 4 large eggs, at room temperature
• 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon freshly ground black pepper
• Kosher salt
• 1 pound spaghetti

Spaghetti Alla Carbonara

Gourmet , Egg , Winter , main-dish , Pork , Pasta , Quick & Easy , Pasta Sides , Sauté , Parmesan

Author: Marc Murphy

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 7

• In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
• In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
• Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
• Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.

• 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
• 1 teaspoon salt
• MOLE SAUCE:
• 1 can (28 ounces) whole tomatoes, drained
• 1 medium onion, chopped
• 2 dried ancho chiles, stems and seeds removed
• 1/2 cup sliced almonds, toasted
• 1/4 cup raisins
• 3 ounces bittersweet chocolate, chopped
• 3 tablespoons olive oil
• 1 chipotle pepper in adobo sauce
• 3 garlic cloves, peeled and halved
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Fresh cilantro leaves, optional

Chicken Mole

Chocolate , Soy Free , Side Dish , Sauces and Condiments Recipes , Sauce Recipes , Dinner , Bon Appétit , main-dish , Chicken , Sauté , Healthy , High Fiber , Low Cal , Potluck , Mole Sauce Recipes , Cinco de Mayo , Almond , Tortillas , Simmer , Chile Pepper

Author: Taste Of Home

If You're Not Familiar With Chicken Mole (pronounced Mo-lay), Don't Be Afraid Of This Versatile Mexican Sauce. I Love Sharing This Chicken Mole Recipe Because It's A Great One To Experiment With. -darlene Morris, Franklinton, Louisiana

Time: 6h25m

Yield: 12 servings.

Number Of Ingredients: 15

• Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 3 medium red apples, halved and cored, each cut into 8 wedges
• 1 large red onion, halved and sliced into 1/2-inch-thick pieces
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 2 pork tenderloins, (12 ounces each), trimmed of excess fat
• Buttermilk Mashed Red Potatoes

Pork Tenderloin With Roasted Apples And Onions

Food & Cooking , Apple , Fruit , Bon Appétit , Winter , Ingredients , Meat & Poultry , Pork , Onion , Roast , Quick & Easy , Sauté , Christmas , Pork Recipes , Mustard

Author: Martha Stewart

A Maple Syrup-balsamic Vinegar Glaze Is Coated Onto This Pork Tenderloin.

Time: 1h

Number Of Ingredients: 8

• Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
• On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
• Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
• Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.

Calories 332 g, Fat 9 g, Fiber 3 g, Protein 34 g

• 1 lb crusty bread (1 loaf rustic white bread)
• 1/4 cup olive oil
• 4 teaspoons chopped fresh thyme
• 1 large garlic clove, minced
• 6 tablespoons butter
• 1 lb assorted fresh mushrooms, thinly sliced
• 1 1/2 cups finely chopped onions
• 1 1/2 cups thinly sliced celery
• 1/3 cup chopped fresh parsley
• 3 1/2 cups heavy whipping cream
• 8 large eggs
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1/3 cup finely grated parmesan cheese

Savory Bread Pudding With Mushrooms And Parmesan Cheese

Bake , Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Egg , Bon Appétit , Sauté , Vegetable , Side , Mushroom , Stuffing/Dressing

Author: Kathyp53

Make And Share This Savory Bread Pudding With Mushrooms And Parmesan Cheese Recipe From Food.com.

Time: 1h20m

Yield: 10-12 serving(s)

Number Of Ingredients: 14

• Preheat oven to 375 degrees.
• Butter 13x9" glass baking dish. Cut bottom crust and shor ends off bread and discard. Cut remaining bread with crust into 1" cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-heat. Add mushrooms, onion, celery, and bell pepper. Saute until soft and juices have evaporated, about 15 minutes. Add sauteed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegtetables. Transfer stuffing to prepared dish. SPrinkle cheese over. Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Calories 618, Fat 49.6, SaturatedFat 26.5, Cholesterol 304.6, Sodium 945.5, Carbohydrate 31.1, Fiber 2.6, Sugar 2.6, Protein 13.9

• 3 tablespoons olive oil
• 1 1/2 pounds parsnips, peeled and quartered lengthwise
• Kosher salt and freshly ground black pepper
• 2 pounds thin carrots, peeled and halved lengthwise
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley

Sauteed Parsnips And Carrots

side-dish

Author: Trisha Yearwood

Time: 35m

Yield: 4 servings

Number Of Ingredients: 7

• Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
• Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

• 1 pound asparagus, trimmed, cut into 2-inch lengths
• 5 cups canned low-salt chicken broth
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 6 tablespoons (3/4 stick) butter
• 3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Asparagus Risotto

Trusted Brands: Recipes and Tips , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Main course , Supper , Spring , Sugar Conscious , Sauté , Vegetable , Side , Rice , Asparagus , Land O'Lakes , Inc.

An Easy Asparagus Risotto Recipe

Yield: Serves 4

Number Of Ingredients: 8

• Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 1/2 teaspoons minced fresh rosemary, divided
• 1 teaspoon chopped fresh thyme, divided
• Pinch of salt
• 4 12-ounce veal rib chops, each about 1 inch thick
• 4 tablespoons olive oil, divided
• 1 4-inch-long fresh rosemary sprig
• 1 garlic clove, flattened
• 3 tablespoons dry white wine
• 3 tablespoons low-salt chicken broth

Veal Chops With Rosemary Butter

Dairy , Bon Appétit , Beef , Spring , Sauté , Rosemary , Veal

Yield: Makes 4 servings

Number Of Ingredients: 10

• Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
• Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
• Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

• 1 medium onion, diced
• 4 tablespoons butter
• 1 lemon, zest and juice of
• 1 cup arborio rice
• 2 cups chicken broth
• 2 cups water
• 3/4 cup grated parmesan cheese
• 2 tablespoons freshly chopped parsley
• additional parmesan cheese (to garnish)

Lemon Risotto

Food & Cooking , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Bon Appétit , Ingredients , Lemon , White Wine , Spring , Sauté , Parmesan , side-dish , Side , Rice , Pasta and Grains , Rice Recipes , Short Grain Rice

Author: Just Call Me Martha

Make And Share This Lemon Risotto Recipe From Food.com.

Time: 25m

Yield: 4 serving(s)

Number Of Ingredients: 9

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.

• 8 veal cutlets, scallopine style
• salt, pepper,flour for dredging,mixed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lb mushroom, sliced
• 1/2 cup marsala wine
• 1 cup chicken stock

Veal Marsala

Gourmet , Beef , main-dish , World Cuisine Recipes , European , Italian , Spring , Sauté , Mushroom , Lamb/Sheep , Veal , Marsala

Author: Chia2160

Make And Share This Veal Marsala Recipe From Food.com.

Time: 30m

Yield: 4-6 serving(s)

Number Of Ingredients: 7

• mix flour,salt pepper on plate.
• dredge veal and set aside.
• heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
• add marsala to deglaze pan, add chicken broth and reduce by half.
• add veal and mushrooms to pan to heat through.

Calories 254.6, Fat 10.7, SaturatedFat 3, Cholesterol 9.4, Sodium 124.4, Carbohydrate 9.8, Fiber 1.1, Sugar 4.4, Protein 5.2

• Fine sea salt
• 1 pound asparagus
• Ice
• 1 1/2 pounds scallops, preferably dry and fresh
• 2 tablespoons canola oil, plus more as needed, or any neutral oil, such as vegetable or grapeseed
• 4 tablespoons unsalted butter, softened, ½ stick
• 1 tablespoon freshly squeezed lemon juice

Sautéed Scallops With Asparagus Purée

main-dish

Author: Michael Ruhlman

This Elegant, Simple Recipe Is Perfect For Special Occasions And Weeknight Dinners Alike. Briny-sweet Scallops Are Quickly Seared, Then Served On A Velvety Emerald Swath Of Asparagus Purée For Springtime Flare. Keep The Asparagus Tips Intact For Texture, And Follow Michael Ruhlman's Tricks To Bring Out The Vegetable's Bright Green Hue.

Time: 30m

Yield: 4 servings

Number Of Ingredients: 7

• Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
• Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
• Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
• Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
• When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
• Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
• Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.