If two years makes a tradition, we have a new Valentine's Day tradition. We stay away from overpriced restaurant specials and crowds of folks placating their loves with a night out. We stay in, pop a bottle of bubbly, and settle in with a good movie.
Dinner? One of the other half's favorites...lobster ravioli. I cheat and buy pre-made. (Another confession: We've discovered that we like Buitoni better than the hand-made stuff at the gourmet market.)
But I DO make the sauce...it's a recipe I've developed myself. It's delicious on the ravioli, but would also be great on chicken, or shrimp and pasta, or steamed asparagus.
Saffron Cream Sauce
Makes a cup or so.
2 tablespoons butter
1 shallot, minced
1/2 cup white wine
2 pinches saffron (I grind it in a mortar before adding to the sauce.)
2 cups whipping cream
1/4 teaspoon cayenne pepper (or more to taste)
Chopped chives to garnish if desired
In a medium sauce pan, melt the butter over medium-low heat. Add the shallot and saute for 4-5 minutes. Add the white wine and let simmer for 3 minutes.
Add the cream and saffron and simmer until reduced, about 20 minutes. (Watch carefully and adjust the heat as needed; you don't want the sauce to scald.)
Finish the sauce with cayenne pepper. (You can check seasoning, but it usually doesn't need salt.)
Tuesday, February 21, 2012
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