D was in charge of dinner tonight and I gave him this challenge: his meal had to include haddock from the freezer, sun-dried tomatoes and butter beans from the pantry, and a shallot and some garlic from the countertop. (T-minus 13 days until the moving truck comes; we need to clear out those cabinets!) The resulting meal was fantastic and I particularly enjoyed the sun-dried tomato cream sauce on the fish.
Sun-dried Tomato Cream Sauce (printer-friendly version)
makes 2 servings
1 teaspoon olive oil
1 clove garlic, minced
1 shallot, minced
1/4 cup sun-dried tomatoes, chopped
4 oz half-and-half
1 teaspoon unsalted butter
1 teaspoon freshly-grated Pecorino-Romano cheese
fine sea salt
freshly-ground black pepper
1. Heat the olive oil in a small sauce pot over medium heat.
2. Saute the garlic and shallot for 2-3 minutes.
3. Stir in the chopped sun-dried tomatoes.
4. Add the half-and-half and reduce the heat to a simmer.
5. Stir in the butter and grated cheese.
6. Season with salt and pepper to taste.
7. Continue simmering for an additional 2-3 minutes; serve immediately.
makes 2 servings
1 teaspoon olive oil
1 clove garlic, minced
1 shallot, minced
1/4 cup sun-dried tomatoes, chopped
4 oz half-and-half
1 teaspoon unsalted butter
1 teaspoon freshly-grated Pecorino-Romano cheese
fine sea salt
freshly-ground black pepper
1. Heat the olive oil in a small sauce pot over medium heat.
2. Saute the garlic and shallot for 2-3 minutes.
3. Stir in the chopped sun-dried tomatoes.
4. Add the half-and-half and reduce the heat to a simmer.
5. Stir in the butter and grated cheese.
6. Season with salt and pepper to taste.
7. Continue simmering for an additional 2-3 minutes; serve immediately.
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