Tuesday, October 15, 2013

Four Daughters Halloween Gourmet. Squash Confit and Brown Butter Pecan Sauce recipe included!

Black and Orange Pasta

Squash Confit with a Brown Butter Pecan Sauce

Black (or regular) Pasta Noodles, 1LB par cooked
Confit Butternut Squash (recipe below)
Bacon Bits, 1CUP
Grated Parmesan, 1TBSP

Brown Butter Pecan Sauce:
Butter, 1/2 LB
Brown Sugar, 1 TBSP
Fresh Sage, 1 TSP chopped
Pecan Pesto, 2 TBSP (see recipe below)

Serves 4

To make Pasta
1 Heat a thick-bottomed skillet on medium heat. Add the sliced butter (sliced so that the butter melts more evenly) whisking frequently. Continue to cook the butter.
2 Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and whisk in the brown sugar, pesto and fresh sage.
3. Warm the pasta in hot water and add hot noodle to the sauce.  Also add the bacon and squash confit.  Toss all of the ingredients.  Place in bowls and garnish with fresh parmesan

Squash Confit
Butternut Squash, peeled, seeded and cut into large dice-1EA
Whole Garlic Cloves, 1/2Cup
Fresh Thyme Sprigs, 3 to 4 each
Salt and Pepper
Olive Oil
To confit, place all ingredients into a baking dish and cover with olive oil.  Cover with foil and bake at 300 until the squash is soft but not falling apart.  Remove squash from oil.  (Tip: after you remove the squash from the oil, strain the oil and save in a jar in the fridge.  You will have a nicely flavored oil that can be used for sautéing, vinaigrettes or anything else you would use olive oil for.)

Pecan Pesto
Toasted Pecans, 1Cup
Shredded Parmesan Cheese, 1/4Cup
Minced Garlic, 2tsp
Fresh Parsley, 1/4Cup
Salt and pepper, pinch of each
Olive Oil, 1/4Cup

In food processor combine all ingredients except the olive oil and pulse to combine.  With the machine running slowly, add the olive oil to incorporate. Taste and adjust seasonings, if needed and store in fridge.

KARE 11 Visit

We visited KARE 11 again today to do a cooking segment, which means we've got another recipe to share from our kitchen!  With our Spooky Gourmet Dinner coming up quickly, our chefs definitely have their creatives juices flowing.  Check out some of the fun things that Chef Erik brought to the studio today.

Beef Tartare--yep, that looks like a brain. :)

Syringe-dressed Escargot

Bloody Mary Salad, with a side of 'poison' dressing

Four Daughters Marquette Caramel Apples with Four Daughters Marquette salt

And now to see it all in live action!

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