After a recent heart attack, I'd like to decrease the amount of browned butter, but still keep the crispy sage and toasted walnuts.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
dinner at ten is a trusted home cook.
I've crisped sage leaves in olive oil instead as a sauce for squash ravioli. The flavor is different of course, but very good. I actually might prefer its more savory nature; sometimes squash ravioli is so sweet that with butter it tastes too much like dessert to me.
If you'd like to keep the brown butter flavor, try substituting a very mild olive oil for some of the butter.
Thanks so much. I had thought of browning a small amount of butter and then adding olive oil, but I was afraid the mixture might not be good at all.
Susan W is a trusted source on General Cooking.
I agree with Dinner At Ten. A mixture of butter and olive oil is delicious. Your taste buds will adapt and you'll find you can decrease the butter down the road.
Margie is a trusted home cook immersed in German foodways.
Much has been written about the role of fats in a healthy diet recently--you might want to read about some of this research and think about how you can apply it to your own situation. But why do this kind of ravioli now? This is a food that ushers in the autumn in northern Italy. You need foods that usher in spring and summer now! Think favas, spring peas, asparagus, ramps . . . .
Trust me..I agree. I am the one who touts tallow from FatWorks. I just don't think this forum is the place. If it is..turn me loose. Lol A Paleo friend of mine has a daughter going through the Mayo med school. She's already arguing with her very Paleo brother about canola oil. Sad
No, I don't think debating diets is worth the time or effort, but on the other hand, I think we should always question the accepted "wisdom", particularly when that wisdom is touted by companies thAt may benefit economically.
Tante Lois's reply to Maedl--I'll be using 3 separate one-meal-for-2 packages of butternut squash from my freezer, which were frozen before my heart attack. I hate to waste food, and I don't want to leave the ravioli in the freezer until Fall!!
Good reason to use the butternut squash. Another idea: a butternut squash soup with coconut milk and some herbs or spices. I think it might be a good chilled soup.
AntoniaJames is a trusted source on Bread/Baking.
Also very good cubed and roasted with a touch of oil, salt and pepper, and stirred gently into a quinoa salad with a light vinegar and oil dressing, chopped parsley and lightly toasted nuts. ;o)
The role of saturated fats in heart disease is not quite as clear cut as it used to be, with some research finding no link! Either way, I'd enjoy a little of this dish, and a big green salad. Big serves of delicious double starch aren't good for you no matter which fat you serve them in!
I agree with you, but this is not a health site and none of us should ever encourage someone to go against their doctor's orders. JMO
Susan, if a doctor is giving the traditional nutritional advice on diet, I would definitely encourage the patient to be informed with new dietary findings. MDs too often know next to nothing about nutrition.
I like the coconut milk idea. A smaller portion of coconut curry sauce sounds delicious with butternut squash.
I can see a shallow bowl with a little rich chicken stock and a sprinkling of browned butter, instead of coating the whole in butter or oil, topped with crisped sage.
Yum!! Now I hope to run into some butternut squash ravioli so I can make this.
Are the ravioli in your freezer or butternut squash?
The items in my freezer are butternut squash-filled ravioli (purchased before my heart attack at our local Costco in larger packages). I've been through 9 weeks of cardiac rehab where we had nutrition classes one day each week; and although we were not told to cut out all saturated or animal fats, we were told to learn to substitute vegetable oils wherever we could. My favorite way to serve these ravioli has been to toast walnuts, then add butter until it and the walnuts are brown, add sage leaves until crisp, and serve over 4 ravioli per person plus a large green salad and a glass of oakey-buttery Chardonnay!! I'm beginning to think I was crazy to ask for help from other experienced cooks, as some of the answers are bordering on acrimonious.
Yum. May I join you for dinner? I'm sorry you felt some answers are acrimonious. I'm quite sure no one meant that. Everyone means well.
I do not mean to be acrimonious. Questioning is always my way of generating ideas. I do not subscribe to a Paleo diet, but I do think there are some interesting elements to it. I also don't think all vegetable fats are equal and would like to believe that if I make you think about that, it may be helpful to you.
Tante Lois, I meant to say before: I'm really sorry about your heart attack and hope you're well on the road to recovery. ;o)
Let's settle this once and for all, shall we?
The Best Carbonara, According to an Italian
Albondigas from Oaxaca, Mexico
What's New in the Neighborhood
Where to Eat in Modica, Sicily
The Hits Keep Coming