Saturday, October 31, 2009

Christine's Recipe For Creamy, Garlicky Chevre Sauce With Steamed Green Beans And Toasted Pecans

While it's true that I'm no longer eating pasta, it is not true that I can't enjoy a thick and deliciously creamy pasta sauce from time to time. I just drizzle it over steamed, sautéed or roasted vegetables and I'm completely happy.

Intensely garlicky, beginning with a white wine reduction, this is a sauce that will compliment a number of vegetables served as an entrée or a side dish. (Mr CC even enjoyed it on his lunch tacos!)

Last week we roasted purple potatoes and topped them with this sauce along with some freshly chopped basil.

Decidedly unphotogenic in its white-on-white demeanor, roasted cauliflower nonetheless is the perfect compliment to the garlic and goat cheese flavors imbued here.

For its debut, however, green beans steamed to a tender crispness were the perfect vehicle to showcase this bright white saucy offering, needing only a sprinkling of chopped toasted pecans to round out the visual feast.

This sauce can be made with full, low or no fat dairy. The amount you use will need to be adjusted to achieve the creaminess you desire. It's ready for your vegetables in less than 25 minutes and will keep in the refrigerator for one week.


Christine's Creamy, Garlicky Chevre Sauce
Ingredients:
6-ounces dry white wine
5 cloves garlic, peeled and minced
2 pinches kosher salt
1 cup cream (or 1/2 & 1/2, or milk)
11-ounces good chevre (goat cheese), crumbled
Preparation:
Place the white wine and the minced garlic in a medium saucepan over medium high heat. Bring to a boil, lower the heat, and simmer until the wine has reduced by one-half, about 6 minutes.
Add the salt and stir.
Add the chevre and the cream and whisk over low heat until the mixture is smooth. The amount of milk product will vary depending on its fat content.
Serve over your favorite vegetables or roasted potatoes, or, gasp!, pasta.
Reserve left over sauce in the refrigerator.




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