Best Husband Blinders With Rainbow Chard And Brown Butter Sauce Recipes

"HUSBAND BLINDERS" WITH RAINBOW CHARD AND BROWN-BUTTER SAUCE

Steps:

• Stir together wine, warm water, yeast, and sugar in a large bowl; let stand 5 minutes. Stir in oil and 1 1/2 teaspoons salt, then both flours. Transfer to a lightly floured work surface and knead with floured hands until dough is smooth, elastic, and slightly tacky but no longer sticky, about 5 minutes. Transfer to a large bowl brushed with oil. Cover with a kitchen towel; let rise in a warm place until doubled in size, about 45 minutes.
• Punch down dough. Shape into a ball on a clean surface; divide into 6 pieces. Working with one piece at a time (keep remaining dough covered), roll out with floured hands into a long, 1/2-inch diameter log (if dough slides on surface and is difficult to roll out, dampen your hands). Cut into 1/2-inch pieces. Roll each piece back and forth between your palms to form a 3-inch-long spindle-shaped piece of pasta (center should be thicker than edges). Transfer to a rimmed baking sheet generously dusted with semolina, turning pasta to evenly coat. Repeat with remaining dough, keeping pasta in a single layer (use a second sheet dusted with semolina, if necessary). If not using immediately, cover pasta with plastic and refrigerate up to 1 day.
• Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; immediately transfer to a heatproof bowl.
• Heat a large straight-sided skillet over medium. Add 2 tablespoons brown butter, garlic, and red-pepper flakes; cook 30 seconds. Stir in chard stems, season with salt and pepper, and cook until crisp-tender, about 5 minutes. Stir in chard leaves and cook until wilted and tender, about 5 minutes.
• Meanwhile, cook pasta in a large pot of generously salted water until pasta is al dente, floats to the surface, and puffs, 3 to 4 minutes. Using a slotted spoon, immediately transfer to skillet along with 1/2 cup pasta water, cream, and cheese. Simmer, gently stirring a few times, until sauce thickens slightly and evenly coats pasta, 2 to 3 minutes. Serve, drizzled with more brown butter and sprinkled with sesame seeds and more red-pepper flakes and cheese.

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR

Steps:

• Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
• Preheat oven to 375 degrees F.
• Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
• Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
• Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
• While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
• While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
• Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
• Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.