Hey Steemians! How about a savory dish?!
I have been trying to think of a Holiday flavored savory dish, one that would be easy and fill in the gaps between holiday parties. You know, when you want to eat kinda normal.
My Mom always makes the Thanksgiving stuffing with the flavor trio of rosemary, thyme, and sage. I love this combo and I thought it would be great in a pasta dish.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. Most every time, I cross post on my personal blog which you can find in my INTRO POST.
Recipe
Ingredients
1 pound bow tie pasta cooked to al dente
1 1/2 pounds boneless, skinless, chicken breasts cut into small chunks
1/2 cup(1 stick) plus 2 tablespoons butter
3 cloves garlic, minced
1 small onion, chopped
3 pounds button mushrooms, sliced
6 sage leaves, roughly copped
1 tablespoon each of fresh rosemary and thyme leaves, minced
1/4 cup chicken broth or stock
2/3 cup heavy cream
1/4 cup freshly grated parmesan
salt and pepper
Instructions
1, Add chicken to a medium skillet with 2 tablespoons butter over medium heat and cook until fully done and slightly browned, about 5 to 6 minutes. Season with salt and pepper then remove from pan.
- Add garlic, onion, and 2 tablespoons more butter to pan ans return to heat. Cook for 3 to 4 minutes until onions are translucent. Stirring constantly, add remaining butter and cook until butter develops small brown flecks (be careful not to let the solids in the butter burn) then toss in sage leaves, rosemary, thyme, and mushrooms; cook for 1 to 2 more minutes. Add chicken broth, and cream; simmer until sauce begins to thicken.
- Stir in parmesan until melted followed by pasta; salt and pepper to taste. Cover and simmer for about 5 minutes before adding chicken. Toss in chicken to coat with sauce and serve immediately.
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You are definitely a great food photographer. I recently had a post where I made some stroganoff with wild Shaggy Parasol mushrooms. It tasted great, but what a mess of photos. Not a single one is attractive, lol. You made this look really pretty - the mushrooms and the pasta. This has to be the most challenging thing I think that you have photographed. Or is there something else that you thought was even harder to make it look appetizing?
I saw your post of the Shaggy mushrooms, my memory says it was great. Thank you for your super kind words about this post with the mushrooms and the pasta. Yes, there are foods that a super challenging. The soup i did the other day, the one with Chestnuts, that was really difficult. The color was actually dreadful, I thought. Soups in general are hard. Anything creamy and of course any with veggies such as broccoli and cauliflower, especially when they are cooked. Someday I may do a post on some of the secrets that food photographers have to use in order to get a descent photo. Thanks again for taking the time to comment. You always are very thoughtful and sincere!
STEEM ON!!
Thanks for your nice words. That would be an interesting post on your food photography secrets. I'm usually too hungry and just want to get my photo so I can eat, lol.
Hey! One I don't need an oven for! Looks great!
Yeah, you're right. I should have said that in the post, stove top only. I'll keep that in mind next time. Thanks @mweich for taking the time to comment, I really appreciate it!
I think pasta is usually stove top only, but I only mentioned it as I don't have an oven, not a very popular appliance in Japan. Could you PM me the recipe?
Thanks.
I changed my mind and added the recipe to the post. I didn't realize ovens were not popular in Japan. Thinking of it, I guess that makes sense.
Ok, cool.
Yeah, I think it's a space thing and most traditional and modern Japanese food is cooked on the stove top or a grill rather than in an oven.
It sounds yummy :D I love the ingredients.
Thanks @bontonstory. You should give it a try if you can. Thanks for taking the time to comment - STEEM ON!!
You can add black pepper.
Absolutely you can, great idea. Thanks for taking the time to comment @caonguyendl
Mmmm, butter and herbs here me every time. Fab dish!
Thanks again @meesterboom. Always super awesome kind words from you!
Looks very tasty.
This one seems really good. I Love mushroms! I'm not sure about what heavy cream is...it's "natas" or that cream with milk, flour and butter mixture?!
Heavy Creme is 100% pure cream, what settles to the top of raw milk. Does that help? Thanks for the question, by the way.
Thanks a lot, it help a lot! It's what in Portuguese we call "natas"...I totally love to add "heavy cream" to dishes!! :)
Looks delicious though am not fond of pasta dishes ;) will pick on those mushrooms!
well, you could leave the pasta out and just have the mushrooms as a side dish. Thanks for taking the time to comment
Yw ;) i usually do but its a shame to waste it.
Thanks @doitvoluntarily, I really appreciate your continued support!
another tasty looking dish - added it to my files for one to try for a friday night supper.
great presentation again - love your posts :)
Thanks so much @ladypenelope1. super awesome kind words. Thanks for taking the time to comment
STEEM ON!!
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So good! What a wonderful recipe @gringalicious
Thanks so much @augegritt
You have magical hands, amazing patience
Thank you so much @tanata!! you're so sweet