ArcaMax

The other evening, my husband opened a bottle of red wine.

He decanted it and then poured himself a glass.

Then he promptly announced that he was going to pour it down the drain.

“What’s wrong?” I asked.
“It smells bad. Like rotten.”

So down it went. Glug. Glug.

I have been ordering wine for about 4 decades now. It’s only been a few times that I have sent one back in a restaurant or poured one down the drain at home. I can recognize a corked wine, but I never knew much about the science behind it.

Read the full column at PlanZDiet.com

Related Recipes at PlanZDiet.com:

Porcini Musroom Sauce
Sweet and Spicy Pecans

Brown Butter-Sage Cream Sauce

This is a ZReboot recipe. An Italian Classic!

Best served over ravioli; especially a pumpkin ravioli or a butternut squash ravioli. The only difference between my behavior now and in the past, these days I only eat five or six ravioli squares instead of a full entrée size, which is probably 10 or 12.

I also only eat this a couple times a year. I save it for holidays or a day when we eat out at a fancy Italian restaurant. I save the making of the ravioli to the experts and buy it fresh or fresh-frozen.

Servings: 2 (But can easily be doubled.)

Ingredients:

6 Tbl of fresh butter (Get a good brand. It will make all the difference. Kerrygold Irish butter is great or even an Amish one)
1/3 tsp of grated sea salt or to taste
8 – 10 fresh sage leaves. Pick them off of their stems
¼ cup of whipping cream
¼ cup of grated parmesan (Get a fresh, good brand of this too)
1/3 cup of chopped pecan halves

Instructions:

This is a super easy dish to make. All you have to do is get a pot of water boiling to make your pasta and then assemble this sauce. It will only take about five to seven minutes.

Even if you buy frozen ravioli it will only take a few minutes to cook. I put mine on to boil and then make the sauce. They get done about the same time.

In a medium saute pan, add the butter and melt it on medium – medium/high. Then let it cook a bit more; just until you see the edges of the butter start to brown. IMMEDIATELY take it off the heat. It will continue to cook so it’s best to get it off.

Now, quickly add your sage leaves. The butter mixture will still be hot enough to make the sage fizzle and almost fry. Grate in your sea salt and add the whipping cream and cheese. Stir until the cheese melts and the sauce is ready.

Drain your pasta. Put some sauce on your plate and put the pasta on top. It’s prettier that way. You can add a little extra grated parmesan if you like. Top with your pecan bits. As I eat the pasta I sort of roll them around in the sauce to coat them. I am sure to eat each ravioli in 4 bites instead of one big one or even cut in half. This way it takes me much longer to eat it and I savor each bite. I feel spoiled.

Enjoy!
Cheers,
Zola