Here is the recipe for the entree from a private event that I facilitated at the In Good Taste Cooking School on October 29, 2012. The group was from a local tech company, and they were a blast to work with. This is the recipe we made for the entree course. This size recipe is suitable for 15-20 guests, by the way. It is perfect for a large gathering! Cut down as needed to adjust to your crowd. Questions? Send me an email at firstname.lastname@example.org or leave a comment. If you are interested in booking a private event with me, please contact In Good Taste at 503-248-2015 or click here. View my upcoming classes: Click Here
Hazelnut Buerre Noisette
Seared Rosemary Chicken
*For alcohol free sauce,omit sherry, increase milk by 2/3c and add 2Tbsp Truffle Oil
- Slice the butternut squash in half, scoop out the seeds, and rub the cut surfaces with cooking oil. Place on a baking sheets and roasted in oven at 325° for 1 to 2 hours, or until the butternut squash is tender.
- Also get a pot of water heating for the pasta.
- Prepare the bechemal now. Combine the butter and flour in a saucepan and cook over medium low heat and the roux smells a bit toasty and is a light caramel color.
- When the roux is ready, drop in the cream Sherry. Remove from the heat. Stir well to combine. The result will be thick and almost doughy in consistency.
- Whisk in the milk, salt, and white pepper.
- Return the pot to the heat, and bring it up to a boil. Stir frequently as it returns to temperature to prevent formation of the skin.
- Reduce heat so the pot comes down to a low simmer. Simmer for 10 minutes, or until the flavor of the flour has cooked out. Adjust seasoning to taste with additional salt and white pepper. Set aside.
The rest of it
- While you are making the bechemal, also be moving forward on the manicotti. When the large pot of water comes to a boil, drop in the manicotti. Boil the manicotti for approximately 8 minutes or until it just starts to lose its shape when it is pulled out of the boiling water. Pour the manicotti into a colander in the sink.
- Shake off the excess water and toss very gently in olive oil. Set aside
- Also at this time, brown the sausage. If you are using link sausage be sure to slice the casing open and squeeze the sausage out. Cook over medium heat in a sauté pan until it is completely done. Set aside.
- Combine the butternut squash and sausage in a large mixing bowl. Mash squash to break it down to a soft purée. Add a few generous splashes of the sherried béchamel sauce to make the mixture creamy and luxurious. Season the squash filling to taste with salt and pepper.
Bring it Together – Almost There!
- Spread a thin layer of bechemal sauce over the bottom of the pan.
- Next, stuff the manicotti with the butternut squash filling. Gently set the manicotti the baking pan. Keep stuffing manicotti until you run out of filling, or pasta, or both.
- Pour the remaining sherried béchamel over the pasta. Use a brush to spread the sauce evenly across the surface. Leave no pasta untouched.
- Grate the cheese evenly across the manicotti. Place in a preheated oven at 350° and bake for 25 to 45 minutes, or until the sauce is slightly caramelized. Remove from the oven and allow to cool for 10 minutes before service.
Rosemary Chicken Thighs
(Start cooking about 10 minutes after putting manicotti in the oven)
- While roasting the squash, whisk together the champagne vinegar, rosemary, olive oil, salt, pepper, and shallot in a large mixing bowl. Toss the chicken in the marinade, cover and store in the fridge. Marinate for at least 30 minutes.
- Heat a large sauté pan over medium heat until cooking oil shimmers when it is added to the pan.
- Add the chicken thighs smooth side down into the sauté pan. Be mindful of jumping oil as you do this. Place the chicken thighs in the sauté pan so that oil spray is directed away from your body.
- Cook the chicken thighs without moving them for approximately 10 minutes or until a nice color has developed. Pour in a bit of the marinade to deglaze the pan and loosen the chicken from the bottom of the pan.
- Turn the thighs. Repeat the previous step. Remove the chicken from the pan when it is fully cooked.
Plating: Place two tubes of manicotti on the plate. Top with a chicken thigh. Pour a bit of the buerre noisette over, including some of the hazelnuts.
Hazelnut Buerre Noisette
(Start just as the manicotti are finishing)
- Split the hazelnuts in half with the tip of a sharp knife.
- Place the butter and hazelnuts in a slightly warm saucepan over low heat. Once the butter is melted, increase the heat slightly to get the butter in a light bubbling state. Occasionally stir the butter as it cooks.
- Cook the butter for 5 to 20 minutes, or until the butter becomes a rich brown color and smells very nutty. Remove from the heat at once. Hold until service.