Episode 304

Episode 304, “I’m Cheating on You” offers quick tricks for favorite dishes!
Posted on January 24th, 2013 by Sara Moulton  |  Filed under Episode 304  |  Submit Comment
Episode 304 of Sara’s Weeknight Meals…, “I’m Cheating on You” airs this week. How does Sara get great food on the table every night with no effort at all? She cheats! Lucky for you she’ll reveal all her tricks and secrets in this episode. She’ll show you fast Sticky Buns without the yeast, a way to bake risotto instead of stirring it with Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit, and cheaters Wonton Ravioli stuffed with more »


Biscuit Sticky Buns
Posted on January 23rd, 2013 by Sara Moulton  |  Filed under Episode 304 « Sara's Weeknight Meals Season 3  |  Submit Comment
This is a great recipe based on cream biscuits. Normally, sticky buns are made with yeast dough, which scares off lots of folks. These are blessedly yeast-free. But you don’t have to tell your brunch guests. Let them assume that you got up at the crack of dawn to give the dough time to rise. Makes 18 Small Buns Ingredients For the glaze …1/4 cup packed light brown sugar 1/4 cup honey 4 tablespoons (1/2 stick) unsalted butter 1/2 cup more »


Three Cheese Wonton Ravioli
Posted on January 23rd, 2013 by Sara Moulton  |  Filed under Episode 304 « Sara's Weeknight Meals Season 3  |  Submit Comment
Makes 4 servings Ingredients 3 cups Quick Tomato Sauce (recipe below) or your favorite store bought brand ½ cup squeezed, chopped, cooked fresh or frozen spinach ½ cup coarsely grated mozzarella ½ cup ricotta (whole milk or low fat) ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling ¼ teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper to taste 32 square wonton wrappers shredded basil for garnish. Directions …Bring a large pot of salted water to more »


Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit
Posted on January 23rd, 2013 by Sara Moulton  |  Filed under Episode 304 « Sara's Weeknight Meals Season 3  |  Submit Comment
Risotto, is a great one size fits all dish because it provides the perfect back drop for any foreground ingredient. But it needs to be nursed, stirred constantly so the rice absorbs the liquid at just the right pace. No one has the time for that on a weeknight.  I discovered that if you bake the rice instead of cooking on top of the stove, it requires much less tending. Baked Risotto isn’t as creamy as the stirred version, but… more »