BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BROWN BUTTER with Sage over Manchejo Cheese

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We use this for drizzling over manchego cheese with crostini for a quick appetizer or simple cheese course after the entree.

Change the seasoning for other applications. See chef note below.

Ingredients:

  • 1/2 cup (4 ounces) salted butter, cubed

  • 2 Tablespoons chopped sage (fresh)
  • 4 each (2 ounces) wedged manchejo cheese, room temperature
  • 1/2 lemon for a spritz after browning butter

Method:

Place butter in a medium saute pan over medium hear. Once butter is melted add sage and continue cooking until it begins to froth. Butter will caramelize and brown, as the water in it evaporates. Once it is just brown, remove from heat and remove sage leaves with slotted spoon. Add a spritz of lemon juice.

At service, place manchejo wedges into 325ºF oven for 5-7 minutes. Remove to serving plate and dress with the butter sauce. Serve with crostini.

Chef Note: replace sage with other flavors and spices as desired depending on application. For example use brown butter with fennel pollen over egg noodles with salmon.






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