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Sauteed Cooking

Ice Globe with mango granite and pomegranate disk
Ice Globe with mango granite and pomegranate disk

Sautéed Foods – Sautéed Cooking Recipes

It’s too hot for the oven and you’re too late for the crock pot. What to do? You could pull out that ages-old microwaveable bag of frozen vegetables, but that wouldn’t be any fun to eat. Sautéing your dinner sounds like the best solution tonight! Sauté means “to jump” in the French language. While it refers to the high heat with which your dinner is cooking, it’s a good reminder that we need to jump to it right now and get this party—I mean, food—started right.

Sautéed recipes are easy, fun, easy, delicious, and easy. Did we mention they’re easy? That’s a chief advantage of this cooking method and a good first technique for novice cooks to master. All you need is a good pan, a pair of tongs and this web page to get started. Pans should be thick enough to evenly spread the heat and large enough to cook all the ingredients. A wide variety of foods—ranging from meat to fish to vegetables—can be prepared through this method.

Sautéed Recipes - Vegetable Recipes

So, let’s say you’re in the mood for some veggies tonight. There are some great, healthy recipes where some or all of the ingredients are sautéed. Try our Autumn Beet Salad, which includes whole beets, mushrooms and chevre cheese. If that doesn’t tickle your fancy, another veggie favorite is our Squash Blossom Quesadillas, a new take on Mexican faire featuring a mix of squash blossoms, poblano pepper, onions, garlic and cilantro.

Seafood Recipes

If you’ve been out on the high seas all day and have a hankering for seafood, sautéing is an excellent and easy way to prepare fish. Seafood lovers will immediately be drawn to our Orange Glazed Salmon, whose secret is a blend of soy sauce, orange juice and sesame oil. Or perhaps an easy meal with a wonderful presentation, our Trout with Bacon, is more suited for tonight’s entrée. It kind of tastes like chicken.

Poultry and Beef Recipes

Well, no, it doesn’t. If you want something that tastes like chicken come on over here and try one of our many chicken recipes. We recommend our Chicken Braised with Wine which utilizes red wine and a tablespoon of brandy, or our Lemony Chicken Breasts.

We know what you’re asking. All this talk of recipes, but where’s the beef? We’re not forgetting you, beef lovers of the world. Try our delectable take on a classic, Balsamic Fillet Mignon for a real treat, or plan on Skirt Steak with Red Wine Butter Sauce, a hearty meal seasoned with a Shiraz or Zinfandel wine that cooks in just 20 minutes.

When you’ve made your decision, bookmark this web page. Trust us; you’ll be back for more real soon.

 

 

Sauteed Cooking

Sauteing – or cooking food quickly in a pan with a little fat – is one of the most commonly employed cooking techniques. It’s easy to saute food, but a certain amount of care must be taken to caramelize (brown the natural sugar in the food) rather than dry out, the food.

Preparing the Food

In order to cook thoroughly without drying or burning, food ready to saute must be cut into small pieces – bite sized or smaller. Cut meat, fish, and poultry into thin pieces. Tender vegetables, like mushrooms or snow peas, don’t require cutting, but tougher vegetables, like carrots or celery, should be cut thinly before going into the pan. The same is true for fruits. Grains, like beans, rice, and pasta, can also be sauteed, but they should be thoroughly cooked beforehand.

Sauteing Basics

Use a flat-bottomed, shallow skillet or pan. It should be large enough that all the food being cooked can move around easily. Preheat the skillet over medium heat. When it is quite hot, add 1 or 2 tablespoons of oil or butter. (Failing to fully preheat the skillet can lead to food sticking to the pan.) Once the fat ripples, add food to the skillet. Let it brown for 2 or 3 minutes, then turn each piece over with a spatula so it can brown on another side. Continue like this until the food is cooked through.

Deglazing

Many meat recipes call for deglazing after sauteing. This is an easy way to make use of the cooking liquid - and turn out a scrumptious meal.

When the meat is done sauteing, move it to dishes or a platter. If you like, keep the meat warm in a 200 degree F. oven. If there’s more than 1 or 2 tablespoons of fat left in the saute pan, pour some out. Add liquid to the pan (usually about ? cup of wine or stock) and turn the heat to high. Scrape the bottom of the pan with a wooden spoon; don’t worry if there are bits of burned food. Those bits will make the sauce even better. Reduce the liquid (let it dissolve through boiling) until it starts thickening. Remove the pan from the stove and pour the sauce over the meat.

Saute Recipes

Beef Fillet with Red Wine and Rabbit Fillet with Lentils are classic recipes using the saute technique. Dirty Dish from Susan’s Garden features sauteed artichokes and Roasted Apples with Green Apple Sauce and features sauteed apples.

 

Want to see a different cooking technique, or recipes for a specific diet choice? See all the gourmet recipes and recipe videos at GourmetRecipe.com.

 

Overview of our healthy easy sauteed cooking recipes

Autumn Beet Salad

Autumn Beet Salad

Balsamic Filet Mignon

Balsamic Filet Mignon

Beef Bourguignon

Beef Bourguignon

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) by Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon...

Beet Greens with Garlic by Hotels Lucien Barriere Deauville

Beet Greens with Garlic

Blackberry Pork Tenderloin by Hotels Lucien Barriere Deauville

Blackberry Pork Tenderloin

Buttermilk glazed Basa Fillet - toasted pepita crackle â shoestring vegetable flash by Brad Henderson

Buttermilk glazed Basa Fillet - toasted...

Butternut Squash with Sage by Brad Henderson

Butternut Squash with Sage

Carmelized Fennel Onions and Garlic by Brad Henderson

Carmelized Fennel Onions and Garlic

Chicken Braised with Wine by Brad Henderson

Chicken Braised with Wine

Chicken Maki Roll with Beet Carpaccio and Cepes mushrooms by Steven Gugelmeier

Chicken Maki Roll with Beet Carpaccio...

Chicory sauteed with foie gras by Roger Souvereyns

Chicory sauteed with foie gras

Classic Lentil Soup by Roger Souvereyns

Classic Lentil Soup

Country Italian Bread Soup by Roger Souvereyns

Country Italian Bread Soup

Creole Quail in Wine by Roger Souvereyns

Creole Quail in Wine

Our featured healthy easy sauteed cooking recipes

Autumn Beet Salad by Roger Souvereyns

Autumn Beet Salad

Balsamic Filet Mignon by Roger Souvereyns

Balsamic Filet Mignon

Beef Bourguignon by Roger Souvereyns

Beef Bourguignon

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) by Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon Cheese and...

Beet Greens with Garlic by Hotels Lucien Barriere Deauville

Beet Greens with Garlic

Blackberry Pork Tenderloin by Hotels Lucien Barriere Deauville

Blackberry Pork Tenderloin

Buttermilk glazed Basa Fillet - toasted pepita crackle â shoestring vegetable flash by Brad Henderson

Buttermilk glazed Basa Fillet - toasted pepita...

Butternut Squash with Sage by Brad Henderson

Butternut Squash with Sage

Carmelized Fennel Onions and Garlic by Brad Henderson

Carmelized Fennel Onions and Garlic

Chicken Braised with Wine by Brad Henderson

Chicken Braised with Wine

Chicken Maki Roll with Beet Carpaccio and Cepes mushrooms by Steven Gugelmeier

Chicken Maki Roll with Beet Carpaccio and Cepes...

Chicory sauteed with foie gras by Roger Souvereyns

Chicory sauteed with foie gras

Classic Lentil Soup by Roger Souvereyns

Classic Lentil Soup

Country Italian Bread Soup by Roger Souvereyns

Country Italian Bread Soup

Creole Quail in Wine by Roger Souvereyns

Creole Quail in Wine

Other healthy easy sauteed cooking recipes 

Add your listing here

Balsamic Filet Mignon

Filet Mignon, well cooked, doesn't require an elaborate recipe. This simple recipe brings out the naturally good flavor in the beef, accenting it with garlic, red pepper, and sherry.

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Beef Bourguignon

Cooked in a slow-cooker, the beef becomes extra tender and juicy, nicely complimenting the vegetables and wine-flavored sauce.

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Beef Fillet Sauteed with Reblochon Cheese...

Chef: Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The...

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Beet Greens with Garlic

Beet Greens with Garlic Next time you buy beets, be sure to purchase them with their reddish-green leaves. Simply sautéed in garlic, beet greens are a delicious side dish.

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Blackberry Pork Tenderloin

Adapted from Coasting and Cooking by Barbara Williams Fresh blackberries, lemons, and limes create a gourmet sauce for this pork dish.

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Buttermilk glazed Basa Fillet - toasted...

Chef: Brad Henderson

This healthy dish features Basa, a type of catfish native in Asia. Sometimes Basa is sold as bocourti, river cobbler, panga, or pangassius and is considered very mild in flavor. Complimenting the fish, a “vegetable flash,” or...

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Butternut Squash with Sage

Butternut Squash with Sage Adapted from World Vegetarian by Madhur Jaffrey Adding sage and shallot to butternut squash makes for a flavorful side dish. Try using any orange-fleshed winter squash, including pumpkin, for this...

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Carmelized Fennel Onions and Garlic

This simple dish is delicious as an accompaniment to an entree, but it's also great as a snack or side dish. Fresh fennel, sliced thin and rounds separated, onions sliced thin and rounds separated, and whole garlic cloves all...

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Chicken Braised with Wine

Adapted from The Prudence Penny Regional Cookbook by Prudence Penny A classic recipe flavored with salt pork, shallots, onions, garlic, and herbs.

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Chicken Maki Roll with Beet Carpaccio and...

Chef: Steven Gugelmeier

This dish is a mixture of Italian and Japanese food traditions. Maki is a kind of cut roll with fillings. Carpaccio is raw meat or fish. Chef Steven Gugelmeier puts his own spin on these classic foods by rolling vegetables into...

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Chicory sauteed with foie gras

Chef: Roger Souvereyns

Chicory sauteed with foie gras Chicory Sauteed with Foie Gras takes foie gras to the next level in this must-watch and must-try recipe. Chicory is a perennial bushy herb; it is the common name for curly endive. It is part...

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Classic Lentil Soup

Adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley Here’s a classic, easy to prepare, and healthful soup that’s ideal served all alone or with some salad and bread.

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Country Italian Bread Soup

Adapted from The Garlic Book by Susan Belsinger and Carolyn Dille This peasant soup is thick and may be served warm or cold.

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Creole Quail in Wine

Adapted from The Prudence Penny Regional Cookbook by Prudence Penny This traditional Creole recipe also works well with chicken or Cornish game hens.

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