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Posts Tagged ‘brown-butter’

Ingredients:

  • Store-bought ravioli (pumpkin or butternut squash is best)
  • ¼ stick of butter
  • Frozen peas
  • Fresh button mushrooms, sliced
  • Fresh Sage
  • Olive oil
  • Grated parmesan cheese
  • cinnamon

There is no shame in using store-bought ingredients, as long as you elevate them to something exceptional. With these techniques, you can use the most simple of ingredients by getting the most out of them.

1. For the ravioli, salt a pot of water until it tastes like ocean water and heat to a boil.

2. With a drizzle of olive oil in a pan over medium heat, sauté the mushrooms with thin slices of garlic and season with salt and pepper. When the mushrooms are almost finished, add about five leaves of chopped sage (slapping the leaves in your palm will help release aromatic oils)

3. Add thawed peas in a few minutes later and, when the mushrooms have softened and browned, deposit the vegetables into a bowl.

4. Add the ravioli. They should take about 3-4 minutes. When they are cooked, strain thoroughly, but start the brown butter in the meantime.

5. For the brown butter, clean the pan and heat to medium-high. Whisk or stir pieces of butter in one at a time. The water in the butter will cook off, resulting in foam. The foam will subside and the hot fat will brown the milk solids in the butter.

6. When the butter has a golden brown hue and there are fine flecks of brown, the butter is finished. Congratulations! You’ve made a beurre noisette! I like to add a pinch of cinnamon for an earthy sweetness. For an extra sweet twist, add a touch of maple or agave syrup. Immediately mix the butter with the vegetables to prevent further cooking.

7. To serve, I just scatter chiffonaded (shih-phone-ODD-ed) sage  leaves (stack the leaves, roll, and slice into very thin strands) and sprinkle with parmesan cheese.

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Mint and Rosemary-Encrusted Leg of Lamb with Cinnamon and Cranberry Pan Sauce made me decide that lamb is my favorite meat. The crust was the best part. But the meat alone was perfect without accompaniment. However, the sauce was the shining component. No matter what combination you try, the dish is delicious.

  • 1 leg of lamb (mine was 6 1/2 lbs)
  • 1 bunch of mint
  • 1 package of fresh rosemary (5-6 sprigs)
  • Around 8 cloves of garlic
  • olive oil
  • 1 stalk of celery
  • 5-6 baby carrots
  • 1 white or yellow onion
  • 1 handful of dried cranberries
  • beef stock

1. Preheat the oven to 400º. De-stem the rosemary and mint and roughly chop them. Use more mint than rosemary because it is more subtle in flavor. Grind in a food processor with five cloves of garlic, salt, pepper, and enough olive oil to make a moist paste. Remove some of the tough fat from the lamb, leaving the thinner layer of soft fat. Heavily coat the entire leg with kosher salt and some pepper too. This will pull moisture out of the fat, creating a crust. Slather on the herb paste.

2. Roughly chop the baby carrots, the celery, and the onion. Put these in the roasting dish with the lamb and some dried cranberries, garlic cloves, olive oil, mint—if you have more—salt, and pepper. Dust the lamb and the vegetables with some cinnamon.

3. After 30 minutes in the oven, turn it down to 350º. Add some beef stock and red wine. Cook for about 1 1/2 more hours, but don’t let it exceed 145º. If you like it more rare, take it out around 130º. If you like it fully cooked, go to 160º. Remember that the lamb will continue to cook.

4. In a sauce pot, make a roux by heating two tablespoons of butter with a big five-finger pinch of flour. Mix until you reach a paste and add the sauce. Bring it to a boil and reduce. Slice the meat into thick pieces, against the grain, and serve.

Pseudo-Scalloped Potatoes with Dill Butter and Mayonnaise are a perfect side dish because they look so elegant—like accordions of flavor. They are crispy, tender and even cook faster. The herb butter and mayonnaise make them rich, yet simple too.

  • Small white or red potatoes
  • butter
  • fresh dill
  • fresh parsley (optional)
  • mayonnaise
  • 4 cloves garlic
  • salt and pepper

1. Make thin slices in the potato, going about 3/4 down so it still holds its shape. In the food processor, blend two tablespoons of butter, dill, parsley, salt, pepper, four cloves of garlic, and olive oil. Massage over the potatoes and do your best to get the mixture inside the crevices.

2. Roast in a 400º until they are crispy and soft. The time varies depending on the size of the potato. For the final few minutes, add a dollop of mayo on each and spread it on. It will melt into the niches.

Oven-Roasted Brussels Sprouts with Sweet Brown-Butter and Wine Sauce have a nice nutty flavor from the browned butter

  • half a stick of butter
  • brussels sprouts
  • olive oil
  • salt and pepper
  • honey
  • white wine
  • nuts (optional)

1. Coat the sprouts in olive oil, salt and pepper. In a sheet pan, roast in a 400 º oven until they brown.

2. Melt half a stick of butter in a pan and add chopped walnuts or pecans if you have—something for a toasty crunch (I used sunflower seeds). Drizzle in some honey and a splash of white wine. Mix the brussels sprouts with the brown-butter and serve.



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