late summer fare

Due to technical problems, this post, which appeared in the newspaper in August, never made it into the blog. The recipes are still delicious! —CMT

Summer means eating light. When temperatures rise, appetites wane. Heavy meals don’t appeal to most of us this time of year, and because they put a significant burden on our bodies to digest them we tend to seek out lighter fare. Here are a few ideas that might increase enjoyment of summer meals.

ramen noodle salad

Crunchy, tangy, and refreshing! And it won’t heat up the kitchen.

ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 1 package ramen noodles, crushed
  • 1 oriental flavor seasoning packet from ramen package
  • 1/2 cup sunflower seeds (I use dry roasted)
  • 1/3 cup oil
  • 1/4 cup cider vinegar
  • 1/3 cup sugar

directions

  1. Placed dry crushed noodles in a shallow bowl and microwave on high at one-minute intervals, stirring between each, till noodles are lightly toasted.
  2. Mix together coleslaw mix, crushed noodles, and sunflower kernels.
  3. In a small bowl, mix ramen noodle seasoning, oil, vinegar, and sugar and pour over coleslaw and noodles. Mix and refrigerate at least 2 hours. Add sunflower seeds just prior to serving.

variations

  1. If you have toasted sesame seed oil on hand, a drizzle or two before serving is wonderful addition.
  2. Double the amount of dressing (except one package of seasoning is enough) and marinate a cup of diced or pulled cooked rotisserie chicken breast for about 4 hours in the refrigerator.  Drain marinated chicken and add to noodles and vegetables.

spiedies (pronounced “SPEE-dees”)

My husband is from Binghamton, New York, and one summer he took me to the Spiedie Festival. Made popular by Italian immigrants—spiedo means “kitchen cooking spit.” In Binghamton’s industrial heyday in the 1930s, 40s, and 50s, “spiedie stands” popped up to feed growing throngs of manufacturing workers in Binghamton, Vestal, Endicott, and Broome County in New York state’s southern tier. Many spiedie stands exist today, and spiedies are still a popular dish at local restaurants.

You can buy prepared spiedie sauce at our local grocery store, but it is so easy to whip up your own fresh version, which has a more authentic flavor. Rub the herbs between your finger and thumb before adding in order to release their essential oils. Beef and lamb are traditionally used—even venison, but lean boneless pork is also excellent. If using chicken, reduce marinating time to 3 hours or less. Other meats can be marinated overnight. This recipe makes six sandwiches.

for the marinade

  • 2 pounds meat cut into 1½ -inch cubes
  • 1 cup extra-virgin olive oil
  • ¼ cup lemon juice
  • ¾ cup apple cider vinegar
  • 2 tablespoons sugar
  • 4 cloves garlic, minced
  • 1 bay leaf
  • ¼  teaspoon cayenne pepper
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano=
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground pepper

for the sauce

  • 3 tablespoons mayonnaise
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice

have on hand

  • Loaf of crusty Italian or French bread

directions

  1. Make marinade and sauce. Combine marinade ingredients in large bowl. Transfer 2 tablespoons of mixture to separate bowl. Whisk in mayonnaise, vinegar, and lemon juice; refrigerate.
  2. Prick meat with fork, cut into 1½ -inch chunks; mix with remaining oil mixture. Depending on meat, refrigerate, covered, for 30 minutes for chicken or up to 24 hours for red meats.
  3. On the day, let meat stand at room temperature for 2 hours. Grill on skewers over hot fire, covered, turning frequently until lightly charred and cooked through, 10 to 15 minutes. No grill? Meat can be browned and cooked through in about 8 minutes in a cast iron pan. A ¼ tsp. Wright’s Natural Hickory Seasoning® (aka Liquid Smoke) added to the marinade will improve the flavor. Wrap bread around meat and drizzle generously with mayonnaise sauce. Serve immediately.

barbecued chinese chicken wrap

You can’t beat the combination of flavors. Lettuce must be uber fresh for the best crunch. Assemble a few hours in advance, and refrigerate. Terrific appetizers or a light summer supper.

ingredients

  • 2 cups fresh shiitake mushrooms
  • 1 1/3 to 1 1/2 pounds thin-cut chicken breast or tenders
  • 2 tablespoons vegetable or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, grated or minced pickled ginger (in Asian foods aisle)
  • 1 navel orange, zested
  • 1/2 red bell pepper, diced small
  • 1 small can sliced water chestnuts, drained and chopped
  • 3 scallions, thinly sliced
  • 3 tablespoons hoisin, Chinese barbecue sauce (in Asian foods aisle)
  • 1/2 large head iceberg lettuce, core removed, washed and spun dry
  • Wedges of navel orange

directions

  1. Discard tough stems from mushrooms and slice tops. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear by stir frying a minute or two. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
  4. Grate zest into pan, add bell pepper bits, chopped water chestnuts, and scallions. Cook another minute, continuing to stir. Add hoisin sauce and toss to coat.
  5. Transfer hot barbecued mix to serving platter, and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish.
  6. Pile spoonfuls into lettuce leaves, wrapping in thirds around fillings. Squeeze an orange wedge over top to enhance.

Want to print out these recipes? Click HERE.

tips & tricks – bits & basics (part 3)

Freerange_eggs

by Connie Tucker

Saving time in the kitchen conserves a cook’s energy and saves money. Seasoned cooks know many of these tips and basics, but if you’re new to the culinary world, you’ll appreciate learning these bits and basics.

Cooking is a sort of chemistry experiment, after all. Mixing acids and bases and applying heat qualifies as science, so results should be consistent and predictable. So even if you flunked chemistry in high school, you can apply these principles with great success! Check out part-1 and part-2 tips and tricks columns on this blog, too.

Tips & Tricks (totally random)

  1. Onions – Too strong and pungent? Learn how to slice them first: cutting down through the width into rings will give you a lot of exposure to ruptured onion cells thus lots of tears and smelly fumes. Cutting into the side of the onion will give you less cell rupture and more friendly slices.
    TIP: After slicing either way, rinse with hot water for 45 seconds. Trust me—the onions won’t wilt because the  pectin that holds the plant cells together won’t melt till 185°, and tap water is usually around 140-150°. Onion slices will now be sweet and less pungent.
  2. Beans – When cooking dried beans, always salt the soaking and cooking water. Salt helps the skin stay intact and tender, preventing beans from “blowing out.” And always add your fully cooked (softened) beans to chili or baked bean liquid. Cooking them in an acidic stew of molasses or tomatoes before they are soft will toughen them or blow them out.
  3. Crème fraîche is easily made at home by mixing 2 Tbs. of buttermilk with 2 cups of heavy cream. Set aside on the counter covered with a tea towel 6-12 hours till thick. Afterward, store in a closed jar in the refrigerator for up to 2 weeks.
  4. How fresh are your eggs? Most cartons display a sell-by date and a packing date. The packing date is a 3-digit number above the sell-by date with 001 for January 1st to 365 for December 31. Always use this to determine freshness as eggs must be packed no later than 30 days after they are collected. Refrigerated eggs stay wholesome for 70 days.
  5. Fresh farm eggs (not commercially distributed) need no refrigeration because they are laid with a built-in “cuticle,” a natural waxy coating that seals the eggs’ contents keeping bacteria out and moisture in. Commercial eggs are washed and lose that protection so they need refrigeration.
  6. Test your eggs’ freshness by submerging them in water to cover. Older (but safe) eggs will stand up because a little air has gotten into the shell. Really old eggs will float and should be discarded.
  7. Egg shell color has no effect on its quality or flavor. Color varies according to the breed of the chicken.
  8. Skin is easily peeled from many fruits and vegetables (peaches, tomatoes, etc.) by placing them in boiling water for a few minutes then lifting them and plunging in ice water (this is called shocking). Skins will peel right off.
  9. When beating egg whites for meringue or other uses, place egg whites in an immaculately clean metal or glass bowl, and be sure beaters are also completely clean. Any trace of grease or oil (or yolk) will prevent the whites from frothing properly.
  10. When preparing strawberries for shortcake, hull and slice them, then sprinkle generously with sugar, toss, cover, and refrigerate for a few hours. This will bring out the juices in the fruit.
  11. Muffin batter should sit for about 20-30 minutes before it is placed in tins. The extra time allows the baking powder to work its magic for higher, lighter muffins.
  12. Always let meat rest after cooking. Juices excited by extended periods of heat need to settle before any meat is cut. This means steak, roasts, chicken—anything.

PRINT THIS POST CJ-Tips Pt 3

romantic suppers and sweets

Shrimp pasta

I failed to post this column on time as I became ill shortly before the holiday! Sorry to all my followers! Here it is, new and improved!

Valentine’s Day means expressing your love for your spouse, partner, family, and friends. What better way than to say it with food you lovingly prepare? Here are two suppers and two desserts to consider.

pasta with shrimp, tomatoes and feta cheese
Who said you can’t serve seafood with cheese? Ever have a tuna melt? Crab and swiss? Here’s delicious exception perfect for a Valentine Day supper.

ingredients

  • 3 Tbs extra virgin olive oil, divided
  • 1 lb raw large or jumbo shrimp, peeled and deveined
  • 5 cloves garlic, sliced very thin
  • 1 Tbs each white wine and balsamic vinegar
  • ½ to 1 lb pasta (I usually make only half a pound since I like a higher shrimp-to-pasta ratio using linguine or bowties.)
  • 15 cherry or grape tomatoes, halved
  • ½ can of petite diced tomatoes
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 (6-ounce) package crumbled feta cheese

directions

  1. In a skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 4-5 minutes or until shrimp is pink. Do NOT overcook!
  2. Remove shrimp with slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain and keep warm.
  3. While pasta is cooking, place diced tomatoes and halved grape tomatoes with remaining 1 tablespoon oil, balsamic vinegar, oregano, and basil over medium heat into wine mixture in skillet until tender—10 minutes.
  4. In a large bowl, toss hot pasta with shrimp, tomato mixture, and feta. Feta will melt slightly. Serve immediately with lemon wedges and a crusty bread.

 

Chicken feta beans toms

greek chicken tenders with veggies
Prefer chicken? This dish is packed with flavors sure to spark up any evening!

for the chicken

  • 2 Tbs plus 1 tsp olive or avocado oil, divided
  • 8 oz fresh mushrooms, sliced
  • 1 lb fresh green beans
  • 1.5 lb chicken tenders
  • 2 Tbs honey
  • 3­/4 Tbs balsamic vinegar (do not substitute)
  • 1 cup grape/cherry tomatoes, halved

for the greek dressing

  • 2 Tbs extra virgin olive oil
  • Juice of 1 fresh squeezed lemon
  • 2 cloves garlic, minced 2 tsp dried oregano
  • 1/2 tsp sea salt 1/2 tsp black pepper

directions

  1. Sauté mushrooms in large frying pan with 1 tsp of the oil, until just browning. Remove from pan, set aside.
  2. Heat 1 Tbsp oil over medium­-high, add green beans. Sauté until green beans are cooked, but still a bit crunchy. Remove from the pan, set aside.
  3. Heat remaining 1 Tbs oil over medium-­high, add chicken, salt, and pepper.
  4. Cook chicken 3­-4 minutes on both sides and remove once browned & cooked though. Remove from pan, set aside. Whisk all dressing ingredients together.
  5. In the same skillet, lower heat to medium, add dressing, honey, and balsamic vinegar. Stir and heat until bubbling.
  6. Toss in mushrooms, and green beans then the cooked chicken and tomatoes. Stir to heat through. Serve over rice or pasta.

 

easy chocolate bar fondue
This takes on a romantic hue when served with champagne. If made ahead, keep the chocolate warm in a double boiler till ready to serve.

Ingredients

  • ¾ cup heavy cream
  • 1 pound milk or dark chocolate bars, broken into pieces
  • 1 pint fresh strawberries
  • 1 store-bought angel food cake, cut into 1-inch pieces
  • 8 ounces dried fruit, such as pineapple slices and figs

directions

  1. In a small saucepan, over low heat, warm the cream and chocolate. Stir until the chocolate melts. Transfer the fondue to a warm serving bowl or fondue pot.
  2. Serve immediately with forks for dipping strawberries, angel food cake, or whatever you like.

 

chocolate-cinnamon pudding with raspberries
So easy to put this together ahead of time. Kids will especially love the flavors.

ingredients

  • ½ cup unsweetened cocoa powder
  • ½ teaspoon cinnamon
  • ¼ cup cornstarch
  • 2/3 cup plus 1 Tbs packed brown sugar
  • 2 ½ cups whole milk
  • 1 ¼ cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh raspberries, or frozen raspberries, thawed

directions

  1. Combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar in a heavy saucepan. Whisk in milk and 1/2 cup of cream.
  2. Bring to a boil and cook over medium-low heat, stirring constantly, until pudding is thick and smooth.
  3. Remove from heat and add vanilla.
  4. Whip remaining cream in a separate bowl with the remaining sugar until soft peaks form.
  5. Pour pudding into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Serve warm or chill for at least two hours. Top with raspberries and whipped cream.

your turn
Hope you enjoy these romantic dishes! Here is a PDF you can print out for your recipe collectionRomantic Suppers and Sweets Blog 2-16

the great pumpkin (belated)

NOTE: This post was almost ready to go live when I fell on Turkey Day eve and broke a couple of ribs. I was in excruciating pain for a couple of months, and I needed another month after that to return fully to my pre-fall energy level. I am finally back in the groove and have a full plate since my husband retired from the VA the end of January, all the paperwork that accompanies said retirement (a federal job means many, many forms!), and now tax time is here again. Oh joy! So I cannot promise prompt updates, but I will try my best. I will add a printable PDF of this post in the next week or so. Thanks for your patience!

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My mother’s pumpkin pie recipe is the best!

I’m getting nervous with all this talk about pumpkin shortages, aren’t you? I don’t know if I can take the stress, but I will admit, I stashed about six cans of pumpkin in my cupboard last fall. How come I was so psychic? I guess I’ll muddle through and will still be able to make my mother’s wonderful pie for the holidays. In the meantime, I’m making these great desserts. Step aside, Charlie Brown! I’m stalking the Great Pumpkin!

pumpkin pie cookies        
These are a pumpkin version of thumbprint (jam-filled) cookies we all know and love, but with a giant twist. I don’t normally buy white chocolate chips as they are so overprocessed, but they are essential to keeping the pumpkin filling from becoming too gooey or runny. Raw sugar is a coarse granule with a molasses-y flavor. All this comes together to become a totally unexpected fall treat.

ingredients
3/4 cup butter
1 cup brown sugar
1/2 cup white sugar
1 egg
1 or 2 tsp vanilla extract
1/2 cup plain Greek yogurt or softened cream cheese
2 Tbsp pumpkin (Steal from the can used for the filling)
2 3/4 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Domino Demerara raw sugar for rolling, available in the sugar aisle

filling
3/4 cup plain pumpkin puree (Libby’s or One Pie), NOT pie filing
1/2 cup brown sugar
1 tsp cinnamon
3 Tbsp half-and- half
1/2 cup white chocolate chips, melted in a double boiler

directions
Preheat oven to 375°. Cream together butter and sugars. Once combined, mix in egg and vanilla. Beat for about 2 minutes, until completely smooth. Add in yogurt or cream cheese and pumpkin, mix for one minute. Sift together flour, spices, salt, baking soda, and baking powder. Slowly add into the wet mixture. Beat until combined. Refrigerate for 30 minutes or overnight if you need to.

Make the filling: whip together pumpkin puree, brown sugar, cinnamon, half-and-half, and the melted white chocolate chips. Taste and adjust if you like it sweeter. Roll cookies into a golf-ball-size, roll through raw sugar, than place on a cookie sheet lined with parchment. With your finger, press a small dent into the center of the dough. Fill with pumpkin pie filling mixture. Bake for 10 minutes, then let cool before serving. Makes about 2 ½ dozen cookies.

dark chocolate pumpkin spice muffins
These muffins have no oil or butter in them. The moisture comes from the applesauce. Amazing! Go stock up on canned pumpkin NOW! LOL
P.S. You will gain back all the calories the oil might rack up if you ice them with the cream cheese frosting. Oh, well!

ingredients
1 3/4 cup flour
1 tsp baking soda
1 1/2 cup sugar
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup applesauce
2 eggs
1/3 cup water
1 1/4 cup plain pumpkin puree (Libby’s or One Pie are best)
1/2 cup dark chocolate chips
Cinnamon sugar to sprinkle on top

directions
Preheat oven to 350 degrees. Mix together flour, sugar, baking soda, salt, and spices. Once blended, add the remaining ingredients and mix until combined. Spoon batter into muffin tin liners about three-quarters- full. Let filled pan stand for about a half hour. Bake for about 22 minutes. Sprinkle with a bit of cinnamon sugar and serve! Makes 12 muffins. Top with cream cheese frosting.

cream cheese frosting

ingredients (can be halved)
2 pounds cream cheese, softened (1)
2 sticks unsalted butter, softened  (1)
3 cups confectioners’ sugar (1 ½)
2 teaspoons pure vanilla extract (1)

directions
Sift all confectioner’s sugar into a large bowl to eliminate lumps. Beat cream cheese, butter, and 1 cup sifted sugar with a mixer on medium-slow speed until combined. With machine running, add remaining 2 cups sifted confectioners’ sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.

Cook’s Note:  Cream cheese frosting can be refrigerated for up to 3 days. Bring to room temperature and beat before using.

I was excited to gain ten more followers last week with my veggie blog post! Log on and follow my blog so you never miss a new post. You can also print out all my recipes and add them to your personal journal. Food is one of life’s best pleasures. Happy eating!

Here’s a PDF you can print out for your recipe file: CJ-great pumpkin

tips & tricks – odds & ends – bits & basics

Saving time and trouble in the kitchen conserves a cook’s energy. Seasoned cooks know many of these tips and basics, but if you’re new to the culinary world, you’ll appreciate learning these.

tips & tricks (totally random)

  • Add ½ cup of water or beef broth to 1 lb ground beef (or chicken broth to ground turkey or chicken) for the juiciest burgers ever.
  • Cookie and ice cream scoops make life easy. How have I lived without them all these years! Use them to make uniform size cookies and meatballs, dip batter into muffin cups, the list is endless.
  • For sky-high muffins, let batter sit in tins for about a half-hour before baking.
  • If using coarse or kosher salt, double the amount called for in recipes calling for regular table salt. The opposite also applies.
  • Freeze ground meat packed in 1-qt zipper freezer bags, and flatten to about ½ to ¾ thick, distributing evenly. Freeze flat. This takes only a half-hour or so to defrost.
  • Wrap chicken or pork chops separately (I use cheap sandwich bags), freeze 2 hours; place in a larger freezer bag. Pull out only pieces you need. No defrosting huge blocks of meat for hours!
  • Never buy scallions for $1 a bunch again! Cut off the white root ends. Put them in a glass jar with an inch of water, place on a sunny windowsill, and they will re-grow! Keep trimming off when you need green tops, and they’ll shoot up again! Trimming encourages growth. Mine shot up 8 inches in a week. You can also plant them in a pot after a while.

freezing veggies

  • Most vegetables like peas and green beans should be blanched before freezing. Blanching means boiling for three minutes or so (varies by vegetable), plunging into icewater to “shock,” draining very well, and wrapping securely before freezing. Blanching ensures your veggies will maintain their color and won’t get freezer burn if used within a reasonable period.
  • I always blanch my bell pepper halves before making stuffed peppers because they bake up so much more colorfully. Fresh sliced, halved, or whole bell peppers, however, can be placed in plastic bags and frozen dry without any need for blanching. So can sliced apples and berries.

basic recipes i can’t live without

homemade ranch dressing is so good, and it is SO much healthier than the bottled kind, which is loaded with sugar (Really! Have you read the ingredients?) This mixes up quick and easy.

  • ¾ cup buttermilk (Shake well!)
  • ¾ cup real mayonnaise (Do not substitute with Miracle Whip!)
  • 2 tsp white vinegar
  • ¼ tsp garlic powder
  • ¼ tsp each dried tarragon and basil (Essential!)
  • Fresh cracked pepper to taste

Whisk together and refrigerate for a couple of hours if you have time. Make it on the fly, and it still tastes better than that stuff hiding in the valley advertised on TV. Add some fresh chopped chives just before serving. (Mine are coming up! So stoked!)

crumb topping can always be found in my ’fridge. I make it in triple batches and never have an excuse not to whip up an awesome pie. This topping bakes up golden-buttery and sweet and makes that second crust unnecessary. I’ve used it on apple, berry, peach, and rhubarb pies with great success.

  • ½ cup sugar
  • ½ cup flour
  • ½ stick soft butter
  • ½ tsp cinnamon

Mix with your fingers till crumbly. Pile an inch or more deep on top of your pie and bake as usual. Double or triple so you always have it on hand. Store in the refrigerator in a tightly closed container. Makes a great topping for coffee cake, too!

basic quiche is a springboard for endless variations you can whip up in record time, amazing your friends and family! Well, maybe not quite that fab, but it’s a handy, delicious, and filling meal and makes great leftovers. I love my homemade crust, but I use the prepared rolled crust for my quiche. Add grated cheese (any kind), ham, cooked mushrooms, or whatever.

  • 2 cups shredded cheese (Swiss is traditional but not required)
  • 2 cups whole milk
  • 4 eggs
  • ¼ tsp salt
  • Dash of nutmeg

Preheat oven to 375°. Beat eggs. Add milk and salt. Pour into unbaked pie shell. Spread cheese (or any other stuff) evenly over top. Sprinkle with nutmeg. Bake 30-40 minutes or until a toothpick comes out clean. Let sit 15 minutes before cutting. Great cold the next day!

basic crepes (pronounced kreps) are a meal or a starting point for fancier dishes. Whether served with fruit and eaten like pancakes or stuffed with savory crabmeat filling and smothered in Swiss cheese sauce, crepes are not only versatile—they are also convenient since you can make up a bunch of them and freeze for a quick meal on busy nights.

  • 3 cups milk
  • 3 eggs
  • 2 Tbs melted butter
  • 2 ¼ cups flour
  • Dash of salt

Beat well. Batter should be thin, so add more milk if needed. Prepare a 10-inch nonstick frying pan by heating to medium and spaying lightly with cooking oil. When pan is hot enough (a drop of water dances around and disappears), pour in one third cup of batter and immediately swirl pan around to distribute so batter covers entire pan surface. When top is set and edges brown and begin to curl, flip crepe carefully. Cook till second side is lightly brown. Slide on to a large plate and cover with a damp tea towel till all batter is cooked. These can be rewarmed in the microwave and served right away or stored in the refrigerator or freezer separated by sheets of wax paper or parchment and well-wrapped in plastic or foil.

basic brown butter sauce is a delicious way to transform a plain pasta or rice meal into something special, and the ingredients are usually on hand or easily obtainable. This is a basic recipe, but there are endless variations with the addition of mushrooms, Parmesan or Romano cheese, fresh sage leaves (yummy), lemons, hazelnuts, or pine nuts, vegetables like parsley, chives, blanched green beans, asparagus, artichokes or cauliflower, and proteins like lobster, mussels, crab, scallops, or chicken. I’ve been making this on the fly, so thanks for the great directions from CD Kitchen!

  • Cut 1 cup (2 sticks) of salted butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner over medium heat. Bring butter to a slow boil (about 5 minutes).
  • Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
  • When the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
  • Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
  • Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
  • You can keep it hot over a double boiler. Brown butter can be stored in the refrigerator and reheated in a microwave as needed, but be careful!
  • Boil your pasta of choice until al dente. Drain pasta and divide into four servings. Spread with 1/4 cup of hot brown butter.

Next time we’ll post additional basic recipes you can tuck away in your recipe notebook (you do have one, right?) and pull out when you’re in a bind or on a tight schedule. Add your own personal touch, and you’ll impress even your toughest critic.

Print this revised post: CJ-5-13-15-TIPS