Tag Archives: butter

Blueberry Bakewell Muffins, Chetna Makan

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Muffins
 ½ cup/1 stick unsalted butter, softened

 ½ cup granulated sugar

 ¼ packed cup light brown sugar

2 large eggs, at room temperature

½ cup plus 2 tablespoons sour cream, at room temperature

2 tablespoons whole milk

1 teaspoon vanilla extract

1 ⅔ cups all-purpose flour

scant ⅓ cup almond flour

1 teaspoon baking powder

1 teaspoon baking sode

1 pinch table salt

¾ cup blueberries, fresh or frozen

2 tablespoons plus 1 teaspoon blueberry or raspberry jam

Almond Topping
¼ packed cup light brown sugar

2 tablespoons all-purpose flour

2 tablespoons almond flour

1 ½ tablespoons unsalted butter, cold and cut into small cubes

3 tablespoons sliced almonds

Heat the oven to 355°F. Line two 12-cup muffin tin with 14 paper liners (the bottoms of the baked muffins are quite moist, so paper liners are preferable to butter or baking spray).

Make the topping. In a medium bowl mix together the 50 grams (¼ packed cup) brown sugar, 15 grams (2 tablespoons) all-purpose flour, and 12 grams (2 tablespoons) almond flour. Use your fingers to rub in the cold butter until the mixture forms coarse crumbs. Add the sliced almonds and toss to combine, then place the crumb topping in the refrigerator while you prepare the muffin batter.

Make the muffin batter
. In a large bowl, with a whisk or an electric hand mixer on low, beat the softened butter, granulated sugar, and 50 grams (¼ packed cup) brown sugar until light and creamy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Add the sour cream, milk, and vanilla and beat until smooth and combined.

In a medium bowl, whisk together the 200 grams (1 ⅔ cups) all-purpose flour, the 32 grams (scant ⅓ cup) almond flour, baking powder, baking soda, and salt. Add the flour mixture to the large bowl and beat just until combined and no flour streaks remain. Gently fold in the blueberries with a rubber spatula. 

Divide the batter evenly between the muffin tins. Spoon ½ teaspoon of jam on top of each muffin and use an offset spatula or a butter knife to smooth the batter. Sprinkle the chilled topping over each muffin. Bake for 20 to 22 minutes, until the muffins are golden, set, and spring back when lightly poked. Let the muffins cool in the tin for 10 minutes before removing and letting them cool completely on a wire rack.

Lohikeitto Finnish Salmon Soup-food 52

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  •  3 tbsp butter
  • 1 pc leek, thinly sliced (only white/lighter part) or onion
  • 1 medium carrot, diced
  • 3 medium potatoes, diced
  •  5 cups fish or veggie stock
  •  1 lb salmon fillet cut into cubes
  • 3/4 cup heavy cream, half n half or milk
  • 3/4 to 1 cup dill, roughly chopped
  •  salt and pepper, to season

  • Start preparing your lohikeitto by placing a medium-sized (or large pan) over medium heat.  Add butter.
  • Once the butter has completely melted, add thinly sliced leek. Cook until slightly soft.
  • Add carrot and potatoes. Mix.
  • Add fish stock.  Cover pot with a lid, adjust heat to medium-high, and bring to a boil.
  • Adjust heat back to medium-low and simmer your salmon soup until vegetables are almost cooked.
  • Add salmon fillet and heavy cream. Mix to combine.
  • Turn the heat back to medium.  Cover with a lid and continue cooking lohikeitto for 4 to 5 minutes.
  • Season by adding salt and pepper. Mix.
  • Add dill to finish your lohikeitto. Turn heat off.
  • Cover with a lid and keep covered for 2 minutes.

Serving lohikeitto:

  • Transfer to individual bowls.
  • Garnish lohikeitto with more freshly chopped dills, if desired.
  • Serve.

oven-baked cod with bread crumbs from allrecipes.com

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  • ½ cup warm water 
  • ½ fish bouillon cube 
  • ¾ cup dry bread crumbs 
  • ¼ cup butter, cut into small chunks 
  • 1 bunch fresh parsley, chopped 
  • 1 tablespoon chopped fresh dill 
  • 2 teaspoons dried tarragon

  • Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
  • Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
  • Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
    Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

Peach Tart from Amanda Hesser

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  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2-3/4 cup plus 1 teaspoon sugar-depnding on sweetness of fruit
  • 1/4 cup vegetable or canola oil or coconut
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract (opt)
  • 2 tablespoons cold, unsalted butter
  • 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
  • Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  • In a bowl, combine 1/2 -3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles. 
  • Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

notes: first time I made it with too many peaches as in too much juice and used spring form pan. It’s better made in 10” pie pan. Based on sweetness of fruit adjusted sugar.

Zucchini Spaghetti Stanley Tucci Loves! (Spaghetti alla Nerano) – Food Wishes

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1 quart sunflower oil, or as needed
6 medium green zucchini4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don’t overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Tomato-Butter Pasta NYTimes

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  • 1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine)
  • 2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally
  • 4 tablespoons cold unsalted butter
  • 1 large garlic clove, peeled
  • ¼ teaspoon red-pepper flakes, plus more for serving
  •  Black pepper
  •  Torn basil leaves, for serving (optional)
  •  Finely grated Parmesan, for serving
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  2. Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
  3. Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

Vermont Cheddar-Ale Dip from yankee magazine

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Vermont Cheddar-Ale Dip

  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 12 ounces blond or brown ale
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1–2 canned chipotle chilies in adobo sauce, finely chopped, plus 1–2 tsp sauce
  • 1 1/2 teaspoons brown sugar
  • Freshly ground black pepper, to taste
  • 20 ounces extra-sharp cheddar cheese, shredded
  • Chopped scallions, for garnish

Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown). Add ale very slowly, still whisking, then add mustard, Worcestershire sauce, chilies and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.

blueberry buckle from yankee

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  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 2 cups wild Maine blueberries

Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. 

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon table salt
  • 1/4 cup cold unsalted butter, cut into cubes

In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.

Bake until a cake tester inserted into the center comes out clean, about 40 minutes. 

Cider Doughnut Muffins from Yankee magazine

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  • 2 cups sweet apple cider
  • 1/2 cup unsalted butter, softened, plus more for pan
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt

Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.

Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.

Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.

In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes. 

For the topping:

  • 3/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons salted butter, melted

Now, prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature. 

Tian by gabrielle hamilton

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INGREDIENTS

  • 2 tablespoons unsalted butter
  • 3 medium Yukon Gold potatoes (about 12 ounces)
  •  Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 large yellow onion (about 12 ounces)
  • 2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
  • 1 pint yellow Sungold cherry tomatoes
  • ⅓ cup coarse bread crumbs

  1. In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  2. Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  3. Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  4. Peel the onion, then slice into even ¼-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  5. Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  6. Slice the zucchini into ¼-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  7. Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split — about 30 seconds — retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  8. Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  9. Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  10. Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  11. Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  12. With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.