Tag Archives: butter

Ann Marotto’s Fresh Tomato Pie

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  • FOR THE PASTRY
  • 1 cup flour
  • 1/2 cup low-fat cottage cheese
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • FOR THE FILLING
  • About 2 teaspoons Dijon-style mustard
  • 2 to 3 large beefsteak tomatoes, sliced thick and evenly
  • 1 cup grated low-fat Swiss cheese
  • About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Have ready an ungreased 9-inch pie plate or fluted quiche

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours. note: play around with this maybe use food processor for butter and flour and then add cottage cheese and pulse, don’t think mine dough was incorporated enough.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 30 to 40 minutes.

Serve warm.

 

Linguine with clam sauce from saveur

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1⁄3 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 1⁄4 lb. littleneck clams, cleaned
1⁄3 cup dry white wine
1⁄2 tsp. crushed red chile flakes
1 lb. linguine, cooked to al dente, plus 1⁄2 cup cooking water, reserved
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter
Crusty Italian bread, for serving
Heat oil in a 12″ skillet over medium heat. Add garlic, and cook, stirring, until fragrant, about 1 minute. Add clams, wine, and chile flakes, cover immediately, and cook, shaking pan occasionally, until clams open, about 8–10 minutes. Transfer clams to a cutting board, letting them drain back into the skillet as you remove them, and remove meat from shells; roughly chop meat and return to skillet. Add pasta, reserved pasta water, parsley, and salt and pepper, and toss until pasta is heated through, about 2 minutes. Add butter, and toss until melted; serve immediately with bread.
variation: if you dont have fresh clams
2 (6.5 ounce) cans minced clams, with juice
1/4 cup clam juice

Fresh and Wild Mushroom Stew from NY Times

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  • 1 ½ pounds crecipes-wildmushroomstew-master675ultivated brown mushrooms, like shiitake, cremini or portobello
  • ½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
  • Extra virgin olive oil
  • 1 large onion, diced
  • Salt and pepper
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage or rosemary
  • Pinch red pepper flakes or cayenne
  • 1 tablespoon tomato paste
  • 3 small ripe tomatoes, peeled, seeded and chopped
  • 1 tablespoon all-purpose flour
  • Porcini broth, heated, or use chicken or vegetable broth
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 tablespoons chopped parsley

    Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

    Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

    Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

    Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Original Plum Torte NY times

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  • ¾ to 14torte-web-master768-v21 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 24 halves pitted purple plums
  • Sugar, lemon juice and cinnamon, for topping
  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

 

Mrs. Behr’s Buttercake

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download2 cups AP flour
1 cup sugar
1/2 lb. soft butter
1 Tbsp. pure almond extract
1 egg, save a little egg white to brush on top of cake
1 small pkg.  whole almonds

Combine ingredients in bowl.  Mis well with hands.  Don’t squash mix.  Use a round flat cake tin.  Flatten mixture with palm of hand.  

Decorate with whole almonds on top…Original cake recipe calls for them simply placed around the edge then brush egg white on top of cake.

Don’t preheat oven!!!!

Put cake into 375 oven for 1/2 hour

Cool on wire rack

Cut into small slivers for serving

Enjoy!

Michael Ruhlman’s Pasta with Tomato Water, Basil, and Garlic

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  • 4 ripe tomatoes, large dice
  • 1 1/2 to 2 teaspoons coarse kosher salt
  • 12 ounces spaghetti or any pasta you like
  • 10 cloves of garlic
  • 1cup basil, cut into ribbons
  • 3 ounces butter, cut into three chunks
  • Olive oil, as needed
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil.
  3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
  4. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
  5. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
  6. Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
  7. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.

 

Grilled Swordfish Steaks with Basil-Caper Butter from food & wine

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  • download6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 8-ounce swordfish steaks, cut 1 inch thick
  1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
  2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
  3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.

 

Swordfish with lemon-garlic sauce

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swordfishFor the lemon-garlic sauce

  • 1 tablespoons butter
  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup white wine
  • Grated zest from 1 lemon
  • 1 tbsp capers
  • 1 tablespoons lemon juice
  • 1 tablespoons parsley for garnish, snipped or cut into small pieces

Take the swordfish out of the refrigerator about 30 minutes before cooking to bring to room temperature.

Dry off fish, salt and pepper it, put a very small amount of grapeseed oil in cast iron pan and heat until quite hot. Depending on thickness of fish cook 3-7 min on each side.

Make the lemon-garlic sauce

You can make the sauce while the swordfish steaks roast in the oven – so fast and easy to do, and the smell is addictive.

1.  Add the butter and olive oil to a small skillet, and melt over low heat. 

Add the garlic and red pepper flakes, and cook over very low heat (you don’t want to burn the garlic!) until the garlic softens, add capers.  Set aside until the fish is done.

2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.

3.  Add the white wine to the cooking pan and stir to deglaze – remember to use oven mitts when touching the hot pan!  Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume.  Remove from the heat, and stir in the grated lemon zest and lemon juice.  Pour over the swordfish, and garnish with the parsley.

Serving suggestions

Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread. 

Maple, burbon, orange glazed salmon

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IMG_00623 tbsp maple syrup
3 tbsp OJ
2 tbsp bourbon
1.5 tbsp soy sauce
1 clove of garlic, minced
1 tsp butter

Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture.  cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack.  Remove from oven pour over some marinade then put back in over for 1 min.  Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.

Messy Shrimp from foodie Helen

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1476540722 whole bay leaves, crushed fine
2 teaspoons dried rosemary (or fresh if you have it)
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne or to taste
2 tablespoons freshly cracked black pepper
1 1/2 teaspoons paprika
1 whole garlic pod, minced

Melt two sticks butter in heavy cast iron skillet.  Add 3/4 cup olive  oil.  

Sir in above ingredients.  Bring to boil and simmer for 5  minutes.  Set aside.

When ready to cook, re-heat spice oil mixture and add juice of two  limes.  

Put shrimp (in shell) into simmering sauce and cook 3-4  minutes.  Let cool (so

your hands can handle the hot sauce).  Serve in  bowls with good crusty

French bread.  Be sure you put out an extra dish to  discard shrimp shells.