Tag Archives: butter

Coddled eggs with spinach and goat cheese from Clinton Kelly

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  • 2 tablespoons butter
  • 4 ounces baby spinach
  • 1 store-bought roasted red pepper (diced)
  • 1/4 cup goat cheese (crumbled)
  • 8 large eggs
  • 1/2 cup heavy cream (divided)
  • 1 tablespoon chives (finely chopped)
  • 8 slices white bread (toasted and cut in half on an angle)
  • kosher salt and freshly ground black pepper (to taste)
  • Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
  • Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
  • Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, goat cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
  • Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
  • Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
  • Tips:
    – If you don’t have ramekins, use heatproof glass jars or mugs.
    – If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.

Small World Coffee’s Ginger Scones with Cardamom

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  • 3 c. flour
    2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cardamom pods, crushed and inner seeds ground
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/4 cup crystallized ginger, chopped in 1/4-inch pieces
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 4 teaspoons sugar
  • 2 large eggs

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

  2. Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.

  3. Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.

  4. Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.

  5. In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.

Caramel apple sheet cake from chef-in-training.com

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2 cups flour plus 2 Tablespoons flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • ½ cup butter
  • 1 cup water
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups peeled and chopped green apples
Frosting
  • ½ cup butter
  • 6 Tablespoons milk
  • 3½ cups powdered sugar
  • ½ teaspoon vanilla
  • ⅛ cup caramel sauce (I use caramel ice cream topping)
  1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
  2. In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
  3. Pour into a 15×13 inch greased jelly roll pan.
  4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
  5. While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Caramelized Onion and Butternut Squash Tart from food52.com

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  • ab355b42-4d20-4439-b905-c7f9e0d8a340--unspecified1 recipe pastry dough (see below)
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 2 large yellow onions, halved and sliced
  • 3 tablespoons unsalted butter
  • 2 eggs
  • 8 ounces crème fraîche
  • 4 ounces Gruyère, grated
  • 2 ounces Parmesan, grated
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4sprigs thyme
  1. Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.
  2. Meanwhile, preheat oven to 450° F. Toss butternut squash with olive oil and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.
  3. Reduce oven heat to 350° F. Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.
  4. In a medium mixing bowl, combine eggs, crème fraîche, gruyère, Parmesan, and black pepper.
  5. Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruyère mixture over the squash, making sure to spread it evenly throughout the tart.
  6. Bake until golden brown and cooked through, about 30 to 40 minutes.
Pastry Dough

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 stick butter
  • 4 tablespoons ice water
  1. Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
  2. Mix flour and salt in food processor or large bowl.
  3. If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.
  4. Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.

 

Whole Roasted Cauliflower and Whipped Goat Cheese by Alon Shaya

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Cauliflower poached in a winey, punchy broth, then roasted — whole — results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce.

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  • 1 head cauliflower, whole, stem trimmed and leaves removed
  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil plus more for serving
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon crushed red pepper flakes (or to taste)
  • 1 tablespoon sugar
  • 1 bay leaf
  • Coarse sea salt (for serving)
  1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
  2. Remove leaves and cut out the center core to create a flat surface for cauliflower to balance, making sure to leave the head intact.
  3. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
  4. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
  5. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
  6. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Whipped Goat Cheese

  • 4 ounces fresh goat cheese
  • 3 ounces cream cheese
  • 3 ounces feta cheese
  • 1/3 cup heavy cream
  • 2 tablespoons olive oil plus more for serving
  1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
  2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
  3. Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.
  • Serves 4 to 6

 

Danish dream cake (DRØMMEKAGE) from saveur

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15 tbsp. unsalted butter,danish_dream_cake_2000x1500 softened, plus more for greasing
3 3⁄4 cups all-purpose flour, plus more for pan
1 3⁄4 cups plus 3 tbsp. whole milk
1 3⁄4 cups sugar
5 eggs
1 tbsp. baking powder
2 tsp. vanilla extract
1 1⁄2 cups sweetened shredded coconut

1 cup packed dark brown sugar

Heat the oven to 350° and butter and flour a 3-inch deep, 9-inch springform pan. In a small saucepan, combine 1 3⁄4 cups of the milk with 6 tablespoons of the butter and heat over medium until the butter melts, and then remove from the heat and let cool.
In a large bowl, using a hand mixer, beat the sugar with the eggs until pale yellow and fluffy, about 8 minutes. Stir in the flour, baking powder, and vanilla until smooth and then fold in the milk. Scrape the batter into the prepared pan and place on a parchment paper-lined baking sheet. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes. Remove the cake from the oven and increase the oven temperature to 400°.
While the cake is baking, in a 2-quart saucepan, stir the remaining 9 tablespoons butter and 3 tablespoons milk with the coconut and brown sugar and heat over medium until the sugar dissolves and the topping is warm, 4 to 5 minutes.
Spread the topping evenly over the hot cake, return it to the oven, and bake until the topping is bubbling and the coconut begins to toast on top, about 10 minutes. Transfer the cake to a rack and let cool to room temperature. Remove the side of the springform pan, and transfer the cake to a stand or serving platter to serve.

 

Stuart Brioza’s Mushrooms in Pickle-Brine Butter

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1 stick plus 1 tablespoon unsalted butter
6 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced (1 1/2 cups)
3 pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered
3/4 cup brine, strained from a jar of dill pickles
Kosher salt
Pepper

In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add 1/3 of the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add 1/3 of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add 1/3 of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm. Repeat the process 2 more times with the remaining butter, olive oil, mushrooms and pickle brine. Season the mushrooms with salt and pepper to taste and serve.

Dessert for Two’s Chocolate Ganache Coconut Pie from Martha

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This recipe is made in a small 6” pie pan to serve two.

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2 tablespoons unsalted butter, at room temperature

7 ounces sweetened coconut flakes

1/2 cup + 2 tablespoons heavy cream

6 ounces semisweet chocolate chips

1.  Preheat the oven to 350 degrees F.

2.  In a small food processor, pulse 1/3 of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.

3.  Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.

4.  Use two long strips of foil to form ropes to shield the edges of the crust.

5.  Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.

6.  Let the crust cool completely before proceeding.

7.  Now it’s time to make the filling! Bring the cream just to a boil in a smallsaucepan — you’ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproofbowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and you’ll find the chocolate is smooth and silky. That’s it! You did it!

8.  Pour the mixture into the coconut crust.

9.  Refrigerate until chocolate sets, at least 3 hours.

10.  Slice and serve!

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Lemon Pasta with Roasted Shrimp from Ina

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FNM_020110BTS-Ina-Garten-025_s4x3.jpg.rend.sni12col.landscape2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Braised Red Potatoes with Lemon and Chives from America’s Test Kitchen Season

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For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. We combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like lemon juice.

Use small red potatoes measuring about 1 1/2 inches in diameter.
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1 1/2 lbs. small red potatoes, unpeeled, halved
2 cups water
3 tablespoons unsalted butter|
3 garlic cloves, peeled
3 sprigs fresh thyme
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
2 tablespoons minced fresh chives

Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.

Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.

Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.  Serving Size: 4

Terry’s notes:

i believe I posted this the other day but I made them last night and they were fabulous! Okay, Aside from the fact that they have nicely brown crispy bits that make them good the BEST is the garlic.

The garlic is cooked until soft in the water, then after 15 minutes it is wonderfully sweet and so soft. I put the cooked garlic into a little cup, mashed it up and added a teaspoon of lemon juice. A bit of salt and pepper. It’s wonderful on the potatoes but it’s going to be great on steamed green beans or broccoli. I liked the SteamFresh brand green beans and brussels sprouts since you just put the bag in the microwave five minutes and they are cooked. I usually then pop them into some butter and season. Tonight I’m doing them but I’m going to use the soft garlic and lemon.