Tag Archives: butter

Stuart Brioza’s Mushrooms in Pickle-Brine Butter from food52.com

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Maybe nobody told you that tossing pickle brine is just like tipping a perfectly good bottle of vinegar or fish sauce or Worcestershire down the drain. Maybe you never heard that you could cook with brine, not just use it as a bracing, salty slap to chase your sorrows. Or maybe you assumed that brine would always take over, setting its vinegar and salt and spice on top of everything else. You might even have slipped some pickle juice into potato salad or Bloody Marys, where blandness signals a crushing defeat.

  • 17873027151_cd67b1b768_b1stick plus 1 tablespoon unsalted butter
  • 6tablespoons extra-virgin olive oil
  • 3medium shallots, thinly sliced (1 1/2 cups)
  • 3pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered
  • 3/4cup brine, strained from a jar of dill pickles
  • Kosher salt
  • Pepper
  1. 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.
  2. 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.
  3. Serves 6 to 8, but scales down well

 

Mom’s Peach Crisp

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4 cups sliced fresh peaches
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter
3/4 teaspoon cinnamon
1 cup rolled oats

Preheat oven to 350 degrees F
Arrange peaches evenly in an 8×8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.  8 servings

Best Tomato Soup Ever from Ree Drumond

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WU0508H_best-tomato-soup-ever-recipe_s4x3.jpg.rend.snigalleryslide.landscape1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons veggie base
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Penne Alla Betsy from Ree Drumond

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1 pound penne pasta
1 1/2 pounds large shrimp
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup white wine, optional
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
6 leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving

Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.

Begin by peeling and deveining the shrimp and rinsing them under cold water.

In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.

In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.

And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.

Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.

Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread – and more wine.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-betsy-recipe.html?oc=linkback

Cheesy Scalloped Potato Casserole from the food network

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  • 2 tablespoons unsalted butter
  • 1 medium onion minced
  • 2 gloves garlic minced
  • 1 tablespoon chopped fresh thyme
  • 1 1/4 teaspoons table salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
  • 1 cup veggie broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup parmesan cheese
  1. Preheat oven to 425F
  2. Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
  3. Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
  4. Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
  6. Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
  7. Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
  8. Sprinkle the top evenly with cheese.
  9. Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
  10. Let cool 10 minutes before serving.
  11. Enjoy!

 

Pretzels on the Baking Steel

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12 oz warm water (110ish degrees)
1 T sugar
2 t salt
1 pkg active dry yeast
22 oz AP flour
2 oz butter
6 c water
1/2 c baking soda
pretzel salt (coarse sea salt will work as well)

1. Pre-heat oven to 450 degrees.

2. Combine water, sugar, salt in a mixing bowl. Sprinkle yeast on top and allow to foam up for about 5 minutes.

3. Add melted butter and flour into mixer, and mix with dough hook for about 4 minutes. The dough will ball up and help clean the sides of the bowl for you, that’s a good sign.

4. Spray a mixing bowl and transfer the dough to that bowl, cover with plastic wrap and proof in a warm environment for up to an hour. You want to see the dough expand a little more than double.

*Chef’s Tip: Spray the top of the dough with pan spray too before wrapping in plastic wrap. This will help you when removing the dough from the bowl and not have any stick to the top.

5. Once your dough has proofed, get it onto a cutting board. At this time, you want to bring water and baking soda to a quick boil to dissolve and turn off. With a bench scraper or knife, portion the dough into 170g for pretzels, 85g for buns. Shape as you wish.

6. Dip your pretzels into the baking soda solution and let sit for about 10-15 seconds. (Traditionally, one would use lye to dip the pretzels in, but we don’t want to poison anyone here). Transfer soaked pretzels onto a baking steel with parchment paper and coat with pretzel salt.

7. Bake for approximately 12 minutes until golden brown and rest for about 3 minutes.

Grab your favorite mustard and dig in, you won’t be disappointed. These didn’t last very long in the test kitchen, believe me.  yields 6 medium pretzels/ 12 buns)

Recipe adapted from Alton Brown’s Good Eats

 

Pate Brisee (Pie Dough) from martha

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Buckeye brownies from browneyedbaker.com

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For the Browniebuckeye-brownies-37-600 (1)s:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups granulated sugar
1¾ cups all-purpose flour
¾ teaspoon salt

For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup unsalted butter
Pinch salt
2¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:
1½ cups milk chocolate chips
⅓ cup creamy peanut butter

1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.

5. Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.

6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.