tag: brown butter
April 9, 2014
Guys, I’m on a scone jag.
A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.
This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.
November 26, 2012
This is the first meal I prepared after I arrived in Nice. One of the best things and worst things about moving is a new kitchen. Best: it’s so clean! Worst: there’s no food in it! So I ran to Monoprix and came back with the essentials (eggs, pasta, cheese, lemons, bacon, butter, and wine) and some stuff for dinner (salmon, broccoli, parsley). Because apparently, whenever I need to make a single-girl dinner, it ends up being salmon.
Like many of the recipes I share with you, this one tastes and sounds fancy, but is a total cinch to make. Just wrap up all the ingredients in a paper packet and bake; that’s it. I made it for a solo dinner, but I can see making this for guests too — baking off several packets at once and opening them all up at the table, puffs of lemon-scented steam escaping from the open packets. Thankfully I had a bunch of things when I moved here, such as the best spice grinder from this reviews site, some baking essentials and most important of all the Slicers without which I probably wouldn’t be able to make salmon.
You can use whatever herbs you like in the packet, and even mix it up by adding different oils, spices, and vegetables. I served my salmon with buttered pasta and steamed broccoli with parmesan, letting the juices from the packet run into the rest of the plate, imparting the pasta and vegetables with the flavors and lemon and brown butter.
cooking, mains |
Tags: bake, beurre noisette, brown butter, cooking, dinner, easy, fish, food, french, healthy, lemon, main dish, microwave, oven, parchment paper, poisson en papillote, salmon, salmon fillet, salmon in paper, salmon in parchment, saumon en papillote, single lady, single serving |
September 7, 2012
Hello from Zurich! The gentleman is here for a business trip and I tagged along, as I am wont. Hopefully we’ll be doing some hiking in the Alps and exploring of old villages and things this weekend. But first, let me tell you about these cookies I brought with me.
Apparently, I take requests now.
It makes sense. I like making food. Friends like to eat the food I make. If they don’t cook, and they have a recipe for something they know they like but are unable or unwilling to reproduce on their own, why not?
A couple weeks ago, the gentleman and I were out to dinner with some friends and our buddy Ross (a fellow board game and beer enthusiast) mentioned that he had this amazing chocolate chip cookie recipe. Now I’ve baked my fair share of chocolate chip cookies. I’ve been tweaking and experimenting with my recipe since college, and I got it just how I like it… then I moved here. And all of a sudden, the cookies made from my previously-solid recipe have been coming out of the oven disconcertingly flat and lifeless. I guess it’s time to open up that chronicle again, searching for the perfect perfect chocolate chip cookie.
So I had Ross send me that recipe. (Look, we live in the future! A hand-written recipe shared via his phone and Google+.)
August 30, 2012
This is the kind of dish that completely depends on high quality ingredients: fresh, gorgeous tomatoes and excellent butter.
I first encountered Cœur de Bœuf tomatoes, a cousin of the American beefsteak tomato, at Ô Chateau in a lovely salad preparation. Its uneven ridges create very small pockets of seeds inside the fruit, so the flesh is not nearly as watery as other tomato varieties. Substantial and fleshy, this variety is perfect for slicing thick and eating raw.
I can’t get over how pretty these slices are, arranged on a big plate — like big tomato flowers.