This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.
This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂
- 1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
- coarse salt
- 8 T (1 stick) unsalted butter, cut into pieces, divided
- 1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
- 1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
- freshly ground black pepper
- Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
- Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
- Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
- Using tongs, transfer one-third of lemon slices to a plate; set aside.
- Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
- Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
- Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
- Drain pasta and add to sauce.
- Cook, stirring often and adding the grated Parmesan a little at a time.
- Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
- Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
- Serve pasta topped with reserved lemon rounds and more Parmesan.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: brown butter, browned butter, dinner, easy, fast, lemon, meyer lemon, mezzi rigatoni, paccheri, parmesan, Parmigiano Reggiano, pasta, pepper, quick, rigatoni, vegetarian
This cake was just calling for all of the Bosc pears that I’ve received in my CSA share recently. I love it when I have all of the ingredients readily available to make a special treat. 🙂
As a side note, I don’t really understand the idea of a “snacking” cake. This is definitely a CAKE. The brown butter glaze was absolutely essential and absolutely fabulous. Yes, it was easy to eat and, yes, it’s not a fancy layer cake. I also suppose it would be a wonderful snack! We enjoyed it for dessert. 😉
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour and decreased the amount of fresh nutmeg. I also omitted the nuts. Delicious!
I’m sharing this special “snack” at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy! 🙂
For the Cake:
- 1 cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan
- 1 cup/200 grams granulated sugar
- 1/2 cup/100 grams dark brown sugar
- 1 ¼ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon grated nutmeg
- ⅛ teaspoon ground clove
- ½ teaspoon baking soda
- 4 large eggs, at room temperature
- 3 to 4 large pears (2 1/4 pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups) (I finely chopped the prepared pears in a mini-food processor.)
- 2 ¾ cups/350 grams all-purpose flour (I used 175 g all-purpose flour & 175 g whole wheat pastry flour)
- ¾ cup/75 grams rolled oats
- ½ cup toasted walnuts or pecans, chopped, optional
For the Brown Butter Glaze:
- 5 tablespoons/70 grams unsalted butter
- 2 tablespoons/25 grams dark brown sugar
- 1 cup/125 grams confectioners’ sugar
- 3 tablespoons/45 milliliters heavy cream or milk, more as needed
- 1 teaspoon vanilla extract
- pinch of coarse salt
- Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper. (I used cooking oil spray.)
- Using a stand mixer, beat butter until light and fluffy, about 2 to 3 minutes.
- Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute.
- Beat in eggs, one at a time.
- With the mixer on low, beat in half the pears, and then beat in the flour until smooth.
- Beat in remaining pears, then the oats, beating until well incorporated.
- Beat in nuts, if using.
- Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
- Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.
- Whisk in brown sugar until it dissolves.
- Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce.
- Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.
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Posted in Baking, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes
Tags: Bosc, brown butter, brown butter glaze, cake, dessert, Fiesta Friday, oats, pears, pecans, rolled oats, snacking cake, walnuts, whole wheat, whole wheat pastry flour
I made this side dish in an attempt to make my non-green bean appreciating husband a convert. Who wouldn’t gain appreciation for anything once covered in browned butter? Well, I think you can guess. 😉 I liked it though! The following night I sautéed collards and kale with bacon and red onions… Do you see what I’m dealing with? 🙂 He did enjoy that one.
This recipe was adapted from Fine Cooking.com. I reduced the amount of butter and almonds.
- 2 to 3 T unsalted butter
- 1/4 cup slivered almonds
- 1/2 lb. fresh green beans, trimmed
- 2-3 large garlic cloves, minced
- 1/4 to 1/2 tsp kosher salt, to taste
- 1 cup water
- 1/2 tsp freshly ground black pepper
- Melt 1 1/2 T of the butter in a large sauté pan over medium heat. Add the almonds and cook, tossing frequently, until they’re light brown and toasted, 3 to 4 min. Transfer them with a slotted spoon to a plate lined with paper towels.
- Add the green beans, garlic, and 1/4 tsp salt to the pan. Toss to coat the beans with the residual butter.
- Add the water and simmer gently, tossing occasionally, until the beans are fork-tender and fully cooked (taste one to check), about 15 min. The liquid should be reduced to about 1/4 cup or less; if there’s too much liquid, increase the heat to a boil and let it reduce briefly.
- Add the remaining 1/2 to 1 1/2 T butter (as needed/desired) and toss to coat the beans and emulsify with the liquid.
- Add the pepper, toss, and adjust the seasonings as needed.
- Scatter the slivered almonds over the serving platter or over each serving.
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Posted in Quick, Recipes, Sides, Vegetarian
Tags: almonds, brown butter, browned butter, gluten free, green beans, side dish, sides, slivered almonds, vegetarian
I hate to admit it, but I often use the quick Trader Joe’s cornbread mix when we want cornbread as a side. It is sweet and cake-like and yummy. But… My South Carolina-raised husband and I know that this barely sweetened skillet cornbread is the “real deal” southern cornbread. COMPLETELY different from a box mix. The crust was crunchy and buttery; the inside moist and tender- delicious!! The entire kitchen filled with the wonderful smell of nutty browned butter as it baked too. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. The recipe makes a GIGANTIC 12-inch skillet (almost) filled to the rim with cornbread. We ate it with Vegetarian Chili with Winter Vegetables and a green salad but had plenty of leftovers for breakfast. The leftover cornbread was wonderful reheated in a toaster oven- and buttered. We also slathered it with homemade Peach-Vanilla Bean Jam. YUM!
Yield: One 12-inch skillet cornbread (or 9×13-inch), about 12 servings (1/2 the recipe could be made in a 9-inch skillet)
- 12 tablespoons (1 1/2 sticks)/170 grams unsalted butter
- ½ cup/120 ml maple syrup
- 2 ¼ cups/530 ml buttermilk
- 3 large eggs
- 1 ½ cups/180 grams yellow cornmeal, fine or medium-coarse grind
- ½ cup/65 grams whole wheat flour
- ½ cup/60 grams all-purpose flour
- 1 ½ tablespoons/18 grams baking powder
- 1 ½ teaspoons/9 grams kosher salt
- ½ teaspoon/5 grams baking soda
- Heat oven to 375 degrees (on convection).
- On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)(As it is difficult to assess the color in a dark pan, I checked the color in a teaspoon!)
- Pour brown butter into a large bowl. (Do not wipe out the pan.)
- Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs.
- Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it.
- Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 25 minutes (on convection), or up to 30 to 40 minutes in a standard oven. Cool in the skillet for 10 minutes before slicing.
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Posted in Baking, Bread, Coffee Cake, Muffins, Recipes, Sides, The Piggy Pancake (Breakfast)
Tags: breakfast, brown butter, buttermilk, cornbread, cornmeal, maple syrup, Melissa Clark, skillet, snack, whole wheat
I love nutty browned butter and anything with vanilla beans so this pie was a winner! 🙂
This recipe was adapted from Martha Stewart Living. I modified the baking technique and crust.
For the Crust:
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons ice water, plus more if needed
- 1 tablespoon distilled white vinegar
- Place flour and salt in a food processor.
- Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Beat together egg, ice water, and vinegar in a small bowl.
- Add egg to flour mixture and pulse just until incorporated, about 10 times more.
- Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time.
- Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk.
- Refrigerate at least 30 minutes and up to 2 days.
For the Filling:
- 1/2 stick unsalted butter
- 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
- 1 tablespoon fresh lemon juice
- 1/4 cup all-purpose flour, plus more for rolling
- 1/2 teaspoon coarse salt
- 3/4 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 vanilla bean, seeds scraped
- Double-Crust Pie Dough (above)
- water, for brushing
- 1 large egg, lightly beaten
- coarse sanding sugar, for sprinkling
- Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool.
- Toss together apples and lemon juice in a large bowl.
- Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers.
- Add browned butter to apples. Stir in flour mixture.
- Roll out 1 disk of dough to about 1/8 inch thick on a lightly floured surface or between 2 sheets of plastic wrap. Fit into a 9-inch glass or ceramic pie plate. (I used a 9-inch deep dish ceramic pie dish.)
- Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.)
- Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. (Alternatively, make a lattice pattern with the top crust.)
- Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
- Meanwhile, preheat oven to 425 degrees, preferably on convection, with rack in lowest position.
- Brush pie with egg wash and sprinkle with sanding sugar.
- Place on a parchment paper or foil-lined rimmed baking sheet to catch any drips. Cover edges to prevent over-browning.
- Bake pie on lowest rack 15 minutes.
- Cover pie with a foil dome (formed using an inverted bowl).
- Reduce oven temperature to 375 degrees and bake until well browned, about 45 minutes (convection) to 1 hour, or until bubbling through vents, up to 20 minutes more. (*I removed the foil dome (and uncovered the edge) after 1 hour and continued to bake the pie for an additional 15 to 20 minutes, until golden brown.)
- Let cool completely on a wire rack, at least 6 hours.
Notes: The dough can be frozen up to 1 month. The pie can be made 1 day ahead and stored at room temperature. (I make my pies the day before Thanksgiving.)
One Year Ago:
Apple-Pear Pie with Walnut Crust (vanilla bean too!)
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes, Thanksgiving
Tags: apple pie, apples, brown butter, browned butter, dessert, Granny Smith, lattice, pie, Thanksgiving, turbinado sugar, vanilla, vanilla bean