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
These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.
Yield: 12 muffins
For the Topping:
- 1/2 cup/115 grams unsalted butter (1 stick)
- 1 1/3 cups/165 grams all-purpose flour
- 1/2 cup/110 grams dark brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice or cardamom
- 1/4 teaspoon fine sea salt
For the Batter:
- 3/4 cup/180 milliliters sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
- 1 1/2 cups/190 grams all-purpose flour
- 2/3 cup/135 grams granulated sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened
- Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.
Make the Topping:
- In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl.
- Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
Make the Batter:
- Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
- Add softened butter and beat for 20 seconds to work it into the flour.
- Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
- Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
- Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
- Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
- Cool on a rack for 15 minutes.
- Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
Posted in Baking, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: allspice, almond, breakfast, browned butter, brunch, cardamom, cinnamon, crumb cake, lemon, lemon zest, mini crumb cakes, muffins, New York, New York crumb cake, sour cream, vanilla
These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.
This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.
Yield: Serves 4 to 6 as a side dish
- 2 pounds large carrots (I used rainbow carrots)
- 3 tablespoons olive oil
- 8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
- 2 cardamom pods
- 1-2 star anise
- coarse salt and freshly ground black pepper
- 3-4 tablespoons sherry vinegar, to taste
- 1 teaspoon Dijon mustard
- 3 tablespoons chervil leaves or chopped fresh parsley
- Heat the oven to 325 degrees, preferably on convection.
- Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
- Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
- When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
- Add 3 tablespoons butter, spices, salt and pepper.
- Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
- Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
- Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
- Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.
Posted in Holiday, Recipes, Sides, Thanksgiving, Vegetarian
Tags: browned butter, cardamom, carrots, cast iron skillet, Dijon, mustard, rainbow carrots, roasted, sherry vinegar, side, side dish, skillet, slow-roasted, star anise, Thanksgiving, vinaigrette
I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.
This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.
Yield: One 10-inch round cake, about 10 to 12 servings
For the Caramel Apples:
- 4 tablespoons/55 grams unsalted butter
- 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
- 1/2 cup/110 grams dark brown sugar
- 1/4 teaspoon fine sea salt
For the Cake:
- 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
- 1 1/3 cup/290 grams dark brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cup/215 grams all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
For the Browned Butter Glaze:
- 1 tablespoon unsalted butter, melted
- 1/2 cup confectioners’ sugar
- milk or heavy cream, as necessary, to achieve desired consistency
- pinch of coarse salt or fine sea salt
- Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
- Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
- Heat the oven to 350 degrees, preferably on convection.
- Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, beating well after each addition, and mix to combine.
- Scrape the bowl well, then beat in the vanilla.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
- Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
- With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
- Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a couple of minutes onto the baking time next time.)
- Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
- In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
- Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
- Drizzle glaze over cooled cake before slicing.
Posted in Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: apple, autumn, Braeburn, brown sugar, browned butter, cake, caramel apples, cast iron skillet, coffee cake, dessert, fall, fruit, Gala, glaze, honey crisp, skillet
Yes… I have a couple more strawberry recipes to share. This is what happens when your family picks over 12 pounds of fresh berries! 😉
Every year, I make strawberry-vanilla bean jam, strawberry shortcake cookies, fresh strawberry gelato, and pancakes with strawberries (both sourdough & simple but perfect)- at the very least. After adding a new strawberry cocktail and spoon cake to the list this year, we still had plenty of berries to enjoy.
This recipe was adapted from Gourmet, via Smitten Kitchen.com. I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.
I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.
Yield: 6 muffin-sized desserts
- 3/4 stick salted or unsalted butter
- 1 tsp granulated sugar
- 6 slices potato sandwich bread or white sandwich bread, crusts removed
- 1/4 cup packed dark brown sugar
- 1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
- 1/8 tsp coarse salt (omit if using salted butter)
- 1/2 cup panko
- 2 (generous) cups strawberries, hulled and sliced
- vanilla ice cream or softly whipped cream, for serving
- Preheat oven to 350°F, preferably on convection, with rack in middle.
- Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
- Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
- Roll bread slices with a rolling pin to flatten.
- Brush both sides with additional brown butter, then gently fit into muffin cups.
- Stir together brown sugar, zest or juice, salt, and panko.
- Add strawberries to the sugar mixture and toss to coat.
- Stir in remaining brown butter.
- Heap strawberry mixture into the prepared bread cups, pressing gently.
- Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
- Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
- Let stand 5 minutes before removing from pan. Serve warm or at room temperature.
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: berry, bread, Brown Betty, brown sugar, browned butter, dessert, easy, fruit, individual, lemon, mini, panko, pie, potato bread, sandwich bread, Smitten Kitchen, strawberry, tart