Strawberry Brown Butter Bettys

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
  1. Preheat oven to 350°F, preferably on convection, with rack in middle.
  2. 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.
  3. Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
  4. Roll bread slices with a rolling pin to flatten.
  5. Brush both sides with additional brown butter, then gently fit into muffin cups.
  6. Stir together brown sugar, zest or juice, salt, and panko.
  7. Add strawberries to the sugar mixture and toss to coat.
  8. Stir in remaining brown butter.
  9. Heap strawberry mixture into the prepared bread cups, pressing gently.
  10. Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
  11. Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
  12. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

Maple Browned Butter Pumpkin Pie

I broke my tradition of serving a Pumpkin Chiffon Pie on Thanksgiving Day to try this pie instead. The combination of maple and browned butter was delicious in a pumpkin pie. 🙂

This recipe was adapted from Budget Bytes.com. I used the all-butter pie crust recipe from my gold standard Pumpkin Chiffon pie. Next time I would not make the pie in a deep dish pie pan as the original recipe suggests- I prefer the filling to puff out over the crust. Nice!

Yield: One 9-inch pie

For the All-Butter Pie Crust:

  • 1 1/4 cups all-purpose flour
  • pinch of coarse salt
  • 1 stick cold unsalted butter, cubed
  • 1/4 cup ice water
  1. In a food processor, pulse the flour with the salt.
  2. Add the butter and pulse until the size of peas, 5 to 10 seconds.
  3. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface.
  4. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. (I refrigerated mine overnight.)
  5. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I lightly flour the dough and roll it out between sheets of plastic wrap.)
  6. Fit the dough into a 9-inch glass or ceramic pie plate and (trim the overhang to 3/4 inch). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes. (I often refrigerate the crust, covered with plastic wrap, overnight at this point.)

For the Pie:

  • 4 Tbsp butter
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1 15oz. can pumpkin purée
  • 1 cup evaporated milk
  • 1 All-Butter Pie Crust (recipe above)
  1. Preheat the oven to 425ºF, preferably on convection.
  2. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.
  3. Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.
  4. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth.
  5. Lastly, add the evaporated milk, and whisk until smooth again.
  6. Place the prepared pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.
  7. Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning. (I covered the crust for the duration of the baking time.)
  8. Remove the pie from the oven and let cool at room temperature for about one hour.
  9. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage, preferably overnight.

Sheet Pan Israeli Couscous with Browned Butter, Corn, Zucchini, & Basil

This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂

This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!

Yield: Serves 6

  • 4 T (1/2 stick) unsalted butter, cut into 4 pieces
  • 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
  • 1 large zucchini, chopped into 1/2-inch pieces
  • 1 1/2 to 2 tsp kosher salt
  • 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
  • 3 cups boiling water
  • 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
  2. Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
  3. Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
  4. Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
  5. Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
  6. Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
  7. Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
  8. Transfer the couscous to the bowl with the corn mixture.
  9. Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
  10. Serve sprinkled with remaining basil.

Brown Butter & Toffee Chocolate Chip Cookies

Oh my… these were quite fabulous. The combination of brown butter, dark chocolate, and the finishing touch of sea salt really elevated this incredible variation of a classic chocolate chip cookie. I know that I will make them again and again. 🙂

This recipe was adapted from Bon Appétit, contributed by Kate Davis. I used Nestlé 62% cacao bittersweet chocolate morsels instead of the recommended dark chocolate wafers or disks, and they were still absolutely amazing. I also made smaller cookies.

Yield: about 50 cookies

  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 chocolate toffee bars, 1.4 oz/39 g each, (preferably Skor), chopped into ¼-inch pieces
  • 1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) (I used one 10 oz bag of Nestlé 62% cacao bittersweet chocolate morsels)
  • flaky sea salt
  1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer (or a large bowl) and let cool slightly.
  2. Meanwhile, whisk flour, baking soda, and kosher salt in a separate medium bowl.
  3. Add brown sugar and granulated sugar to the browned butter. Using the mixer on medium speed, beat until incorporated, about 1 minute.
  4. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds.
  5. Reduce mixer speed to low; add dry ingredients and beat just to combine.
  6. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula.
  7. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits. (I let my dough sit for 1 hour.)
  8. Place a rack in middle of oven; preheat to 375°, preferably on convection. Using a small ice cream scoop, portion out 11 balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
  9. Bake cookies until edges are golden brown and firm but centers are still soft, 7 to 9 minutes.
  10. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely.
  11. Repeat with remaining dough and fresh parchment-lined baking sheets.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

One Year Ago: Apple-Cider Doughnut Cake

Two Years Ago: Chocolate-Avocado Pudding

Three Years Ago: Lemony Butter Cookies and Vanilla Rose Cake

Four Years Ago: Speculoos and Mini M&M Cookies

Five Years Ago: Banana-Walnut Chocolate Chip Cookies and Pretzel-Shortbread Bars

Spicy Roasted Poblano & Potato Chowder with Maple & Browned Butter Skillet Cornbread

When it snows on the first day of spring, you have to seize the opportunity to make one last cozy soup- at least in my house. 🙂

On a recent family trip to Newport, Rhode Island, we ate a lot of delicious chowder. Sometimes twice in one day! :/ This inspired the choice to make a chowder during our last (hopefully our last) snowstorm of the season.

This recipe was adapted from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning. I modified the method and proportions, and added a cilantro garnish. I really liked the soup and quick bread pairings in this book.

For the Chowder:

  • 5 medium or large poblano chiles
  • 3 T unsalted butter
  • 1 1/2 large yellow onions, finely chopped in a food processor
  • 3 celery stalks, thinly sliced
  • 8 medium garlic cloves, minced in a food processor
  • 1 1/2 tsp dried oregano
  • 6 cups vegetable or chicken stock
  • 3 pounds russet potatoes, about 7 medium, peeled and sliced 1/8″ thick with a mandolin
  • 4 1/2 T masa harina or fine cornmeal
  • 1 1/2 cups heavy cream
  • coarse salt and freshly ground black pepper
  • 1 1/2 cups grated Monterey Jack cheese, for garnish
  • minced cilantro, for garnish
  1. Adjust the oven rack so that it is 6 inches (15 cm) below the heating element and preheat the broiler.
  2. Place the poblanos on a small, heavy baking sheet lined with aluminum foil.
  3. Broil the chiles, turning with tongs halfway through cooking, until the skins are blackened all over, 10 to 12 minutes.
  4. Remove from the oven. Fold and seal the aluminum foil together and let cool. (This helps the charred skin steam off.)
  5. Melt the butter in a large soup pot or Dutch oven over medium heat.
  6. Add the onion and celery and sauté until the onion is translucent, about 4 minutes.
  7. Add the garlic and oregano and sauté until fragrant, about 45 seconds.
  8. Add the broth and potatoes, cover, and bring to a simmer. Reduce the heat to low and continue simmering while you prep the chiles.
  9. Remove the chiles from the foil pouch. Discard the stems and seeds. Peel off and discard the blackened skins.
  10. Chop the chiles and add them to the soup pot.
  11. Cover and simmer over low heat, stirring frequently, unit the potatoes are fall-apart tender, about 25 minutes.
  12. Place the masa in a medium bowl and gradually whisk in the cream.
  13. Add the mixture to the soup and cook, uncovered, until thickened and bubbly, about 5 minutes.
  14. Season with salt and pepper.
  15. Ladle the soup into bowls and sprinkle with the grated cheese and minced cilantro. Serve immediately.

Note: The cooled soup (without cheese) can be stored in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator overnight and reheat very gently.

For the Skillet Cornbread:

  • 6 T (85 g) unsalted butter
  • 1 cup (140 g) cornmeal
  • 1 cup (140 g) white whole wheat flour
  • 1 T baking powder
  • 3/4 tsp fine sea salt
  • 3/4 cup (180 ml) buttermilk
  • 1/2 cup (120 g) sour cream or plain full-fat Greek yogurt
  • 3 T pure maple syrup
  • 2 large eggs
  1. Preheat the oven to 425 degrees, preferably on convection.
  2. While the oven is preheating, place the butter in a 12-inch (30.5 cm) cast iron skillet and place the skillet into the oven. Heat the pan until the butter is melted and browned, about 10 minutes. Remove the pan from the oven.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  4. In a medium bowl, whisk together the buttermilk, sour cream, maple syrup, and eggs.
  5. Add the buttermilk mixture to the cornmeal mixture and scrape the melted butter from the skillet into the batter.
  6. Mix with a wooden spoon until just blended. Do not overmix.
  7. Scrape the batter into the skillet and smooth the top with a rubber spatula.
  8. Bake until a toothpick inserted into the center comes out clean, about 14 to 15 minutes.
  9. Let bread cool in the pan for 5 to 10 minutes.
  10. Cut the cornbread into wedges or pieces, as desired. Serve warm or at room temperature.

Note: This moist cornbread freezes well. Stack the cooled wedges, wrap them in foil, and freeze in a ziplock plastic bag for up to 3 months. To reheat, arrange the bread in an even layer on a baking sheet lined with foil, and bake in a 350 degree oven until heated through, about 15 to 20 minutes.

One Year Ago: Butternut Squash Bread Soup

Two Years Ago: White Bean Soup with Bacon & Herbs

Three Years Ago: Slow Cooker Pork Tinga Tacos

Four Years Ago:

Five Years Ago: Hungarian Lentil Stew and Spicy Lentil Chili

Chicken Meunière

Did I mention that I was feeling the need to transport myself to France? My mom and brother were just there on a special trip. Those of us left behind were trying to feel better by eating some French food. 🙂

I actually made this dish as an afterthought… I knew that I wanted to make Pear Clafoutis for dessert and wanted a suitable main dish! Like Clafoutis, (post to follow…), this is an elegant weeknight dish. They were a perfect match.

This recipe was adapted from the New York Times, contributed by Mark Bittman. We ate it with roasted asparagus, lemon slices, and brown Basmati rice. Lovely.

Yield: Serves 4

  • 1 to 1 1/2 pounds chicken tenderloins (about 12)
  • coarse salt and freshly ground black pepper
  • 3/4 to 1 cup (approximately) all-purpose flour, panko, or cornmeal for dredging
  • 4 T extra-virgin olive oil
  • 4 tablespoons unsalted butter, separated
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced parsley
  1. Heat a 12-inch skillet over medium-high heat for about 2 minutes. (I used cast iron.) While it is heating, sprinkle the chicken with salt and pepper, and place the flour, panic, or cornmeal in a 8×8-inch baking pan or pie dish.
  2. Place the oil and 2 T butter in the skillet, and turn the heat to medium-high. When the oil is hot and the butter has melted, dredge the cutlets in the coating, turning them a few times and pressing them down so they are well covered. After you dredge each, add it to the pan.
  3. Cook until the chicken is nicely brown, 3 to 4 minutes, then turn. Cook 2 to 4 minutes until the chicken is firm to the touch (lower the heat if the coating begins to scorch).
  4. Meanwhile, melt the remaining 2 T butter over medium heat until it is nut-brown; set aside.
  5. When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter.
  6. Drizzle with lemon juice, and top with half the parsley. At the last-minute, pour the browned butter over the chicken, add the remaining parsley and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

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Browned Butter Green Beans with Slivered Almonds

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
  1. 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.
  2. Add the green beans, garlic, and 1/4 tsp salt to the pan. Toss to coat the beans with the residual butter.
  3. 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.
  4. 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.
  5. Add the pepper, toss, and adjust the seasonings as needed.
  6. Scatter the slivered almonds over the serving platter or over each serving.

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