Tag Archive | Butter

Browned Butter Garlic Mashed Potatoes


Tidbits:

Scott and I love huge amounts of garlic, so feel free to cut it back if it’s not you’re thing. Another thing I did is that I used my Kitchen-Aid stand mixer. If you prefer to rice your potatoes or use a hand mixer, go for it. If you do have the Kitchen-Aid stand mixer use the timing/method described here (but with your own ingredients) http://www.tastebook.com/recipes/578636-CREAMY-MASHED-POTATOES. It worked great!

Just as a note this makes about 5 “side servings.”Using medium sized Yukon Golds or Red Potatoes, I go with the rule of 1 potato per person (or per serving). You can easily double, triple, etc this recipe to get what you need. A little “adding to taste” may be needed just because it’s hard to get the exact amount of potato every time.

One last note, if you’re making this for a big dinner, its good for a “make-ahead.” These can be reheated (covered with aluminum foil) in the oven the next day.

Ingredients:

5 medium Yukon Gold or Red Potatoes

1/3 cup whole milk (warm this up a bit to keep your potatoes hotter)

1/3 cup sour cream

2 tbsp butter (Add another tbsp if you want a buttery flavor)

5 cloves chopped garlic (or roasted garlic) (Reduce amount to 2 if you don’t like a strong garlic taste)

1.5 tsp salt plus more for boiling potatoes (or to taste)

1/4 tsp pepper (or to taste)

Directions:

1. Washed mashed potatoes well and place in a large empty pot.

2. Add water until potatoes are covered and add a few pinches of salt.

3. Bring to a boil, uncovered, and boil for ~ 20-25 minutes. When you stick a fork in the potato, it should be soft, but offer some slight resistance (as in they shouldn’t be super mushy)

4. Drain the potatoes and place back in pot (removed from cooking surface) to dry them out.

5. In the meantime, melt the butter in a small pan over medium heat. Once melted, allow to sit for approximately 4 minutes (until the butter is a nice golden color).

6. Mash up your potatoes without anything in them until fairly smooth (it’s ok to still have a few chunks at this point)

7. Add the browned butter, and remaining ingredients (sour cream, milk, garlic, salt, pepper).

8. Continue mixing until they have reached desired consistency

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Sage Butter White Wine Sauce


Tidbits:

When I hear butter sauce, I hear massively unhealthy, but when I tried to make this myself after having it at a restaurant, I found a little bit goes a really long way. It basically comes out to about 1 tbsp of butter per person.

This serving size was good for one really hungry person if this is the only thing you are eating, or maybe two people if this is sort of a “heavy side dish.”  What motivated me to make this sauce is that I got some  pumpkin gnocchi from Whole Foods. I got a little over half of a pound of it, and used all of it with this serving of sauce, so you can get an idea of the proportions. I know this would also go really well with butternut squash ravioli (~6-8 medium raviolis, depending on how saucy you like things), which might be a little easier to find. By the way, one huge plus to this sauce, is it takes maybe 10 minutes at the most, more like 5. So definitely get your pasta/gnocchi started first.

Ingredients:

1 tbsp butter

2 tbsp fresh sage leaves chopped (about 5 leaves) (you definitely want to use the fresh stuff for this recipe)

1 tsp fresh rosemary, finely chopped (optional)

1 tbsp white wine (also optional, just add another 1/2 tbsp butter instead)

2 tbsp freshly grated parmesan cheese, plus a little extra for the top (not the shaker stuff)

Salt (definitely recommend a good finishing salt, I used Bolivian Rose which was good but just some plain sea salt will work too)

Directions:

1. Melt  butter over low heat in a pan that will fit your pasta when it’s done cooking also

2. Once melted, add the sage and rosemary and allow to cook for 2 minutes, stirring occasionally

3. Add the wine and keep warm until your pasta is done. If your pasta/gnocchi is almost done, just turning the burner off and letting the sauce hang out should be ok.

4. Once you drain the  pasta/gnocchi add it to the pan with the sauce and toss with cheese

5. When serving, top with a little salt and fresh grated parmesan cheese

Lemon Bars


Tidbits:

Does Ina Garten, the Barefoot Contessa, ever have a recipe that is not amazing? Well for lemon bars these are it! Everything you want, tartness, lemony-ness, the perfect lemon bar.

I used the tweaked version of her recipe which made a lot less thick lemon filling than her original recipe based on the smitten kitchen’s blog post, but if you want to follow her original recipe I don’t think you can go wrong.

Make sure to line the bottom with parchment/wax/aluminum.

This makes a ton, and they keep amazingly well in a closed container in the refrigerator.

Ingredients:

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners’ sugar, for dusting

[Or] for a thinner lemon layer:

4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar.