Just ran out
of brown butter over the weekend and want to makes these tonight!
Not exact matches
Then the psychedelic path will lead
over the bridge
of cybernation; and with Herbert Marcuse as guru emeritus, Norman O.
Brown as classicist in residence, and William F. Buckley, Jr., as anti-utopian court jester, we will establish the new - consciousness Camelot, telling the little ones tales
of old Greenwich Village, the Haight, Millbrook, the Peanut
Butter Conspiracy,
of all the lotus - eating cadres
of the leisure class....
For example at home Ella and Matthew eat lots
of bowls
of porridge with almond
butter, warming veggie stews with lots
of spices served
over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!
And this recipe has me thinking about how wonderful it would be to pour
browned butter over all kinds
of roasted vegetables.
In the meantime, cut the paneer into small pieces, and, in a frying pan
over medium heat, fry the cheese in a generous splash
of ghee or clarified
butter until golden
brown.
Toss the hash
browns with the melted
butter and a pinch
of salt and scatter
over the macaroni and cheese.
If you choose to toast the sandwich, simply spread 1 Tbsp
of butter on the outside
of the sandwich and grill in a pan
over medium heat until golden
brown.
When the other side is
browned, flip
over and place on side with no heat and brush with another coating
of butter lime sauce
In a mere half an hour, you'll get to work out your aggression pounding pork chops thin, hear the satisfying sizzle
of the meat hitting the pan, pour an irresistible caper
butter sauce
over a platter
of golden
brown cutlets, and then dig in.
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g
of butter in a pan
over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until
browned all
over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining
butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
It reminds me
of when I was little and I would sprinkle
brown sugar
over mine with a bit
of butter.
Cake
Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin
Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin
Butter and
Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart
of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife •
Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary
Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin &
Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear
Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Cook the
brown sugar, honey, and remaining stick
of butter in a saucepan
over medium heat, stirring frequently, until the mixture boils.
Smear the walnut
butter evenly
over the rolled dough and sprinkle on layers
of both
brown sugar and granola.
Combine the
brown sugar and cinnamon and sprinkle half
of it evenly
over the top
of the
butter.
If you're not using it immediately (say, drizzling it
over steamed vegetables), get it out
of the hot pan and into a bowl so the residual heat doesn't continue to push the
butter from
brown to burnt.
to an hour / Place
butter in a small skillet with bay leaves / Cook slowly
over low heat until solids at bottom
of skillet turn
brown, about 10 - 15 minutes / Scoop squash out
of skin into a mixing bowl and strain bay
butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
Butter the other piece
of bread (the one on top) Cook until lightly
browned on one side and flip
over to the
buttered side.
In an 8 - quart stockpot
over medium heat, saute the onions and garlic with 2 tablespoons
of olive oil,
butter and red pepper flakes for 10 minutes, until the onions
brown.
Stir in two tablespoons
of peanut
butter and serve
over brown rice or a sweet potato.
Heat
brown sugar, heavy cream, 2 1 - ounce pieces
of butter, and 1/4 tsp cream
of tartar in a 3 quart saucepan
over medium - high heat, stirring frequently while bringing the mixture to a boil.
Heat the other half
of the
butter in a medium or large skillet
over medium heat until melted and hot (lightly
browned).
Thin, golden -
brown crepes cooked in a little bit
of butter, slathered generously with homemade whipped cream and juicy, fresh strawberries, then drizzled
over with raw organic honey.
In a saucepan, melt 8 tablespoons
of butter over medium - low until it's almost
brown, but don't let the
butter burn.
In an 8 - quart stockpot
over medium heat, saute the onions and garlic with 2 tablespoons
of the olive oil, the
butter, and red pepper flakes for 10 minutes, until the onions start to
brown.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little
butter 5) Scoop about 1/4 cup
of batter in the middle
of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden
brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
Using a spoon, skim the clear
browned butter from the top, leaving the dark
brown remains at the bottom
of the bowl, and drizzle
over the grilled squash blossoms.
To a double boiler, or in a glass bowl set
over top
of a saucepan
of simmering water (do not let the water actually touch the bottom
of the glass bowl), add the
butter and sprinkle with water, then add the
brown sugar and chocolate.
in a small heavy - duty saucepan (preferably stainless steel so you can monitor the color
of the
butter), melt the
butter over medium - low heat and cook, watching closely and swirling occasionally, until it is golden
brown with
brown specks, 6 to 8 minutes.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough
over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden
brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
: — RRB - I made the recipe as directed with just a couple
of modifications: I omitted the potatoes because I was serving it
over basmati rice, I added green peas after everything had finished cooking, and I caramelized 1 TB
brown sugar in with the melted
butter before adding curry powder and then coconut milk...
Directions: Melt
butter in a large skillet
over medium - low heat / Add sage leaves and cook, stirring often until
butter begins to
brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the
butter is
brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts
of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.
In a medium saucepan set
over medium - high heat, melt the 2 tablespoons
of butter and let
brown until it smells nutty and the foam has subsided a bit, about 1 minute.
A generous crumble topping
of oats, flour,
brown sugar and
butter is then sprinkled
over top.
Did not use the sauce... the best part
of this recipe is the roasting
of the potaotes... finished the sweet potatoes with just some
brown sugar, maple,
butter orange juice drizzled
over potatoes...
My son had two neighborhoods brother friends for a sleep -
over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug»
of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot
buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to
brown, about 6 - 10 minutes usually, flip
over onto large plate and cut into wedges for serving).
Melt 2 tablespoons
of butter, the mushrooms, salt and pepper to taste, sear
over high heat until mushrooms are lightly
browned, about 5 minutes.
Cake
Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond
Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with
Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon
Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes
of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Pumpkin Spice Japanese Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Cake
Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond
Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with
Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon
Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes
of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Japanese Pumpkin Spice Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Using
brown butter in the batter gives these pastries a nutty richness that gets taken
over the top with the addition
of sliced almonds.
Drape 3/4 ounce
of California Avocado -
Brown Butter hollandaise
over the crab, allowing some
of the crab pieces to show.
My mouth is watering at the thought
of warm
browned butter over porridge for brekkie!
Form into little patties, and pan-fry in a bit
of clarified
butter or coconut oil
over medium heat, flipping once along the way until both sides are golden
brown and the patties are cooked through.
While the eggs are poaching, spread a little
butter on both sides
of the bread slices, toast them in a skillet
over medium heat and in the same skillet,
brown up the chicken salami on both sides.
Directions: Bring the 6 cups
of broth to a bare simmer in a large pot / In another large pan melt 2 T
of the
butter and 2 T olive oil / Add onion, pancetta and parsley and sauté
over medium heat for 3 or 4 minutes, until pancetta begins to
brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
I then weigh four ounces
of onion, Portugal preferred, which I chop up quite small; I put two ounces
of fresh
butter into my casserole, set it
over a moderate gas fire, and when the
butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually
browning.
When it foams, tilt the pan toward you and spoon the now -
browning butter up and
over the top
of cabbage 30 seconds.
I'd made a
browned butter and sage sauce to go
over the turkey and drizzled the tiny bit
of leftover on the quinoa patty.
Partly because I was pressed for time and in a rush to photograph them (and had to use the super harsh, early morning light), but mostly because there's been a disproportionate amount
of brown - colored food in this space (these, those, and this)(and now you're looking at more) and it's summer and the farmers market is bursting with vibrant produce and I'm just
over here whipping up shit with peanut
butter and chocolate.
Drizzle
over brown butter and cardamom syrup for an easy touch
of luxury.