Ingredient: Unsalted Butter

Bruschetta – Sonny Bono’s (Marilyn’s Recipe)

Print Recipe
 Bruschetta - Sonny Bono's (Marilyn's Recipe)
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Garlic Butter
Tomato Topping
Servings
Ingredients
Garlic Butter
Tomato Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat over to 450
  2. Mix all garlic butter ingredients in a small bowl until well blended
  3. Spread on cut sides of bread
  4. Sprinkle grated cheese out on waxed paper
  5. Press buttered sides of bread into cheese
  6. Tap gently to remove excess
  7. Place bread in pan, and bake until lightly browned
  8. While bread bakes, mix tomato topping ingredients in a saucepan
  9. Stir over medium heat just until simmering
  10. Spoon over bread

Asparagus, Leek and New Potato Chowder

Print Recipe
 Asparagus, Leek and New Potato Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Prepare Vegetables
  1. Leeks - white parts online, halved lengthwise and thinly sliced crosswise
  2. Potatoes - do not peel and cut into 1/3 inch pieces
  3. Asparagus - trim, peel and cut into 1/2 pieces
  4. Parsley - finely chop
  1. Melt the butter in a large saucepan
  2. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
  3. Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
  4. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
  5. Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
  6. Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
  7. Add the cream and puree until smooth
  8. Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper
Serving
  1. Chowder can be refrigerated for up to 1 day
  2. Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey

Tomato-Basil Risotto

Print Recipe
 Tomato-Basil Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Dilute canned chicken broth with equal amount of water
  2. Peel, seed and coarsely chop tomato
  3. In a medium saucepan, bring the stock to a simmer, maintain at a simmer over moderately low heat
  4. In large saucepan, melt 3 tbsp of the butter.
  5. Add the onion and prosciutto and saute over moderate heat until the onion is softened and translucent (about 3 minutes)
  6. Stir in the tomato puree and cook for 1 minute
  7. Add the rice and stir for 1-2 minutes until well coated with butter and tomato puree and slightly translucent
  8. Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
  9. Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
  10. Stir in tomatoes, basil and remaining 2 tbsp butter
  11. Serve immediately

Risotto Milanese

Print Recipe
 Risotto Milanese
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Italian
Servings
Ingredients
Cuisine Italian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring stock to a boil and crumble in saffron
  2. In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
  3. Add rice and stir well
  4. Add wine and cook until wine has evaporated
  5. Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
  6. Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
  7. Stir in butter and serve immediately
Recipe Notes

Can sub the chicken stock with 2.5 cups canned broth diluted in water

Pork with Mustard Herb BUtter

Print Recipe
 Pork with Mustard Herb BUtter
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Mustard Butter
  1. Cream butter with electric mixer
  2. Beat in mustard
  3. Mix in rosemary, thyme and lots of pepper
  4. Blend in sesame oil
  5. Divide between 2 bowls and refrigerate 1 bowl while preparing roast
Roast
  1. Preheat over to 350
  2. Make slits over entire roast and insert garlic
  3. Put roast in roasting pan and brush 1/3 of rom temperature mustard butter over meat
  4. Cover bone tips with tin foil
  5. Roast pork 17 minutes per pound, approximately 2 hours for a 7 lb roast
  6. Brush roast with mustard butter every 30 minutes
  7. Transfer roast to heated platter and cover with foil and let stand 30 minutes
  8. Beat chilled mustard mixture with mixer until smooth and creamy
  9. Mix in creme fraiche until just incorporated
  10. Degrease pan juices
  11. Add stock to juices in pan and bring to a boil, transfer to sauce boat
  12. Top each serving of meat with pan juices and mustard butter

Curried Chicken Moghlai

Print Recipe
 Curried Chicken Moghlai
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Coarsely crush tomatoes with their liquid
  2. Season chicken breasts on both sides with salt and black pepper and coat lightly with the flour, shaking off the excess
  3. Melt 4 tablespoons of the butter in a large skillet
  4. Add 6 chicken breasts and cook over moderately high heat, turning once, until golden. Repeat with remaining breasts
  5. Melt remaining 4 tablespoons butter in skillet
  6. Add onions and cook over moderate high heat until softened
  7. Stir in the garlic and ginger and cook until slightly softened, about 3 minutes
  8. Add ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon cayenne and cook for 1 minute
  9. Stir in crushed tomatoes with their liquid and the chicken stock
  10. Transfer to an enabled cast iron casserole
  11. Add chicken to the casserole and bring to a simmer over a low heat, 10 minutes
  12. Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg
  13. Cover and cook over low heat for 30 minutes
  14. Uncover and cook, stirring occasionally, until the chicken is tender and sauce is thickened, about 45 minutes longer
  15. The sauce will not be completely smooth. Season with salt and cayenne
Recipe Notes

You can freeze, making sure to place plastic wrap on top of the sauce before placing lid on plastic container

Shepherd’s Pie (Alton Brown)

Print Recipe
 Shepherd's Pie (Alton Brown)
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Potatoes
Meat Filling
Servings
Ingredients
Potatoes
Meat Filling
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Bolognese Sauce (Williams Sonoma)

Print Recipe
 Bolognese Sauce (Williams Sonoma)
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
  2. Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
  3. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.