butter – Page 3 – Well Dined

Tag: butter

30
May
2014

Week of Meals

categories: Recipes

A friend of mine asked if I could put together a week of meals that are healthy, easy, and cost effective for a single working mother. I thought that sounded like a great idea! But I definitely underestimated how much work it would be. It’s hard to make food for just two people without having a ton of leftovers – so to get a different meal in each night, I had to figure out how to use ingredients in multiple dishes. And I wanted to make sure that they were healthy, had a bit of variety, and took 30 minutes or less to put together. It’s a tall order, but I think I managed. Each recipe is sized for two adults, and there is a shopping list included at the bottom of the post.

First up – Broiled Salmon with Mustard Butter and Boiled Potatoes and Green Beans. This meal is healthy, easy, and comes together in under 30 minutes. I am so in love with this mustard butter (that I discovered making this recipe), I make it all the time now. There are no grains in this dinner, and as far as starchy potatoes go, baby red-skinned are relatively low on the glycemic index. Plus – by cooking more salmon and vegetables than you need, you will already have the ingredients you need for dinner the next night. This meal comes first because fish needs to be cooked the same night that it is purchased for best quality.

The salmon is going to be one of the more expensive proteins for the week, but it is worth it because it is so good for you (not to mention delicious). Gotta get those Omega-3’s! However, I do not recommend buying farm-raised Atlantic salmon as it is full of chemicals and pollutants. Instead, I recommend buying wild Alaskan or farmed Norwegian. The Norwegian salmon is pretty great and I can get it here in NoVA for around $15/lb, and coho goes for $13/lb (versus $29/lb for king salmon, yikes!). If you absolutely cannot swing Alaskan or Norwegian salmon, buy another type of fish instead (cod, halibut, or tilapia would be good).

For our second dinner, we use the extra ingredients from the previous night, plus a few more, to make Salmon Nicoise Salad. The only thing you have to cook for this dinner is hard boiled eggs, and you can do those in advance if you like. Boil more than you need, because we will use some in another dish. Like the previous night, this meal is grain-free and loaded with healthy fats. You can see how big one serving is in this photo – I ate the whole thing, Jasper only ate half of his. So if this is too much food for you, plan to set aside half of it for lunch the next day. It should travel well, just keep the dressing separate.

This is actually the most expensive meal of the week (if it is making 2 servings, and not 4), so the kind of greens you use will matter. I used mache or lamb’s lettuce, which I think is really delicious. But there are definitely cheaper lettuces/greens out there. A note on olives – nicoise olives are traditional, but expensive, so feel free to sub kalamatas, which taste very similar. You could even buy jarred kalamatas to save even more. (more…)

26
May
2014

Food ‘n Flix – Bridesmaids

categories: Recipes

This month for Food ‘n Flix our movie is Bridesmaids, hosted by Cheap Ethnic Eatz. This movie is hysterical, with a lot of heart. I’ve seen it multiple times and I still lose it during the scene where the main character drives back and forth in her car doing various illegal things to get her cop friend’s attention.

Kristen Wiig plays a woman whose bakery fails because of the economy crash. There is a very memorable scene of her making a gorgeous single cupcake and then chowing down on it. So I knew that I definitely wanted to do a cupcake for this post. There is also a lot of drinking in the movie, so I thought – what about a boozy cupcake? Perfect.

I ended up making Moscato Cupcakes with sweet wine in both the cake and the frosting – so good. Though I made a lot of changes to my inspiration recipe – subbing half melted butter and half coconut oil for vegetable oil, subbing vanilla sugar for regular sugar, and subbing whey (from all that cheesemaking) for buttermilk. I also made a simple syrup from equal parts moscato and vanilla sugar to brush over the warm cakes to boost the flavor. And I used half cream cheese and half butter in the frosting (I’m not a big fan of too sweet frosting). (more…)

01
May
2014

Brioche French Toast with Bruleed Bananas, Vanilla Cream, and Salted Caramel

categories: Recipes

Oh. My. Goodness. This is the most deliciously decadent thing ever. I don’t even know whether to call it brunch or dessert, or both. Buttery brioche french toast, sweet pastry cream made with vanilla bean, and crunchy brûléed bananas topped with a drizzle of salted caramel. Total epic ridiculousness.

Step one is to make the vanilla pastry cream. Bring cream to a simmer with a vanilla bean and then let steep before adding to a mixture of egg yolks, sugar, and flour and cooking until thick and creamy. It needs to cool completely and then chill, which is why we make it first.

The next step is to make the salted caramel sauce, which is a bit tricky if you have never made one before (I hadn’t). You have to leave the sugar alone while it melts and colors, and watch carefully for the right moment. Then you add butter and cream. The caramel with pop and splutter like crazy, and ball up on the end of your whisk. You just have to keep whisking over low heat until it all comes together. Then add in your sea salt and let it cool.

While that is cooling, make your French toast using big, thick slices of brioche (a little stale is better).

BLOW TORCH TIME. This is seriously so much fun. Sprinkle banana slices with sugar and brown with a blow torch. Easy. If you don’t have a blow torch, I’m pretty sure that you can use a broiler.

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28
Apr
2014

Spanikopita Strudels

categories: Recipes

As per usual, I went to have lunch with Melissa of Smells Like Brownies. We had actually planned on going out to eat that day, but Melissa said she was planning on making these spanikopita at some point that day and I thought that sounded waaaaaaaaaay better than eating out. And then it turned out that she was looking at the exact same recipe I had been eyeing for awhile. Great! So we whipped them up pretty quickly, and while they were in the oven there was a knock at the door. Her Greek neighbor came by to drop off some homemade baklava – serendipity! Sometimes being spontaneous or changing your plans leads to some pretty great stuff.

Anyway, you will not believe how easy it is to make these. First step – filling. Whiz a whole bunch of fresh spinach around in a food processor until chopped but not pureed (we don’t want soup here) – I suggest doing it in 3 batches. Then add some well beaten eggs, feta (you know my favorite brand), and cottage cheese. The cottage cheese threw me for a bit of a loop, I wasn’t expecting that. Some recipes use ricotta, but what I ended up liking was the creaminess of the cottage cheese. I think ricotta dries out quite a bit when it is baked.

The next part can seem daunting, but I promise it’s not really that fussy. When working with pyllo dough, you need to move quickly or it will dry out. The box will usually have tips, like keeping the bulk of it covered with a cloth while you work, but I find that I don’t really need that. In order for it to bake into crispy layers, you need to get fat in between the sheets of phyllo. Most people brush butter over the sheets, which is time consuming and actually doesn’t work as well as other methods because it saturates the dough too much and weighs it down. I recommend drizzling the butter, or if you are really in a rush – spraying with cooking spray. You will need to use the brush on the top of the strudel, though, to make sure it is covered.

Now I didn’t get any pictures of the rolling up process, so please check out Smells Like Brownies for a more detailed tutorial. What I love about these is that they are large and self contained (versus baking in a big sheet like a casserole and cutting into triangles). So one strudel is a serving and you have a good visual reminder of that (not that that will prevent you from eating two, or three…).

These are really very easy to make, and they come out so perfectly. The phyllo is buttery and crispy, while the filling is silky and creamy. I’m pretty sure this will be my go-to recipe for homemade spanikopita.

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14
Apr
2014

Miso Butter Four Ways

categories: Recipes

This innocent looking container holds a magic ingredient that will take your food to the next level. What is it? Miso butter. Two ingredients – miso and butter – combine to make a perfect substance. So simple, but so good. You could just slap this on some toast and call it a day. But if you want to get a little more creative, I have a bunch of ideas for you.

First up – scallops seared in miso butter. That’s it, it’s that easy. I served these with my other miso obsession – miso creamed kale.

Next – broiled salmon topped with miso butter, served with miso butter glazed baby carrots and coconut-miso barley.

Moving away from seafood for a bit, I made this coconut chicken recipe and replaced the regular butter with miso butter. It made it so much better than the original, which I was already a fan of. I also used cherry preserves in the sauce because that’s what I had, but apricot or peach would work better. I made a side salad with romaine, sliced radishes, blanched green beans, and a carrot-ginger dressing to go with it.

Lastly, we have a stir-fry made with miso butter. Fast, easy, and delicious. The salmon was broiled with a store-bought red miso and yuzu glaze. I’d say it wasn’t any better than the salmon topped with the miso butter.

Best of all? All these meals are healthy and low-carb. Most of them are grain-free! What would you do with your miso butter? (more…)

12
Mar
2014

Pumpkin Goat Cheese Alfredo

categories: Recipes

Here’s a quick little semi-homemade cold weather meal, perfect for weeknights. I took some store-bought fresh spinach fettuccine and thick sliced roasted turkey from the deli counter, and tossed them with a homemade pumpkin goat cheese alfredo. It’s interesting enough to not be boring, but it’s easy enough to not cause a headache.

The homemade part is the decadent sauce, which involves butter, garlic, cream, pumpkin, goat cheese, sage, and pumpkin pie spice. I wanted to do something a little different, which is why I went with turkey, but chicken would work just as well. And I like how the spinach pasta brought a little color to the table.

Pumpkin Goat Cheese Alfredo
adapted from Closet Kitchen
serves 2

8 oz pasta of choice (I used fresh spinach fettuccine from the refrigerated section), cooked
8 oz cooked turkey or chicken, diced or shredded
1 tbsp butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup pumpkin puree
4 oz goat cheese
1/4 cup Parmesan, grated
1 tbsp sage, sliced thinly (or dried)
1/4 tsp pumpkin pie spice
salt and pepper to taste

Melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Add the cream, pumpkin puree, goat cheese, Parmesan, sage, and pumpkin pie spice and simmer until the cheese has melted.

Add in the poultry and allow to warm through. Remove from heat and season with salt and pepper.

Toss with pasta and serve immediately.

One Year Ago – Light Pumpkin Cream Cheese Loaf
Two Years Ago – Pinterest Recipes
Three Years Ago – 5 Couscous Dinners

24
Feb
2014

Food ‘n Flix: Babette’s Feast

categories: Recipes

The January pick for Food ‘n Flix is the 1987 Danish film Babette’s Feast (now included in The Criterion Collection), chosen by Culinary Adventures with Camilla. This is the story of two deeply religious and puritanical sisters who live on the remote coastline of 19th Century Denmark. They give up much in their lives in order to live the way that they were raised and to help the people of the village. Late in their lives, a French refugee comes to stay with them for many years and cooks them a fabulous meal to thank them. The sisters and villagers are afraid to give in to the decadence of the meal, but it ends up healing many of their wounds and rifts. It is a story about the healing power of food and how it can show love and thanks.

The food cooked in the movie is quite extravagant and I didn’t think I could take on turtle soup or quail stuffed with foie gras and truffles, so instead I decided to just go French in general. I must have been influenced by all the soup that the Danish villagers ate (and the stew meat in my freezer), because I made a French stew with beef and red wine – cooked low and slow in a crockpot.

Beef is seasoned with salt and pepper and placed into a bowl with onion, garlic, shallot, celery, carrot, thyme, bay leaves, and lemon zest.

This is the fun part – a whole bottle of red wine is poured over the ingredients and then left to marinate (refrigerated) overnight. The wine is the stock for this stew, and the flavor permeates everything. So make sure that you use a good one! I suggest a Cotes du Rhone for this. (more…)

20
Feb
2014

Miso Creamed Kale

categories: Recipes

Oh my gosh, you guys, I am in kale heaven. Now I already like kale – raw in salads, in a Tuscan white bean soup, baked into crispy chips. But this, THIS, is the single most delicious way to eat kale ever.

Cooked down with garlic and shallots in butter, then finished with sherry, cream, and miso – swoon.

But we don’t even stop there, oh no, we add buttery mushrooms with soy on top – oh my gaaaaaaaaaaawd.

I served it as a side with teriyaki salmon, which I’m not even going to talk about because the kale totally stole the show. If you like kale, go make this right now and rejoice. If you don’t like kale, go make this right now and become a believer. And then invite me over, so that I can eat some too. (more…)

10
Feb
2014

Salmon and Lentils with Mustard Butter

categories: Recipes

In the ever continuing quest to eat less grains, I decided that I wanted to see how lentils paired with salmon. I found a couple recipes that I liked and combined them into one that worked for me. The lentils are cooked up nice and tender with veggies, and then mixed with the same mustard and herb butter that tops the salmon. This butter, you guys, it’s outstanding. I had a little bit left over and I spread it over toasted sourdough and savored every bite with eye-rolling pleasure. I want to make more of the butter just to do that again. This meal is so healthy and so yummy that I can’t stand it.

Salmon and Lentils with Mustard Butter
adapted from Ina Garten and Gourmet
serves 4

1⁄2 pound French green lentils
1⁄4 cup olive oil
1 yellow onion, chopped
1 leek, white and light green parts only, sliced into half moons and thoroughly washed
few sprigs fresh thyme
2 tsp kosher salt
3⁄4 tsp freshly ground black pepper
1 tbsp minced fresh garlic (2-3 cloves)
4 stalks celery, chopped
3 carrots, chopped
1 1⁄2 cups Chicken Stock
2 tbsp tomato paste
bay leaf
2 tbsp good red wine vinegar

4 (8-oz) center-cut salmon fillets, skin on
2 tbsp butter

5 tbsp unsalted butter, softened
1 tbsp chopped chives
2 tsp grainy mustard
2 tsp fresh lemon juice

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 30 seconds more. Add the drained lentils, celery, carrots, chicken stock, tomato paste, and bay leaf. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Remove the thyme stems and bay leaf, add the vinegar, and season to taste.

Stir together the softened butter, chives, grainy mustard, and lemon juice with 1/4 teaspoon each of salt and pepper. Add 3 tbsp of the butter mixture to the lentils and stir to combine.

Pat salmon dry and sprinkle with salt and pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

Serve salmon, topped with remaining 2 tbsp mustard-herb butter, over lentils.

One Year Ago – Fall Pasta Dishes
Two Years Ago – Asian Glazed Ribs
Three Years Ago – Best Lasagna Ever

15
Jan
2014

Butternut Squash, Caramelized Onion, and Goat Cheese – Three Ways

categories: Recipes

So I got this combination of ingredients into my head and couldn’t stop thinking about all the ways I could use them. Pasta, pizza, tarts – the list goes on. I decided to caramelize a big batch of onions, roast a big squash, and use them all week in a few different dishes.

First off, I peeled and cut up a large (4 lb) butternut squash and laid the cubes out on a baking sheet. I drizzled them with olive oil and seasoned with salt, pepper, and a little nutmeg. Then I roasted them at 400 degrees for 20-25 minutes. I used some right away, and stored the rest in an airtight container in the fridge.

For the onions, I bought one of those bags that has about 5 onions in it, sliced them all, and threw them in a large pan with olive oil. After they turned translucent and soft, I turned the heat down from med-hi to med-lo and let them caramelize. This will take anywhere from 20 minutes to 45 minutes. About halfway through, I added a few sprigs of thyme. Once they were really brown, I added a splash of sherry to de-glaze the pan and removed the thyme stems. Again, I used some right away, and stored the rest in an airtight container in the fridge. (more…)