Strawberry Spoon Cake

I doubled the fruit in this recipe and not mix the sugar with the berries as they were already sweet. This a super simple, tasty cake! This cake serves 8.

  • ½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
  • 5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
  • ⅔ cup/150 grams packed light brown sugar
  • ½ cup/120 milliliters whole milk, at room temperature
  • ½ teaspoon kosher salt
  • 1 cup/130 grams all-purpose flour
  • 1 teaspoon baking powder
  • Vanilla ice cream, for serving
  • Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
  • Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar.
  • In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
  • Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

Snail Butter Green Beans

This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!

  • 1 lb green beans, trimmed
  • 4 tbsp unsalted butter
  • 3 tbsp minced garlic
  • 1/2 c parsley, chopped
  • 1 tsp salt
  • Pepper
  • A few drops lemon juice

Steam green beans for 8 – 10 minutes until tender.

In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.

Serves 4.

Texas Toast with an Egg in It

I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.

2 eggs, lightly beaten

1/2 c milk

2 cloves garlic minced

4 pieces of thick sliced bread

Butter

4 eggs

Preheat a girdle over medium high heat and butter generously.

Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.

Serves 2 – 4.

Radish Salad with Radish Sandwiches

There is something so magical about butter and radishes – add a little lemon zest and it’s out of this world!

Ingredients:
1 head of butter lettuce, torn
1 bunch of radishes, sliced thin
2 tbsp butter at room temp
Zest of lemon
4 sliced dark rye
Salt

Dressing:
2 tbsp lemon juice
1/2 tsp salt
1 c half and half
1/3 c chives, minced

Combine dressing ingredients in a jar and shake to combine.

For the sandwich:

Cut 1/4 of the radishes into thin strips. Mash the lemon zest and butter together, spread on bread and top with radishes.

For Salad:

Combine lettuce and remaining radishes with 1/4 c dressing. Toss to coat.

Serves 4.

Asparagus with Miso Butter

This one is from the NYT and it is delicious! The butter and white miso paste give this dish a wonderful flavor. Top with a poached egg and you can’t go wrong.

1 tbsp oil
1 pound asparagus, trimmed
1 bunch of garlic scapes
Salt and pepper
¼ c white miso
¼ c unsalted butter
1 tsp sherry vinegar
2 poached eggs

Preheat oven to 400.

Toss Asparagus and scapes with a olive oil and roast for 10 – 15 minutes until they start to brown, stir a couple times.

Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm.

When asparagus is done, put some miso butter on bottom of serving plate, top  with Asparagus and a poached egg.

Serves 2.

 Butter Warmed Corn with Cilantro

 This dish is so simple and packs a ton of flavor. It goes perfect with meats. This literally only takes 2 minutes.

Ingredients:
3 ears of corn, kernals cut from cob
2 TBSP butter
1/2 c fresh cilantro, chopped
Zest of 1 lemon
Salt

Melt butter in a large skillet over medium heat. Add corn and cook until just warmed through, tossing to evenly coat in butter, about 1 minute. Transfer to a bowl and shower with zest, cilantro and salt. 

Serves 4. 2 WW PP.

Radish And Butter Lettuce Salad with Radish Tartine

  

I’m on a Patricia Wells kick! I love her recipes simple, quick and delicious!! Nothing better than radishes and butter – those French are so smart.

Ingredients:
1 head of butter lettuce, torn
1 bunch of radishes, sliced thin, freshest leaves reserved
2 TBSP butter
zest of 1 lemon
4 slices of rye bread
Sea salt
1/4 c creamy lemon chive dressing (below)

Slice 1/4 of the radishes into narrow stirps. Mince the leavers. 

On a small plate mash the butter, lemon zest and 1/4 tsp salt. Add radish strips and leaves, mash together. Spread on rye bread.

In a large bowl toss lettuce and radishes with dressing.

Serve with rye tartines.

Serves 2 – 4.  5 WW PP

Creamy Lemon Chive Dressing
2 TBSP lemon juice
1/2 tsp sea salt
1 c half and half
1/2 c minced fresh chives

Combine in a small jar and shake to combine.

Crunchy Flourless Chocolate Cake

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This cake is oh so rich! The amazing Dorothy Greenspan came up with this one – she always nails it!

Ingredients:
14 TBSP butter, cut into small pieces
7 oz bittersweet chocolate, chopped
5 eggs at room temp
1 c brown sugar
2 tsp cornstarch
4 TBSP cocoa nibs

Preheat oven to 400. Spray a 9 inch glass pie dish.

Combine chocolate and butter in a glass container, microwave at 30% power in 40 sec intervals, stirring until smooth and shinny. Let cool slightly.

Whisk eggs in a stand mixer, add sugar and cornstarch, whisk until smooth. Stir in chocolate butter mixture and cocoa nibs until smooth. Pour into pan.

Bake 28 – 32 minutes until skewer comes out almost clean. Cool to room temp.

Makes 12 servings.

Buttery Leeks

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Slow cooked buttery leeks – so simple and oh so delicious.

Ingredients:
6 – 8 small leeks, white and light green parts, sliced into 1/2 thick rounds
2 TBSP butter
1/4 c water
Salt and pepper

In a medium skillet, melt butter over medium heat, add leeks and cook for 5 minutes until softened. Add water, reduce heat to low and cook for 30 – 40 minutes until soft, adding more water if pan starts to dry out. Salt and pepper to taste.

Serves 4 – 6.

Apple Galette

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This is from Bon Appetit. It’s a quick and easy dessert that looks impressive and tastes heavenly.

Ingredients:
1/4 c salted butter
1 vanilla bean, split lengthwise
All-purpose flour (for dusting)
1 pound baking apples, scrubbed, sliced 1/8″ thick
3 TBSP dark muscovado or dark brown sugar
1 egg
1 TBSP granulated sugar

Tart Dough:
1 TBSP sugar
1/2 tsp salt
1 c flour
6 TBSP chilled unsalted butter, cut into pieces
1 egg, beaten to blend

Pulse sugar, salt, and 1 c flour in a food processor. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and pulse a couple times until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

For the galette:
Place a rack in middle of oven and preheat to 375°.

Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14×10″ rectangle about 1/8″ thick.

Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2″ border.

Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Beat egg with 1 tsp water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.

Serve with whipped cream.

Serves 6 – 8.

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