MIXED GREENS SALAD WITH BROWN BUTTER VINAIGRETTE
Steps:
- Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.
- In a large bowl, toss salad greens with vinaigrette and serve immediately.
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER VINAIGRETTE
This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it's dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese - Parmesan, Gruyère, ricotta - for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.
Provided by Ali Slagle
Categories vegetables, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
- On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
- After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
- Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.
BROWN-BUTTER VINAIGRETTE
Provided by Christine Muhlke
Categories condiments, sauces and gravies
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
- In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 104 milligrams, Sugar 0 grams, TransFat 1 gram
"LOMI" STYLE SALMON TARTARE WITH LILIKOI BROWN BUTTER VINAIGRETTE
Steps:
- To make the vinaigrette, heat the butter in a small skillet over low heat until it browns, 15 to 20 minutes. Watch carefully as the butter can burn quickly. The butter should have a nutty aroma. In a blender, combine the passion fruit juice, orange juice, shallots, ginger, mustard, and sugar and blend until pureed. While the machine is running, slowly add the browned butter to make an emulsion. Be careful, as the mixture may foam up when the hot butter is added. Season with salt and pepper and set aside. The vinaigrette should be served slightly warm.
- Divide the rice into the 4 lightly greased metal ring molds. Press the rice firmly into the molds to form cakes. Sprinkle the bottom of the cakes with the ground nori and the toasted sesame seeds. Prepare a skillet coated with the canola oil over medium heat. With the rice still in the mold, place the mold in the skillet. Sear the rice cakes on the bottom until they are brown and very crispy. Set the cakes aside without removing the ring molds.
- In a non-reactive bowl, combine the salmon, tomatoes, scallions, lime juice, hot pepper sauce, and canola oil. Season to taste with the sea salt and pepper. The salmon should be well seasoned, and be prepared no longer than 15 minutes before serving.
- In a small bowl, whisk together the vinegar, mirin, sesame oil, and canola oil. Season with salt and pepper. Just before serving, drizzle some of the vinaigrette over the mache and toss gently. Fill a small heavy pot one-third full with the oil and heat to 300 degrees. Add the taro root to the oil and fry until golden brown and crispy. Remove the taro with a large-mesh spoon and drain on paper towels. Season with the salt, to taste, while hot.
- PLATING: Spoon equal amounts of the salmon mixture onto each rice cake. Place each mold in the center of a serving plate and gently remove the ring mold. Drizzle the warm vinaigrette around each rice cake and sprinkle with ground nori and toasted sesame seeds. Garnish the top of the salmon with the dressed mache and the crispy taro strings. Serve immediately.
GREEN SALAD WITH BROWN BUTTER WALNUT VINAIGRETTE
Steps:
- Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons of the olive oil, the garlic, rosemary, salt and pepper. Cook very gently, stirring often, until the walnuts turn golden brown and the garlic has cooked, about 10 minutes. Add the remaining 3 tablespoons olive oil to the skillet to slow the cooking, and set aside.
- When ready to serve, toss the greens with a little salt and pepper. Add the lemon juice and vinegar to the walnut mixture and spoon the nuts over the salad, adding as much of the dressing as needed to lightly coat the leaves. Add the blue cheese, and toss again.
SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE
Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten carrots" served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
Provided by Mark Bittman
Categories weekday, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
- Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
- Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
- Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 669 milligrams, Sugar 11 grams, TransFat 1 gram
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