brown butter

Spinach & Homemade Ricotta Ravioli with a Morel Mushroom Sauce

I’m a tad confused on the title of this post (yeah, real first world problems). I kind of want it to look and sound like a restuarant menu dish with the hero ingredients followed by the sauce and frills in italics below. You know, something like:

Fresh Ravioli with Spinach & Homemade Ricotta

Morel Mushroom Sauce with Chestnut and Walnut, Almost-Burnt Butter Crispy Sage

Now doesn’t that sound fancy? Well, firstly, this post has been long in the making, and its ingredients have been accumulated even longer – waiting impatiently to be purposed into a meal. For some odd reason, over the last few months I’ve received bottles and tubes of chestnut puree/cream. And to be blatantly honest, I had absolutely no idea how to use it – and then began the incessant googling. The French may have some suave and sophisticated ways to use it, but little old me sure doesn’t! Then comes morels, or guchhi, which SS insisted his parents bring back from Kashmir (not that he as *any* intention of cooking with them ahem ahem). I also bought the pasta attachment to my kitchen aid, which was an extremely considered and thought through decision, but till date I have only been able to successfully use the roller (my last attempt to cut the rolled sheets into fettuccine was a big glubby disaster.

Since that fateful day, I have found a pasta recipe (from Taj’s Favourite Vegetarian recipes book – the ravioli which coincidentally, we have had the privilege of eating –  Read more…

Lemon Brown Butter Tart + My Latest Crush

As is typically the case when a brilliant new book hits the market (especially by some of my favoured sources of inspiration) I waste little time getting my hands on it. By some gross error, I landed up ordering this gem a tad behind schedule, but oh, it is so worth having in my arsenal! I’ll admit, a lot of the main meals are primarily not vegetarian, but the other chapters {Meatless Mains, Vegetables} quickly make up for that. What I love about this book is that it is an amalgamation of people’s favourites, by phenomenal chefs/bloggers/geniuses, and genuinely meant to be catered towards honest home cooking – none of that layered and complicated deconstructed stuff! Hence, I used two recipes from the book as inspiration for my Lemon Brown Butter Tart. The first is Paule Caillat’s Brown Butter Tart (which BTW is ridonkulously easy) and the second is Elizabeth Falkner’s Eggless Lemon Curd.

Right so in case you thought that this is my latest crush, it isn’t. I mean, I love recipe books and all, but this crush is totally legit. And Yellow too! It’s none other than the  Read more…

Brown Butter Apple Crisp

I can never imagine having reached where I have in my culinary journey without having simple and effective recipes like this one, in my arsenal. My Brown Butter Apple Crisp has been labelled an apple crumble, has been made with peaches, with almond & strawberries, and with mixed fruit. It’s gone through a bevy of avatars, adding some cinnamon, nutmeg, all spice, brown butter, almonds, hazelnut, walnut, raisins. You get the gist.

The reason I love this particular version is not only because it is simple (it is, really simple!) but also because I adore crumbles/crisps that use oats in the topping, and not only flour. The texture and wholesomeness of flavour that the oats adds, is rather lovely, and needless to say, it is a whole lot healthier than flour. For the gluten intolerants out there,  Read more…

Coconut Brown Butter Cookies

Do you notice a Brown Butter trend? I sure do!

Plus, I adore coconuts.

Maybe it’s because I have childhood memories of stopping at the neighbourhood naariyal paani wala for a chilled coconut water in the blistering summer heat, and then asking the naariyal paani wala to scoop out the tender inner flesh of the coconut, to eat as a glutinous snack [and he’s even make a spoon out of the husk, as we watched]. I also distinctly remember my first Thai curry, at the famous and favourite Thai Pavillion. Now given my love for spicy and coconut, Thai curry was a no-brainer instant love affair that just hasn’t ended, and I don’t see it ending, any time soon. But it continued. Coconut macaroons, coconut ice cream, khopra pak, and I finally noticed a strong personal preference developing.

So when I came across this recipe for coconut brown butter cookies from Smitten Kitchen, it because almost impossible to ignore.

 Read more…

Brown Butter Cinnamon Bun Pie

Yeah, each of those words are poetry.

I mean there’s butter, and then there’s BROWN butter. Two very very amazing but very different beauties. Cinnamon Buns are always a winner. {yeah, i don’t get people who don’t like cinnamon. I’m not judging or anything. I just don’t get it, wierdos.} And there’s the best 3 letter word -P-I-E. How in god’s name could anyone not drool or salivate or just clog an artery after hearing Brown Butter Cinnamon Bun Pie.

I could say it again and again.

And again.

Brown Butter Cinnamon Bun Pie.

So let me just start by saying, this one is easier eaten than made. I mean, I didn’t really have an option, because either I fly to NYC to have a slice, or make some at home. Budget demanded I make it at home. I personally would have preferred the former. Just saying, in case my logic seemed fuzzy. {I’m pretty sure the immigration officer would think I’m on crack (pie) if I shared my rationale for a quick weekend trip to the big apple}

But seriously. I would make this again and again, not because it was easy (it’s really NOT), but purely because the house smelled un-naturally unbelievable. Like WOW. And to be fair, each bite-ful did taste pretty dam awesome. Read more…

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