Tag: Butter

Colcannon

colcannon

To celebrate St Patrick’s Day, we’re making Colcannon, an Irish potato side dish made with mashed potatoes and cabbage. It’s buttery and tasty!

Ironically, the corned beef and cabbage so ubiquitous in the States is not the traditional Irish St. Patrick’s Day dinner. Lamb is enjoyed on this day in Ireland and we have the perfect recipe for you that is delicious with this colcannon recipe: Garlic Rosemary Roasted Boneless Leg of Lamb.

Erin go bragh!

colcannon

Place the potatoes, salt and enough cold water to cover by 2 inches in a large covered saucepan. Bring to a boil, lower the heat to a simmer, and tilt the lid to allow some steam to escape and to prevent the potatoes from boiling over. Cook until the potatoes are fork tender, about 20 minutes – timing varies depending on the size of the potatoes. Drain.

colcannon

While the potatoes cook, melt the butter in a large skillet over medium heat. Once the butter foams, add the cabbage, scallions, salt and pepper. Cook, stirring occasionally until the cabbage expels water and softens, about 3 minutes.

colcannon

Mash the potatoes with the warm milk until smooth. Stir in the cabbage and scallions to combine.

Garnish with a couple of twists of the peppermill and the reserved scallion greens.

colcannon

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Colcannon

colcannon
  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish

Ingredients

2 pounds Russet potatoes, peeled and cubed
2 teaspoons kosher salt
¼ cup unsalted butter
3 cups finely shredded green cabbage, ¼ of a head
7 scallions thinly sliced, greens included, reserve 1 scallion with green tops for garnish
½ teaspoon kosher salt
Ground pepper (10 cranks?)
½ cup warm milk
1 tablespoon unsalted butter

Instructions

Garnish
Strew with the sliced scallions, a pat of butter and a couple of twists of the peppermill

Place the potatoes, salt and enough cold water to cover by 2 inches in a large covered saucepan. Bring to a boil, lower the heat to a simmer, and tilt the lid to allow some steam to escape and to prevent the potatoes from boiling over. Cook until the potatoes are fork tender, about x minutes – timing varies depending on the size of the potatoes. Drain.

While the potatoes cook, melt the butter in a large skillet over medium heat. Once the butter foams, add the cabbage, scallions, salt and pepper. Cook, stirring occasionally until the cabbage expels water and softens, about 3 minutes

Mash the potatoes with the warm milk until smooth. Stir in the cabbage and scallions to combine.

Garnish with a couple of twists of the peppermill and the reserved scallion greens.

Notes

Warm the milk and butter together before adding to the potatoes to keep them hot.

Garlic Bread

I’ve written a number of recipes recently that just scream for garlic bread: tomato sauce, baked ham and cheese omelet, one-pot meat lasagna and rice with black beans. Pop this in the oven just a few
minutes before dinner to serve it piping hot and crispy. There’s only one problem, you can’t stop at just one slice! (maybe even two!!!)

Make the bread up to two hours in advance without broiling. Simply place the two halves together and let sit at room temperature until dinner.

Preheat the broiler with the top rack on the second level from the top and slice the loaf in half lengthwise.

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Smash the garlic with the side of a chef’s knife and sprinkle the salt over the garlic. Scrape the garlic and salt with the blade of the knife to make a puree.

IMG_4928Combine the butter, garlic, salt and pepper in a small bowl.

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Place dollops of butter along the bread and

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spread with an offset spatula or kitchen knife.

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Place the bread in the oven on the second rack from the top and leave the door slightly ajar. Cook for approximately 4 to 5 minutes, the bread should be golden brown on the edges.

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Slice and serve.

 

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Garlic Bread

Make the bread up to two hours in advance without broiling. Simply place the two buttered halves together and let sit at room temperature until dinner.

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 8 portions
  • Category: Bread

Ingredients

  • 1 baguette or loaf of Italian bread
  • 6 tablespoons unsalted butter, softened
  • 6 minced garlic cloves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Preheat the broiler with the top rack on the second level from the top
  2. Slice the loaf in half lengthwise.
  3. Combine the butter, garlic, salt and pepper in a small bowl.
  4. Spread one-half the butter over each half loaf.
  5. Place the bread in the oven on the second rack from the top and leave the door slightly ajar.
  6. Cook for approximately 4 to 5 minutes, the bread should be golden brown on the edges.
  7. Slice and serve.

 

Butter Bourbon Acorn Squash

I love winter squash and this Butter Bourbon Acorn Squash recipe is delicious. Acorn squash comes in a variety of sizes. I like to find tiny ones for a party and give each guest one half. For a weeknight dinner, a medium one works just fine.

When preparing the squash, if it tips over, cut a small piece off bottom middle rib to keep it steady – but not too deep, you don’t want the bourbon-butter sauce to spill.

 

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Butter Bourbon Acorn Squash

To make individual Butter Bourbon Acorn Squash for party guests, select mini acorn squashes. Baste several times to get maximum flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

2 tablespoons bourbon
2 tablespoons unsalted butter, melted1 medium or 4 mini acorn squash, cut in half lengthwise and seeds removed
olive oil for greasing the baking pan
a sprinkling of kosher salt
a couple twists of freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.
Line and lightly grease a small baking pan with foil.
Combine the bourbon and melted butter.
To steady the squash, cut a thin slice off the middle rib on the outside.
Pierce each half with a fork or paring knife to create openings for the bourbon butter to enter.
Season the squash with salt and pepper and place face down on the baking sheet.
our half or one-fourth of the bourbon-butter mix in the bowl of each squash.
Place in the preheated oven and roast for 30 minutes.
Baste every 5 minutes for the next 20 minutes
The squash is done when the bourbon butter has been absorbed and the scquash is slightly caramelized on the edges.

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Butter Bourbon Acorn Squash

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

2 tablespoons bourbon
2 tablespoons unsalted butter, melted1 medium or 4 mini acorn squash, cut in half lengthwise and seeds removed
olive oil for greasing the baking pan
a sprinkling of kosher salt
a couple twists of freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.
Line and lightly grease a small baking pan with foil.
Combine the bourbon and melted butter.
To steady the squash, cut a thin slice off the middle rib on the outside.
Pierce each half with a fork or paring knife to create openings for the bourbon butter to enter.
Season the squash with salt and pepper and place face down on the baking sheet.
our half or one-fourth of the bourbon-butter mix in the bowl of each squash.
Place in the preheated oven and roast for 30 minutes.
Baste every 5 minutes for the next 20 minutes
The squash is done when the bourbon butter has been absorbed and the scquash is slightly caramelized on the edges.

Broiled Rainbow Trout

My husband doesn’t care for most fish, so I rarely prepare it. On nights he works late I take advantage and make myself a fish dinner. Today I bought a scaled and deboned rainbow trout. I removed the head and cut away the side and back fins, rinsed it in cold water, patted it dry and laid it flat on a lined sheet tray.

To keep it moist in the broiler, I brushed a little melted butter over the flesh and seasoned it with kosher salt and  ground pepper.

While the fish cooked, I added a little minced shallot and garlic to melted butter and let it sweat for a minute or so. A squeeze of fresh lemon juice, some chopped chives and a dash of salt and pepper finished the sauce just as the trout came out of the oven.

I really enjoyed it and the quick cooking time, about 3 minutes, kept the dreaded fish smell to a minimum, so as not to offend the sensitive husband when he got home!

See the post on how to select fresh fish.

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Broiled Rainbow Trout

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 minutes
  • Yield: 4 portions
  • Category: Fish
  • Method: Broil

Ingredients

4 boned, filleted rainbow trout
2 tablespoons unsalted butter, melted
kosher salt
freshly ground pepper
1/4 cup unsalted butter
1 small shallot, minced
1 small clove garlic, minced
1 tablespoon lemon juice
2 tablespoons chopped chives

Instructions

Preheat the broiler and line a half-sheet tray (13 inches by 18 inches) with foil or parchment paper.

Rinse the trout and pat dry. Lay skin-side down on the prepared tray.

Brush each trout with butter and season with salt and pepper.

Pop the trout in the oven and broil for about 3-4 minutes. Trout should be flaky, but now dry or brown.

While the trout cooks, melt the butter in a small saucepan, sweat the shallots and garlic for a minute. Stir in the lemon juice and chives.

Pour a little lemon sauce over each trout and serve immediately.