I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Cold Pickled Potatoes with Rosemary

I love a good, chilled potato salad in summer, whether it’s with burgers from the grill, a fried chicken picnic, or just a spread of cold salads. And I generally lean toward the chunky potatoes with a creamy dressing and interesting add ins variety, like my Mom’s Dilled Potato Salad, or Mustard Bacon Potato Salad. But I ran across a recipe in a book or a magazine for potatoes lightly pickled then served with a rather fancy warm sauce. I have long lost the original recipe, but the idea of pickled potatoes with an herbal hint, chilled in the fridge stuck with me, so I cobbled together this simple version.

I think this is a really interesting change up to a potato salad – it isn’t really a salad at all, just potatoes served cold. It works in all the ways you serve a standard potato salad, but light and fresh with a sweet-tart-tangy finish that makes a perfect accompaniment to rich burgers or sausages from the grill, or even a roast. I think you could try other herbs as well, like thyme or sage, and maybe through a bay leaf in the mix. I find these lovely little pebble sized yellow potatoes readily at the grocery, just buy the smallest potatoes you can find. If yours are not quite so small, add a few minutes to the boiling time and the sitting in hot water time.

Cold Pickled Potatoes with Rosemary
Serves 6
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Ingredients
  1. 2 pounds very small potatoes
  2. 2 cups apple cider vinegar
  3. 1 cup granulated sugar
  4. 6 – 7 stalks of rosemary
  5. kosher salt
Instructions
  1. Place the potatoes in one layer (or as close as you can get) in a large deep skillet and cover with water by about 1/2 inch. Add several generous pinches kosher salt and bring to a boil. Boil for five minutes, then remove from the heat and cover the pan. Leave the potatoes to sit in the water for 15 – 20 minutes while you make the brine.
  2. Combine the vinegar, 2 cups water and the sugar in a large saucepan that will fit the potatoes and bring to a boil. Stir to dissolve the sugar, then drop in the rosemary. Cover the pan and set aside.
  3. Test the potatoes by inserting a sharp knife into one of the larger ones. It should slide about half way with no resistance. Quickly cover the pan and leave for a few more minutes if necessary. Drain the potatoes and rinse with cool water until cool enough to handle. Cut the potatoes in half, and drop them into the still warm brine. Stir to cover the potatoes and leave to sit at room temperature for at least two hours. You can then refrigerate the potatoes overnight. Drain completely and pick out the rosemary stalks and any stray needles. The drained potatoes will hold in the fridge for several more hours.
  4. Serve chilled.
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Cherry Tomato and Sweet Onion Bake

I am always enticed by cherry tomatoes at the farmers market. All the pretty colors and shapes and sizes. They are all just so pretty, though the perfect orbs of a classic Sweet 100 or Tumbling Toms always catch my eye. And, as with much of the bounty of summer produce, I have a tendency to over buy, with no fixed plan for how to use them. And though popping the little tomatoes straight in my mouth, or serving them simply drizzled with a vinaigrette are good options, sometimes I want to try something a little different with a little more intrigue. And adding heat brings out the sweetness in the tomatoes beautifully. And to complement that sweet tang of the melting tomatoes, I love a bed of candied caramelized onions. The bread crumbs add a crispy finish, but also soak up the lovely juices that ooze from the onions and the tomatoes.

I prefer evenly round, classic cherry tomatoes for this dish rather than the multicolored and unevenly sized versions. Oregano is a great complement to summer tomatoes, but thyme or marjoram would work just as well. I have eaten this dish on its own as a meal, but it makes a wonderful side dish to grilled meat or a roasted chicken. And though I adore this with fresh summer cherry tomatoes, it can boost the flavor of hothouse cherry tomatoes throughout the year.

Cherry Tomato and Sweet Onion Bake
Serves 6
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Ingredients
  1. 2 Tablespoons olive oil
  2. 1 yellow onion, finely diced
  3. one bunch of fresh oregano
  4. kosher salt and black pepper to taste
  5. 1 pound cherry tomatoes
  6. ½ cup dried bread crumbs
Instructions
  1. Preheat the oven to 350.
  2. Pour the olive oil into a medium sized oven-safe skillet. Add the onions and cooke over medium heat until they are soft and just beginning to brown. Pour in a ½ cup of water and stir, scraping any browned bits from the bottom of the pan. Cook, stirring frequently, until the liquid evaporates and the onions area nice soft and glassy and a nice caramelized brown. This should take about 20 minutes. Finely mince about ¼ cup of oregano leaves and add 2 Tablespoons to the onions with a generous pinch of salt and a few grinds of black pepper and stir to evenly distribute the herbs. Remove the pan from the heat and spread the onions out in an even layer. Spread the cherry tomatoes over the onions in as even a layer as possible (some make stick up into a second layer). Mix the bread crumbs with the remaining oregano and sprinkle evenly over the top of the tomatoes. Transfer the skillet to the oven and bake for 20 - 30 minutes until the tomatoes are soft and collapsing and slightly charred in some places and the bread crumbs are browned. I like to turn the broiler on for a few minutes, watching carefully, just to create a nice, browned top.
  3. Let the dish cool for about 10 minutes before serving.
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Curried Corn Soup with Toasted Corn Kernels

Fresh corn and curry are a favorite combination of mine, and for years I have made a quick blender soup using frozen corn and boxed stock. It’s such a treat for me, that I figured I ought to work out a proper recipe using a full complement of the beautiful summer corn I find at the farmers market. And I love this version even more. Softened with leeks, redolent with corn flavor and a healthy dose of curry powder, this beautiful yellow soup is a perfect summer bowl. Just a few ingredients create a remarkably complex and rich flavor.

I love the base of fresh corn stock, and it is easy to make. You could use vegetable broth for a shortcut, but make sure you use one that is light in color so you don’t muddy the final result. The chewy, toasty corn kernels make a wonderful topping, but get as creative as you want. I could see toasted coconut shards or roasted, salted cashews as a nice contrast. You could add a dollop of yogurt as well. This soup freezes really well, so make a big batch (or several) with in-season corn to stock up for the winter. I love this soup warm, but it is lovely served chilled in the heat of summer.

Curried Corn Soup with Toasted Corn Kernels
Serves 4
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Ingredients
  1. 8 ears corn
  2. 2 large or 3 medium leeks
  3. 4 green onions
  4. 2 cloves garlic
  5. 3 teaspoons curry powder
  6. 1 teaspoon salt
  7. ½ teaspoon garam masala
Instructions
  1. Fill a large bowl or the sink with cold water and ice. Bring a large stockpot full of water to a boil. Blanch the corn in the boiling water for 30 seconds and remove it immediately to the ice water bath to stop the cooking. When the corn is cool enough to handle, cut the kernels off the cobs into a large bowl. Scrap the cobs to release any juices. Cover the bowl with a tea towel and place in the refrigerator.
  2. Cut the corn cobs in half and place in a large stockpot (if you use the pot you blanched in, rinse it well to remove corn silks) and cover with 10 cups of water. Bring the stock to a boil, skim off any scum that rise, reduce the heat to medium and simmer, uncovered, for 1 ½ hours. The liquid should reduce by about half. Pour the stock through a strainer and discard the solids.
  3. Cut the white and pale green parts of the leeks in half, then into thin half-moons. Rinse the pieces thoroughly with cold water to remove any dirt or grits. Rinse out the stockpot and add the olive oil. Cook the leeks, with a little water clinging to them, over medium heat until soft and glossy, about 10 minutes. Stir frequently and do not let the leeks brown. Add the garlic and cook a further minute, then sprinkle over the curry powder, salt and garam masala. Cook, stirring well, for a few minutes until the spices are toasty and fragrant. Measure out 1/2 cup of corn kernels and set aside, then add the rest or the corn and any accumulated liquid to the pot. Stir to combine the leeks and corn, then pour in 4 cups of the corn cob stock and 2 cups water. Bring to a boil, reduce to medium low and cover the pot. Simmer the soup for 30 minutes, until the kernels are very soft. Leave the soup to cool a little, then carefully puree it in batches in a blender. Pour each batch through a fine mesh sieve set over a large, pressing the liquid through. Rinse out the pot again, and return the smooth soup to it. At this point, you can refrigerate the soup for up to 2 days.
  4. Toast the reserved in a dry skillet until browned and beginning to make a popping noise. When toasted evenly, transfer to a plate so the kernels don’t continue cooking.
  5. The soup can be served chilled, or warmed through over medium heat. Serve topped with toasted corn.
Notes
  1. Corn stock is a wonderful thing to have around, it pumps up the flavor of a winter chowder made with frozen corn or any vegetable soup. Make big batches and freeze. I keep a Ziploc bag in the freezer and add a striped cob everytime I use corn. When I have about a dozen cobs, I make stock.
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Creamy Butter Bean Casserole

My mother tells me, often now, that when I was a child, I would no more have eaten a butter bean or a field pea than a piece of shoe leather. She marvels every time I serve, write about or just generally express appreciation for the glories I now see in them. But she never turns down a dish that I make. And this one has become a family favorite. I mean, juicy butter beans, creamy sauce, gooey cheesy, a dash of lemon – what’s not to love.

Though I am always looking for new and interesting ways to cook with these jewels, I tend to lean in the direction of simmering beans and peas with cured pork. But I love the difference here, the sauce that coats the butterbeans is rich and creamy, but really fresh because of the lemon. The crispy bread crumb topping adds a great textural contrast as well. And it can easily be made ahead to serve hot and bubbly at the table. I put lots of fresh butter beans up in the freezer in summer and use them in this dish year round.

Creamy Butter Bean Casserole
Serves 8
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Ingredients
  1. 1 pound fresh butter beans
  2. ½ cup butter
  3. ¼ cup flour
  4. 2 cups milk
  5. Zest and juice of one lemon
  6. Salt and pepper
  7. 1 cup grated Swiss cheese
  8. 1 cup panko breadcrumbs
  9. 1 Tablespoon chopped fresh parsley
  10. 3 Tablespoons butter, melted
Instructions
  1. Soak the butter beans in a large bowl of cold water for 30 minutes. Skim off any floaters and pick out any damaged beans. Drain the beans and put into a large saucepan. Cover with fresh water by about ½ an inch, bring to a boil and skim off any foam that rises. Reduce the heat to medium low, cover the pot and cook for 30 minutes until the beans are tender, but with a little bite to them. You can cook a bit longer if needed. Drain the beans.
  2. Melt the butter in a large skillet, then whisk in the flour until smooth and white. Pour in the milk slowly, whisking constantly until smooth. Whisk in the lemon juice, lemon zest, about 1 teaspoon salt and several generous grinds of black pepper. Cook, whisking, until the mixture is smooth and thick. Remove from the heat and gently fold in the cooked butter beans. Taste the beans, and add salt if needed. These beans can take quite a bit of salt. Layer one half of the creamy beans in a greased 8 by 8 inch casserole. Sprinkle over the cheese, the gently spread the remaining beans over the cheese.
  3. Mix the bread crumbs, parsley a dash of salt and pepper together in a small bowl. Add the melted butter and stir with a fork until combined. Spread the breadcrumbs over the top of the casserole.
  4. The beans can be cooled, covered and refrigerated overnight if needed. When ready to cook, preheat the oven to 350°. Bake the casserole until it is hot through, bubbling around the edges and browned on the top, about 30 minutes. Serve immediately.
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Caramelized Corn Pudding

I talk often here about how I come about recipes, and this one has a story with it too. A friend and I were eating at a popular local restaurant and I told her about the amazing creamed corn dish they sometimes make (sadly not on the menu that day). This led to a larger discussion of corn preparations, and she told me her husband couldn’t stop raving about a corn pudding he had at a restaurant on a business trip that had “some kind of sugary topping.” She asked if I had ever heard about this and I told her I hadn’t but it sure did sound good. Low and behold, a few days later I was flipping through my collection of community cookbooks and came across a recipe for “The Best Corn Pudding Ever” that involved sprinkling the top with brown sugar. Well, I just couldn’t wait to give it a try and am I ever glad I did. I served it to my family as part of a full dinner of summer produce and they absolutely raved. They did indeed think it was the best corn pudding ever.

The second time I made this, I admit I accidently let the butter brown a little, but it was a serendipitous mistake, because it added even more depth to the final result. Adding a hint of sugar to the mix brings out the sweetness of good summer corn, and the lightly caramelized top is a revelation, providing a perfect sweet-salty balance.

Caramelized Corn Pudding
Serves 8
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Ingredients
  1. 8 ears fresh corn
  2. ½ cup (1 stick) butter, divided
  3. 2 Tablespoons granulated sugar
  4. 2 Tablespoons flour
  5. ½ cup heavy cream
  6. 4 eggs, lightly beaten
  7. 1 ½ teaspoons baking powder
  8. 1 teaspoon salt
  9. 2 Tablespoons light brown sugar
Instructions
  1. Preheat the oven to 350. Grease a 2 quart baking dish. Cut the kernels from the corn into a large bowl.
  2. Melt 6 Tablespoons of the butter over medium high heat in a deep skillet. When the butter starts to foam and little flecks of brown appear, about 3 minutes, stir in the granulated sugar and stir until smooth and the butter has browned a little more, about 3 minutes, then stir in the flour until smooth. Remove from the heat and slowly stir in the cream until well combined. The mixture may look a little odd or curdled at this point, but don’t worry, it will all come right in the end. Stir in the corn kernels to combine, then add the beaten eggs, baking powder and salt and stir until everything is mixed together. You may see some lumps of the cream mixture, but that’s okay.
  3. Spread the corn in the prepared baking dish, evening out the top. (You can make the dish to this point up to a few hours ahead, keep it loosely covered with a towel on the counter). Bake the corn pudding for 45 minutes, until firm and golden around the edges. Melt the remaining 2 Tablespoons of butter in a measuring jug with a spout (I use the microwave), then stir in the brown sugar until smooth. Drizzle the butter and brown sugar mix over the top of the corn pudding, gently spreading it out with a heat proof spatula or the back of a spoon. Cook for a further 5 minutes and serve immediately.
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Lady Peas and Lacy Cakes

I have stated many times before, I love field peas and go on mad buying frenzies when they are in season at the farmers market. I put many of the peas up in the freezer, but my standard weekend summer supper is field peas, fresh corn and tomatoes. It’s easy to set a pot of peas simmering on the back of the stove while I get on with my obsessive summer canning. And it the end of a day of making jar after jar of jams, relishes and pickles, it’s nice to have a comforting supper waiting without much extra work. Some days, though, I am looking to jazz things up a bit, to add a little extra to my standard field pea pot. And I think cornbread is a wonderful way to do that, so I tend to fiddle around with the ingredients I have on hand.

Lady peas are at the top of my field pea love list, not least because of the sweet and pretty name. My go to is butter braised lady peas, served with pillowy buttermilk hoecakes. This recipe is a riff on that basic formula, and I’ll be honest, it came to me because I like the silliness of the name lady peas and lacy cakes. The lady peas here are served with a lightly creamy, but not at all heavy, sauce, this one inspired by my Southern Girl Butter Beans. Lacy cakes are a traditional cornbread preparation, in which the cornmeal batter is sizzled in hot oil to produce lacy edges and an open bubbly crumb. They are the perfect foil for delicate lady peas. So here’s to a new twist to summer supper.

Lady Peas and Lacy Cakes
Serves 6
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For the Peas
  1. 1 pound fresh lady peas
  2. 3 strips bacon
  3. 1 small shallot or ¼ of an onion
  4. 3 garlic cloves
  5. 3 -4 stems of fresh thyme
  6. 2 bay leaves
  7. 2 Tablespoons butter
  8. 1 Tablespoon all-purpose flour
  9. salt and pepper to taste
For the Lacy Cakes
  1. 1 egg
  2. 3 cups whole buttermilk
  3. 2 cups yellow cornmeal
  4. 1 teaspoon baking soda
  5. 1 teaspoon salt
  6. vegetable oil
For the Peas
  1. Place the lady peas, bacon, onion half, garlic clove and seasoning in a heavy saucepan.  Add water just to cover the beans. Bring to a boil and skim off any scum that rises. Reduce the heat to a simmer and cover the pot. Cook until the beans are tender, about an hour. When the beans are done, strain the beans, reserving 1 cup of the cooking liquid. Remove and discard the bacon, thyme stems, bay leafs, onion (which may have fallen into pieces – fish them all out) and garlic cloves if you can find them.
  2. Now make the sauce.  Wipe out the pot and melt the butter in it.  Sprinkle over the flour and stir until smooth.  Slowly pour in the cooking liquid, whisking until the sauce is smooth and thickened.  Add lots of pepper to taste.  Add the beans and stir to coat with the sauce.  Warm the beans through.  Season with salt to taste.
For the Lacy Cakes
  1. Beat the egg and buttermilk together in a large mixing bowl. Add the cornmeal, baking soda and salt and stir until thoroughly combined. Let the batter rest at room temperature for 15 minutes, then give it a good stir. Generously grease a shallow skillet or griddle pan with vegetable oil. You want more than just a light coating, but we are not deep frying here, so just a little pool of oil. When the oil is shimmering, scoop a ¼ cup of batter into the hot oil and spread into a circle from the center of the cake. Cook until golden brown on one side, about three minutes, then flip over and cook until crisp on the other side. Remove to a wire rack or a paper towel lined plate. Repeat with the remaining batter. Add more oil as needed. The cakes can be kept warm in a low oven.
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Greek Style Green Bean Salad

Every year, I look forward with great anticipation to the Memphis Greek Festival. I go as soon as it opens and stock up on frozen spanikopita, delight at the flaming cheese saganaki and pig out on the cookies and pastries made by the ladies of the church. And it always gets me thinking about Greek recipes. I’ve only been to Greece once, many years ago, with friends on a budget and without a lot of knowledge about Greek cuisine. But we ate well, and those flavors have always stuck with me. One dish we found on many menus was green beans stewed with tomatoes, garlic and herbs, and it sometimes just came with whatever cheap plate meal we ordered. I’ve used that idea as a template for cooking fresh green beans at home, or for maximizing the flavor of frozen beans. But I flipped the script here to create a refreshing summer salad that makes great use of the farmers market abundance here in the South.

Beans cooked just until crisp, tomatoes roasted to bring out their sweet richness, fragrant oregano and salty feta cheese marry together perfectly. I prefer to use a solid block of feta cheese which I cut into small pieces. Pre-crumbled cheese tends to dissolve and muddy up the finished product.

Greek Style Green Bean Salad
Serves 6
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Ingredients
  1. 2 pounds fresh green beans
  2. 12 ounces fresh tomatoes (about 2 medium)
  3. 3 cloves garlic
  4. 6 -7 sprigs of fresh oregano
  5. 7 Tablespoons olive oil, divided
  6. 2 Tablespoons sherry vinegar
  7. salt and pepper to taste
  8. 1 large shallot
  9. 8 ounce block feta cheese
Instructions
  1. Bring a large pot of water to a rolling boil, and fill a large bowl or sink with ice water. When the water is boiling, drop in the beans and cook for 5 minutes. Drain the beans and plunge them into the ice water to stop cooking. When the beans are cold in the water remove them to a tea towel to air dry. The beans can be cooked up to a day ahead and refrigerated in a ziptop bag.
For the Vinaigrette
  1. Preheat the oven to 300. Cut the tomatoes into quarters and place in a small baking dish close together. Tuck the garlic cloves into the tomatoes, so they do not touch the bottom of the dish. Tuck three – four sprigs of oregano into the tomatoes, then drizzle over 1 Tablespoon olive oil. Turn the tomatoes around in the oil so they are coated, then sprinkle with salt and pepper. Roast for 1 ½ hours, until the tomatoes are completely soft. Scrape the tomatoes and all the collected juices into the carafe of a blender and leave to cool. When the tomatoes are cool, add the vinegar and blend until smooth. Drizzle in the remaining 6 Tablespoons of olive oil until the dressing is smooth and completely blended. The dressing can be made ahead and kept covered in the fridge. Blend again before adding to the salad.
  2. When ready to serve, cut the beans into ½ inch pieces and place in a large bowl. Thinly slice the shallot and add to the beans. Cut the feta cheese into small cubes and add to the bowl. Finely chop the remaining oregano and add to the bowl. Toss everything to combine, then pour over some of the dressing, then gently stir to coat the beans. Start with about three-quarters of the dressing, then add more as you like. You may have a little more dressing than you want to use. Taste and season well with salt and pepper.
  3. The salad can be kept in the fridge for a few hours. Serve chilled.
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Zucchini Pasta Bake with Mint Pesto

A few years ago, on a family trip to Italy, we had an amazing meal prepared by a local chef that included handmade ravioli with a zucchini mint pesto sauce. It was one of the culinary highlights of the trip for me. I asked the chef how it was made, but my lack of Italian and his lack of English didin’t make for very good instructions. I have wanted to recreate that dish since then, but making ravioli by hand is above my patience level, and I never managed to get his pesto version just right. But with tinkering, I eventually managed to get a mint pesto that mimicked the lovely fresh taste I remembered. I toss it here with freshly shredded zucchini – and the real shortcut of pasta made by someone other than me. I nice dose of crème fraiche mimicks the creamy handmade ricotta filling of the original dish, and just ties the whole thing together.

This really is the taste of summer in one dish. Beautiful in season zucchini with a gorgeous garden mint pesto, which I always find artfully displayed at the farmers market. Keep the pesto recipe in your back pocket – it is great stirred into pasta on its own or spooned over grilled chicken or veggies.

Zucchini Pasta Bake with Mint Pesto
Serves 8
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For the Pesto
  1. 1/3 cup slivered almonds
  2. 1 garlic clove, roughly chopped
  3. zest of one lemon
  4. 4 cups loosely packed mint leaves
  5. 1/3 cup olive oil
For the Pasta Bake
  1. 1 pound tubular pasta like rigatoni
  2. 2 medium zucchini (about 1 ¼ pounds)
  3. 2 (8-ounce) containers crème fraiche
  4. 1/3 cup grated Parmigiano-Reggiano cheese
  5. ¾ cup plain dry bread crumbs
  6. 2 Tablespoons olive oil
  7. salt and pepper to taste
For the Pesto
  1. Put the almonds, garlic, lemon zest and mint leaves in the bowl of a food processor and process until chopped to a rough puree. Add a pinch of salt and pepper, scrape down the sides of the bowl. With the motor running, drizzle in the oil until you have a thick paste.
For the Pasta Bake
  1. Cook the pasta in a large pot of salted water 2 minutes less than the package directions. Dip out about 1 cup of the pasta water in a measuring jug, then drain the pasta a rinse under cool water.
  2. While the pasta is cooking, grate the zucchini on the large holes of a box grater. Put the grated zucchini in a really large bowl, then add the crème fraiche and the pesto and generous pinches of salt and stir to combine. When the pasta has cooled, stir it into the zucchini. (If you don’t have a huge bowl, you can scrape everything into the pot you cooked the pasta in). Stir to coat the pasta with the creamy mixture. Drizzle in ¼ to ½ cup of the reserved pasta water to create a lighter sauce that coats the pasta.
  3. Scrape the pasta into a greased 13 by 9 inch baking dish. Sprinkle the Parmegiano-Reggiano evenly over the top. Mix the breadcrumbs and the olive oil together in a small bowl. I start with a for, then use my fingers to rub them together until I have a mixture like wet sand. Sprinkle the breadcrumbs over the top of the pasta.
  4. The dish can be cooled covered and refrigerated overnight. When ready to bake, preheat the oven to 350. Bake until heated through and bubbling, about 30 minutes.
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Radishes with Browned Butter Spread

I think radishes are absolutely gorgeous and I love it when they start to appear at the farmers market. Beautiful red and pink and pale purple Easter egg radishes, long ombre breakfast radishes, simply orbs of bright red. But to be honest, I’ve never really known what to do with them besides slice them for a salad. I’ve been so tempted by their beauty that I searched out recipes and ideas, and I’ve tried some with nice results, though I truly think the simple, French way of serving radishes with very good butter, flaky salt and soft baguettes is the best. It is that type simply stunning presentation you see in magazine spreads that I always aspire to reproducing. The beauty of the radishes does most of the work. And I find people are always excited or intrigued. Just to spark things up a little, I whipped up this browned butter spread

Use a good European-style butter for the best flavor, there is so little to this dish that you want to make every ingredient count. I think this is charming with pink Himalayan salt, or really striking with black salt, but crunchy flaky white salt, such as Maldon, is perfect. Any type of radish works, and you can slice them to drape over baguette slices slathered with the butter, or leave them whole for swiping through the spread and eating out of hand. The browned butter spread is good on just about anything!

Radishes with Browned Butter Spread
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Ingredients
  1. 1 cup (2 sticks) of unsalted butter, softened
  2. ½ teaspoon flaky salt, pink, black or white
  3. radishes
Instructions
  1. Cut one stick of the butter into small pieces and place in a small saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Stir the butter to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, pour it into a measuring jug. Leave to cool, but not solidify.
  2. When the browned butter has cooled, place the remaining stick of softened butter in the bowl of a stand mixer. Beat the loosen up the butter, scraping down the sides of the bowl. With the motor running, drizzle in the browned butter, leaving the brown bits at the bottom of the measuring jug. Scrape down the sides of the bowl a few times. Add the salt and beat until well blended. Scrape the butter into a bowl, cover and refrigerate for a few hours (or up to three days) to allow the flavors to meld. Return to room temperature before serving.
  3. Serve with radishes and sliced baguettes.
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Asparagus with Creamy Brie Dressing

Fresh spring asparagus I such a lovely thing to serve at an Easter brunch, or any spring occasion really. It can easily be made ahead, it’s hugely adaptable, plus, it always looks so pretty on the table. I have several lovely oblong dishes that seem made for asparagus, and I love asparagus serving tongs. So I am always looking for a pretty and unique way to serve a pile of perfect green spears. And I love anything with brie. I’ve made this dressing for years and served it over baby lettuces with chopped apples and pears, walnuts and crispy bacon (and I recommend you do the same). But as spring arrived and Easter approaches, I wanted to share some great brunch ideas and use spring produce. It hit me that brie and asparagus would be very happy together.

The dressing is thick and creamy, tinged a lovely pale celadon by the chives. You can serve the dressing napped over the spears on a platter, or individual plates for serving a seated meal, or serve it as a dip. When I find gorgeous, local, fresh spring asparagus I just barely blanch it, but if yours is a bit woody or thick, feel free to cook it a little longer, or toss the spears very lightly with olive oil and roast.

Asparagus with Creamy Brie Dressing
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Ingredients
  1. 7 ounces brie cheese
  2. 1/3 cup whole milk
  3. ¼ cup fresh lemon juice
  4. 3 Tablespoons olive oil
  5. 1 clove garlic
  6. 1 Tablespoon roughly chopped chives
  7. generous pinch sea salt
  8. generous grinds black pepper
  9. 2 pounds asparagus
Instructions
  1. Use a thin, sharp knife to remove the rind from the brie. It’s easiest to do this when the brie is cold. Don’t be too precious, some rind is perfectly fine and you don’t want to lose too much cheese. Cut the brie into chunks and place in a blender. Leave to come to room temperature. Add the remaining ingredients and blend until very smooth. The dressing can be made several hours ahead – refrigerate it in the blender carafe and give it one more whir before using.
  2. Fill a sink or large bowl with ice water, then fil a large pot with water and bring to a boil. Break off the woody ends of the asparagus, and when the water is boiling, drop in the asparagus. Cook just until the asparagus is bright green, but still tender, about 2 minutes. Immediately transfer the asparagus to the ice water with tongs. When the asparagus is cold, transfer to a clean tea towel and pat dry. The asparagus can be blanced severl hours ahead. Store on the platter or in ziptop bags in the fridge.
  3. Makes about 1 ½ cups dressing
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