There is a possibility this could become a brown butter fan site. I just love it so much, the deep flavor and crisp nuttiness it adds to anything it touches. And with bright green vegetables it’s a real star. So this incredibly simple treatment for asparagus had a huge payoff – tender, braised spears bathed in tarragon scented brown butter with a sprinkling of extra herb and … [Read more...] about Brown Butter Asparagus with Hazelnuts
farmers market
Seasoned Butter Beans and Smoked Sausage
I have probably said in every recipe I have ever written for summer field peas how much I love them. And though horticulturally butter beans (or lima beans if you must) are not field peas, I lump them together because they are such a part of the summer farmers market, in their little baggies next to the crowders, purple hulls, lady, creamers and zippers. I was asked recently … [Read more...] about Seasoned Butter Beans and Smoked Sausage
Curried Corn Salad
Fresh off the cob corn is one of my very favorite summer treats. Cobs boiled in water or milk, slathered in butter, kernels sliced from the cob sautéed in butter and cream, corn pudding, and of course a sprightly salad. I gorge myself on fresh corn in the summer months (and freeze some to savor in the winter). I tend to think of corn as a uniquely American vegetable and … [Read more...] about Curried Corn Salad
Chocolate Blackberry Cake with Red Wine
In summer, I tend to gravitate toward desserts that are fruit forward and maybe a little lighter. I am not going to try and claim Peach Bourbon Pound Cake or Blueberry Buttermilk Bread Pudding are diet food, they are just less intense. But I go all out here with a deep, decadent chocolate cake tinged with dusky blackberries and rich red wine. The I top it off with a thick, … [Read more...] about Chocolate Blackberry Cake with Red Wine
Parmesan Dutch Baby with Roasted Tomatoes, Arugula and Basil Vinaigrette
A Dutch baby is always so much fun to serve. Partly because the name is so cute, but also because the puffy batter is easy to make and can be taken in so many different flavor directions. For years, I only ever had sweet Dutch babies for breakfast or brunch, maybe filled with fruit and berries and drizzled with maple syrup. I soon decided they are the perfect vehicle for … [Read more...] about Parmesan Dutch Baby with Roasted Tomatoes, Arugula and Basil Vinaigrette
