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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 9 June |
I had it all in my pantry, promise I did! While this recipe began as an attempt to avoid the grocery store and put to use some frozen tilapia fillets from a market trip past, it actually turned into a pretty special meal. A meal all of my own imagination, might I add! The browned butter served as both a flavorful addition and created a yummy crust over the soft flaky fish. Obviously everything’s better with nuts, seeds, and berries – hence the sunflower – but you could also try pecans, pistachios, or other nut of your choice! The zucchini, I thought, was the perfect accessory. It’s a vegetable, so you don’t feel too terrible about the butter in which you just bathed your light and healthy tilapia, but it still packs a flavor punch!
| 14 October |
Not too long ago, one of the girls at work brought in Browned Butter Cookies. Have you ever had browned butter? It’s amazing. While I noticed the flavors are much more intense when used as a sauce, how could I not try to incorporate this deliciously nutty transformation of an everyday staple into baked goods! And so my quest for a Browned Butter Cake began.
Upon googling brown(ed) butter cake I was presented with a myriad of recipes for Hazelnut Browned Butter Cake. Surprised at how common this relatively specific cake was I decided to go for the one recipe that opted for almonds instead. Sorry hazelnut. Why is it that all the cakes containing browned butter also contain nuts? I don’t know exactly, but imagine that it brings out the aforementioned nutty flavors of the butter. When you taste this cake you’ll see what I mean. It has flavors quite unique from anything you’ve had before. The recipe, too, is quite unique. It contains no trace leavening agent, powdered sugar instead of the usual white, hardly any flour, and meringue?! Crazy, I know.
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