Baked Salmon with Lemon Caper Butter

I freely admit that this recipe is completely ripped off from Matt at Wrightfood. This man is amazing at cooking seafood and even more amazing (if that’s possible) at photographing it! He wrote about an ingenious slow roasting technique for oily fish — let it come to room temp in olive oil and then bake at a low temperature for less than half an hour. Easy peasy.

And the sauce! Wow! The sauce is so. good. It’s the simplest thing in the world. He recommends adding herbs, but I don’t even think you need them. Which brings it to a grand total of three ingredients: lemon, capers, and butter. That’s it. That’s all you need. It’s a great sauce for any seafood. The lemon really stands out, but not enough to make you pucker. The capers bring their distinctive salty/briny flavor. And who doesn’t love butter? Did I mention it takes less than a minute to make from start to finish? Combined, they make a perfect sauce that can be served over any fish.

Serve this with a simple side, like roasted potatoes or some steamed brown rice. Everybody will think you spent hours slaving over the stove.

Read the recipe and the rest of the post here…


Buttery Shortbread Cookies

When anyone mentions dessert, we tend to think of ooey-gooey concoctions dripping in chocolate, filled with creamy frosting, or drizzled in caramel. “Plain” old shortbread doesn’t usually come to mind. Well, these cookies are here to change all that. They are bursting with the flavor of butter, the aroma of vanilla, and a nice hint of background saltiness. When you bite into one, it crumbles beautifully in your mouth and then melts away as you chew.

These cookies are the perfect vehicle for jam. Or, like in the first picture, lemon curd. Or you can just smother it in frosting. But I feel like that would overwhelm the shortbread as a unique and delicious flavor all on its own. These are a great ending to a nice meal. Serve with coffee for dipping!
Read the recipe and the rest of the post here…

Rosemary Butter Steak with Mustard Cream Sauce

rosemary butter steak with mustard cream sauce and rosemary roasted potatoes

I’m not big on red meat. But the guy I’m dating loves it. So I took my first stab at cooking steak (ever!) and I did pretty well if I do say so myself. I searched for a simple but well-reviewed recipe that didn’t require me to purchase a bunch of ingredients I don’t commonly use. And epicurious came through for me, as usual. The one thing I’m upset about is that I didn’t constantly check on the meat, so it cooked all the way through even though I was looking to get it medium rare.

This recipe got a thumbs up from my man, even though the cooking temp wasn’t to his liking. He really enjoyed the rosemary butter that was smeared on top and he said the mustard cream sauce was a great complement. I served it with rosemary roasted potatoes as a simple and filling side.

Read the recipe and the rest of the post here…

How to Make Butter from Scratch

butter from scratch

See that dreamy yellow stuff up there? Well, it’s butter! And I made that! It didn’t even occur to me that I could make it myself, but it’s actually pretty simple. The only ingredient is cream. Unless you salt your butter, in which case, you also need salt.

The difference between fresh, homemade butter and store-bought is amazing. This stuff just tastes fresh and buttery! I don’t know how else to describe it. Of course, any butter is good butter, but homemade is the best butter.

A note about cream: you don’t want to use ultra-pasteurized, which is heated to a higher temperature than “regular” pasteurized cream to get rid of harmful bacteria. It tends to have a more chemical and cooked flavor and it’s harder to whip up. I used an organic, pasteurized cream from Whole Foods. They also had raw milk (not pasteurized) from grass-fed cows, but a quart was $14! I wasn’t ready to pay that kind of money, but I would love to try it some day. There’s a great article at Chow comparing flavors of different kinds of milk if you want to learn more.

Anyway, butter is made by beating cream until it separates. You need either a hand mixer or a stand mixer with a whisk attachment. If you are going to salt it, try about 1/3 to 1/2 teaspoon per half pound of butter. I like to keep mine unsalted. Read the rest of the post for a step-by-step photo tutorial on how to make butter from scratch.

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Let us know in the comments below if you have any success making your own butter!

Read the recipe and rest of the post here…