Broccoli With Pecan Brown Butter Food

STEAMED BROCCOLI WITH BROWN BUTTER SAUCE

Steps:

• Place the broccoli florets in a vegetable steamer basket.
• Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
• Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.

BROWN-BUTTER PECAN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
• Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
• For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
• To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.

BROCOLLINI WITH PECAN BROWN BUTTER

Steps:

• Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.
• Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.

SPAGHETTI FACTORY BROCCOLI, BROWNED BUTTER & MIZITHRA CHEESE

Steps:

• To brown the butter:.
• Cut up into small chunks and melt in a heavy saucepan. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma.
• Drizzle over steamed broccoli.
• Top with Myzithra cheese and enjoy!

BROCCOLI WITH BROWNED BUTTER

Steps:

• Remove broccoli floweret clusters from stems.
• Separate flowerets.
• Peel stems, then cut into ½ inch thick slices.
• Steam broccoli until crisp-tender.
• Cook butter with garlic in large skillet over medium-low heat until foam subsides and butter is nut-brown.
• Immediately remove from heat and discard garlic.
• Stir in lemon juice.
• Add broccoli and toss to coat.
• Season and serve.

BROCCOLI WITH ALMOND BROWN BUTTER

Steps:

• Place broccoli florets and 1/3 cup water in a large microwave-safe bowl.
• Cover and microwave on high for 3 minutes; remove and drain any liquid.
• In small skillet over medium-high heat, melt butter.
• Cook 3 minutes, until golden, swirling pan to prevent burning.
• Stir in almonds.
• Remove from heat.
• Pour over broccoli.
• Add onions and toss.