Brown Butter Food

BROWN BUTTER PASTA

Steps:

• Bring large pot of lightly salted water to a boil.
• While water heats, over med. heat combine butter, nutmeg and tumeric.
• Heat, stirring frequently, until butter has melted and browned slightly (8 mins.).
• Meanwhile, in food processor grate cheese
• Add breadcrumbs and pine nuts and pulse several times until mixture resembles coarse sand. Set aside.
• Add pasta to boiling water and cook according to package directions.
• Drain and return to pot.
• Pour butter mixture over pasta and toss to coat.
• Transfer to serving bowl and sprinkle breadcrumb mixture over top.

BROWN BUTTER SODA BREAD

Steps:

• Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
• Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
• Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
• Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
• Baker's Wisdom:
• You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

BROWN BUTTER BROWNIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking dish, preferably metal, with nonstick spray. Line with parchment paper, leaving a 2-inch overhang on the 2 long sides. Lightly coat with nonstick spray.
• Cook the butter in a medium skillet over medium heat, stirring often, until it foams, then browns, 5 to 8 minutes. Remove from the heat, set aside and let cool slightly.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl and set aside.
• Beat the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment on high speed until the eggs begin to foam, about 1 minute. Add the brown sugar and vanilla and continue to beat on high until slightly thickened and creamy, about 1 minute. Reduce the speed to medium-low and slowly pour in the cooled butter (it should still be fluid, but below 125 degrees F or you will cook the eggs) on the side of the bowl so it doesn't splatter. Increase the speed to high and beat until thick and creamy, about 2 minutes. This step is what will give you that shiny, crackled surface on the top of your brownies. Gradually add the cocoa powder mixture and beat until just combined (do not overmix). Scrape the sides and bottom of the bowl with a rubber spatula and continue folding the batter until completely combined.
• Scrape half of batter into the prepared pan. Top with the chocolate, then scrape in the remaining batter to cover and smooth the surface. Bake until the top forms a crust, the brownies are just barely firm and an instant-read thermometer inserted in the center registers between 200 degrees F (for fudgy brownies) and 205 degrees F (for cakey brownies), about 25 minutes; or up to 35 minutes, if using a glass or ceramic baking dish. (Don't let the thermometer touch the bottom of the pan or you will get a much higher reading.)
• Let the brownies cool completely to allow the crumb to set before slicing, 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift brownies out of the pan and cut into 12 squares.

BROWN BUTTER ICE CREAM

Steps:

• Cut the butter into cubes and place in a medium saucepan (the pan should be big enough to prevent boil overs, as the butter will foam up a lot). Place over medium heat until butter melts, shaking occasionally. Once the large bubbles subside, watch closely until the butter is golden and the solids are nicely browned. Immediately pour the melted butter into a bowl. (If the solids get a little too dark, you can strain them out and discard them.).
• Rinse out and dry the saucepan. Put half the sugar in the pan, and half into a blender. Add the milk to the saucepan, and place over low heat, stirring well to dissolve the sugar.
• Meanwhile, add the egg yolks to the sugar in the blender. Process until combined, then, while still running, drizzle the brown butter into the yolk-sugar mixture.
• When the milk-sugar mixture is almost simmering, turn the blender on again and drizzle in the liquid. Add the salt and process until well blended. Continue to process while slowly adding the ice-cold heavy cream. Transfer to a bowl, cover tightly with plastic wrap and refrigerate until very cold, at least 2 hours or up to overnight.
• Churn in your ice cream maker according to manufacturer's instructions. At the very end, two or three minutes before turning off the machine, add the fleur de sel and churn until incorporated.