Brown Buttery Bowties Food

BOW TIES WITH BROWN BUTTER AND CAULIFLOWER

Steps:

• Preheat the broiler. Melt 3 tablespoons butter in the microwave, then toss with the cauliflower on a baking sheet; season with salt and pepper. Broil until charred and just tender, 6 to 8 minutes; set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, melt 2 tablespoons butter in a separate large pot over medium-high heat. Add the panko and cook, stirring, until browned, 2 to 4 minutes; stir in the lemon zest and season with salt. Remove to a bowl and wipe out the pot.
• Melt the remaining 6 tablespoons butter in the pot over medium heat. Cook, stirring occasionally with a rubber spatula, until brown flecks appear, 5 to 7 minutes. Stir in the anchovies, cauliflower, pasta, reserved cooking water and lemon juice. Cook, stirring, until slightly thickened, about 1 minute; season with salt and pepper. Divide among bowls and top with the toasted panko.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

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.