The Buttery Blog

Everything's better with butter.

Win a Copy of Julie and Julia! March 25, 2010

Filed under: Cookbooks,Meat — butteryblog @ 11:34 pm

Read this post and learn how to win your very own copy of Julie and Julia, read and signed by both Mother Butter and Buttery B!

Boeuf Bourguignon

One day a long, long time ago (okay, maybe a year or two ago) I (Buttery B) was perusing the books at Barnes & Noble, itching for a new good book. I had just finished reading Eat, Pray, Love (which has to be one of my all-time favorite books) and nothing seemed to compare. After reading many a synopsis, something about Julie & Julia resonated with me. Maybe it was the whole “if you’re unhappy, just do something. anything. but make it big” mentality. And so I bought it, hoping for a glimmer of inspiration.

After reading it, I gave the book to Mother Butter. Mother Butter lives in Long Island City (just like Julie) and loves to cook. Who else would I have given it to?

And then when the movie came out, Mother Butter and I made a date to see it. Other than Meryl Streep’s star power, the main thing I remember from the movie was that boeuf bourgignonne. The dish I can never quite figure out how to spell or say! As the credits rolled, Mother Butter said to me, “let’s make boeuf bourgignonne for your birthday.”

And the rest is history. Here is the link to the recipe we used from Julia Child’s Mastering The Art Of French Cooking. However, we recommend you buy the book. Highly recommend.

http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/

Getting Ready to Make It

  • Mother Butter: “Mise en place — makes it easier when you have a lot of ingredients. Preparation is key!”
  • Buttery B: “Find a good butcher — for the slab bacon with rind, and get the best quality ingredients”
  • Find a signature cocktail to get you through because you’ll have a big time gap. We decided on a French 75 (champagne and cognac).

Making It

  • Buttery B: “Follow the directions precisely. Don’t cut corners–as much as you’ll want to deny it, you must cook the mushrooms and onions separately.”
  • Mother Butter: “Splurge on a good red wine–you’ll be using the whole bottle!”
  • Cooking with a friend is helpful since you’ll gonna need some muscles to lift the meat and strain the sauce.

Eating It

  • Think about what you want to serve it over–potatoes, rice, or noodles (something very simple).
  • Mother Butter: “The five hours was SO worth it!”
  • Buttery B: “Amazing! I will remember that meal for the rest of my life. Every bite was full of flavor.”

To win the very copy of Julie and Julia that we have had our hands and eyes on, just leave a comment on this post–any comment by April 15th! And, if you can’t think of anything, let us know what your ideal birthday dinner would consist of. We’ll pick the lucky winner at random.

Bon Appetit!

Mother Butter and Buttery B

 

Pork Medallions with Garlic Ginger Pomegranate Sauce October 5, 2009

Filed under: Meat — butteryblog @ 12:32 am
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Pigging out.

Pigging out.

Not much to say here except that this dish was really tasty and easy to make. As you might expect, the pomegranate juice (that and packaged pom seeds have become so much easier to find nowadays) is a bit tart, so I added about a tablespoon of sugar at the end, which made it perfect. The fresh cilantro adds just the right amount of freshness. Serve it with rice. The recipe comes from Cooking Light.

SERVES 4

  • 1/2 cup water
  • 1/4 cup pomegranate juice
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon minced ginger
  • 2 cloves garlic minced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons flour
  • 1 1/2 teaspoons olive oil
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 2 tablespoons fresh chop cilantro

1. Combine first 6 ingredients in a large zip-top plastic bag; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork, seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Sprinkle pork with 1/4 teaspoon salt, 1/8 teaspoon pepper and flour.

2. Preheat oven to 350°.

3. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Pour reserved marinade over pork. Wrap handle of pan with foil, and bake at 350° for 10 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 10 minutes. Cut crosswise into 8 pieces.

4. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Bring marinade to a boil over medium-high heat. Add cornstarch mixture to marinade, cook 1 minute or until sauce thickens, stirring constantly. Serve over pork; sprinkle with cilantro.

GRADE: A-

♥Lady Butterbuns

 

The Mamaw Project- Beef Stroganoff September 23, 2009

Filed under: Meat — butteryblog @ 11:13 am
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Beef Stroganoff a la Mamaw

Beef Stroganoff a la Mamaw

Now that people have seen Julie and Julia, everyone has taken to making things out of Mastering The Art of French Cooking. I myself have taken on a similar project, just with a more personal spin. My husband lost his grandmother this spring and she was a phenomenal cook. Over the years I had taken mental notes, watched her cook as often as I could. I even got to make home made divinity with her one Christmas! She left behind a library of recipes that are just great. So now, I have taken it upon myself to make things that she used to make. Now, I am not saying they are as good as she made them. Not even close. But she did have 60 years of cooking experience on me! I am going slow and doing the favorites over and over so that they will be as good as Mamaw’s. One day. In about 30 more years. This recipe was a favorite of one on the cousins. When I asked my MIL how come she never makes it, she said it was too fattening. It is! This is not a diet dinner, people. It is however, one of the best things I have made in a long time.

∞ Mother Butter

Beef Stroganoff

1 large or 2 small onions diced

8 Tbsp butter, unsalted

flour for dredging

1 garlic clove, minced

1/3 c. water

1 can cream of chicken soup

1 pint mushrooms, sliced and cleaned

1 lb sirloin steak, sliced thin

1 pint sour cream

1) Brown onion in 4 Tbsp butter over med. heat for 8-10 minutes

2) Dredge meat in flour, salt and pepper

3) Remove onions from skillet. Put remaining butter in skillet and brown floured meat over med high heat.

4) Add garlic to meat. Cook 1-2 minutes

5) Add water, soup mushrooms and onions into pan.

6) Cook for 15-20 minutes uncovered.

7) Remove from heat and stir in sour cream.

8 ) Serve over hot egg noodles or rice.

 

Caribbean Pork with Pineapple Avocado Salsa September 17, 2009

Filed under: Meat — butteryblog @ 1:48 am
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Hooray pork!

Hooray pork!

I love a good pork tenderloin. It really is the other white meat. Tonight I broiled it with Caribbean spices and served it with a fresh pineapple avocado salsa. I let Lord B pick the avocado. It’s not his fault; he’s not skilled in such things. The avocado was under-ripe, so the salsa wasn’t as flavorful as possible. The recipe, as you’ll see, calls for two tenderloins. I only cooked one, so I halved all of the spices. This left the pork a little under-seasoned. My recommendation is that even if you’re only cooking on tenderloin, go ahead and use the full amount of spices. And for goodness sake, pick out the avocados yourself!

Recipe from Everyday Food.

Makes 4 servings (I find it hard to believe one sane person could eat half of a loin.)

INGREDIENTS:

2 pork tenderloins
1 tablespoon olive oil

SPICE RUB:
2 tablespoons light brown sugar
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper

PREP TIME: 20 MINUTES/TOTAL TIME: 45 MINUTES

1. Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.

2.  Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150°, 15 to 20 minutes.

3.  Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.

GRADE: B

♥Lady Butterbuns

 

Crock Pot Asian-Inspired Beef Ribs August 30, 2009

Filed under: Crock Pot/Slow Cooker/One Pot,Meat — butteryblog @ 9:58 pm
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Short ribs.

Short ribs.

As you may know, I am having trouble making anything truly amazing in my crock pot. Usually the house smells amazing and the food is “meh.” When I made these ribs, the house didn’t smell like much, but these ribs are definitely the best thing I’ve made so far in the slow cooker. The meat was super tender and all the Asian flavors went together really well. This recipe comes from Recipezaar.

Serves 6

Ingredients

* 2 tablespoons soy sauce
* 2 tablespoons ginger, minced
* 1 tablespoon garlic, crushed
* 1/4 cup hoisin sauce
* 1 tablespoon Worcestershire sauce
* 3 tablespoons brown sugar
* 2 tablespoons sesame oil
* 2 tablespoons instant minced onion
* 1 tablespoon oyster sauce
* 2 tablespoons sake
* 1 tablespoon five-spice powder (I didn’t have this, so I added 1/8 tsp. cinnamon and 1/8 tsp. ground cloves)
* 1/4 teaspoon cayenne pepper
* 4 lbs beef back ribs or short rib of beef

Directions

1. Mix all ingredients except for ribs in crock pot.

2. Add the ribs one at a time, coating them with sauce and stacking them as you go.

3. Cover and cook on LOW for 8 hours.

4. Remove ribs and pour sauce into a separate container.

5. Allow fat to separate and skim off of top (there will be quite a bit).

6. Return sauce to meat, and serve.

GRADE: A-

♥Lady Butterbuns

 

Pica What? August 8, 2009

Filed under: Crock Pot/Slow Cooker/One Pot,Meat — butteryblog @ 4:29 pm
Tags: , ,

What's it called?Yes, that is exactly what my almost 4 year old said to me when I told him what I was making for dinner last night. “Picadillo”, I said again. “Pica who?” What can I say? His timing is pretty good. Still, he managed to eat a good portion of this Spanish dish at dinner later that night. It really is quite good. A perfect cool weather one-pot wonder if you will. Since we have yet to have a 90 degree day this summer it went down well. I have to say, it is not vegetarian friendly. It is all meat baby. A little something about this recipe. I am publishing it verbatim. This is how it came to me- this is a seperate topic for another post. I will make notes as I go.

Picadillo

1 lb. each chicken breasts, italian sausage, ground beef (cut chicken and sausage into bite sized pieces)

1/2 c olive oil

4 sliced onions

3 cloves garlic (minced)

1 can tomatoes (I used a 28 oz can of diced tomatoes)

1 can tomato paste, large

2 green peppers, diced

1 can green chilies, small

1 bottle green olives, small

3/4 c raisins

1 tsp worcestershire sauce

4 tbsp Pickapeppa Sauce

bay leaf, salt, pepper, basil, oregano ( I did these all to taste except I used 2 bay leaves)

1) Brown meat in olive oil. (Do this in batches to that everything gets a good sear)

2) Add everything else in dutch oven with meat. Simmer for 30 minutes

3) Serve over saffroned rice.

∞ Mother Butter

 

Mama Mia July 28, 2009

Filed under: Fruit & Veg,Meat — butteryblog @ 11:33 pm
Tags:
Stuffed so good!

Stuffed so good!

I am always on the prowl for awesome recipes. Things I can make so people utter “This is the best ___ I have ever had!” I tend to hold on to these recipes once I find them and not share. I refuse to give out my sugar cookie recipe to anyone anymore- Mrs. Butterpants got it out of me in a moment of weakness. I didn’t respond to my FIL’s email request for my sangria recipe. You get the idea. If it is raved about I just tuck it away and keep it to myself! So maybe it is the hot weather that has made me loopy but I feel like sharing today. I think if you make this one, it will also become one of your favorites. It is also a good thing to make if you are trying to impress/ seduce someone.

Enjoy-

Mother Butter

Stuffed Eggplant courtesy of Michael Chiarello

  • 1 large eggplant
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 pound ground beef
  • Salt and freshly ground black pepper
  • 1 onion, small diced
  • 1 red pepper, small diced
  • 3 cloves garlic, minced
  • 1/2 cup freshly chopped parsley leaves
  • 1/2 cup freshly chopped basil leaves, chopped
  • 1 1/4 cup grated Pecorino Romano, divided
  • 1/4 cup bread crumbs
  • 1 egg
  • 2 chopped tomatoes

Directions

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.