The Buttery Blog

Everything's better with butter.

The Butter Bunch: Pasta October 1, 2009

Filed under: pasta,Vegetarian — butteryblog @ 1:03 pm
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Here at The Buttery Blog, the Butter Sisters are tackling pasta this month. Our goal is to each come up with our own take on a food theme every month. You might even find out a little bit more about us in the process!

#1

who: buttery b
what: orzo-feta pasta salad
where: made in my tiny brooklyn kitchen. eaten at a backyard garden party
when: labor day
how: adapted from many pasta salad recipes, the best all rolled into one!

ingredients

orzo (16 oz package)
fresh spinach (one bag)
cherry tomatoes, halved or quartered (however much you want)
1/4 cup pine nuts, toasted (this is a must-have ingredient!)
1/4 cup olive oil
1/4 cup white wine vinegar
olives (however much you want)
salt & pepper
feta (buy the block and crumble it yourself!)

directions

1. cook the orzo according to the package
2. when draining the orzo, rinse with cold water
3. mix all the ingredients together
4. eat

PS. this makes a ton of pasta salad, so unless you’re planning a party, or just really really like pasta salad, just make half!

PPS. do not warm this up. believe me, i speak from experience–it is meant to be eaten cold!

perfect for an end-of-summer picnic--and lots of leftovers for lunch!

perfect for an end-of-summer picnic--and lots of leftovers for lunch!

#2

who: Lady Butterbuns
what: spaghetti puttanesca
where: America’s Finest City
when: hard to remember
how
: with the help of one Jamie Oliver

ingredients:

1 pound spaghetti
2 cloves garlic, fine chop
1 handful capers, rinsed
2 handfuls black olives, pitted
12 anchovy fillets, rough chop
3 small dried red chili peppers, crumbled
1 tablespoon dried oregano
extra virgin olive oil
28 ounces canned tomatoes drained, chopped
1 handful fresh basil
Salt and pepper

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chilis, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

Serves 4

whore's pasta--it's salty!

whore's pasta--it's salty!

#3

who: ms. butterpants
what: paglie e fieno

where: a random apartment in culver city

when: a tuesday
how
: tinkering with mother butterpants’ recipe with a little inspiration from Nancy Berzinac’s gift book, Pasta Favorites via The Lazy Dog Cooks.

I will warn you in advance that I combined parts of these recipes as I went along. These amounts are approximate, so some of this is to taste. If you like more or less, no one will be upset.

1 box spinach fettucine

1 box fettucine

2 cups heavy cream

1 cup butter

1 small can of peas (some use frozen, I went for canned. yeah, that’s right, canned)

1 cup sliced mushrooms (I used cremini)

1 cup grated fresh parmesan cheese

1 tbs. minced garlic

1 tbs. dried chopped onion

Salt and pepper to taste

Bring the cream and a half cup of butter to a simmer. Meanwhile, boil pasta as directed. In the other meanwhile, saute the garlic and onion in the rest of the butter. After a couple minutes, add the mushrooms to the butter/garlic/onion mixture. Saute til tender and your desired amount of brownness. Dump the peas in. Bring it to low heat. Head back to the cream/butter. Dump some of that cheese in. This can be more or less than the cup, it’s really a matter of how thick you like your sauce. Stir it in until completely melted. Then pour the cream mixture into the saute pan and let it coat the mushroom and peas. When your pasta is done, toss it in the cream mixture. Serve hot and top with shredded parmesan cheese.

Straw and Hay

Straw and Hay

#4

Who: Mother Butter

What: Greek Pasta Salad

Where: Many a picnic over the last few summers

When: Any warm weathered occasion that calls for deliciousness!

How: out of my love for Greek salad and a need for something cool, this was born. It is a huge hit wherever it goes. Even kids will eat it. Well, some kids. It is easy to make and one batch feeds 8-10 people.

Ingredients:

1 1 lb box penne pasta

1 envelope of Good Seasons Italian salad dressing

1/4 c red wine vinegar

3 tbsp water

1/2 c olive oil

1 pt. cherry or grape tomatoes

1 7 oz package Greek feta cheese

3/4 lb pitted mixed Greek olives

1/2 English cucumber

salt and pepper to taste.

Directions

1) Cook pasta according to package directions.

2) While pasta cooks, make dressing according to directions on package using water, vinegar, and oil.

3) Chop olives, halve tomatoes, dice cucumber and crumble cheese.

4) Drain pasta when cooked and rinse with cold water until pasta is cool. Drain pasta well.

5) Combine pasta, veggies and cheese. Pour dressing over pasta and toss to coat.

6) Add salt and pepper to taste if needed.

7) Refrigerate at least 2 hours or until thoroughly chilled.

Greek pasta salad

Greek pasta salad

 

Quick & Easy: Pesto Spaghetti with Grilled Salmon and Burst Tomatoes August 1, 2009

Filed under: pasta,Seafood — butteryblog @ 1:46 am
Tags: ,
The meal that almost ended Lord B's life.

The meal that almost ended Lord B's life.

Hey, I love a made-from-scratch meal just as much as the next girl: the homemade pie crust, the biscuits that didn’t pop out of a can; the simmered-all-day red sauce. But, hell, sometimes I need something from a packet. My favorite quick sauce is Knorr’s Creamy Pesto. I’ve been eating it since college and it’s super delicious. Recently I’ve been adding tomatoes to the mix to lighten things up a bit.

The last time I made this, when I started boiling the water for the pasta, I threw a quart of grape tomatoes in a skillet with a little oil and generous sprinkle of salt and pepper. By the time the pasta was done, so were the tomatoes. They had burst their skins and their oozy insides created a lovely sauce for the grilled salmon (sidebar: I almost set Lord B aflame as he stood innocently by the grill. I am still shocked his eyebrows weren’t singed. Boy was he mad!).

GRADE: A-

♥Lady Butterbuns

 

Beef Burgundy June 17, 2009

Filed under: Crock Pot/Slow Cooker/One Pot,Meat,pasta — butteryblog @ 4:25 am
Tags: ,
Beef Burgundy

Beef Burgundy

Yup, I dragged out the crock pot again. This time I made beef burgundy (boeuf bourguignon for the snobs). This is the best thing I’ve made in the crock pot so far, but considering I gave Jimmy Fallon’s chili a B-, that’s ain’t exactly praise. Honestly, I feel like I need to double all the spice recommendations in crock pot recipes to get any flavor out of them at all.

Anyway, this recipe comes from Cooking Light’s Slow Cooker recipe book.

  • 10 oz pearl onions (Unbelievably, Vons did not have any pearl onions, so I omitted this)
  • 2 pounds top round steak, trimmed and cut into 1 1/2-inch cubes
  • 2 1/2 cups sliced onion (1 large)
  • 1 clove garlic, minced
  • cooking spray
  • 1/3 cup flour
  • 1 1/3 cups beef broth
  • 1/2 cup Burgundy or other dry red wine
  • 2 tablespoons tomato paste (stupidly, I forgot to buy this so I threw in some tomato sauce–not the same thing!)
  • 1/2 teaspoon dried thyme (I didn’t have this so I used herbs de provence, which includes thyme)
  • 1/2 teaspoon salt (I used WAY more than this. WAY WAY more)
  • 1/4 teaspoon black pepper (yup, used WAY more of this too)
  • 1 bay leaf
  • 8 oz button mushrooms, sliced
  • 3 cups cups hot, cooked egg noodles

1. Drop pearl onions in boiling water, cook 1 minutes. Drain onions, peel.

2. Heat a large nonstick skillet over medium-high heat. Add steak; saute 5 minutes or until browned. Place steak in a 3-quart electric slow cooker (I have a 6-quart, which was fine–no burning). Add sliced onion and garlic to pan; coat with cooking spray, and saute over medium-high heat 5 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over onion-garlic mixture; cook 1 minute, stirring constantly. Gradually add broth, wine and tomato paste, stirring constantly. Cook 1 minute or until thick. Add pearl onions, dried thyme, salt, pepper, bay leaf and mushrooms.

3. Pour wine mixture over steak in cooker. Cover and cook on LOW 6-7 hours (I cooked it for 6). Discard bay leaf. Serve over noodles. Garnish with thyme leaves, if desired. I topped it with sour cream, which added a nice cool note.

GRADE: B

♥Lady Butterbuns