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"Brown Butter"...I Can't Get Enough!

Funwithfood Dec 12, 2004 09:51 AM

I love the taste of brown butter!

It's like a magnet--whenever I see it mentioned on a menu I MUST order it.

Does anyone have any recipes/ideas to feed my addiction!?

TIA :)

  1. f
    Funwithfood Dec 13, 2004 03:41 PM

    Thanks for all your great ideas!!!

    1. n
      Nancy Berry Dec 13, 2004 01:06 PM

      Roasted vegetables like asparagus, brussel sprouts, and cauliflower are delicious with brown butter.

      Pumpkin or butternut ravioli with sage and brown butter is a classic Italian dish.

      Here are some titles of recipes that I have in my database that use brown butter. If you want a recipe, e-mail me and I'll send it to you -- can't do it here because of copyright and there are too many to paraphrase.

      Roasted Asparagus With Brown Butter
      Spaghettini With Asparagus And Walnut Brown Butter
      White Asparagus with Brown Butter
      Macaronia Me Voutyro - Pasta With Brown Butter Sauce
      Brown Butter Cookies
      Brown Butter Blackberry Charlotte
      Tortelli Of Potato And Chives With Brown Butter And Sage
      White Bean Ravioli With Balsamic Vinegar Brown Butter
      Country Apple Tart With Spiced Brown Butter
      Trout With Hazelnuts, Lemon And Parsley Brown Butter
      Brown Butter Maple Spritz
      Pumpkin Gnocchi With Brown Butter Sauce And Shaved Parmigianno
      Roasted Butternut Squash Ravioli With Sage Brown Butter Sauce
      Brussels Sprouts with Brown butter & Pecans
      Brown Butter Almond Torte with Sour Cherry Sauce
      Sautéed Trout With Lemon-Brown Butter
      A La Carte Peach Brown Butter Tart
      Carmelized Onion Tart With Brown Butter Crust
      Spaghetti Squash With Brown Butter & Walnuts
      Cauliflower With Hazelnut Brown Butter
      Velvety Squash Soup with Crisp Sage and Brown Butter
      Key Lime Grilled Whole Snapper With Mango Brown Butter Vinaigrette And Gingered Smashed Potatoes
      Savoy Cabbage w/Brown Butter & Taleggio Cheese
      Cod Stuffed Cabbage with Artichoke Brown Butter - Ny Times
      Spinach and Mushroom Crêpe with Red-Wine and Brown Butter Sauce
      Prawns With Almonds & Brown Butter
      Sole Meuniere With Balsamic Brown Butter Sauce
      Tortellini With Sage Brown Butter Sauce
      Yellowtail Snapper With Rum, Brown Butter, Mango and Mint
      Butternut Dumplings With Brown Butter And Sage
      Saffron Roast Garlic Cavatelli & Marsala Brown Butter
      Sweet-Potato Ravioli With Brown Butter
      Green Beans with Brown Butter

      1. j
        JudiAU Dec 13, 2004 12:03 PM

        You might consider buying Nancy Silverton's La Brea Bakery cookbook. Many of the treats use brown butter.

        1. l
          Limster Dec 12, 2004 10:41 PM

          Seared scallops (smaller Nantucket Bay scallops are in season now if you can get them).

          To accompany scallops -- vanilla corn -- melt some butter by mixing with freshly steamed corn kernels, add a touch of vanilla (good extract is fine), some finely chopped parsley for colour. Great if you can get fresh cornsteamed in their husks. Adjust with a tiny tiny pinch of sugar if the corn isn't sweet enough.

          To border on overkill, add a sprinkle of toasted sliced almonds.

          1 Reply
          1. re: Limster
            DanaB Dec 13, 2004 03:43 AM

            I defy you to find a dish better than corn in brown butter with basil. It is *the best thing* you'll ever serve your guests, made even better by the fact that, while the dish is divine with fresh corn, it kicks a$$ with canned corn too. Shh! I've revealed a serious secret here!

            You need a couple of cups of corn, either fresh from the cob (or that wicked can -- Trader Joe's works pretty well). Brown a couple of tablespoons of butter, add corn and warm it up. Before serving, stir in slivered basil. That's it! A dish that is more than the sum of its parts. Enjoy!

          2. t
            Terrie H. Dec 12, 2004 09:49 PM

            I have managed to get many a non-vegetable-eating date to actually go for seconds on most any green veggie that has been simply cooked (steamed/boiled) and then dressed with well-seasoned brown butter. Steamed wedges of cabbage and brussel sprouts are particularly good drizzled with it, as are green beans, asparagus, broccoli, etc.

            1. c
              Carb Lover Dec 12, 2004 03:10 PM

              As a fellow fan of brown butter, I like the combo of pasta w/ brown butter and sage. A classic rendition is pumpkin ravioli w/ brown butter and sage. I believe that Mario B. has some version of this in his "Babbo" cookbook, which I sadly do not own.

              Found a recipe from marthastewart.com that looks good. Also is a good way to recycle leftover mashed potatoes!

              Link: http://www.marthastewart.com/page.jht...

              1. m
                Mary Dec 12, 2004 03:01 PM

                Just saw a recipe in NYT magazine from Bouchon for Butternut Squash Soup w/ brown butter. I haven't tried it, but it sounds great.

                Link: http://www.nytimes.com/2004/12/12/mag...

                1. v
                  Val Dec 12, 2004 01:39 PM

                  I'll offer you this Swordfish with Balsamic Browned Butter Sauce...really excellent and quite easy...link below.

                  Link: http://www.epicurious.com/recipes/rec...

                  1. k
                    kate Dec 12, 2004 11:23 AM

                    Nigella Lawson gives a recipe for burnt butter cupcakes in her Domestic Goddess book. I made it aaages ago, but I think they were yummy...

                    3 Replies
                    1. re: kate
                      brookmonton Dec 12, 2004 11:42 AM

                      Here's a classic French dish: Skate in Brown Butter.

                      Link: http://www.cooking2000.com/us/fish/us...

                      1. re: brookmonton
                        byrd Dec 12, 2004 11:55 AM

                        classic greek dish:
                        boil one pound spaghetti, drain, in same pot melt one or two sticks (4-8 oz.) butter till brown, put spaghetti back in pot and toss, separate into plates, grate your finest cheese over it, salt and pepper to taste, thats it

                      2. re: kate
                        ruth arcone Dec 12, 2004 05:24 PM

                        There are also lots of recipes for brown butter tarts, where you brown the butter with vanilla bean and then use it with eggs and flour to fill a tart under a layer of fruit.

                        Check out Nancy Silverton's "Desserts" or "Chez Panisse Desserts", they should have some recipes.

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