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