Green Beans with Tarragon Butter and Toasted Hazelnuts

Green Beans with Tarragon Butter and Toasted Hazelnuts

  Mmmmm more vegetables smothered in butter. Now if it was the…

 

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Mmmmm more vegetables smothered in butter. Now if it was the special occasion of a roommate birthday dinner, I definitely would not something everything in butter. HOWEVER, usually when you are serving food to a crown then chances are THEY are going to do something like smear margarine all over it anyway, so you might as well forget the calories (you’re going to eat cake anyway) and make everything actually taste good! A bit of flavoured unsalted butter goes a lot further then the 1 tbsp per serving of margarine that everyone is going to dump on anyway! 

Roasted Spaghetti Squash with Maple Bacon Butter

Roasted Spaghetti Squash with Maple Bacon Butter

Everyone knows the amazing string-ability of the spaghetti squash. And I for…

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Everyone knows the amazing string-ability of the spaghetti squash. And I for one have to admit that I have never even considered eating it any other way than roasted and shredded into strands….. Until my roommate said he wanted it cut into pieces and roasted for his birthday.

EAT SPAGHETTI SQUASH ANY OTHER WAY THEN SHREDDED???

Broccoli and Cauliflower with Lemon Mustard and Chive Butter

Broccoli and Cauliflower with Lemon Mustard and Chive Butter

PrintBroccoli and Cauliflower with Lemon Mustard and Chive Butter Ingredients1/2 cup unsalted…

Broccoli and Cauliflower with Lemon Mustard and Chive Butter

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 2 tbsp dijon mustard
  • 1 tbsp grated lemon peel
  • 1/3 c + 1 tbsp chopped fresh chives
  • 1 x 1-1/2 lbs whole cauliflower, trimmed and cut into florets
  • 2-1/2 lbs broccoli, stems trimmed, cut into florets

Instructions

  1. Using fork, blend butter, mustard and lemon peel in small bowl. Mix in 1/3 cup of chives. Season with salt and pepper.
  2. Cook cauliflower in a large pot of boiling salted water, 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover and chill separately.)
  3. Combine butter mixture and vegetables in a large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tbsp chives.
http://www.constantvessel.com/broccoli-and-cauliflower-with-lemon-mustard-and-chive-butter/

Above: Lemon Mustard Chive Butter (Left) and Turkey Rub Butter (Right)

This was voted the least favourite dish at the dinner table this year. With complaints of not having enough flovour. You could double the ingredients of the compound butter – although the butter on it’s own did have a lot of flavour. Or maybe it’s a sign to put it to rest.

Green Beans with Maple-Pecan Butter and Dried Cranberries

Green Beans with Maple-Pecan Butter and Dried Cranberries

PrintGreen Beans with Maple-Pecan Butter and Dried Cranberries Ingredients2-1/2 lbs of green…

Green Beans with Maple-Pecan Butter and Dried Cranberries

Ingredients

  • 2-1/2 lbs of green beans, trimmed
  • 4 tbsp + 1 tsp canola oil
  • 1/2 c pecan halves
  • 1 c unsalted butter at room temperature
  • 1/4 c maple syrup
  • fresh ground salt and pepper
  • 1/2 c dried cranberries

Instructions

  1. Cook beans in a large pot of boiling salted water, uncovered until crisp-tender – 3-4 minutes. Using large slotted spoon, transfer beans to colander, set in a bowl of ice and cold water to stop cooking, then drain well. Return water to a boil and repeat with remaining ingredients.
  2. In a small heavy skillet over moderate heat, heat 1 tsp of oil until hot but not smoking. Add pecans and toast stirring constantly until light brown and fragrant, about 3-4 minutes. Remove from heat and set aside.
  3. In a medium bowl, mash the butter with a fork about 1-2 minutes. Add maple syrup and pecans stirring by hand to incorporate. Set aside.
  4. In a 10″ skillet over moderately high heat, heat 2 tbsp canola oil until hot but not smoking. Add half green beans and saute until hot about 3-5 minutes. Transfer to a large bowl and repeat with remaining green beans and oil. Add maple-pecan butter and 1-2 cups of dried cranberries to your preference and toss to combine. Sprinkle with salt and pepper and serve immediately.
http://www.constantvessel.com/green-beans-with-maple-pecan-butter-and-dried-cranberries/

Compound butter is an easy way to fancy-up any dish. And they are so simple to make. Make extra and keep it in the freezer.

This dish is a sweet dish – so keep that in mind. It adds a different flavour to the table.

Prime Rib

Prime Rib

… with BBQ Fiddleheads with maple cayenne butter and roasted potatoes. My…

… with BBQ Fiddleheads with maple cayenne butter and roasted potatoes.

My first experience with bone in meat was so amazing – it gets a mention of it’s own, the the bbq fiddleheads were so delicious I could not not mention them.