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Roasted Vegetables with Brown Butter
Posted By
HelenFern
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In
Corn,Fruits and Vegetables,Squash,Tomatoes |
6 Comments
It’s been such a strange year. I cleared my garden out a couple of weeks ago and still had some vegetables on the plants. I decided they needed to be more of a fall prep – like roasted with the nuttiness of brown butter.
Here’s how you do it:
Start by prepping the vegetables. Cut the squash (I used tromboncino[1], but any summer squash will work) into slices and chop the pepper and tomatoes (half cherry tomatoes). I used cherry tomatoes and tiny current tomatoes. The pepper I used was a poblano, but you can use any kind.
Preheat the oven to 400 degrees.
Cover a baking sheet with foil and spread the vegetables evenly over the sheet. It doesn’t matter if the shiny side is up or down. The truth is, both side heat and cook exactly the same. (The little red things are the current tomatoes.)
Place the butter in a sauce pan and melt over medium high heat. The solids will begin to separate – that’s the little white bits.
Gently stir and cook until the butter solids begin to brown, then immediately remove from the heat. Be very careful not to cook to hot or too long or it will burn and be bitter.
Pour the butter over the vegetables and gently stir.
Roast for about 20 to 30 minutes. The tomatoes should be soft and the corn starting to lightly brown. Add salt and pepper to taste.
Serve immediately – roasted to perfection. This goes great with pasta and Italian sausage!
Use any kind of vegetables you like, roasted with nutty brown butter.
Course:
Side Dish
Cuisine:
American, garden fresh
Keyword:
browned butter, butter, corn, corn on the cob, oven roasted, roasted, squash, tomato
Servings: 4servings
Author: HelenFern
Ingredients
2/3cupbutter
1-1/2cupsliced summer squash (I used tromboncino)
1-1/2cuphalved cherry tomatoes or chopped regular tomatoes(or a combination)
1/2cupchopped green pepper
1-1/2cupcorn kernels
Instructions
Start by prepping the vegetables. Cut the squash into slices and chop the pepper and tomatoes (half cherry tomatoes).
Preheat the oven to 400 degrees.
Cover a baking sheet with foil and spread the vegetables evenly over the sheet.
Place the butter in a sauce pan and melt over medium high heat. Gently stir and cook until the butter solids begin to brown, then immediately remove from the heat. Be very careful not to cook to hot or too long or it will burn and be bitter.
Pour the butter over the vegetables and gently stir.
Roast for about 20 to 30 minutes. The tomatoes should be soft and the corn starting to lightly brown. Add salt and pepper to taste.
Here are some things that are perfect to use for this recipe or to give as a gift!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
There are only two of us, so I needed to do something with them – now. I made some tomato sauce (come back on Saturday for the recipe) and this delicious pasta.
It’s so easy and bursting with flavor!
Here’s How to Do it:
Preheat the oven to 400° –
Remove the skin from the garlic cloves, but do not cut or crush them.
Lay them on a baking sheet.
Wash and dry the tomatoes.
Cut them into pieces (I did six to eight per tomato) and lay them around the garlic.
Drizzle both with olive oil and sprinkle heavily with fresh cracked pepper (about 1/2 to 1 teaspoon) and sea salt.
Bake for about 15 to 20 minutes. The tomatoes will start to look a little burned and the garlic will be soft and fragrant.
Remove from the oven and turn the oven off. Add the chopped basil and return to the oven. The residual heat will cook the basil with the tomatoes.
While it’s baking cook or heat the pasta.
Gently mash the garlic cloves and add the entire try to the pasta.
Add about 2/3 of the parmesan cheese and gently stir.
Garnish with the remaining cheese and some torn basil leaves.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Breakfast,Brunch,Fruits and Vegetables,Tomatoes |
8 Comments
Do you still have a green tomato or two on your vines? I did. Problem is, once the weather starts to cool, those things don’t ripen. You can put them in the window sill and eventually the color will turn, but I don’t think the tomatoes taste as good as those that ripen on the vine. So what to do with all those green tomatoes?
You can pickle them. I love pickled green tomatoes with a little seasoned salt. And you can fry them. We’ve all heard of fried green tomatoes.
Or you can use them as the base of a delicious eggs Benedict – low carb too!
Here’s How to Do it:
Start by taking those emerald beauties and slicing them up. I used various sizes. You don’t need large a single large slice.
Heat the olive oil in the pan and sear the tomatoes on both sides. Set them aside.
Add the corned beef to the pan and cook it until it starts to crisp around the edges.
Next you make the sauce. In a small sauce pan melt the butter. Then whisk the cream, Dijon, white pepper and butter together. Simmer for about 5 minutes.
While that part of the sauce is simmering, poach the eggs. Fill a sauce pan with salted water and bring to a boil. Place the egg in a small bowl and s-l-o-w-l-y slip the egg into the boiling water. Let it cook until the white is completely firm. Carefully remove the egg with a slotted spoon and set aside. Keep cooking all the eggs this way. (You can also use an egg poacher).
Now you’re about ready to serve. Remove the sauce from the heat and whisk in the egg yolk. Return it to a low heat and simmer for 3-5 more minutes, whisking constantly, until it is a thickened sauce.
Place tomatoes on the plate.
Top with corned beef, an egg, and 2-3 Tablespoons of the sauce.
Do you still have tomatoes on your vines? Here is a delicious way to use them. Create a base for you eggs benedict with the tomatoes. Top that with corned beef and an egg - and a dijon cream sauce - It's so good!
Green tomatoes - enough for four plates -sized may vary
Instructions
The Sauce
Start the sauce first. In a small sauce pan melt the butter. Then whisk the cream, dijon, white pepper and butter together. Simmer for about 5 minutes.
Just before you're ready to serve, remove the sauce from the heat and whisk in the egg yolk. Return it to a low heat and simmer for 3-5 more minutes, whisking constantly, until it is a thickened sauce.
The Rest of the Dish...
Start by taking those emerald beauties and slicing them up. I used various sizes. You don't need large slices.
Heat the olive oil in the pan and sear the tomatoes on both sides. Set them aside.
Add the corned beef to the pan and cook it until it starts to crisp around the edges.
Next, poach the eggs. Fill a sauce pan with salted water and bring to a boil. Place the egg in a small bowl and s-l-o-w-l-y slip the egg into the boiling water. Let it cook until the white is completely firm. Carefully remove the egg with a slotted spoon and set aside. Keep cooking all the eggs this way.
Now you're about ready to serve. (This is where you finish off the sauce)
Place tomatoes on the plate, top with corned beef, an egg, and 2-3 Tablespoons of the sauce.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Fish,Fruits and Vegetables,Jalapeno pepper,Main dish,Tomatoes |
8 Comments
I’m trying to add more fish to my diet and sometimes it can get boring! I had these salmon fillets in the freezer. I wasn’t in the mood to grill and it was too hot to turn on the oven. Hmmm… I have some great things out in the garden! And voila! We had tacos!
What you need:
4 large salmon fillets
½ teaspoon salt
1 teaspoon chipotle chili powder
½ teaspoon cumin
Scant pinch of sugar
Oil to fry
8 medium corn tortillas
Salsa
½ cup red onion, minced
¾ c tomatoes – any variety, any color –chopped
1 tomatillo, husked and chopped
1 small jalapeño, minced
Juice of one lime
¼ teaspoon lime zest
¼ cup chopped fresh cilantro
1 Tablespoon extra-virgin olive oil
Crema
¼ cup plain Greek yogurt
1/8 cup canned chipotle in adobo sauce, finely chopped
How to Do it:
Mix the chipotle powder, cumin, salt, and sugar in a small bowl, blending well. Rub the salmon fillets with the spice mix on both sides, then set aside.
Prepare the salsa ingredients as indicated on the list. Place them all in a ceramic bowl and mix well.
Refrigerate. I grow the tomatoes, tomatillos and the cilantro – so those items were super fresh and nutritious!
Fresh Tomatillo
husk removed
Finely minced pepper
Mix the yogurt and chipotles in a small bowl. Refrigerate.
Heat the oil in a heavy skillet and place the salmon fillets in gently, skin side down. Let it cook until the skin begins to get crispy. Flip each one and cook another minute or two. Remove from the pan and set on a warm place.
Heat the tortillas either in a microwave (place in a plastic bag to steam) or the oven (wrapped tightly in foil). You can also add a little more oil to the pan and fry them if you like crispy shells.
Cut each fillet into pieces. Place ½ of a fillet in each tortilla. Top with salsa and chipotle crema.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Appetizers,Salads,Tomatoes |
2 Comments
Caprese salad is a simple salad made of sliced, fresh mozzarella, sliced tomatoes, basil, salt and olive oil. It is supposed to resemble the Italian flag! Well here is a great picnic version of a classic salad!
What you need:
24 Cherry tomatoes
12 Fresh Mozzarella cheese balls (see note)
24 basil leave
12 short wooden skewers
Balsamic Reduction –
1 cup balsamic vinegar
1 Tablespoon sugar
1 Tablespoon culinary lavender **
** Culinary lavender is simply the flower that has been grown without any chemicals and is safe to eat.
NOTE: If you cannot find the balls (like I could not), purchase a large blocks (about 12 oz.) and make your own with a melon ball tool. Save the scraps to chop and put in pasta!
How to Do it:
Make the reduction first. Place all the ingredients in a sauce pan and bring to a boil. Watch it though, it will boil over fast!! As soon as it begins to boil, remove from heat and place on a low burner. Simmer until it has reduced by about half. This takes about 45 minutes.
Remove from the heat and cool. Put into a container that has a narrow hole (like a mustard or ketchup bottle) and chill.
Put the skewers together by placing on a tomato, basil, cheese, basil, tomato.
Repeat for all 12 sticks. Chill.
When ready to serve, place on a plate and drizzle the reduction over the top – Serve!