August 23, 2012


Life Hack: Warming Cold Butter At The Table

If you’ve ever been to brunch, you know that a perfect piece of toast with some butter can go a long way. But it’s a bit of a pain when the butter comes to the table as a piece of ice instead of a spreadable joy. 

Here’s a tip to get your butter to the perfect temperature for spreadability. If you ordered a pot of tea or a cup of coffee, simply place the butter directly between the hot surface of your beverage and another piece of china. 

In this case, I had a pot of tea so I wedged the butter between the pot and the cup. It only took a few seconds to get it warmed up. If you’ve got coffee, put the butter under your cup for a few seconds and you’ll get the same results. 

Easy!

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April 20, 2012


Sauteed Rainbow Chard with Turmeric Rice and Steamed Artichoke
Ingredients: 
1 cup rice
2 artichokes
1 head rainbow chard
Pinch of turmeric
1/2 cup white wine
1 cup chicken stock
6 cloves garlic
1 small red onion
1 lemon
2 tablespoons butter
A good handful of grated Parmesan cheese
Olive oil
Salt and pepper
To Make:
Combine in a small pot, 1 cup chicken stock with 1 cup rice. Season with a pinch of salt and a pinch of turmeric. Bring to boil, reduce heat, and simmer with lid on for 15 minutes. 
In a large pot with a steamer insert (Or you can use a colander over a pot. Just remember to cover the colander with tin foil), heat up enough water on the bottom so it doesn’t reach the steamer’s bottom. You don’t want the artichokes to touch the water, the water is just to create steam. 
Cut off the steams of the artichoke bottoms and discard any tougher outer leaves. Using a pair of kitchen scissors, cut the leaves of the artichokes an inch from the tip, just to remove the spiky ends. Repeat on all leaves. 
Use your fingertips to gently pry open the artichoke a bit. 
Cut 1 tablespoon of butter into little chunks and stick them into the artichoke leaves throughout. Slice 4 cloves of garlic and disperse the slices into the artichoke leaves as well. Season the chokes with salt and pepper.
Place the artichokes into the steamer, bottoms facing down and cover. Steam for 10 minutes or until softened. 
Mince the remaining 2 cloves of garlic. Cut stems away from chard leaves and chop up the steams and roughly chop the leaves. Chop up the red onion. Cut the lemon in half.
In a large skillet, heat up 1 tablespoon olive oil and 1 tablespoon of butter. 
On medium heat, add the garlic, red onion, and chard stems. Saute for a few minutes until everything is softened. 
Add in the leaves and white wine. Saute another few minutes, until the liquid has evaporated. 
The rice should be done now, so add it all to the pan. Stir. 
Take it off the heat and add in the Parmesan cheese and the juice of half the lemon. 
Season with salt and pepper if needed. 
Serve with artichoke and the rest of your white wine! 
Enjoy!

Sauteed Rainbow Chard with Turmeric Rice and Steamed Artichoke

Ingredients: 

  • 1 cup rice
  • 2 artichokes
  • 1 head rainbow chard
  • Pinch of turmeric
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 6 cloves garlic
  • 1 small red onion
  • 1 lemon
  • 2 tablespoons butter
  • A good handful of grated Parmesan cheese
  • Olive oil
  • Salt and pepper

To Make:

  1. Combine in a small pot, 1 cup chicken stock with 1 cup rice. Season with a pinch of salt and a pinch of turmeric. Bring to boil, reduce heat, and simmer with lid on for 15 minutes. 
  2. In a large pot with a steamer insert (Or you can use a colander over a pot. Just remember to cover the colander with tin foil), heat up enough water on the bottom so it doesn’t reach the steamer’s bottom. You don’t want the artichokes to touch the water, the water is just to create steam. 
  3. Cut off the steams of the artichoke bottoms and discard any tougher outer leaves. Using a pair of kitchen scissors, cut the leaves of the artichokes an inch from the tip, just to remove the spiky ends. Repeat on all leaves. 
  4. Use your fingertips to gently pry open the artichoke a bit. 
  5. Cut 1 tablespoon of butter into little chunks and stick them into the artichoke leaves throughout. Slice 4 cloves of garlic and disperse the slices into the artichoke leaves as well. Season the chokes with salt and pepper.
  6. Place the artichokes into the steamer, bottoms facing down and cover. Steam for 10 minutes or until softened. 
  7. Mince the remaining 2 cloves of garlic. Cut stems away from chard leaves and chop up the steams and roughly chop the leaves. Chop up the red onion. Cut the lemon in half.
  8. In a large skillet, heat up 1 tablespoon olive oil and 1 tablespoon of butter. 
  9. On medium heat, add the garlic, red onion, and chard stems. Saute for a few minutes until everything is softened. 
  10. Add in the leaves and white wine. Saute another few minutes, until the liquid has evaporated. 
  11. The rice should be done now, so add it all to the pan. Stir. 
  12. Take it off the heat and add in the Parmesan cheese and the juice of half the lemon. 
  13. Season with salt and pepper if needed. 
  14. Serve with artichoke and the rest of your white wine! 
  15. Enjoy!

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April 13, 2012


Quick 2 Cheese Polenta with Tomato Mushroom Sauce
Ingredients:
1 tube pre-made polenta or, if making from scratch use 1 cup polenta grits, 3 cups whole milk, salt and pepper, and stir over a medium-low heat for 12 minutes until cooked through. 
1/2 cup grated Parmesan cheese
1/4 cup grated or sliced Provolone cheese
A small handful of slivered or sliced almonds
1 egg
2 tablespoons butter
2 sprigs fresh sage, chopped
1 teaspoon fresh thyme, chopped
Small bunch parsley, chopped
1 can diced tomatoes
2 cups sliced mushrooms
1 tablespoon balsamic vinegar
Olive oil
Small bunch fresh basil leaves, chopped
2 cloves garlic, minced
To Make:
Preheat the oven to 350 degrees.
In a large bowl, combine polenta, egg, Parmesan  cheese, Provolone cheese, almonds, chopped sage, salt, pepper, and 1 tablespoon butter. 
Grease a baking pan with olive oil and press the polenta mix into it. Drizzle a little olive oil over the top so it can get a nice browned crust. 
Stick it in the oven for 25-30 minutes, or until slightly golden brown. 
To make the sauce, in a large skillet/pan, heat up a bit of olive oil and add in the garlic. Saute for 30 seconds on medium heat.
Add in the mushrooms and cook for a few minutes. Do not touch the mushrooms while they cook so they can brown. A couple of minutes per side. 
While mushrooms are cooking, season with salt and pepper and add in the thyme, half of the basil, and half of the parsley. 
Once mushrooms are browned, add in the diced tomatoes with all the juices from the can. Stir so it doesn’t catch. 
Add in the tablespoon of balsamic vinegar and keep stirring until the sauce has cooked down a bit. 
Taste and add more salt and pepper if necessary. 
Remove from heat. Take polenta out of the oven. Add the remaining tablespoon of butter to the polenta and let it melt over it. 
Let the polenta sit for 5-7 minutes before serving so it can set. 
Once ready, in large bowls spoon out polenta and pour the sauce over it. Garnish with remaining chopped parsley and basil and grate a tiny bit of Parmesan on top. 
Enjoy!
This is a delicious dish that is a lot faster than most polenta dishes (only 30 minutes as opposed to the 1.5 hour ones) and tastes just as good! 

Quick 2 Cheese Polenta with Tomato Mushroom Sauce

Ingredients:

  • 1 tube pre-made polenta or, if making from scratch use 1 cup polenta grits, 3 cups whole milk, salt and pepper, and stir over a medium-low heat for 12 minutes until cooked through. 
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated or sliced Provolone cheese
  • A small handful of slivered or sliced almonds
  • 1 egg
  • 2 tablespoons butter
  • 2 sprigs fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • Small bunch parsley, chopped
  • 1 can diced tomatoes
  • 2 cups sliced mushrooms
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Small bunch fresh basil leaves, chopped
  • 2 cloves garlic, minced

To Make:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine polenta, egg, Parmesan  cheese, Provolone cheese, almonds, chopped sage, salt, pepper, and 1 tablespoon butter. 
  3. Grease a baking pan with olive oil and press the polenta mix into it. Drizzle a little olive oil over the top so it can get a nice browned crust. 
  4. Stick it in the oven for 25-30 minutes, or until slightly golden brown. 
  5. To make the sauce, in a large skillet/pan, heat up a bit of olive oil and add in the garlic. Saute for 30 seconds on medium heat.
  6. Add in the mushrooms and cook for a few minutes. Do not touch the mushrooms while they cook so they can brown. A couple of minutes per side. 
  7. While mushrooms are cooking, season with salt and pepper and add in the thyme, half of the basil, and half of the parsley. 
  8. Once mushrooms are browned, add in the diced tomatoes with all the juices from the can. Stir so it doesn’t catch. 
  9. Add in the tablespoon of balsamic vinegar and keep stirring until the sauce has cooked down a bit. 
  10. Taste and add more salt and pepper if necessary. 
  11. Remove from heat. Take polenta out of the oven. Add the remaining tablespoon of butter to the polenta and let it melt over it. 
  12. Let the polenta sit for 5-7 minutes before serving so it can set. 
  13. Once ready, in large bowls spoon out polenta and pour the sauce over it. Garnish with remaining chopped parsley and basil and grate a tiny bit of Parmesan on top. 
  14. Enjoy!

This is a delicious dish that is a lot faster than most polenta dishes (only 30 minutes as opposed to the 1.5 hour ones) and tastes just as good! 

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June 18, 2010


nickadorni:

BLOG ARCHIVE: These ads are great. Great headlines and art direction, and they still make you hungry.

This.  :)

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