Charred Corn Asparagus Pasta with Brown Butter Breadcrumbs 2013

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Charred Corn Asparagus Pasta with Brown Butter Breadcrumbs 2013

Post by devnasser on Sun Sep 15, 2013 1:57 am

2013 2013 2013 <div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bl2ZOKDl8Vg/Uicmw6Vtm2I/AAAAAAAAMVU/ArxgT-2u2qY/s1600/CORN+BROWN+BUTTER+PASTA+081.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bl2ZOKDl8Vg/Uicmw6Vtm2I/AAAAAAAAMVU/ArxgT-2u2qY/s1600/CORN+BROWN+BUTTER+PASTA+081.JPG" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">I completely lost it with this pasta. Completely. If I was a fan of emoticons and exclamation marks, the rest of the paragraph would be overtaken by them. The half eaten plate you see at the end happened in the next five minutes I finished with my pictures – I just put down the camera, picked up the fork to taste, and never stopped. Those brown butter crumbs.<o:p></o:p></span></div></div><div class="MsoNormal"><br /><br /><a name='more'></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--pQY7Zxsgfc/UicmvEa7s2I/AAAAAAAAMU8/IjYpoA2GBBo/s1600/CORN+BROWN+BUTTER+PASTA+074.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--pQY7Zxsgfc/UicmvEa7s2I/AAAAAAAAMU8/IjYpoA2GBBo/s1600/CORN+BROWN+BUTTER+PASTA+074.JPG" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">I have been obsessed with brown butter croutons ever since<a href="http://www.howsweeteats.com/2013/08/roasted-corn-caesar-salads-with-parmesan-greek-yogurt-caesar-dressing/"> Jessica posted them</a>. That and the fact that she brings back the caesar salad, which has gotten such a bad rep these last years, and is still a freaking awesome thing to eat. But it’s all about the brown butter + old bread. By now, we all know brown butter, or beurre noisette if you want to be international, rules. I want to rename my blog brown butter kitchen, and I would be pondering about it seriously if I were to start a food blog in the next weeks. I’m happy with my blog’s name. I’m also beyond happy with how this pasta recipe turned out; &nbsp;after the <a href="http://www.vintagekitchennotes.com/2013/08/bacon-miso-and-carrot-pasta.html">bacon, miso and carrot pasta</a> fiasco - if you remember I made enough for two meals and a friend ate all of it in minutes, leaving me with nothing – this time I made enough for four people, hungry four. By the third day I was still opening the refrigerator with a smile knowing I would have a plate of this for dinner. <o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">Reheating pasta is my thing. I’m serious. Love it to death.<o:p></o:p></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hStgbTjsFF0/UicmsRJCEeI/AAAAAAAAMUU/toMsm3bf4wI/s1600/CORN+BROWN+BUTTER+PASTA+007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hStgbTjsFF0/UicmsRJCEeI/AAAAAAAAMUU/toMsm3bf4wI/s1600/CORN+BROWN+BUTTER+PASTA+007.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RniKu0oo4DA/UicmtTNBGTI/AAAAAAAAMUk/PA8oQl2fcWM/s1600/CORN+BROWN+BUTTER+PASTA+043.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RniKu0oo4DA/UicmtTNBGTI/AAAAAAAAMUk/PA8oQl2fcWM/s1600/CORN+BROWN+BUTTER+PASTA+043.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qkF1-QdXdPk/Uicmxc0Z2yI/AAAAAAAAMVc/uixDIhXLbH0/s1600/CORN+BROWN+BUTTER+PASTA+089.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qkF1-QdXdPk/Uicmxc0Z2yI/AAAAAAAAMVc/uixDIhXLbH0/s1600/CORN+BROWN+BUTTER+PASTA+089.JPG" /></a></div><br /><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">Somewhere along the way I made a leftover pasta frittata, a recipe that will be posted next week. Having good food lying around every single day is a constant challenge not to gain a million pounds, feel like I have no discipline whatsoever or that my life should have other areas of interest that don’t include food. Before I know it I'm constantly talking to myself about possible posts when I go for a walk, &nbsp;am puzzled that I have a full asian pantry ready at any time when I don't cook much oriental stuff, go nuts over a striped kitchen towel I see on a shop, talk only about food when someone innocently asks what I've been up to lately. It’s exhausting at times but I love it, <i>always</i>.<o:p></o:p></span></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div><div style="text-align: justify;"><span lang="EN-US">Recipes like this pasta with brown butter bread crumbs and the best seasonal vegetables I could find make it all seem<i> just right</i>.</span></div><span lang="EN-US"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1v02CevJo6M/UicmwdcpQ-I/AAAAAAAAMVM/1mGQPgkxrFg/s1600/CORN+BROWN+BUTTER+PASTA+079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1v02CevJo6M/UicmwdcpQ-I/AAAAAAAAMVM/1mGQPgkxrFg/s1600/CORN+BROWN+BUTTER+PASTA+079.JPG" /></a></div><span lang="EN-US"><br /></span><br /><div class="MsoNormal"><span lang="EN-US"><b><br /></b></span></div><div class="MsoNormal"><span lang="EN-US"><b><br /></b></span></div><div class="MsoNormal"><b>CHARRED CORN ASPARAGUS PASTA WITH BROWN BUTTER CRUMBS</b></div><div class="MsoNormal"><span lang="EN-US">adapted from <a href="http://www.amazon.com/Food-Wine-Annual-Cookbook-2005/dp/B0023ZAWEE/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1378305760&amp;sr=1-3&amp;keywords=Food+%26+Wine+Annual+2005">Food &amp; Wine, annual recipes 2005</a><o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: justify;">Fresh bread crumbs are easily made by processing day old bread, without tough parts of the crust. Any pasta works here, I like to use vermicelli. Use a large skillet that will hold the vegetables and the pasta.</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">I explain how to brown butter in this guest post I did for<a href="http://gobakeyourself.wordpress.com/2013/03/27/guest-post-5-brown-butter-pound-cake/"> brown butter pound cake</a>. Emma tells you about it too, and with&nbsp;<a href="http://www.poiresauchocolat.net/2012/05/foundations-no2-beurre-noisette.html">step by step pictures</a>.</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i><span lang="EN-US">Makes 4 servings<o:p></o:p></span></i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the brown butter crumbs</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup fresh bread crumbs<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">5 Tbs butter<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the pasta</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">14oz (400g) vermicelli, cooked al dente<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 ears of fresh corn<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 Tbs olive oil<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 green jalapeño, seeded and minced<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ large red onion, thinly sliced<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 bunch fresh asparagus, trimmed of tough ends<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2oz. grated cheese, such as feta or queso fresco<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Olive oil, for drizzling<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Salt and freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Fresh parsley, chopped, for garnishing<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the brown butter crumbs</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Melt butter in a saucepan. Let bubble and squeak until it starts to turn golden and the residue in the bottom begins to brown. Remove from pan before it starts to burn.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add breadcrumbs, stir to mix and return to the stove over low/medium heat. Stirring frequently to prevent burning, cook until the crumbs crisp and turn a deeper color. Remove and let cool.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FRIYyVa5iNg/UicmtOH94nI/AAAAAAAAMUc/TtBX4lYgJvk/s1600/CORN+BROWN+BUTTER+PASTA+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="http://1.bp.blogspot.com/-FRIYyVa5iNg/UicmtOH94nI/AAAAAAAAMUc/TtBX4lYgJvk/s640/CORN+BROWN+BUTTER+PASTA+041.JPG" width="640" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><u><span lang="EN-US">For the pasta</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Heat a skillet, steak iron or the grill, and cook corn and asparagus until charred and soft. Transfer to a board, cut asparagus in pieces and cut the corn from the cob. It will take about 20 minutes for the corn, and you need to turn it so all sides are cooked. The asparagus will take about 10 minuts, so add them after the corn. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">You can also roast the corn and asparagus in the oven until charred. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Cook pasta in abundant salted water until al dente (the time the package stipulates is usually very accurate). Drain, add a few tablespoons olive oil and reserve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">While the pasta is cooking, add red onion and jalapeño to a skillet with a few tablespoon olive oil and lightly cook over medium heat for a minute. Add salt and pepper and cook 1 more minute. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Reserve a few asparagus tips for garnishing, and add the rest together with the corn to the skillet. Season with more salt and pepper to taste, increase the heat to medium/high and cook for 3 or 4 minutes, until all is integrated and beginning to brown a little bit more.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add the cooked pasta to the skillet and carefully mix over low heat. Remove from heat, transfer to serving platter, add chopped parsley, cheese, sprinkle with brown butter crumbs and remaining asparagus tips. <o:p></o:p></span></div><span lang="EN-US"> </span><br /><div class="MsoNormal"><span lang="EN-US">Serve immediately, passing more breadcrumbs and grated cheese if you want.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Qqy7tGN9xdY/UicmuPhdMAI/AAAAAAAAMUs/ytJZvq6rqlw/s1600/CORN+BROWN+BUTTER+PASTA+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Qqy7tGN9xdY/UicmuPhdMAI/AAAAAAAAMUs/ytJZvq6rqlw/s1600/CORN+BROWN+BUTTER+PASTA+063.JPG" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><b>Today's 5 related posts worth looking at:</b></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"></span></div><div class="MsoNormal"><span lang="EN-US"><b><a href="http://hskillet.blogspot.com.ar/2013/03/lemony-pepper-browned-butter.html#"><span style="color: #073763;">Lemon Pepper Brown Butter Vinaigrette Pasta with Asparagus</span></a> </b>from Home Skillet</span></div><div class="MsoNormal"><span lang="EN-US"><a href="http://magnoliadays.com/2013/elote-mexican-grilled-corn/"><b><span style="color: #073763;">Elote - Mexican Grilled Corn</span></b></a> from Magnolia Days<a href="http://www.simplyrecipes.com/recipes/butternut_squash_with_browned_butter_and_thyme/"><span style="color: black;"><br /></span><span style="color: #073763;"><b>Butternut Squash with Brown Butter and Thyme</b></span></a> from Simply Recipes</span></div><div class="MsoNormal"><span lang="EN-US"><a href="http://joythebaker.com/2013/06/brown-butter-chocolate-chip-cookies/"><b><span style="color: #073763;">Brown Butter Chocolate Chip Cookies</span></b></a> from Joy the Baker</span></div><div class="MsoNormal"><span lang="EN-US"><a href="http://www.thatskinnychickcanbake.com/2013/09/fiesta-corn-dip.html"><b><span style="color: #073763;">Fiesta Corn Dip</span></b></a> from That Skinny Chick Can Bake</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div></div><br> 2013 2013 2013 <br><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bl2ZOKDl8Vg/Uicmw6Vtm2I/AAAAAAAAMVU/ArxgT-2u2qY/s1600/CORN+BROWN+BUTTER+PASTA+081.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bl2ZOKDl8Vg/Uicmw6Vtm2I/AAAAAAAAMVU/ArxgT-2u2qY/s1600/CORN+BROWN+BUTTER+PASTA+081.JPG" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">I completely lost it with this pasta. Completely. If I was a fan of emoticons and exclamation marks, the rest of the paragraph would be overtaken by them. The half eaten plate you see at the end happened in the next five minutes I finished with my pictures – I just put down the camera, picked up the fork to taste, and never stopped. Those brown butter crumbs.<o:p></o:p></span></div></div><div class="MsoNormal"><br /><br /><a name='more'></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--pQY7Zxsgfc/UicmvEa7s2I/AAAAAAAAMU8/IjYpoA2GBBo/s1600/CORN+BROWN+BUTTER+PASTA+074.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--pQY7Zxsgfc/UicmvEa7s2I/AAAAAAAAMU8/IjYpoA2GBBo/s1600/CORN+BROWN+BUTTER+PASTA+074.JPG" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">I have been obsessed with brown butter croutons ever since<a href="http://www.howsweeteats.com/2013/08/roasted-corn-caesar-salads-with-parmesan-greek-yogurt-caesar-dressing/"> Jessica posted them</a>. That and the fact that she brings back the caesar salad, which has gotten such a bad rep these last years, and is still a freaking awesome thing to eat. But it’s all about the brown butter + old bread. By now, we all know brown butter, or beurre noisette if you want to be international, rules. I want to rename my blog brown butter kitchen, and I would be pondering about it seriously if I were to start a food blog in the next weeks. I’m happy with my blog’s name. I’m also beyond happy with how this pasta recipe turned out; &nbsp;after the <a href="http://www.vintagekitchennotes.com/2013/08/bacon-miso-and-carrot-pasta.html">bacon, miso and carrot pasta</a> fiasco - if you remember I made enough for two meals and a friend ate all of it in minutes, leaving me with nothing – this time I made enough for four people, hungry four. By the third day I was still opening the refrigerator with a smile knowing I would have a plate of this for dinner. <o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">Reheating pasta is my thing. I’m serious. Love it to death.<o:p></o:p></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hStgbTjsFF0/UicmsRJCEeI/AAAAAAAAMUU/toMsm3bf4wI/s1600/CORN+BROWN+BUTTER+PASTA+007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hStgbTjsFF0/UicmsRJCEeI/AAAAAAAAMUU/toMsm3bf4wI/s1600/CORN+BROWN+BUTTER+PASTA+007.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RniKu0oo4DA/UicmtTNBGTI/AAAAAAAAMUk/PA8oQl2fcWM/s1600/CORN+BROWN+BUTTER+PASTA+043.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RniKu0oo4DA/UicmtTNBGTI/AAAAAAAAMUk/PA8oQl2fcWM/s1600/CORN+BROWN+BUTTER+PASTA+043.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qkF1-QdXdPk/Uicmxc0Z2yI/AAAAAAAAMVc/uixDIhXLbH0/s1600/CORN+BROWN+BUTTER+PASTA+089.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qkF1-QdXdPk/Uicmxc0Z2yI/AAAAAAAAMVc/uixDIhXLbH0/s1600/CORN+BROWN+BUTTER+PASTA+089.JPG" /></a></div><br /><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">Somewhere along the way I made a leftover pasta frittata, a recipe that will be posted next week. Having good food lying around every single day is a constant challenge not to gain a million pounds, feel like I have no discipline whatsoever or that my life should have other areas of interest that don’t include food. Before I know it I'm constantly talking to myself about possible posts when I go for a walk, &nbsp;am puzzled that I have a full asian pantry ready at any time when I don't cook much oriental stuff, go nuts over a striped kitchen towel I see on a shop, talk only about food when someone innocently asks what I've been up to lately. It’s exhausting at times but I love it, <i>always</i>.<o:p></o:p></span></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div><div style="text-align: justify;"><span lang="EN-US">Recipes like this pasta with brown butter bread crumbs and the best seasonal vegetables I could find make it all seem<i> just right</i>.</span></div><span lang="EN-US"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1v02CevJo6M/UicmwdcpQ-I/AAAAAAAAMVM/1mGQPgkxrFg/s1600/CORN+BROWN+BUTTER+PASTA+079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1v02CevJo6M/UicmwdcpQ-I/AAAAAAAAMVM/1mGQPgkxrFg/s1600/CORN+BROWN+BUTTER+PASTA+079.JPG" /></a></div><span lang="EN-US"><br /></span><br /><div class="MsoNormal"><span lang="EN-US"><b><br /></b></span></div><div class="MsoNormal"><span lang="EN-US"><b><br /></b></span></div><div class="MsoNormal"><b>CHARRED CORN ASPARAGUS PASTA WITH BROWN BUTTER CRUMBS</b></div><div class="MsoNormal"><span lang="EN-US">adapted from <a href="http://www.amazon.com/Food-Wine-Annual-Cookbook-2005/dp/B0023ZAWEE/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1378305760&amp;sr=1-3&amp;keywords=Food+%26+Wine+Annual+2005">Food &amp; Wine, annual recipes 2005</a><o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: justify;">Fresh bread crumbs are easily made by processing day old bread, without tough parts of the crust. Any pasta works here, I like to use vermicelli. Use a large skillet that will hold the vegetables and the pasta.</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">I explain how to brown butter in this guest post I did for<a href="http://gobakeyourself.wordpress.com/2013/03/27/guest-post-5-brown-butter-pound-cake/"> brown butter pound cake</a>. Emma tells you about it too, and with&nbsp;<a href="http://www.poiresauchocolat.net/2012/05/foundations-no2-beurre-noisette.html">step by step pictures</a>.</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i><span lang="EN-US">Makes 4 servings<o:p></o:p></span></i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the brown butter crumbs</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup fresh bread crumbs<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">5 Tbs butter<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the pasta</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">14oz (400g) vermicelli, cooked al dente<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 ears of fresh corn<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 Tbs olive oil<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 green jalapeño, seeded and minced<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ large red onion, thinly sliced<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 bunch fresh asparagus, trimmed of tough ends<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2oz. grated cheese, such as feta or queso fresco<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Olive oil, for drizzling<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Salt and freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Fresh parsley, chopped, for garnishing<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the brown butter crumbs</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Melt butter in a saucepan. Let bubble and squeak until it starts to turn golden and the residue in the bottom begins to brown. Remove from pan before it starts to burn.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add breadcrumbs, stir to mix and return to the stove over low/medium heat. Stirring frequently to prevent burning, cook until the crumbs crisp and turn a deeper color. Remove and let cool.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FRIYyVa5iNg/UicmtOH94nI/AAAAAAAAMUc/TtBX4lYgJvk/s1600/CORN+BROWN+BUTTER+PASTA+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="http://1.bp.blogspot.com/-FRIYyVa5iNg/UicmtOH94nI/AAAAAAAAMUc/TtBX4lYgJvk/s640/CORN+BROWN+BUTTER+PASTA+041.JPG" width="640" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><u><span lang="EN-US">For the pasta</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Heat a skillet, steak iron or the grill, and cook corn and asparagus until charred and soft. Transfer to a board, cut asparagus in pieces and cut the corn from the cob. It will take about 20 minutes for the corn, and you need to turn it so all sides are cooked. The asparagus will take about 10 minuts, so add them after the corn. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">You can also roast the corn and asparagus in the oven until charred. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Cook pasta in abundant salted water until al dente (the time the package stipulates is usually very accurate). Drain, add a few tablespoons olive oil and reserve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">While the pasta is cooking, add red onion and jalapeño to a skillet with a few tablespoon olive oil and lightly cook over medium heat for a minute. Add salt and pepper and cook 1 more minute. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Reserve a few asparagus tips for garnishing, and add the rest together with the corn to the skillet. Season with more salt and pepper to taste, increase the heat to medium/high and cook for 3 or 4 minutes, until all is integrated and beginning to brown a little bit more.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add the cooked pasta to the skillet and carefully mix over low heat. Remove from heat, transfer to serving platter, add chopped parsley, cheese, sprinkle with brown butter crumbs and remaining asparagus tips. <o:p></o:p></span></div><span lang="EN-US"> </span><br /><div class="MsoNormal"><span lang="EN-US">Serve immediately, passing more breadcrumbs and grated cheese if you want.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Qqy7tGN9xdY/UicmuPhdMAI/AAAAAAAAMUs/ytJZvq6rqlw/s1600/CORN+BROWN+BUTTER+PASTA+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Qqy7tGN9xdY/UicmuPhdMAI/AAAAAAAAMUs/ytJZvq6rqlw/s1600/CORN+BROWN+BUTTER+PASTA+063.JPG" /></a></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><b>Today's 5 related posts worth looking at:</b></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"></span></div><div class="MsoNormal"><span lang="EN-US"><b><a href="http://hskillet.blogspot.com.ar/2013/03/lemony-pepper-browned-butter.html#"><span style="color: #073763;">Lemon Pepper Brown Butter Vinaigrette Pasta with Asparagus</span></a> </b>from Home Skillet</span></div><div class="MsoNormal"><span lang="EN-US"><a href="http://magnoliadays.com/2013/elote-mexican-grilled-corn/"><b><span style="color: #073763;">Elote - Mexican Grilled Corn</span></b></a> from Magnolia Days<a href="http://www.simplyrecipes.com/recipes/butternut_squash_with_browned_butter_and_thyme/"><span style="color: black;"><br /></span><span style="color: #073763;"><b>Butternut Squash with Brown Butter and Thyme</b></span></a> from Simply Recipes</span></div><div class="MsoNormal"><span lang="EN-US"><a href="http://joythebaker.com/2013/06/brown-butter-chocolate-chip-cookies/"><b><span style="color: #073763;">Brown Butter Chocolate Chip Cookies</span></b></a> from Joy the Baker</span></div><div class="MsoNormal"><span lang="EN-US"><a href="http://www.thatskinnychickcanbake.com/2013/09/fiesta-corn-dip.html"><b><span style="color: #073763;">Fiesta Corn Dip</span></b></a> from That Skinny Chick Can Bake</span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div></div><br>2013 2013 2013 <br> <a href="http://www.matrixar.com/" title="Matrix ">المصفوفة : أجمل الخلفيات والصور</a>

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