Alex Kersting
Butter
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Butter's Final Meal - Yahoo Recipe Search
CookingLightThis sophisticated bisque is worthy of a special occasion, but you could also make it on a weeknight and simply freeze half of it for a later meal. Cooking the shrimp shells helps deepen the flavor, and the combination of sherry and miso makes it so that cream isn’t needed. The final addition of buttery shrimp boosts the bisque’s staying power. Add some chopped tomato to the shrimp mixture for a little extra color and nutrition, if you’d like.YummlyButtery, flaky, melt-in-your-mouth, Southern-style biscuits. A distant dream on the keto diet? Not after you try this recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). When we think of traditional biscuits in the United States, what comes to mind are golden brown, buttery baked rounds that flake and crumble and make a multitude of evils disappear in the time it takes to eat one. Whether they're split down the middle and drizzled with honey, or they're smothered in sausage gravy alongside a plate of fried chicken, or they're dressed up with cheddar cheese and garlic, biscuits will make tastebuds tingle any way they’re served. ## Low carb confusion Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. And low carb? Forget about it! With refined flour as the primary ingredient, these high-glycemic treats when prepared traditionally are an occasional indulgence for most, and completely off-limits for those following gluten-free, grain- free, paleo, or keto diets. But to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. Though it may not be possible to stop into the nearest store for a grain-free biscuit, with this biscuit recipe you can make keto buttermilk biscuits at home in under 45 minutes! ## But...Buttermilk? A lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. That means the buttermilk only contributes about 1/2 carb to each biscuit. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue. ## Main ingredient swap As with most low carb recipes for keto-friendly baked goods, the main dry ingredient used in these biscuits is almond flour in place of the white flour common in other biscuits recipes. For the best results, steer clear of grinding your own almond meal at home and instead opt for the super-fine ground and blanched almond flour that can be found in the baking or specialty aisles of most grocery stores. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe. ## Transferrable techniques When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. Once the biscuits begin to bake, the butter pieces release steam to create pockets, resulting in tender, flaky layers, which is why it's important that the butter holds its shape and moisture until baking time. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. This means the butter, egg, and buttermilk should be kept as cold as possible in the refrigerator before and during the mixing, shaping, and cutting of the dough. Additionally, for an optimal outcome, we recommend placing your almond meal and mixing bowl in the freezer (yes, really, the bowl!) for 30 minutes before you plan to start these low carb biscuits. Another key component in biscuit-making is to make sure you don't overwork the dough. Handle it as gently and as little as possible when mixing, rolling, and cutting the biscuit rounds. This way the heat from your hands will not soften the butter pieces, and your final keto biscuits will have a melt-in-your-mouth texture. ## Low carb caveat Do these keto/low carb biscuits taste exactly like their traditional flour-based counterparts? Will they fool the savviest wheat connoisseurs? Most likely not. However, that’s not to say they aren’t a convincingly close alternative for low carb diets, boasting far more nutritional value. So the next time you’re craving a golden brown, oven-fresh, fluffy biscuit low on net carbs, give this recipe a try, and see if you can stop after just one!Food52Dirt cheap is an interesting way to phrase this weeks contest and would allow all kinds of soliloquies if one so desired. Opening cans and dumping them into a pot is probably the cheapest on my wallet. I could spend the extra bucks on organic but then that would sort of defeat the purpose of dirt cheap, yes you can discuss and debate this statement all you want but if you are hungry and can't afford it then you don't care about what it will do to the environment down the road or what your future health ailments might be. But enough. So here is what I did and my reasoning. First off, while I can buy larger quantities and have left overs for lunch I won't. In this case it is one dirt cheap meal and I am actually going to put the dirt part of the statement to work for me. I always get a kick out of people saying they saved money because it was on sale. Anytime something green is leaving my wallet I am not saving money but spending it and if it is on sale I am just not spending as much. So back to dirt cheap dinners. Luckily at my grocery they often times offer pasta at ten boxes for ten dollars but if you buy one they have to sell it to you for one dollar not the usual price. Fresh garlic is the same way, often you can get a head for fifty cents. Unsalted butter these days often times comes in two packs for smaller families but unless I am going to steal margarine from the baked potato station at Wendy's it is about the best I am going to do, so a buck forty nine. Everyone should have salt and pepper and if you don't you won't be looking at this recipe but standing in line for Taco Tuesday and collecting up your four for a dollar soft shells and a super-sized cola. So the final couple of components for this dish are where you might have some expense. You can pay $2.99 for a packet of fresh sage or you can go by the garden center and buy a sage plant, not a start, but a plant for 3.99 and plant it. It will be big enough you can use the sage tonight and not kill it and down the road you will have something that has beautiful purple flowers, is a perennial so it will grow back after the snow has cleared and you will be able to use it for many years to come. The poor man's parmesan is not my idea and I think I saw Jamie Oliver create something like this once but I am sure he was not the first and, obviously, for eons many have used this sort of topping on all sorts of things. I don't waste bread. I make my own bread so I am very aware of the effort it takes to make a good loaf. I save the heals, odds and ends and if I dry them out they will not mold. I can then use them for all sorts of things. The almonds, quite honestly I have no idea of their cost, but I am guessing a little bag in the baking section probably goes for top dollar or at least 99 cents. Is this the cheapest meal, well probably not but for my family anytime they enjoy something and it is this inexpensive I am good with it and I am guessing it is less then the Golden Corral, or human CAFO as I like to call it, but then again I haven't been to one of those in a long time so I have no idea what it costs. Oh and BTW, the real value of this meal is both girls like to jump in and help make it and it is one where they easily can. - thirschfeldFood52So many memories have been made in my family thanks to cinnamon rolls. My whole family loves them, and through the years they've become a staple at family get-togethers, which tend to start in the late morning (aka cinnamon roll o’clock). A little treat like this is the perfect thing to munch on as we greet each other, catch up, and wait for the big meal, which usually takes place in the afternoon after a few rounds of cornhole, bocce ball, or whatever other game we’re playing together. When I was younger, I loved walking into my grandma’s house to the smell of cinnamon rolls baking. Then, my mom took over—a fabulous baker, especially when it comes to yeasted goods. Now, I happily wear the cinnamon roll crown any time the family gives me the occasion. Like so many baked goods, there’s really no wrong way to cinnamon roll. I’m usually a fan of using a buttery, rich dough for a super decadent cinnamon roll, but these rolls are a bit more dense and cake-like inside because sometimes I’m really craving a super soft cinnamon roll instead. My family agrees—big time—and these rolls are the result of many years of tweaking and testing to get that just right crowd favorite. The dough is so easy to work with, and bakes up light and pillowy soft. You can bake them all in one day, or you can refrigerate them overnight for the final rise, so you’ll be ready to wake up and bake ‘em fresh in the morning. Each roll is packed with delicious cinnamon swirls, and they’re generously brushed with butter before baking. Then, for an adults-only twist, they’re positively slathered in bourbon icing made with Maker’s Mark 46® and vanilla bean, which teases out the vanilla flavors in the spirit. There's something extra special about filling the kitchen with the incredible smell, then bringing out a tray of warm, gooey cinnamon rolls covered in bourbon-infused icing for all the grown-ups to enjoy—it’s the best party trick ever. To wash them down, I like to make a Vanilla Bean Boulevardier that combines the spiced notes of Maker’s Mark 46®, sweet vermouth, and muddled vanilla bean pods for a drink that pairs perfectly.Food52We all know that Thanksgiving 2020 will be unlike any other. The usual sixteen-pound turkey, eight sides, three pies, and a few second cousins? Maybe not. But even though a buzzing banquet table isn’t in the cards, there are still ways we can make this season feel special. In my experience, especially during difficult times, making fresh pasta not only provides solace but also a hands-on way to connect with loved ones. So if you’re looking for a bonding activity and a meal for two, four, or six that’s festive, luxurious, and (bonus!) low-stress, then look no further. The flavors of this dish are inspired by an Italian icon: tortelli di zucca, from the country's northwestern region, particularly between the city of Mantova in Lombardy and Ferrara in Emilia-Romagna. Although the recipe varies from town to town, tortelli di zucca are generally filled with local pumpkin, sharp cheese, amaretti biscuits, and mostarda di frutta, a candied fruit preserve in a mustard-flavored syrup. I’ve swapped some of the harder-to-find (at least, stateside!) ingredients here for other savory-sweet notes perfect for the Thanksgiving table: creamy squash, rich brown butter (in the filling and the sauce...I know), nutty Brussels sprouts, and tangy balsamic. Together, they create absolute autumnal heaven. This recipe can be made same-day. But if you’re more of a planner, pretty much every element of this dish can be prepped a day or two in advance—so come Thanksgiving morning, you can sleep in, enjoy your coffee, and take a deep breath instead of worrying if you’ll have enough time to bake that third pie. Here’s a little schedule that might help: Two days before: Roast the squash, brown the butter, reduce the balsamic, and make the filling The day before: Make the pasta dough, assemble the tortelli, and stick ‘em in the freezer Day-of: Sear the Brussels sprouts, cook the pasta, put it all together, and relax! A few final notes: Not into butternut? Use whatever somewhat sweet winter squash you prefer—I love kabocha, delicata, acorn, or a mix. Don’t like Brussels sprouts? Skip them altogether or swap them for some sage leaves fried in the brown butter right before serving. Got your hands on some (super fancy) DOP balsamic vinegar? Skip the reduction and drizzle the good stuff directly on the pasta as a finishing touch.Food52What can be more fall than pumpkin? And spiced pumpkin at that. Once the temperature begins to drop, hearty dishes just need to come out, front and center. The sprouts adds color and flavor diversity to the pumpkin rush, the pancetta and sage a salty and savory touch. And the chestnuts, a flavor and texture break. The ricotta gnocchi recipe is an adaptation from my Sicilian Nonna. Using roasted pumpkin keeps the moisture content lower than using pumpkin from a can (plus it's sweeter) thus needing less flour to bind it. The trick of removing moisture from the ricotta using paper towels comes from a Serious Eats recipe. I find the ricotta gives the gnocchi a softer and less dense texture than potato gnocchi, thus they're somewhat lower on the gut bomb scale ... unless you eat twice as much. The mascarpone adds a little cheesy tang (you can skip the mascapone and substitute parmegiano cheese). The trick with gnocchi is to knead the dough as little as possible, just until the ingredients come together. It'll be a little sticky, just keep your hands floured. and keep your work surface generously floured. Sorry, but this gets a little complicated because of the various steps of prep work. The gnocchi can be made while the pumpkin is roasting. And while the gnocchi firm up in the fridge, braise the sprouts (and get some water boiling). Once the sprouts are braised, the gnocchi cook in a minute or slightly more, so the final steps go quickly. Alternately, you can make the gnocchi ahead of time and freeze them. You can drop the frozen gnocchi straight into the boiling water, they don't take much longer to cook than do refrigerated gnocchi. You'll probably have extra gnocchi and pumpkin. Save for a quick meal of gnocchi in brown butter and sage sauce with the pumpkin. Or make a pumpkin cream sauce for the gnocchi.Food.comMy very "EASY" favorite dinner. A 30 minute-meal that tastes better the 2nd day so leftovers are met with a cheer, not a groan! Bet you already have all the ingredients in your pantry. This is so good even DH, who doesn't like peanuts, loves it, and my finicky 10 year old, too. It presents nicely on a bed of rice topped with fresh chives, and serve with Asparagus Bundles #111515 for a nice contrast of flavor. Says serves 6, but serves my family of 4. I usually double the recipe. (F/Uncle Ben's) NOTE-5/17-Made tonight and doubled, and added RICE to the final product, letting it simmer until cooked. Even BETTER! Many thanks to LENNIE for photo.Food52This is a hearty, flavorful, slow fermentation whole grain rye bread in the style of pumpernickel, rugbrod, and vollkornbrot. This recipe is the combination of two 100% rye breads by Peter Reinhart - one from the Bread Baker's Apprentice and the other from Whole Grain Breads. Separately, neither recipe gave me the flavor or texture I was going for, but after some fine tuning, I discovered combining elements of each recipe gave me the perfect whole grain, seeded rye bread that has ruined other multigrain breads for me. The original recipes call for rye sourdough starter to yield a pure rye bread, but I use my regular wheat-fed starter with good results. Don't be intimidated by the time it takes to make this bread! Three days is a long time to wait, but most of the time is just that: waiting. There is very little active time here and no kneading. Most of the time is letting dough ferment. On Day 1 the preferment and mash are made. On Day 2 the final dough is mixed, given its first fermentation, shaped, and refrigerated. On Day 3, the loaves are baked. This bread can be baked on Day 2 after it's shaped, but the overnight cold fermentation adds a lot of flavor. This recipe yields a hearty, dense, flavorful bread that goes great with creamy cheese, smoked salmon, and a few capers. Or spread fresh mascarpone on it, drizzle with honey, and enjoy with a cup of coffee for a quick breakfast. But my favorite way to eat this bread is simply with a smear of good butter as snack. Both the recipe and serving suggestions are easily tweaked and adapted, so make this bread your own!Food52Rice seemed to be the one thing that regularly turned up in the leftover bowl in our house. Not that we didn't eat rice growing up. It's just that rice always seemed to be something that my mom would make and there always seemed to be so much of it ! No matter how much we choked down, there always was more of the damn stuff, and nothing is more depressing than looking into the fridge on the morning after anything and finding a hard, cold, tough, stiff, congealed bowl of rice. It usually got tossed after a few dispirited days of all of us staring at it hiding behind the "real" butter my parents always bought for big dining events, trying not to be noticed, wishing we'd all just go away and let it harden in peace. And sure enough, a couple of days later there would be a bowl-shaped rice sculpture sitting in the Hefty bag awaiting it's final trip to the dumpster. Now I hate hate, hate waste. I will go out of my way to make a meal stretch more ways than Silly Putty on a July day. What's not eaten gets recycled and composted. Also I try to cook only the amount of stuff that I know will get eaten, one day or another. But sometimes no matter how careful you are, you just get rice, rice and more rice. There's nothing to be done, and that's where this recipe comes in, the makeover for tired rice. Rice, meet Rice Curd, the solution to leftover, neglected, lonely old rice. This cold salad can be made in just a few minutes, and for pennies. It works with Indian food and also goes fabulously with any Potluck bringalong, or back yard Summer time event. You'll never toss it again.
