caramelized butter, cauliflower and tomato raisins.

brown butter.

I came across  a recipe for “brown butter” that was to be drizzled over mashed potatoes. Directions for the butter were simple; slowly heat butter in a pan, the butter will melt, then separate, creating a white “foam” on top.  The white foam will gradually fade and brown bits will appear at the bottom of the pan.

Once you see the brown bits, remove the pan from heat. The butter will have a hint of caramel to it’s scent as well as it’s taste.

This carmelized butter makes everything extra special. I use in the making of omelettes, on pancakes, veggies, pasta, meat, fish, etc. It makes me feel as though I’ve learned the secret to gourmet cooking.

 

cauliflower.

Something I started this year is substituting mashed cauliflower in place of mashed potatoes. I steam the cauliflower in chicken broth (beef broth or vegetable broth). Once tender, I mash it and add bits of sautéed garlic. For those who don’t mind the extra fat, I recommend adding a little cream. This tastes great with the caramelized butter drizzled on top.

 

tomato raisins.

A few articles ago, I wrote about slow roasting tomatoes. I’ve experimented a bit more  with the grape tomatoes by roasting them in an oven set at 200F degrees for 5 hours. The tomatoes will shrivel up looking like red raisins.

After removing them from the oven, the tomatoes can be salted, or sprinkled with parmesan cheese. They are filled with a burst tomato flavor and a the sweet tartness of sun dried tomatoes.

The batch of tomatoes shown in the photo are topped with garlic that was quickly fried in olive oil. This process, gives the garlic a chewy candy-like texture. The olive oil, flavored from the garlic, is poured over the tomatoes and refrigerated. I serve them cold or hot, tossed in pasta or in scrambled eggs or in a sandwich of tomatoes and cheddar cheese on sourdough. Yum!

 

 

Lemons

Something I like to have readily available in the fridge is a simple syrup made with the juice of freshly squeezed lemons.

IMG_0011Squeeze the juice from several lemons and strain the pulp and seeds.  Place equal parts juice and sugar (raw works very well) in a saucepan and bring to a rolling boil, stirring constantly.  Once boiled, reduce heat to low. Stir occasionally, so not to burn, for 5-10 minutes. Liquid should reduce and thicken slightly.

When life gives you lots of lemons… make syrup!

IMG_0013I like using this in tea, a variety of cocktails, as well as combining with seltzer water for a sparkling lemonade.

Often I’ll toss in strawberries, raspberries or blueberries. I will let it cook a bit longer in order to get as much of the color and flavor of the added fruit. Again strain the pulp to keep the liquid clear. Store in a jar or bottle, keep refrigerated.

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Welcome!

White potThere’s  a white pot sitting on the stove and it’s full of something yummy.

It’s a warm Sunday afternoon, they were out and about and decided to go to Edie’s. There’s always something to eat at her place. The friends have a drink, they tell stories, they feed their souls. They look at pictures, share recipes, talk about their week, they laugh. What a great visit!

I always imagined having a home where friends and family felt comfortable enough to stop by, even unannounced, because they knew they’d be welcomed. They could have a cup of coffee, or a glass of wine. They’d share from the pot. They’d talk of memories, they’d make memories, they’d bring light to each others lives.

It takes a variety of ingredients to give stew its flavor.  The stories, the memories and the laughter are what fill the white pot.

The White Pot is my blog. I have stories to tell and ideas to share. I hope to inspire, just as I’m hoping your contributions inspire me.

I have a new recipe I’d like to try. I’m working on a new painting, wanna see? Did I tell you about our drive down the coast? I saw the funniest movie last week…

I’m so glad you stopped by.