Posts Tagged ‘butter’

Another recipe from the new french cook book I got last week, mushrooms baked in paper. yum.

  • preheat the oven to 375°F ( 190°C)
  • cut  a baking paper to a rectangular 18-by-11-inch ( 45-by-28-cm).  fold the paper in half crosswise, open the paper and coat with butter, place in a baking sheet.
  • cut 1 lb of mixed mushrooms into bite size and place in a bowl, add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 tablespoon of butter cut into pieces, 1 teaspoon freshly squeezed lemon juice and 2 tablespoons chopped parsley and toss well. spread the mushrooms on half the paper and fold the second half over the mushrooms, fold the edges over twice, working your way to the edges, ending with a twist on both ends.
  • place the package on the baking sheet and bake until the package is puffed and the mushrooms are cooked through 15-20 minutes, carefully open the package and serve at once.

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For my birthday last week, I got a sweet cook book from my close friends  R and N: “Essentials of French Cooking” that is divided by the regions of France, and has an incredible selection of recipes, with classics like Coq au Vin,  Beef Bourguignon and Tart Tatin, as well as less known dishes like Blue Cheese and Walnut soufflé and Sausage and Choucroute (sauerkraut). Everything in this book looks amazing and everything calls for a lot of butter!! Today I finally decided to stop drooling over the pictures and cook a recipe from it. Looking at the selection of available produce in my kitchen, I decided to use the potatoes, I bought a hand-full of blue potatoes about a week ago and a fresh load of Yukons yesterday, and it was time to make something out of them.
Pommes Anna- Anna’s potatoes, is a potato gratin named after Anna Deslions by the Cafe des Anglais in Paris, it is tasty and easy and looks beautiful.
Bon Apetit!


  • 5 tablespoons (2 1/2 oz/ 75 g)unsalted butter
  • 1 1/2 lb (750g) potatoes
  • salt and fresh black pepper


  1. preheat the oven to 375° F (19o° C). Coat a 9″ (23-cm) pie pan with 1 tablespoon of butter
  2. peel the potatoes, rinse and dry. Using the thin slicing blade on a mandolin or a sharp knife cut the potatoes into slices 1/8 ” (3mm) thick.
  3. in a sauce pan melt the remaining 4 tablespoons of butter until in foams and set aside.
  4. arrange some of the potatoes in a single layer in the prepared pan, overlapping them just slightly. lightly sprinkle with salt and pepper and drizzle with the melted butter. Repeat the layering process with the rest of the potatoes.
  5. bake in the oven until the potatoes are tender when pierced with a fork and the top is crisp and golden, 45-60 minutes, transfer to a wire rack and let stand for 5 minutes.
  6. run a knife around the edge of the pan, then place a plate over the top and invert the pan and plate together to unmold.

Since I didn’t use 1 1/2 lb of potatoes they didn’t go all the way to the top of the pan, which made it very hard to invert and unmold, I did, however, use a cake pan that opens with a spring, and simply opened it up and transfer the whole thing to a serving dish.

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As a kid Hanukkah was my favorite holiday (not because you get tons of gifts, this Americanized tradition is an adaption of Jews, who I believe wanted  to keep up with the Christmas gifting mania) but because it usually comes around my birthday and you also get to eat as many donuts as you desire.
The story of Hanukkah is about a group of people who got tired of being suppressed under the government of Antiochus IV and stood up to reclaim and rededicate the temple, that was desecrated by the Greeks. There was a little oil left in the temple, enough to keep the menorah lit for only one night, miraculously though, it burned for eight days, the exact time it takes to press a fresh supply of oil. sigh. Don’t you just love it when that happens?
In commemoration of this miracle we light 8 candles and eat goods that are deep-fried in oil, here’s to you another reason why Hanukkah is so great. Big puffy donuts filled with jam and covered with powdered sugar, and potato cakes (latkes or as Israelis call them: levivot). Yum, yum and yum!
I didn’t eat either of those today, but the holiday has just began and I have 7 more days to deep fry and eat anything that can remind me of the brave and glorious Maccabbes.

Not too long ago I was working with a group of guys in the kitchen of one NYC restaurant, and they loved playing the: “what should we fry for dinner” game. Anything from poached eggs to a whole shepherd’s pie got dipped in those fryers and luckily I was always able to make myself a sandwich and could just watch their experiments and get entertained.
For the next seven days I promise to try and find some goodies for you to deep-fry, at the top of this never ending list there is definitely some butter, personally I have no desire to try any deep-fried butter soon, but if you do, here is a recipe for fried butter balls by the queen of southern cooking, Paula Dean. Honestly, I bet these are banging!


  • 2 sticks butter
  • 2 ounces cream cheese
  • Salt and pepper
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 cup seasoned bread crumbs
  • Peanut oil, for frying


Cream the butter, cream cheese, salt and pepper together with an electric mixer until smooth. Using a very small ice cream scoop, or melon baller, form 1-inch balls of butter mixture and arrange them on a parchment or waxed paper lined sheet pan. Freezer, form until solid. Coat the frozen balls in flour, egg, and then bread crumbs and freeze again until solid.

When ready to fry, preheat oil in a deep-fryer to 350 degrees F.

Fry balls for 10 to 15 seconds until just light golden. Drain on paper towels before serving.

The Israeli answer to Dunkin Donuts. Picture from halooser.com

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