Lemony Spaghetti with Cannellini Beans, Arugula and Brown Butter Breadcrumbs

Watch me make this on my YouTube Channel!

Yield: 4 servings

Brown Butter Breadcrumbs:

2 tablespoons unsalted butter

¾ cup panko

1/8 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a medium sauté pan, over medium heat, heat the butter until it foams up, subsides, and begins to turn golden brown.

Add the panko, salt and pepper. Cook, stirring frequently, until the breadcrumbs are toasted, approximately 1 to 2 minutes. Remove from the heat. Set aside.

Lemony Spaghetti:

2 tablespoons + ½ teaspoons kosher salt, divided

½ pound spaghetti

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 large shallot, peeled and diced small

10 large garlic cloves, peeled and minced

¼ teaspoon red pepper (chili) flakes

¼ teaspoon freshly ground black pepper

1 tablespoon lemon zest, zested on a Microplane

1 (15-ounce) can cannellini beans, drained and rinsed

3 tablespoons freshly squeezed lemon juice

1 small bunch fresh flat-leaf Italian parsley leaves, roughly chopped

1 packed cup baby arugula

¾ cup freshly grated Parmigiano Reggiano (not pre-grated)

Add 16 cups water to a large pot. Add 2 tablespoons salt and bring to a rolling boil. Add the spaghetti to the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While the pasta is cooking, in a Dutch oven, add the remaining ½ teaspoon kosher salt, butter, olive oil, shallot, garlic, red pepper flakes, black pepper, lemon zest and beans. Place over medium-low heat and cook, stirring occasionally, until the shallot is translucent and the garlic is fragrant, approximately 10 minutes. Remove from heat.

When the pasta is al dente, lift the pasta out of the water with tongs, and add it to the Dutch oven. Add in 1 cup of pasta water and the lemon juice. Stir until the liquid has thickened. Add in the parsley and arugula and stir to combine. If you feel that the sauce has gotten too thick, add additional pasta water.

Serve immediately by dividing the pasta among bowls and topping each serving with generous helpings of breadcrumbs and Parmigiano Reggiano cheese.

Brown Butter Sweet Corn Pancakes

corn pancake

Watch me make this on my YouTube Channel!

Yields: 12 pancakes

Spice Mix:

2 teaspoons kosher salt

½ teaspoon chipotle powder

1 teaspoon ground cumin

1 teaspoon ground coriander

Combine all ingredients in a small bowl and stir to combine.

 

Pancake Mix:

4 tablespoons unsalted butter, melted until browned, cooled slightly, plus more for greasing the pan

½ cup low-fat buttermilk

2 large eggs

2 teaspoons adobo sauce (from a can of chipotles in adobo)

½ cup all-purpose flour

½ cup stone-ground whole-grain cornmeal (not coarse)

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 teaspoon spice mix

3 scallions (green onions), very thinly sliced (½ cup)

2 cups fresh corn or thawed frozen corn

 

In a small bowl, whisk together the butter, buttermilk, eggs and adobo sauce.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pepper and spice mix. Add the liquids from the small bowl into the large bowl. Fold together until just combined. Fold in the scallions and corn with a rubber spatula.

Place a large nonstick pan over medium heat for 1½ minutes.  Add a small amount of butter to pan, just enough to lightly coat. Scoop batter into ¼ cup measure cup. Add the batter to the pan using a spoon to get it out of the measuring cup. Gently press the pancake batter with the back of the spoon to flatten it and form a 3-inch pancake. (Cook 3 to 4 pancakes at a time.) Cook for 2 minutes on each side. Pro tip: start your timer after the last pancake is added to the pan. Repeat until all pancakes are cooked.

Transfer pancakes to a cookie rack until all are made and you are ready to serve.

 

Pancake Topping Options:

Sour Cream

Fresh Cilantro, roughly chopped

Cotija Cheese, crumbled

Avocado, sliced

Green onions, thinly sliced

Spice mix

To serve, place 3 pancakes on a plate. Top with a dollop of sour cream, a sprinkling of the spice mix and all of your favorite toppings.

Spiced Amaretto Peaches

Warmed peaches, brown butter, Amaretto, mint, almonds, cinnamon. Sounds like a perfect summer dessert to me. What more is there to say?!

 

Spiced Amaretto Peaches

Spiced Amaretto Peaches

Yield: 2 servings

 

3 ripe peaches, washed, cored and sliced thinly

2 tablespoons unsalted butter

2 tablespoons dark brown sugar

1  2- to 3-inch stick cinnamon

¼ cup Amaretto liqueur

5 fresh mint leaves, chopped finely

2 tablespoons sliced almonds

 

Combine the butter, sugar and cinnamon in a medium sauté pan over medium heat. When the butter begins to brown after 2 or 3 minutes, add the sliced peaches, stir and simmer until tender.

Warm the liqueur in a small saucepan. Carefully add the warmed Amaretto to the sauté pan with the peaches and ignite by tilting the pan away from you. The flames will subside in seconds as the alcohol burns away. Heat and stir until glazed.

To serve, divide sautéed peaches among bowls. Spoon any remaining sauce from the pan over the peaches. Garnish with sliced almonds and some mint.