Tag: butter

Categories
Veggie

Miso Butter Pasta

one and a half slices miso butter pasta recipe fall glow up
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Miso Brown Butter Pasta

one and a half slices miso butter pasta recipe fall glow up

Girl dinner needed a glow up. (Yes, the OG is still champagne and french fries. And yes, capellini with zucchini still hits. But this dish is WILD good. And it’s giving fall in all the best ways.) It’s got that umami feel in a silky smooth sauce. Very mushroom forward. Chicken totally optional (I just happened to lift weights that day and needed the gains). Loving my city as much as my miso.

🍥🍶🍜

what you need

1/2 pound pasta, cooked al dente (a mezzi rigatoni or a radiatori work super well here) 

Reserve pasta water

3 tablespoons cultured butter

1 cup finely grated parmesan cheese

2 cups shitake mushrooms, washed, stems cut off, and sliced very thin

1 tablespoon celtic sea salt

1 1/2 tablespoons white miso paste

(optional) chicken breast, pan fried, pre-marinated in: white miso paste, sesame oil, lemon juice, rice wine vinegar, chili oil, celtic sea salt, maple syrup, and shiso or cilantro flakes 

how to make it

Method: stovetop

Utensil: pots

Cook the pasta until al dente according to package directions.

Melt butter over medium-low heat and fry mushrooms for several minutes. Add a bit more butter, the miso paste, and the parmesan cheese, and stir to emulsify for one minute more. Add the al dente pasta and a generous splash of reserve pasta water, stirring over medium heat until it all comes together. Add more parmesan cheese or pasta water as needed. A little black pepper also goes a long way here. 

Plate in pasta bowls and top with sliced chicken breast, if using. Top with a sprinkle of fresh chopped parsley.
fall favs
Categories
Cocktail

Butterbeer (iced)

one and a half slices harry potter recipe butterbeer hogwarts winter grog
one and a half slices local simple recipes food

Chilled, Foamy Butterbeer

one and a half slices harry potter recipe butterbeer hogwarts winter grog

Whether you like your butterbeer hot, iced, boozy, or clean, I’ve finally got the recipe for you. Personally, I see no way to drink it other than hot and boozy.

#youreawizardharry

🪄

what you need

1 bottle of cream soda [My brand of choice is Virgil’s Vanilla Cream]

2 oz butterscotch liquor chilled [My brand of choice is Dr. McGillicuddy’s which is, admittedly, quite difficult to find but quite worth the effort of finding it]

*note the use of “liquor” over “schnapps”

1/3 cup whipping cream

1 tablespoon sugar

a dash of cinnamon

freshly ground nutmeg for topping

1/2 tablespoon lemon zest

(optional) 2 oz cognac (or dark rum in a pinch)

how to make it

(makes 2 servings)

Whip the cream with the sugar into soft peaks. Just before it comes together, add the cinnamon to incorporate. A very soft whip works best as it allows the cream to infuse the cocktail more readily.

Add the cognac, lemon zest, and butterscotch liquor to a cocktail shaker with ample ice and shake vigorously.

Strain the mixture into two tall, preferably frosted glasses. Add a few ice cubes and pour the cream soda on top. 

Top with two dollops of the softly whipped cream and grate some fresh nutmeg lightly on top. 

Enjoy immediately, preferably while watching Harry Potter or playing Hogwarts Legacy.  

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Categories
Cocktail

Butterbeer (hot)

one and a half slices harry potter recipe butterbeer hogwarts winter grog
one and a half slices local simple recipes food

Frothy, Hot Butterbeer

Whether you like your butterbeer hot, iced, boozy, or clean, I’ve finally got the recipe for you. Personally, I see no way to drink it other than hot and boozy.

#youreawizardharry

🪄

what you need

1 bottle of cream soda [My brand of choice is Virgil’s Vanilla Cream]

2 oz butterscotch liquor at room temperature [My brand of choice is Dr. McGillicuddy’s which is, admittedly, quite difficult to find but quite worth the effort of finding it]

*note the use of “liquor” over “schnapps”

1/3 cup whipping cream

1 tablespoon sugar

a dash of cinnamon

freshly ground nutmeg for topping

1/2 tablespoon lemon zest

(optional) 2 oz cognac (or dark rum in a pinch)

how to make it

(makes 2 servings)

Whip the cream with the sugar into soft peaks. Just before it comes together, add the cinnamon to incorporate. A very soft whip works best as it allows the cream to infuse the cocktail more readily.

In a small saucepan, heat the cognac and butterscotch liquor over high heat until very hot (but not boiling). Once steaming, add the bottle of cream soda along with the lemon zest. You want to leave the mixture on high heat for no more than 1 minute before killing the heat and letting the residual heat from the pot heat the liquid. 

Once warm, strain through a mesh strainer into two small mugs. Top with two dollops of the softly whipped cream and grate some fresh nutmeg lightly on top. 

Enjoy immediately, preferably while watching Harry Potter or playing Hogwarts Legacy.  

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Categories
Omni

Butternut Pasta

one and a half slices butternut squash fall pasta recipe healthy agriculture
one and a half slices local simple recipes food

Butternut & Sausage Pasta

one and a half slices butternut squash fall pasta recipe healthy agriculture

this one was quick and dirty (and, yes, internet-inspired). but! I had a brilliant and enthusiastic ginger accomplice. and she was determined to put this butternut squash to creative use (not pictured: the illustrious butternut squash in its original form). we chopped and roasted, sauteed and blended, and created this hearty, super sweet Fall fav. cheers, you guys. we have officially entered spooky season.

🦇💀🎃

what you need

1 small-medium sized butternut squash, chopped into ~2 inch squares

1 onion, quartered

3 cloves of garlic, peeled

3 tablespoons olive oil

1 tablespoon dried rosemary

salt, to taste

1/4 cup water

1 pound loose, mild sausage (Whole Foods’ bulk sage sausage is a great choice)

1/2-1 pound pasta noodles of choice (we used tagliatelle for lacking farfalle, paccheri, or campanelle, all of which would have likely been better) 

8-10 fresh sage leaves 

2 tablespoons salted butter 

1 pinch ground nutmeg

1/2 cup heavy cream or half and half 

1/2-3/4 cup parmesan cheese

how to make it

Method: stovetop

Utensil: blender

Preheat oven to 400. Place butternut squash squares, onion, and garlic on a baking sheet, drizzle with olive oil, sprinkle with rosemary, and roast until cooked through, ~15 minutes. 

While the veg is roasting, roll the loose sausage into small, hastily-formed meatballs, and brown them in a saucepan until cooked through. Remove and set aside on a plate.

Cook the pasta until al dente.

Transfer the roasted veg to a blender with about 1/2 cup of water and some salt. Blend thoroughly, adding water until very smooth. 

To the original sausage saucepan, add 2 tablespoons of butter and fry the fresh sage leaves over medium heat for ~1-2 minutes. Add the blended veg to the saucepan and stir until combined and bubbling. Add the sausage. Then add the cream. Stir and heat completely (the mixture will be very thick and will pop all over the place if you do not heat it slowly). Add the pasta along with several tablespoons of pasta water to make the sauce silky. Add in some grated parmesan cheese an give it all a good mix.

Plate and serve immediately with additional parmesan on top and a sage leaf, for dramatic effect. 

get your #fallvibes
Categories
Sweet

Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookie recipe oneandahalfslices
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Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookie recipe oneandahalfslices

OneandahalfSlices has no shortage of chocolate chip cookie recipes – we’ve got your vegan chocolate chip cookies, your authoritative chocolate chip cookies (coming soon), and now what? Brown butter? What’s it for and is it worth it?

The short answer is yes. Browning your butter gives your dough or batter this deep earthy, nutty quality that is… delicious.

Okay, so is it difficult?

Absolutely not. Turns out the whole “brown butter” craze simply requires melting your butter stovetop until it begins to bubble, reduce, and turn – you guessed it – brown. 

So why wouldn’t you brown your butter?

At this point, I’m not sure. I’ll be browning my butter until further notice. In some recipes, like my French Madeleines, it is integral to the flavor of the batter, but in other cases (like chocolate chip cookies), it’s just plain tasty. This recipe yields about a dozen crispy cookie that is extra sweet and super flavorful.

what you need

1 stick of butter

1/3 cup dark brown sugar

2 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

3/4 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 1/2 cup chocolate chips of choice 

how to make it

Brown your butter. Place butter in a small saucepan stovetop over medium-high heat. Once it begins to bubble and chirp, stir it occasionally to ensure it does not burn. Remove butter from stove and place in separate container to cool once it turns caramel brown in color.

Mix the sugars into the melted butter with a whisk. Add the egg and the vanilla extract, and whisk another ~3 minutes. 

Add all the dry ingredients and combine with a rubber spatula until just mixed through. Do not overwork your dough or mix everything to death. There is no need. You’ll only give yourself a hand cramp.  

Finally, add the chocolate chips, chocolate chunks, or whatever cacao varietal you have chosen. Scoop the cookies into 12 or so balls (don’t flatten these – they will spread out on their own) and cook on 350 for 11-12 minutes, cool on wire rack, and enjoy whilst warm!
More Chocolate Chip Cookies
One and a half Slices cookies

Oatmeal Everything Cookies

This is a super versatile, unique, hearty cookie recipe with very low sugar. They’ve got just about everything you could want in a cookie – coconut, dried fruit, nuts, seeds, chocolate chips. You can swap in and out things you may prefer – like pecans or chopped hazelnuts, different kinds of chocolate chips, etc. You could probably cut the sugar more if you used, say, golden raisins or dried blueberries, which are quite a bit sweeter than the cranberries. The higher the cacao percentage of your chocolate, also, the less sweet the cookies will be. I’ve made them with 100% bars before all chipped up and the rich, cacao-forward flavor is incredible. In short, get fancy. Play around. Make these your weeknight go-to cookie. And keep some in the freezer for late night cravings or, idk, breakfast… 🍪

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March 26, 2022 No Comments
chocolate chip cookie recipe oneandahalfslices

JT Chocolate Chip Cookies

A few years back, thanks in large part to the New York Times, the baking world coalesced around Manhattan-based Chocolatier Jacques Torres’ chocolate chip cookie recipe, with its large, angular baking chips and its flat, disc-like appearance. And they were not wrong. Jacques Torres cookies are everything a cookie should be – large, crispy, with a perfectly balanced flavor and excellent chip-to-dough ratio. No complaints. Well, one complaint. Two flours are required, neither of which you are already likely to own. But if you make these a few times a year to freeze single-serving-style, it’s worth it to go the extra mile on the flour front. Bottom line, this is a reliable cookie that will not disappoint.

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May 15, 2022 No Comments
vegan chocolate chip cookie recipe one and a half slices

Vegan Chocolate Chip Cookies

Ah, the elusive and controversial – almost biblical – chocolate chip cookie. There are sure to be several chocolate chip cookie posts on this blog before we are through. For a while there, I was captivated by the dueling flours of Jacques Torres chocolate chips cookies, popularized by the New York Times. I still maintain that the best chocolate chip cookie I have ever had is found in central Manhattan on the counters of Culture Espresso. But I am happy to say that my current favorite chocolate chip cookie is vegan! Accidentally, as it turns out. I did not make this recipe because it was vegan, but it turned out to be one of the best chocolate chip cookies I have ever tasted.

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May 2, 2021 1 Comment
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