September 19, 2011

Pad See Ew

It would be silly to say that we're never going to go to a Thai restaurant again, or that we no longer need to pick up Thai takeout from our neighborhood place a few blocks down.

Still, when we made this Thai menu favorite for the first time, I'm pretty sure we made those claims. We just couldn't believe how easy it was, once we had finally gotten a good (but inexpensive!) wok (although if you don't have a wok, I'm confident you could still make this dish successfully in a large skillet). You just need noodles, broccoli, chicken, an egg, and a selection of your standard Asian condiments. The only problem is, it doesn't come with egg rolls or papaya salad!

September 6, 2011

Brown Butter Shortbread Cookies

Wow, we really like brown butter. Of course, I already knew this, but it became readily apparent when I started typing the title of this post and Google helpfully predicted for me: was I about to type "brown butter gnocchi?" or "brown butter ricotta muffins?" or maybe I meant "brown butter apple tart"? 

No, Google. We've already made those things. And, in fact, a number of other things that we didn't tell you about - though to be honest, not all of them were resounding successes. The thing is, brown butter is never going to be bad. So when I put it in my granola, nothing bad happened - but I realized that there were already too many flavors in there for the brown butter to really stand out. Brown butter is a brilliant ingredient, but it's most successful when it can stand out. I'm not sure what got me thinking about shortbread this weekend, but as soon as I did I knew that it would be the perfect vehicle for that caramel-y, nutty brown butter flavor. Shortbread, after all, is all about butter. So these cookies are all about brown butter. I adapted the recipe from Smitten Kitchen's twice-baked shortbread, since the recipe starts with melted butter; I also used mostly brown sugar for a little more flavor.