Eeeek .. What about all that Fat and Calories in butter? The truth is, a little bit of ‘Real’ butter goes a long ways in adding flavor to your food. In fact many times your total calorie intake will be less using butter over using Olive Oil, Canola or other cooking oil or shorting. Sometimes Butter is Better.
Scrambled eggs For two to four eggs, use an eight inch pan. When using butter, it doesn’t matter if the pan is stainless steel or cast iron, but a pan with sloping sides makes egg removal easier.
Use about half a tablespoon of butter for every two eggs. Melt the butter in a skillet over medium heat. Reduce heat to low setting. Crack eggs into a bowl and beat them thoroughly with a fork. Season with salt and white pepper, to taste. Add any chopped herbs, and a teaspoon of whole milk or heavy cream for every two eggs to add fluffiness. Stir to combine.
Let them cook undisturbed just until the edges begin to set, about 10 seconds or so. Now, the next part happens fairly quickly. Tilt your pan “North, South, East, West,” each time lifting the edge of the set portion and letting the uncooked egg dribble to the edge of the pan. It is preferable to leave a bit of uncooked egg in the middle since it will continue to cook slightly once removed from the heat. Feel free to muss up the eggs at this point to give them that “scrambled” look (otherwise it just looks like a flat omelette), remove from heat and serve immediately.
1 3/4 pounds very thin cut (1/8-inch-thick) veal cutlets
Salt and freshly ground black pepper, to taste
3/4 cup breadcrumbs
1/2 cup all-purpose flour
2 eggs, beaten
8 tablespoons butter (unsalted is best)
1 pound shelled English peas
1/2 cup water
Season the veal cutlets on both sides with salt and pepper. Set out the breadcrumbs on a large plate and the flour and eggs in 2 separate bowls. Heat 1 tablespoon of the butter in a 10-inch stainless or cast iron pan over medium-high heat. Take one of the cutlets and dredge it in flour, shaking off the excess. Coat it in the egg wash and then with the breadcrumbs. Pan fry until golden brown, about 1 minute on each side.
Remove from the heat, set aside, and wipe out the pan. Melt another tablespoon of butter and repeat until all the veal cutlets are cooked.
Add the peas and water to the pan and reduce the heat to medium. Cover with a lid and cook until tender, about 6-7 minutes. Drain in a colander and serve with the veal cutlets.
Pineapple and shrimp a special treat.
2 tablespoons butter (unsalted is best)
1 teaspoon fresh garlic, grated
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (To taste)
1/2 teaspoon salt
1/2 cup fresh (or canned well drained) pineapple, diced
1/2 pound medium raw shrimp, cleaned
2 tablespoons fresh lemon juice
2 fresh thyme sprigs, leaves only
Couscous, or cooked rice
Hint Couscous is sold in most supermarkets and has been pre-steamed and dried, follow the package directions. Couscous swells and within a few minutes it is ready to fluff with a fork and serve.
Melt the butter in a large sauce pan over medium heat, add the garlic and ginger and cook until soft and fragrant, then add the pepper flakes and salt and sauté for 1 more minute. Turn the heat to medium-high and add the pineapple, cook for 10 minutes, until the pineapple starts to break down. Add the shrimp and sauté until they’re pink and just cooked through, about 6 minutes. Remove from the heat and toss with lemon juice. Sprinkle the thyme leaves over each portion and serve immediately over couscous or bed of rice.
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