"sassyradish" news and stories

Photo: sassyradish, Flickr.

The technique of browning butter is a simple one, but adds tremendous complexity to the cooking staple, infusing it with a more flavorful, nutty taste. Beurre noisette ("hazelnut butter") -- achieved by cooking butter until the milk solids and salt particles darken and the water evaporates -- works equally well in salty and sweet dishes alike, adding additional depth to savory dishes and a subtle saltiness to cloying treats.

Writes blogger Sassy Radish, "If butter is a negligee, then brown butter is the merry widow." And in her poetic ode to the transformed beurre, she reinvents the tired pound cake, making it sophisticated and lush.

An extremely versatile addition, brown butter can be used as a rich, tasty alternative in any recipe with butter, from simple yet refined vegetable dishes (Brown-Butter Mashed Potatoes, Zucchini in Pecan Brown Butter, Roasted Brussels Sprouts with Hazelnut Brown Butter) to dessert indulgences, like Food and Wine's Granny Smith Apple and Brown Butter Custard Tart.

In what dishes do you like to use brown butter?

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Photo: sassyradish, Flickr.

In an enticing alternative to the usual coffeecake breakfast sweet, this nectarine tart serves the same function but with an extra dose of fresh fruit. Not only is the yellow cake perfectly golden, unctuously buttery and studded with luscious nectarines, Flickr user sassyradish heralds it as also being "moist, light and laced with vanilla and almond."

In this recipe adapted from the September issue of Gourmet, the shopping list calls for the usual pantry baking staples to be paired with the sliced fruit of your choice -- perfect for last-minute brunch-time entertaining.

Check out the elegantly simple recipe for yourself at blog Sassyradish.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

For those of you not in the know, an Irish Carbomb is a drink that combines Guinness, Irish cream (typically Bailey's) and Irish whiskey (often Jameson). Food blogger Sassy Radish has transformed that bar special into a boozy, chocolate-y cupcake and has made them look deliciously cute with a frenzy of frosting flowers. She doesn't have a blog post up yet to match up with these 'cakes, but I'm certain that when she does, the corresponding recipe will be a winner.

Thanks Sassy Radish!

Source

Okay Sassy Radish, I have a bone to pick with you. Last I checked, you said you were cooking and eating more lightly for the holidays. You dished up a gorgeous looking stir-fry and I felt virtuous just looking at it. But now, you toss this cake, this amazing chocolate cake, with peanut butter cream cheese icing and chocolate ganache, into the Slashfood Flickr pool, leading us right back onto the path of culinary temptation. How's a food blogger supposed to cope?

Source

Don't you think we've had enough sweets treats for one week? After all, it is January, the time of the year when we're all supposed to be resetting our diets by eating lighter healthier foods (and giving our livers a break from all the holiday booze). Thankfully, Sassy Radish has taken the lighter eating mantra to heart and has created this bright, gingery Tofu, Spinach and Okra Stirfry. Served over brown rice, it looks like it made a tasty and buoyantly light meal.

Thanks, Sassy Radish!

Source