Bring ordinary butter to a whole new level by browning it

Food trends come and go, and what is popular now may not have been a year or two ago. One food method that has been around for many years is browned butter. If you are not used to cooking with browned butter, you should become familiar with it. The simple method of browning butter brings ordinary butter to a whole new level. Browned butter can be used in savory or sweet recipes and only ends with the possibilities you can think of.

For many years, my friend Rob Weeks has brought me Mitithra cheese from The Hill in St. Louis when he makes his shopping trips to Viviano and Sons Grocers. I combine this delicious cheese with browned butter and pasta to mimic the famous dish served at The Old Spaghetti factory. Although simple, it is a very pleasing and enjoyable dish.

Old Spaghetti Factory's Spaghetti with Browned Butter

• 1 cup butter
• 1 cup Mizithra cheese
• Pasta of choice

Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until al dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter. Serves/Makes: 4

Spicy Sausage Brown Butter Alfredo Pasta

n 8 ounces Papparadelle pasta, fresh if possible

n 3 spicy Italian sausage links

n 1 large clove garlic, grated

n 1/4 cup butter

n 1 cup heavy cream

n 1 cup grated Parigianno Regianno cheese plus extra for garnish, if desired

n Salt and pepper, to taste

n Chopped parsley for garnish, optional

Bring large pot of salted water to boil. Add pasta and stir. Cook according to package directions and drain.

While pasta is cooking, remove sausage meat from casings and brown in a large cast-iron skillet. Remove meat from skillet to drain and set aside. Place cast-iron skillet back on heat and add butter. Cook 1-2 minutes to brown, then stir in garlic and cook until fragrant, 30 seconds. Stir in heavy cream and cheese, then add in cooked sausage. Taste, add in salt and pepper to taste, toss with pasta and serve. Top with chopped parsley if desired. Yield: 4 servings.

Browned Butter and Asparagus

• 2 bunches asparagus, trimmed (about 2 pounds)
• 3 tablespoons butter
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons chopped fresh tarragon

Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain and rinse under cold water; drain and set aside.

Melt butter in a large skillet over medium heat; cook 3 minutes or until browned and fragrant. Stir in salt and pepper. Add asparagus and tarragon; cook 1 minute or until heated, tossing to coat.

Browned Butter Sauce

• 1/2 cup butter
• 1 clove garlic, minced
• 1 tablespoon snipped fresh basil, sage, oregano, Italian (flat-leaf) parsley, and/or chives or 1/2 teaspoon fresh thyme leaves

Dash ground black pepper

2 tablespoons grated or shredded Pecorino Romano, Asiago and/or Parmesan cheese

In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook for about 5 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Remove from heat. Stir in herb(s) and pepper. Drizzle sauce over cooked ravioli. Sprinkle with cheese.

Brown Butter Salted Caramel Snickerdoodles

These salted brown butter cookies have amazing flavor and perfect chewiness, with a surprise caramel inside.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 cup unsalted butter, sliced
• 1 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon plain Greek yogurt
• 1 cup caramel squares, cut into quarters
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• Coarse Sea salt for sprinkling on completed cookies

In a medium-sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.

To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.

While the butter is cooling, cut the carmel squares into quarters.

In a stand mixer, combine the brown butter and brown sugar, and 1/2 cup granulated sugar. (The 1/4 cup sugar will be used for rolling in the cookies). Mix until blended and smooth. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight. Once you are ready to bake, heat oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1 or 2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.

Mix 1/4 cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt, regular or coarse will work fine.

Bake for 8 to 10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2 to 3 minutes, and transfer to a wire cooling rack to cool completely.

Browned Butter Frosting

This frosting is good on fresh apple cakes, oatmeal cakes, butter pecan cake or nearly any others you are willing to try it on.

• 1 cup butter
• 1 (16-ounce) package powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

Have a great week, and until next time, happy cooking.