Weekend Food Porn Part 1: Grilled Beef Filet with Roasted Asparagus & Squash in Butter
Well the butter isn’t necessarily browned butter. I’ve found that Kerrygold unsalted is tough to get brown, perhaps for the lack of salt. Dunno, but the easiest way to make browned butter is just to settle for regular salted butter. At any rate, it was very good. Click all images for for high resolution quality.
Meat Veggies
Doing almost all vegetables by roasting on a cookie sheet has become my favorite. This was asparagus & yellow summer squash. I simply tossed them in the wok with butter and some coconut oil, just enough to coat them. What’s important is that you then strain off the excess fat or they will come out soggy. Place them on a cookie sheet and into the oven at 400 for 20-30 minutes or until crisped to the consistency you like.
Roasting Veggies
You can also fire it under the broiler at the end to finish it off.
Oh, and just so you know; yes, that filet was cooked perfectly. Take that, you banana eaters.
Red Meat
Stay tuned for Weekend Food Porn Part 2: Pastured Pork Cutlets and Roasted Fingerling Potatoes.
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It looks like unsalted Kerrygold is cultured while the salted is not. If the cultured butter is more acidic (which would be my guess if they use lactic acid producing bacteria) it will be tougher to brown. A pinch of baking powder may fix that.
Oh, my god…that looks so good I could cry!
p.s. About the Kerry Gold, I have heard that European butter has a higher butterfat content than American butter. More butterfat means less milk solids, and it is the milk solids that brown and give the butter that toasty goodness, so maybe that’s why the Kerry Gold doesnt brown as well as regular butter?
btw, Richard, keep the food porn coming 🙂 !
Richard
I enthusiastically endorse your comment on roasting vegetables in oils/fats.
I used to do it years ago in a recipe using parsnips, onions and peppers. Recently, following references in your blogs to roasted sprouts and cauliflower, I have cooked this way again and found it such a marvellous way to having EXCITING vegetable dishes. I find that directing my attention to the use of curry powder, chili powder and red peppercorns has been a great liberation.
Depending on circumstances, I use virgin olive oils, goose fat, lard, beef dripping, coco oil, ghee or Kerrygold.
It seems that your tastes and mine for cooking are quite similar – Yeah keep up the FOOD PORN!
You said it, Leon: EXCITING. I can’t count how many times Ive done a veggie dish only to leave most of it on my plate. Now I’ll actually go for the veggies first they are so good.
I love roasted veggies…We had roasted okra with a salsa dip last night for our movie food.
When I was a kid, I tried to figure out why “green” beans and collard “greens” were more black than green. I didn’t know that my mother and grandmother boiled the things for several hours!! Wish they would have known about roasting.
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