Tuesday, January 24, 2012

It's all in the butter

Like me I am sure you are always looking for ways to use brown butter. Ever since I had fresh ravioli cooked in a sage brown butter sauce (made by Michael Chiarello, at a private dinner. Which is a story for another time, but needless to say dinner was fantastic) I have been obsessed. Why I never knew about the nutty delicious flavor of brown butter before this time is beyond me. It kept me skinnier, but the happiness I have found in butter truly makes up for it. So when I saw this recipe for Salted Brown Butter Rice Krispies it was a no brainer that it had to be tried. Browning the butter is a simple addition that truly kicks it up a notch without taking away from the crispy goodness you're used to and the little bit of salt is just enough to give a hint of flavor without being 'salty'. So yummy and easy this is the perfect thing for me to make and bring to a Super Bowl party*.

There is no way I can go back to just melting butter.

Light, fluffy and yummy!
*Currently being located in a furnished rental house (without my trusty bake and cookware) makes it a little bit harder to make some of my tried and true dishes. I will have a home soon though! I can't wait to have my own kitchen again.

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