If you thought there was nothing better on Earth than butter, you’re partially right and we can still be friends, BUT you’re also sooo wrong. Brown butter is like a gift from the gods and once you discover the aroma while it’s browning, the incredible nutty undertones that it contributes to your baked goods, and how it adds a depth of flavor that is purely indescribable, I guarantee that you’ll have a hard time going back to just regular ol’ room temperature unsalted butter. There are few things better on this Earth than butter, but brown butter has the poor guy beat without a doubt.
I don’t know about where you live, but here in Southern California we’ve been having the craziest heat wave ever. I mean like, ever. Record breaking temps well over 100 in some areas leave me craving one thing and one thing only. Ice cream. No brainer.
Can I let you guys in on a little secret? Sometimes the best recipes don’t come from a recipe at all, but simply out of a panic to use up all the produce sitting in the refrigerator before they go bad. This probably isn’t something I should publicly admit to, but I’m a human after all and things like “nothing but the kitchen sink” stir fry and “vegetables near spoiling” soup are meals that happen frequently in my house. Now that I have you grossed out and hesitating to read another word, I should tell you that this is not that stir fry, or that vegetable soup. This recipe came from me over purchasing at Costco (as usual) leaving the fridge with a few too many bell peppers, carrots, and far too much baby kale. Better in a thai salad than a stir fry, right? Continue reading