Tuesday, August 28, 2007

Brown Butter Grits

Brown Butter Grits
Originally uploaded by weezienyc.

I made this the other night for dinner. Try out this easy recipe:

Brown Butter grits
Serves 4

2 cups water
2 cups vegetable broth
1 teaspoon salt
1/2 cup butter
1 cup white stone-ground grits
freshly ground pepper

Bring water, broth, 1 tablespoon butter, and salt to boil in heavy medium saucepan. Gradually stir in grits and bring to boil. Reduce heat to low and simmer grits for 30 minutes, stirring constantly.

Cut remaining butter into pieces and heat in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma.

Pour grits into four individual ramekins and spoon brown butter evenly over grits.

Wednesday, August 22, 2007

Horseradish Grits

Plate of food
Originally uploaded by weezienyc.

It has been way too long since I've posted anything. Honestly, I had to take a break because my business is about to launch and I've been too busy to cook. But, check out this recipe. I served it to some friends with a Rosemary Roasted Leg of Lamb and an Asparagus Salad with Shallot Vinaigrette.

(and this Raspberry Torte for dessert)

Horseradish Grits

¾ cup quick grits
1 cup boiling water
1 ½ teaspoons salt, divided
¼ teaspoon white pepper
4 tablespoons butter, divided
2 cups milk, scalded and divided
1 egg, beaten
1/3 cup sour cream
1 tablespoon horseradish

Preheat oven to 350 degrees. In top of double boiler, mix boiling water with 1 teaspoon salt, gradually stir in grits. Add two tablespoons butter; boil about 5 minutes, until water is absorbed. Add 1 cup scalded milk. Blend thoroughly, cook 15 minutes. Remove from heat. Add remaining 2 tablespoons butter. In a bowl, blend egg, sour cream, horseradish, ½ teaspoon salt, and ¼ teaspoon white pepper with second cup of cooled scaled milk.. Add grits. Beat 1 minute with electric mixer. Butter a 2 quart casserole dish and fold grits into dish.

Bake 30 minutes, until lightly browned.


Let me know what you think...

Sunday, August 5, 2007

Grits with Goat Cheese and Chives

Saturday Night Dinner
Originally uploaded by weezienyc.

I made this recipe for dinner in June for the girls during our beach trip. (I'm behind on my posts - I know). Give it a try and let me know what you think!

Grits with Goat Cheese and Chives
Serves 6

2 cups chicken broth
1 cup water
1 teaspoon salt
1 cup quick-cooking grits
1 cup milk
Fresh chives or green onions, cut into 1-inch pieces
4 ounces soft fresh Montrachet goat cheese
1/3 cup sliced fresh chives or green onions

Bring broth, water, and salt to boil in heavy medium saucepan. Gradually stir in grits. Reduce heat to low; cover and cook 5 minutes. Uncover; simmer until thickened, stirring often. Add milk and simmer until liquid is absorbed. Add sliced chives and cheese. Stir until cheese melts. Season to taste with salt and pepper. Top with chive pieces.