Saturday, March 16, 2013

Spaghetti with Browned Butter and Myzithra


My family loves to visit The Old Spaghetti Factory and eat pasta. One of our favorite dishes is the Spaghetti with Browned Butter and Myzithra. When my husband and I were living in Idaho, the closest Spaghetti Factory was 6 hours away, so we decided to try and make our own. This is where I learned my lesson on butter verses margarine. Yes, we were in our young 20s and didn't know the difference. We used what we had in his fridge, which was margarine. As you can imagine  it did not brown like the butter would have and our first try was a big disappointment. Since then, we've made it many times with real butter (which is all we ever keep in the house) and it is delicious. I hope you enjoy it as much as we do.
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Spaghetti with Brown Butter and Myzithra
Serves 4

12 oz. dry spaghetti
1.5 sticks butter (or 12 Tablespoons)
4 oz. shredded Myzithra
2 oz. Parmesan

Cook spaghetti according to package directions. After adding the spaghetti to the boiling water, heat the butter in a large nonstick pan over medium-low heat. Use a high temperature spatula to keep stirring the butter. Melt the butter and while stirring, wait for it to start turning brown. By this time, the spaghetti should be cooked. Drain the spaghetti and then add it to the pan with the browned butter. Stir the spaghetti so the browned butter coats all the noodles. Put a quarter of the spaghetti on each of 4 plates, and then add 1 ounce Myzithra and half an ounce of parmesan to the noodles on each plate. Enjoy!

Tuesday, March 12, 2013

Strawberry Apple Crisp


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We had a lovely (and rare) day of sunshine this past weekend, and I was inspired to make a strawberry apple crisp. I think a crisp is one of my favorite desserts ever. Here's the recipe I always use:

Apple Crisp
6-8 medium cooking apples (about 6 cups sliced)
½ cup sifted flour
¾ cup firmly packed brown sugar
½ cup old fashioned oats
¾ tsp. cinnamon
¾ tsp. nutmeg
1/3 cup butter

Serves 8
Butter a 9x9x2 inch baking dish. Wash, pare, core, and thinly slice apples. Arrange in an even layer in baking dish. Set aside. Mix together flour, sugar, oats, and spices. In a food processor, if you have one, with a pastry blender if not, cut in the butter, until mixture is crumbly. Sprinkle flour, sugar, butter mixture over apples. Bake at 375 for 30 minutes or until crust is crisp and apples are tender. Serve warm, garnished with whipped cream or vanilla ice cream.

*Strawberry variation: I used about 6 cups worth of sliced strawberries and added two sliced apples. It was very juicy due to the strawberries, so next time, I might try adding ¼ or ½ cup of oats in with the fruit.