New Butter + Brown Recipes

Want recipes for the delicious dishes you’ve seen on aspireTV’s Butter + Brown? You’ve come to the right place! They’re super easy — and your friends and family will wonder how you’ve become a master chef!

Italian Beef Stew

Italian Beef Stew

Yield: 6 servings

Ingredients

2 tablespoons canola oil

3 pounds lean beef stew meat, such as Chuck, Top Round, or Rump Roast

1/4 cup all-purpose flour

2 teaspoons kosher salt, divided

1 (8-ounce) can tomato sauce

1/4 cup red wine

2 cloves garlic, minced

2 tablespoons dried basil

1 tablespoon dried parsley

1 teaspoon paprika

1/4 teaspoon cayenne pepper

4 cups unsalted beef stock

8 small red potatoes, quartered

6 rainbow carrots, cut into 1-inch pieces

1 yellow onion, cut into 1-inch wedges

the zest and juice of 1 lemon

6 cups cooked polenta

Coarsely shopped fresh parsley, to garnish

 

Procedure

Place a large Dutch oven over high heat with 2 tablespoons canola oil.

Cut the beef into 2-inch pieces and season with 1 teaspoon salt. Put the flour in a large shallow dish. Working in batches, dredge the beef in the flour and sear in the Dutch oven until dark brown on all sides, about 4 minutes per side. Reserve seared beef on a large plate.

After all the beef is seared, reduce the heat to low. Add the tomato sauce and red wine to the pot and scrape up any brown bits that may have accumulated. Add the garlic, basil, parsley, paprika, and cayenne pepper. Sauté until fragrant, about 2 minutes. Add the beef stock and bring to a simmer. Continue to cook until reduced and thickened slightly, about 20 minutes.

Reduce the heat to low and return the seared beef to the pot. Cover and cook 2 hours. Add the potatoes, carrots, and onion. Continue to cook until the meat and vegetables are very tender, about 1.5 additional hours. Add the lemon zest and lemon juice and stir to incorporate.

Serve warm over polenta and garnish with parsley.

 

Polenta

Polenta

Yield: 4 to 6 servings

Ingredients

1 cup polenta

4 cups water*

1 teaspoon kosher salt

3 tablespoons butter, divided

Procedure

Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.

Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 to 40 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter.

*For creamier polenta, substitute water with milk. For more savory polenta, substitute water with chicken stock.

 

Baked Shrimp Scampi

Shrimp Scampi

Yield: 4 servings

Ingredients

2 tablespoons dry white wine

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1 pound (16-20 count) shrimp, peeled, deveined, tails removed

1/2 cup Japanese style bread crumbs

3 tablespoons butter, melted

1 teaspoon dried parsley

warm bread, to serve

 

Procedure

Preheat the oven to 400ºF.

In a medium bowl, whisk together the white wine, olive oil, lemon juice, garlic, oregano, red pepper, and salt. Add the shrimp and toss to combine. Transfer to a (8.5″ x 12″ oval) baking dish. Set aside. In a small bowl, combine the breadcrumbs, butter, and parsley. Toss to combine, then scatter on top of the shrimp.

Bake until the shrimp are just cooked through, about 12 minutes.

Switch the oven to the highest broiler setting. Place the baking dish under the broiler and cook until the breadcrumbs are crisp and dark golden brown, about 1.5 minutes.

Serve hot with warm bread.

 

Roasted Garlic Broccoli

Roasted Garlic Broccoli

Ingredients

1 head fresh broccoli (remove the stalk)

1 whole lemon

2 cloves garlic (smashed and chopped finely)

1 tablespoon unsalted butter

2 teaspoons garlic salt

1 tablespoon EVOO

 

Procedure

Pre-heat the oven to 375ºF then start by washing the broccoli florets under cold water and leaving to dry. In a large bowl add the EVOO, garlic, and juiced lemon and pour evenly over the broccoli. Season the broccoli with half of the garlic salt. Place the broccoli into the oven and cook for twelve to fourteen minutes, then remove and add the unsalted butter and remaining garlic salt and serve.

 

Tiramisu

Yield: 12 servings

Ingredients

4 large egg whites

1/2 cup sugar, divided

6 large egg yolks, at room temperature

16 ounces mascarpone cheese

2 ounces coffee-flavored liqueur (recommended: Kahlúa)

40 ladyfingers

1.5 cups brewed espresso, at room temperature

1/4 cup unsweetened cocoa powder

 

Procedure

In a large bowl, combine the egg whites and 1/4 cup sugar. Using an electric mixer with whisk attachments, beat the mixture until it holds soft peaks, about 3 to 5 minutes.

In a separate large bowl, combine the egg yolks and remaining 1/4 cup sugar. Use the electric mixer with the whisk attachments (no need to wash the attachments) to whisk until pale and doubled in volume, about 3 to 5 minutes. Add the mascarpone and coffee-flavored liqueur and whisk until smooth.

Using a silicone spatula, add one of the whipped egg whites to the mascarpone mixture and mix to incorporate. Add the secomd third of the egg whites and fold until just incorporated, then fold in the remaining third egg whites.

Pour the espresso into a small, shallow dish.

To build the tiramisu: dip both sides of a ladyfinger in the espresso and arrange in the bottom of a 9″ x 13″ glass baking dish. Repeat with half the ladyfingers, arranging them tightly together to form a single layer. Pour half the mascarpone mixture on top and spread into an even layer. Repeat with the remaining espresso and ladyfingers, followed by the remaining mascarpone mixture.

Seafood Chowder with Seared Scallops

Seafood Chowder with Lamb Bacon and Seared Scallops

Yield: 6 servings

Ingredients

Seafood Chowder:

1 tablespoon butter

5 ounces lamb bacon, cut into 1/4-inch pieces

3 ears corn, husks and silks removed

2 leeks, whites and pale green parts only, cleaned and chopped

2 carrots, finely diced

1/2 cup white wine

1 quart seafood stock

4 medium red potatoes, diced

2 teaspoons coarsely chopped thyme

1 bay leaf

1/2 pound (16-20 count) shrimp, peeled, deveined, tails removed

1/2 pound cod, cut into 1-inch pieces

1 (6.5-ounce) cans chopped clams, in clam juice

1/2 cup heavy cream

2 tablespoons coarsely chopped parsley, to garnish

Warm bread, to serve

Seared Scallops

1 pound large, dry packed sea scallops, rinsed and small side muscle removed

1 tablespoon butter

1 tablespoon canola oil

1 tablespoon kosher salt

 

Procedure

Seafood Chowder:

Place a large Dutch oven over medium heat with the butter. Add the lamb bacon and cook until crisped and dark brown, about 10 minutes. Remove with a slotted spoon and reserve on a paper towel lined plate.

Cut the corn kernels from the cobs. Add the kernels to the pot and discard cobs. Cook until lightly golden brown on the edges, about 15 minutes. Add the leeks and carrots and cook until softened considerably, about 10 minutes. Add the white wine and scrape up any brown bits that may have accumulated. Add the seafood stock, potatoes, thyme, and bay leaf and bring to a simmer. Partially cover and cook until the potatoes are just tender, about 25 minutes.

Reduce the heat to low. Cut the shrimp into 1-inch pieces. Add to the pot, along with the cod, and allow to cook through, about 3 minutes. Add the chopped clams (and clam juice) and heavy cream. Stir to combine. Discard bay leaf. Cover to keep warm.

Seared Scallops:

Place the sea scallops between paper towels on a plate. Place a large, non-stick skillet over high heat with the butter and canola oil. Season the top side of the scallops with the salt.

When the oil just begins to smoke, immediately add the scallops, non-salted side down, to the pan. Allow to sear, without touching, until deeply golden brown and caramelized, about 2 to 3 minutes. Flip the scallops and cook the other side until barely warmed through, about 1 additional minute. Transfer to a clean paper towel lined plate.

To serve, ladle the soup into bowls, top each with a few freshly seared scallops, and garnish with parsley. Serve hot with warm bread.

 

Cream of Mushroom & Spinach Soup

Cream of Mushroom and Spinach Soup

Yield: 6 to 8 servings

Ingredients

1/4 cup canola oil, plus more if necessary

2 (8-ounce) packages cremini mushrooms, trimmed and quartered

2 (8-ounce) packages shiitake mushrooms, trimmed and thinly sliced

2 (8-ounce) bags fresh spinach

4 cloves garlic, minced

4 tablespoons butter

1/4 cup all purpose flour

2 cups heavy cream

2 cups vegetable stock

2 cups whole milk

1 tablespoon dried parsley

1/4 teaspoon cayenne pepper

pinch freshly grated nutmeg

1 tablespoon kosher salt

 

Procedure

Place a large Dutch oven over high heat with 1 tablespoon canola oil.

Arrange a single layer of mushrooms in the pan and let sear until crisped and golden brown, 5 to 7 minutes. Stir and continue to cook until they are golden brown all over, 5 to 7 additional minutes. Transfer the cooked mushrooms to a large plate and repeat with remaining canola oil and mushrooms.

Reduce the heat to low and add spinach. Cook until wilted, about 8 minutes total. Add the garlic and cook one additional minute. Using togs, squeeze excess moisture from the spinach over the pot and transfer to a cutting board. Very coarsely chop the spinach then add to the reserved mushrooms.

Discard spinach juice and place pot over medium heat. Add the butter, then once melted, add the flour. Whisk the mixture continuously until light brown, about 4 minutes. Add the heavy cream, vegetable stock, and milk and whisk to combine. Add the parsley, cayenne, nutmeg, and salt. Bring to a boil and cook 5 minutes.

Reduce heat to low and add the reserved mushrooms and spinach. Gently cook until heated through.

serve warm.

 

Open Faced Avocado Toast: 2 Ways

Avocado Toast

Yield: 2 servings

Ingredients

Spice and Smoke Avocado Toast:

1 slice sourdough bread

1 large Hass avocado

1 bunch Easter radishes

Smoked salt, to taste

Red pepper flakes, to taste

Grated Cotija cheese, to taste

 

Roasted Garlic Avocado Toast:

1 whole head garlic

2 tablespoons canola oil

1 slice French bread

1 large Hass avocado

Finely grated Parmesan cheese, to taste

Extra virgin olive oil, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Procedure

Spice and Smoke Avocado Toast:

Use a mandolin to slice the radishes as thinly as possible.

Toast a slice of bread as desired. Place on a clean work surface.

Halve the avocado and discard the pit. Carefully slice the avocado flesh while still in the skin. Scoop out the flesh with a spoon and discard the skin. Place desired amount of avocado on the toast. Keep in whole slices or mash with the back of a fork.

Garnish the avocado toast with radishes, smoked salt, red pepper flakes, and cheese, to taste. Scatter with thinly sliced radishes.

Serve at room temperature.

 

Roasted Garlic Avocado Toast

Preheat oven to 350ºF.

Place the whole head of garlic on a piece of foil and cup the foil around the garlic. Drizzle with canola oil and crimp the foil together at the top to close completely. Place on a small baking sheet and roast until the cloves are soft and deep golden brown, about 1 hour. Once cool enough to handle, peel the garlic. Reserve the cloves and discard the skins.

Toast a slice of bread as desired. Place on a clean work surface. Spread desired amount of roasted garlic on the roast.

Halve the avocado and discard the pit. Carefully slice the avocado flesh while still in the skin. Scoop out the flesh with a spoon and discard the skin. Place desired amount of avocado on the toast. Keep in whole slices or mash with the back of a fork.

Garnish the avocado toast with kosher salt, black pepper, olive oil, and cheese, to taste.

serve at room temperature.

 

Maple Leaf

Maple Leaf

Version of an old fashioned using light bodied, maple infused Canadian Whiskey.

2oz Crown Maple

2 barspoons of Simple syrup

4 dashes of Angostura bitters

5 dashes Orange bitters (Reagan’s)

 

Glassware – Rocks

Garnish – Orange swath, Lemon swath

Tasting notes – boozy, sweet, holiday spice

Tools – Jigger, muddler, pairing knife

 

Method: Cut a large swath of orange skin, trying to avoid getting too much pith. Express to release orange oils into glass. Add both bitters and simply syrup. Lightly muddle orange. Ice with ideally large whiskey glasses. Stir ten times to dilute. Cut another swath, this time of lemon, and express over glass. Cheers!

 

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