Brown Butter

I've got 2 words for you...brown butter.  I've been on a kick of browning the butter in things I've been making to see how much the flavor is changed....improved I should say.  It started when I was developing a recipe for the "Home is Here" magazine story I did for the holidays (available in the next few weeks).  Brown Butter Rosemary Mashed Potatoes....I don't really need to say anything else.  AMAZING!  I could have sat down with a fork and eaten the whole bowl.  Over the weekend I made Butternut Squash Lasagna Rolls, and for a sauce I decided on a Bechamel type sauce.  I browned the butter for it and it was, again...AMAZING.  So sometime back I had heard of Rice Krispie treats made with brown butter, and tonight I whipped up a batch to see if those too would be AMAZING.  I did the basic recipe for Rice Krispie Treats, but I cooked the butter until it was nutty brown and smelled so delicious, I wanted to eat it right out of the pan.  I added the marshmallows, let them melt and then the cereal.  After I pressed them into the pan, wait for it...........I sprinkled sea salt over the top!!!  I  know!  Crazy!!!!!!  The best part of it is that it takes just over 5 minutes to make a panful of nutty, sweet, salty goodness.

I'll get the recipe out for the Butternut Squash Lasagna Rolls on the recipe page...it's a great, fall comfort food kind of dish, perfect for the weekend. 

In case you need to know, the way to brown butter...here's some help.
1.  Over medium heat, melt the butter in a saucepan, swirling the pan occasionally.
2.  Stir often, and watch as the butter solids turn brown and the butter smells toasty, maybe 3-5 more minutes.
3.  Watch carefully, because the butter can go from good to burnt in an instant.