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Inspired by David Chang’s musings of the unsung hero of grilling, miso butter, we decided to make our own. We paired it with a perfect Spring dish, roasted carrots. The umami flavor of miso enhances the earthy sweetness of the carrots. The dish looks beautiful too, and made for a great addition to our Easter…
Mmm-mmm-miso. So often this umami-flavored paste is saved for soup but we’re trying to incorporate it in fresh new ways because it is really that good. David Chang’s simple recipe is one of the easiest ways to add intense flavor to nearly any dish. This butter is great on roasted vegetables and seafood because it…
Lately we’ve been fangirling over one of our favorite Brooklyn brands, Bushwick Kitchen. Their flagship product, Bee’s Knees Spicy Honey, has the perfect balance of sweet and spicy so we knew we needed to mix it with some butter! In preparation for our Easter brunch, we to came up with a recipe that pairs well with…
Herb butter is one of the most basic yet delicious compound butters. In Switzerland, it is known as Krāuterbutter, and is a classic accompaniment to grilled meat. We grew up making Krāuterbutter from our grandmother’s recipe. She liked to use any herbs she had on hand, which is what makes the recipe so versatile. Herbs blend…
The other day, I came across Crown Maple Syrup, a small-batch, organic maple syrup producer in Dutchess County, NY. We love using local products so we were excited to find maple syrup made so close to us in Connecticut! Dutchess County is great place for a weekend getaway with its charming towns and beautiful landscapes.…
Butter is one of the best mediums for flavor. Throughout the year, we love to celebrate the bounty of the land and eat seasonal food. Of course, we make plenty of exceptions, but we find it important to connect with the cycle of the seasons. During the winter, Connecticut doesn’t have a lot of options…
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