Ghee–How and Why

Browned Butter                                                       Ghee

Ghee is also called clarified butter. It is basically butter that has had all the milk solids cooked out, and therefor is pure butter fat / oil and lasts a very long time without spoiling.  It is amazing for cooking because it has a really high smoke point, which means it doesn’t oxidize and break into free radicles in your body like other oils that are cooked at really high temperatures (such as vegetable oil or olive oil). Is also not an issue for dairy intolerant people because you cook off all the milk and dairy solids so the final result is free from any dairy. Contains butyric acid which protects your immune system by feeding the beneficial bacteria in your gut and helping them to protect you at a gut level. Stimulates your digestive acids and juices so it kick-starts your digestion. It also contains MCFA (medium chain fatty acids) which is also in coconut oil, this type of fat is not stored in the body it is used for energy. Rich in vitamins in grass fed butter such as vit A, Vit E and K2 also CLA which is an antiviral antioxidant. Ghee is a power house for your health and is super gentle on your digestion and your gut. I highly recommend using it, plus it has the most lovely caramel flavor and scent. You can store it at room temperature in an air tight container for months.

To make ghee;

I make ghee in big batches, 8 to 10 pounds at once.  This recipe will be for two pounds.

1. Place butter in Dutch oven or a thick bottomed saucepan.  
2. Heat the butter over medium heat until completely melted. …
3. Cook for about 10-15 minutes on medium –high heat, you want a rolling boil, not just a simmer. 
4. I over brown my ghee, I love that nutty flavor.  Let it boil until it is darkened, see photo below.
5. As the steam begins to subside the foam will start to have a few dark specks in it.  Stir periodically to check on the milk solids in the bottom.  As the milk solids begin to brown you should start to notice a distinctive “nutty” butterscotch aroma developing.  The darker the color the more flavor will develop but be careful not to burn it.  When butter is a medium to deep brown color, remove from heat and cool slightly or use immediately.  (For photo purposes, some of the foam was removed to better see the butter color and browned milk solids in bottom of pan)
6. Then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.
7. Put a little water and dish soap and bring it back to a simmer, this will help loosen the milk solids that have burned on to the bottom.

Seared Flounder with Sesame Spinach

A quick, but elegant, dinner. The fish is delightfully crunchy, and the sesame really brightens up the spinach. Sesame seeds give depth of flavor and add calcium. Sesame seeds are one of the best sources of calcium.  I sprinkle a light topping of Goma Ae, a wonderful sesame seeds condiment (recipe below).

Serving Size : 4

2 teaspoons butter

4 whole garlic clove — finely chopped

4 teaspoons finely grated peeled ginger

4 bunches flat-leaf spinach — trimmed, coarsely chopped

4 Tablespoons toasted sesame oil

4 Tablespoons unseasoned rice vinegar

8 teaspoons Bragg’s amino acids or (better) Coco9nut Aminos

4 teaspoons toasted sesame seeds

Kosher salt

2 pounds flounder fillets

1 cup rice flour

1) Heat 1 Tbsp. butter in a large skillet over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 2 minutes.

2) Add spinach and sesame oil and toss to coat. Cook, tossing occasionally, until spinach is wilted, about 5 minutes.

3) Add vinegar, soy sauce, and sesame seeds; season with salt and pepper and gently toss to combine. Set aside.

4) Heat remaining 1 Tbsp. sesame oil in another large skillet over medium-high heat. Season fish with salt and pepper and dredge in flour ,cook until golden brown and cooked through, about 3 minutes per side. Serve flounder with spinach.

Goma Ae Condiment Recipe;

Sesame seeds add a nutty taste and a delicate crunch any greens dish, but is also great on fish. 

Toast the sesame seeds in a frying pan just for a few minutes (no oil needed).   This simple step brings out the wonderful aroma of sesame seeds and toasty flavors.

Once the sesame seeds are nicely toasted, grind them in a Japanese mortar and pestle. You will be immediately surrounded by the fragrant roasted sesame smell!  You can use a food processor but buzz in bursts and be very careful to not over process, you’ll have tahini!   Then add coarse salt to taste.  I use 2 cups of sesame seeds with about 1 1/2 Tablespoons of salt. Start slow and add, tasting.

Japanese grocery stores sell convenient crushed/ground sesame seeds in packaged, but the fragrance and flavors won’t be the same.

I use my Suribachi to grind the seeds. It’s great for making Thai chili pastes from scratch also!

Shrimp & Crab Cakes with Mango Salsa

Shrimp & Crab Cakes

Serving Size : 4

Crab Cakes;

1 1/2 pounds shrimp — chopped
1 pound flaked crab meat
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup gluten free bread crumbs- I use 4Crumbs– available on Amazon but pricy. Local Publix in Jacksonville carries them.
2 teaspoons butter

Mango Salsa;

1 large Mango- diced
1/2 medium onion- diced small
1/2 red pepper- diced small
1/2 green pepper- diced small
2 Tablespoons cilantro- roughly chopped
1 teaspoon cumin
2 Tablespoon lime juice
1/2 teaspoon smoked paprika
salt and pepper- to taste

1) Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and pepper in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.

2) Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

3) Or bake on 350 for ½ an hour or lightly browned.

4) Top with mango salsa.

Save the Liquid from Roasting Mushrooms for a Savory, Umami-Packed Condiment

From Skillet

Like all roasted vegetables, roasted mushrooms are pretty glorious. If you’ve ever made them, you’ve most likely noticed a bit of liquid pooling in the pan. This liquid should be drained to encourage browning, but it should not be tossed, as it makes a delicious, savory condiment.

Serious Eats calls it “mushroom juice,” but it’s really mushroom juice plus olive oil, salt and pepper, and whatever other seasonings you’ve tossed with your ‘shrooms. Like mushrooms themselves, it’s packed with umami goodness, and can be used just like soy sauce. Stir it into stews, drizzle it over rice, or use it as a finishing sauce on meats, seafood, and vegetables.

Millie- I also use the liquid from caramelizing onions (which I do in huge batches and then freeze).  I reduce the liquid, just like when I reduce stocks for demi glace’.  Then freeze in ice cube trays fro adding to greens and other di8shes.