Brown Butter Shortbread Cookies: The Secret to Making it onto the “Nice” List

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Every chef I know has given some thought to what they would want their secret ingredient to be if they were ever on Iron Chef. For me, the answer will always be butter. This is not because I am a Paula Dean doppelgänger that would love nothing more than to eat butter straight from the packaging. I simply love the delicate flavors and textures that one can achieve with butter. Such a simple ingredient with so many uses. But, more than anything, it is because I love the smell of brown butter. I really think the French, “beurre noisette”, captures all the sexy nuances of brown butter. The nutty aroma. The caramelly toasted milk flavors. The scattered brown specks hinting at all the depth of flavor of vanilla bean. Say it with me – noisette. We’ll be exploring butter from how to make it at home to clarifying to browning. And, in preparation for a visit from St. Nick, we’ll leave you with a recipe for brown butter shortbread cookies that will have Santa leaving you a little extra loot this year. Continue reading “Brown Butter Shortbread Cookies: The Secret to Making it onto the “Nice” List”