Sunday, July 18, 2010

Cinnamon Butter

I was on a quest to remake the cinnamon butter from Texas Roadhouse to go with my sunday dinner rolls.
After much perusing different recipes online I came across this one that I changed slightly. While most rip-offs consisted of just butter, honey and cinnamon this one had the textural difference I was looking for. Try it and feel free to let me know what you would or wouldn't change.


1 cup unsalted butter (2 sticks) VERY softened.
1/3 Cup sweetened condensed milk - chilled in the fridge
1 tsp Corn syrup (Karo syrup)
1 tsp cinnamon to taste

In a mixer or with a hand mixer whip the softened butter until smooth and creamy. Add in remaining ingredients one by one. Whip mixture on high speed scraping down sides until it is all incorporated.
Refridgerate until ready to use. Remove to allow it to soften approx an hour before you need it.. dependant upon the temperature in your kitchen. The texture of this butter with teh condensed milk does allow it to spread even when chilled, however for the best creamy and smooth texas roadhouse effect allow it to soften before use.
Serve with fresh hot rolls.

Friday, July 2, 2010

Indulging tastebuds instead of Cooking.

Apart of experience of cooking is the participation in eating other foods that you have not prepared yourself.... In fact the older and more experienced in cooking I get, the more aware of layers and notes in dishes, I have a greater appreciation for the time and thought put into each dish as I eat.

Recently during a trip to my homeland Australia I had the chance to partake of some noteworthy restaraunts and meals,  I decided to post blogs of restaurants that made it to my favorite list during my travels. 
 (When I say noteworthy.. I really mean it)
These restaurants are from different towns in the beautiful state of Queensland.


Sun-Dried Tomato Pesto

This is one of my favorite Italian basics. Intense and sweet I love the concentrated flavor of sun-dried tomato pesto.
1 8.5oz jar sun-dried tomatoes packed in olive oil
1 cup (Packed) fresh basil leaves
2 garlic cloves
3/4 cup freshly grated parmesan cheese
1/4 cup roasted pine nuts
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

In a food processor, pulse the sun-dried tomatoes and their oil with the basil, garlic and pine nuts just until the tomatoes are finely chopped.  Transfer the pesto to a medium bowl, and stir in the cheese adn salt and pepper.  Season the pesto with more to taste.  Depending on the oil in your sundried tomatoes you might need to add more Extra Virgin Olive oil in order to get it to the right consistancy.
(this pesto will last for 1 week if stored in an air-tight container.)