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Thursday, October 14, 2021

Browned Butter Raspberries

This is one of those simple but surprisingly delicious desserts that we should serve more often because they are so easy. The recipe is more of a guide so following this precisely isn't completely necessary. 


Browned Butter Raspberries

Source:  Amanda Hesser on
Serves 4

1 pound raspberries, at room temperature
4-5 T unsalted butter
1/4 teas vanilla extract
raw sugar or granulated sugar if that's what you have, about 1/2 teas per bowl depending on the sweetness of the berries

Divide the raspberries between 4 bowls. Place the butter in a 10-inch skillet and heat over medium. Allow the butter to melt and begin the bubble and boil. It will spatter so you may want to put a spatter guard on top of the skillet. The sputtering of the butter will settle down somewhat and the solids will begin to brown. Swirl the pan a bit so the butter will brown evenly. When the butter begins to smell nutty and the solids turn golden brown you can remove it from the heat. Add the vanilla.

Evenly drizzle the butter over the raspberries and sprinkle with the sugar. Serve immediately because it is best when the butter is warm. Diners can stir their berries before they begin, if they prefer.

Sunday, October 10, 2021

Chicken with Sausage, Tomatoes, and Black Olives in a Slow Cooker

This past summer I had huge amounts of tomatoes when I came home from a long trip in Europe. It was too hot to roast and freeze them and to complicate matters I didn't have an oven anyway. So I looked for slow cooker recipes that used healthy amounts of tomatoes. This is one. 


Chicken with Sausage, Tomatoes, and Black Olives in a Slow Cooker

Adapted from THE MEDITERRANEAN SLOW COOKER by Michele Scicolone

Serves 6-10

2 T olive oil
6 sweet Italian sausages (about 1 pd)
1 medium onion, chopped
2 cloves garlic, minced
pinch of crushed red pepper
1/2 c dry red wine
1 28-oz can crushed tomatoes, or 4 cups chopped fresh tomatoes run through the food processor
6 whole chicken legs, skin removed if preferred, or 12 thighs, boneless or bone-in
salt and freshly ground pepper
1-1 1/2 c pitted Kalamata olives, halved
3 T chopped fresh flat-leaf parsley, or basil sliced in chiffonade, or chopped fresh oregano 

If you are using chopped fresh tomatoes, you may want to cook them by themselves in the slow cooker for about an hour on high to help break them down more completely.

Heat the oil over medium heat in a skillet and place the sausages into the hot oil and cook them until they are brown on all sides. Place them in a large slow cooker. In the oil, cook the chopped onion until it is softened. Add the garlic and the crushed red pepper. Cook for a minute and add the wine. Bring to a boil but turn down to a simmer and cook for about a minute.

Transfer the onion mixture to the slow cooker and add the crushed tomatoes if you haven't used fresh tomatoes. Place the chicken pieces into the sauce in the slow cooker. Turn them over and spoon some of the sauce over the top. Cover and cook on high for an hour and then for approximately 3  hours on low until the chicken is very tender. The meat may start to separate from the bones. You can also test the meat with a thermometer and make sure it is at least 165F.

Check the sauce. It should be about the texture of a spaghetti sauce. If not, remove the chicken and sausage and place the sauce into a shallow saucepan or a skillet and cook over medium heat until it is reduced to your preference. Return the sauce, chicken, and sausages to the slow cooker, stir in the olives, and return to heat. Check for seasonings and add more salt and pepper if needed.

Serve the chicken and sausage garnished with one or the other of the fresh herbs. I believe it would be good accompanied by pasta or polenta, as well.