Pastas/Noodles

Browned Butter Linguine with Mizithra {Myzithra}

Browned Butter Linguine with Mizithra

Okay.

Y’all are in trouble.

Why have you been hiding Mizithra from me my whole life??

Browned Butter Linguine with Mizithra

Mizithra…the wonderful Greek sheep’s milk cheese. Dry, salty, with a very distinct floral and nutty flavor.

And do you know where I finally discovered Mizithra? The Old Spaghetti Factory of all places!

I know, what the heck was I doing at The Old Spaghetti Factory?! But that’s an entirely different story for another time.

Browned Butter Linguine with Mizithra

They toss Mizithra with pasta and browned butter which is so perfect and simple. I mean, c’mon now, throw some nutty flavored browned butter in anything and I’ll gobble it up. So when Mizithra joins the party, I’m totally there.

Browned Butter Linguine with Mizithra

I found a little wedge of the cheese at my neighborhood market and swooped it right up. I, too, browned up some butter to coat linguine noodles in but added lots of fresh parsley and lemon zest. The combination of the browned butter and Mizithra can be a bit rich so the fresh herbs and citrus really helped to brighten it all.

A rad little dish that takes less than 10 minutes to make with only a handful of ingredients.

And yes, I forgive you now ❤

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Browned Butter Linguine with Mizithra
Serves 2

Ingredients:

kosher salt
4 ounces dried linguine noodles
¼ cup salted butter
¼ teaspoon dried red pepper flakes
¼ cup grated Mizithra (Myzithra) cheese, more to plate
¼ teaspoon fresh lemon zest
1 tablespoon minced parsley

Bring a pot of salted water to boil. Add linguine noodles and boil for 6-7 minutes or until al dente.

While the pasta boils, prepare the browned butter. Place the butter in a saucepan and melt over medium-low heat. Swirl the pan and allow the butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove from heat.

Once the pasta becomes al dente, drain well and add it back to the pot. Toss the noodles with the browned butter, red pepper flakes and cheese. Plate the pasta between two dishes. Sprinkle each serving with lemon zest, parsley and grate additional Mizithra over each plate. Enjoy!

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Desserts/Pastries

Browned Butter Double Chip Cookies

Browned Butter Double Chip Cookies

If there was ever a day of the week that you deserved a cookie, it would be today…..

Monday.

Because Mondays are just darn rough – they don’t call them Manic Mondays for nothing.

Browned Butter Double Chip Cookies

And because you’re amazing, I think you deserve to make yourself some amazing cookies –these Browned Butter Double Chip Cookies to be exact.

Browned Butter….

Dark Chocolate Chips…..

Toffee Chips….

Sprinkled with Sea Salt.

HAVE MERCY!

Browned Butter Double Chip Cookies

Slightly crispy exterior, uber chewy interior and jammed packed with goodness. And the bonus? The dough freezes perfectly. Just scoop the dough onto a baking sheet and freeze them in a single layer for a few hours before bagging them up.

The frozen dough can keep in your freezer for a few months (if they last that long!). And when you get a hankering for warm cookies, bake them frozen (don’t defrost) and add a couple extract minutes to the baking time.

Browned Butter Double Chip Cookies

Here’s to Mondays – now go bake some cookies! 🙂

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Browned Butter Double Chip Cookies
Makes about 18 large cookies

Ingredients:

¾ cups unsalted butter
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cornstarch
½ cup granulated sugar
1 cup light brown sugar
1 whole egg
1 egg yolk
1½ tablespoons vanilla extract
1½ cups dark chocolate chunks or chips
1 heaping cup baking toffee bits (I used Heath’s)
sea salt flakes

Place the butter in a saucepan and melt over medium heat. Swirl the pan and allow the butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove it from the heat and allow the butter to cool to room temperature.

Sift together the flour, salt, baking soda and cornstarch. Set the dried ingredients aside.

Place the browned butter and both sugars into the bowl of a stand mixer. Beat for about 1-2 minutes. Add in the egg, egg yolk and vanilla extract until combined. On low, slowly add in the dry ingredients until just combined. Using a wooden spoon, stir in the chocolate chunks and toffee bits.

Chill the cookie dough for about an hour.

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpat mats.

Once chilled, use a cookie scoop (ice cream scoop) and scoop the dough onto the prepared baking sheets about 2-3 inches apart from each other. Sprinkle the tops of each cookie with sea salt.

Bake for about 15 minutes until the edges of the cookies begin to turn golden brown and have set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.