Saturday, February 25, 2012

Peanut Butter Crispie Bars

 I love peanut butter as you probably already know.  So when I came across a recipe for Peanut Butter energy bars in a TASTE OF HOME magazine article I thought I would play around with it and see what I thought.  The results (after I tinkered with the original recipe...I really CAN'T help it!) are super delicious treats. Similar  to a granola bar.  The addition of the wheat germ makes them a touch healthier too...which is always a bonus.  Look for Golden Syrup (Lyle's in the most common worldwide) it is a wonderful syrup made from cane sugar (or sugar beets depending).  Most stores will have it, but if yours doesn't does.

Peanut Butter Crispie Bars

3 cups rice crispie cereal
2 cups old fashioned oats
1/4 cup toasted wheat germ (the jarred wheat germ is already toasted!)

1 cup crunchy peanut butter
1 cup golden syrup (or you can use 1/2 cup honey and 1/2 cup corn syrup)
1/2 cup brown sugar
1 tea vanilla extract

Combine dry ingredients in a large bowl.  In a saucepan melt together the remaining want them warm and pourable.  Grease a 13x9 pan very well.  Pour peanut butter mixture over the dry ingredients and stir very very well.  press into the greased pan and let then cool and firm up. Then cut iton bars and serve!

*** these would be great with dried cherries or cranberries, chocolate or peanut butter chips, or whatever add ins you would like!

Wednesday, February 22, 2012

The Cellar Restaurant

    The Cellar Restaurant

 In 2003 Bob and Sandy Layman were able to realize a dream when they purchased The Cellar Restaurant in Owego NY.  This family owned, family run business has become a must-see foodie destination in the Southern Tier of New York and beyond.
    Sandy runs the business end of things and also runs the front of the house. Her eye for design and decor and her passion for recycling and salvage has created a rich atmosphere with unique pieces that have a history of their own and it all adds to the experience that is The Cellar. With 30 years in the food industry Bob contributes his tremendous skills as chef. He has extensive knowledge and skill with seasonal and local food and his menu reflects his complex and delicious flavor profiles. The Laymans, along with their three sons have created a unique dining experience and a definite hot spot.
     What makes this restaurant so unique is that they subscribe to the 'slow food movement'.  They are a true 'cook from scratch' establishment.  The Cellar features a local, seasonal, fresh menu and a slow paced dining experience.  It is, in a word, fabulous.  The local herbs, meats, and produce are served along with local craft beers and regional wines.  They fully and wholeheartedly believe in CLEAN food. Nothing here is ever processed or pre-made.
     Being one of my very favorite places to eat, I have tried many many dishes from the impressive menu and have never once been disappointed.  The menu features a Tapas(small plate) selection, as well as a varied selection of entrees and desserts.  The Cellar also features a staggering Brunch menu on Sundays as well as a Sunday dinner special.  Bob recognizes and caters to special needs such as gluten free and lactose free diets, as well as several vegetarian offerings.
     The relaxed atmosphere is heavenly- just please know, if you are in a rush don't come here.  Everything here is prepared to order and paced for maximum enjoyment.  To sit and enjoy the fantastic house salad or appetizer slowly, savoring the food, the atmosphere, and the company you are with. Then work your way ever so slowly through a delectable entree of perhaps Duck Breast, Veal Oscar, Beef Wellington, Seafood Czarina, or Stuffed Chicken Breast...really no matter what you choose you will be incredibly happy and oh so satisfied!   When your dessert comes...nibble it...make it last. Sip your coffee, cappuccino, or desert wine and let the relaxing experience wash over and through you.
      Please please stop in and visit Bob, Sandy and the whole Layman family at The Cellar Restaurant. You will not be disappointed!

The Cellar Hours are:
Tues- Sat                        5:30pm - 9 pm
Sunday Brunch               10am-2pm
Sunday Lunch&Dinner    2pm-7pm
Lounge(w/tapas)             tues-sat 5:30 - 9

The Cellar Restaurant
196 Front Street
Owego NY
607 687 2016

Read about the Layman's rise from the tragic and devastating 2011 Flood..and how they helped others at the same time: Click Here

Monday, February 20, 2012

The Slow Food Movement

Slow Food

  What is slow food? Well if you don't know don't feel bad I didn't either. I mean I knew of the concept but did not know it had a name let alone a whole 'movement'. When my daughter, Sarahcame back from studying abroad in Italy however, I learned all about it. Sarah was able to take some classes in Italian life and food, and slow food is more than a movement there...its part of the lifestyle. Living there immersed in that way of life reinforced what she was learning in her classes. She came home and shared this way of eating with us...check out the post I wrote about our Italian Feast.
   The Slow Food Movement officially began in Italy in the 80's and has since spread worldwide. says “Slow Food is an idea, a way of living and a way of eating. It is part of a global, grassroots movement with thousands of members in over 150 countries, which links the pleasure of food with a commitment to community and the environment.”
   The Slow Food Movement arose from a need to protect local food traditions and people's interest in the food they are eating – where it comes from, how it tastes, and how it effects our bodies and our environment. It is a counter to the continuing rise of fast food and fast lifestyle.
   The Slow Food tenets are for Good-Clean-Fair food. Good food: food that is fresh, flavorful, and seasonal. Clean Food: Food that does not harm our bodies or our environment. Fair Food: Food that is available and priced fairly for all consumers and fair pay for small producers and for laborers.
“A new idea of ‘local economies' based on food, agriculture, tradition and culture underlies the Slow Food philosophy as we believe the micro-economies of local communities have the potential to work in a way that is financially rewarding and respectful of surrounding ecosystems, human health and cultures. “ ~
   As I said, Sarah discovered the Slow Food lifestyle in Italy, where a typical dinner lasted several hours. People ate slowly, they chewed slowly, they savored the food they were eating and the company they were with. Courses in restaurants are served in such a way as to allow more than enough time for people to eat slowly and with awareness. People slow down and enjoy the quality of the food they are consuming, it is not in any way 'fast food'. Sarah loved this discovery. It has had an impact on her life and the way she enjoys her meals, especially celebratory meals. When we go out she always reminds us to slow down and savor our food and enjoy the experience. She has noticed the difference in American restaurants, how they hurry you through your courses, bring you your check quickly and tend to make you feel uncomfortable if you linger over your coffee at the end of your meal.
   In our rural area we are lucky to have a local restaurant that follows the Slow Food Movement, freshly made, local, seasonal foods in a slow paced, relaxed atmosphere. I will be reviewing this restaurant in an upcoming post. It is one of my very favorite places to go to enjoy food, friends, and family. Watch for my review of ' The Cellar Restaurant'.

Sunday, February 19, 2012

Chocolate Peanut Butter Bread Pudding

I have a fondness for bread pudding (see my Bread And Butter Pudding recipe)...and tonight I wanted something warm and comforting. I wanted something not too sweet, but was in the mood for chocolate.  I wandered around my kitchen aimlessly...what should I make. Not cookies....not, not pie. Brownies? Nope.  As I opened cupboards looking for inspiration I spied the jar of peanut butter. Boy, did that sound good...I adore peanut butter!  So now I had peanut butter and dark chocolate chips out on the what......????  On top of my fridge is my bread box which was literally bursting with bread. Now I had it! Bread pudding!! Yes!  And if I threw chips and peanut butter in it, well how could that ever be wrong??

Chocolate Peanut Butter Bread Pudding

15 slices of stale bread
1 cup dark chocolate chips
1 cup peanut butter
6 eggs
1/2 cup heavy cream
2 1/2 cups milk
3 tbl brown sugar
3 tbl rum
raw (turbinado) sugar for sprinkling

10x10 baking dish sprayed with cooking spray or greased with butter
oven at 325

Spread 1/2 the stale bread with the peanut butter. Tear up the PB covered bread and the plain bread into bite sized pieces. toss together with the chocolate chips in the baking dish.  Whisk eggs, cream, brown sugar, milk and rum very well. Pour over the bread. Let soak at least 20 minutes. Pressing bread down into mixture after about 10 minutes or so.  Sprinkle the top with a generous bit of the Raw sugar.  Slide it into the oven for 30-40 minutes. Turn broiler on for 1-3 minutes to brown the top a little.  Let rest about 10 minutes before eating.  Serve warm right from the pan, or drizzle some milk or cream over all.  Delicious comfort food with a twist!

Saturday, February 18, 2012

Peachy French Toast Breakfast Casserole

 So I was meandering about the local market, too small to be a grocery store really but they have the best meat in town, when I saw they had peaches on sale.  We usually have a very small window for really good peaches in upstate NY and I was skeptical. I picked up a few and they felt nice and ripe, they smelled...well they smelled peachy! I thought to myself that even if they were not terrific if I cooked them up in some recipe they would do nicely.  So I grabbed a bagful and continued my wandering trying to decide what on earth to do with them.
 Since I am planning another birthday brunch ( for my youngest son this time) next weekend, I have had breakfast recipes on my mind. I ALWAYS make a few new recipes to test on the family at large.  I saw a jug of Orange/Mango juice and grabbed that, I also grabbed some 7 grain Italian bread and eggs.
I also picked up a nice smoked ham.....oh, but that is another post. :-)

So here is the recipe I made this morning...let me know what you think!

Peachy French Toast Breakfast Casserole

4 tbl butter - divided
4 fresh peaches peeled and sliced
2 tbl brown sugar
3/4 cup orange/mango juice (plain OJ is fine as well) - divided
10 slice 7 grain Italian bread
5 eggs
1/4 cup milk
1/2 tea cardamom
1/2 tea cinnamon

Grease a baking dish (I used a 12x8) and preheat the oven to 350
In a skillet melt 2 tbl butter.  When it is melted add the peach slices. Saute for several minutes. Then add the brown sugar and 1/4 cup of the juice. stir often and cook several minutes until the juice has reduced and become thicker and syrupy.  Now add another 1/4 cup of the juice stir well and remove from heat. Set aside.  Heat another skillet or griddle and toss in 1 tbl of the butter to melt.  In a large bowl beat together the eggs, milk , spices and the last 1/4 cup of the juice.  Dip bread into the egg mixture very well. Cooking the french toast in the hot skillet until JUST browned on each side. Cut the French toast into bite sized pieces and toss into the prepared pan.  Now toss the peaches with all of the syrup in the pan in with the French toast. Combine well so the syrup and peaches are evenly distributed.  Dot with remaining 1 tbl butter.
Bake about 10 minutes.  Serve hot.  My family was divided about how best to eat this...My daughter and one son liked it straight from the pan with no additions, one son liked Cool Whip on it, my husband had his in a bowl with a little drizzle of heavy cream....I think all of these had merit. I myself have a strange addiction to heavy cream so that was my personal choice LOL!

OH...and I am reading up on how to get the most out of my new these photos look better?

Thursday, February 16, 2012

Traditional Pesto

Okay...I admit I am a bit..uummmm shall we say chaotic at times, but I just realized that I mentioned in my Chicken and Pesto Lasagna recipe how easy making pesto is.  Well, I guess it would have been nice of me to actually give you a pesto recipe huh? Sorry! 
Anyway it really is easy! This is a traditional or Genoese Pesto. Its basically basil, garlic, cheese and olive oil...that is it.  This recipe is, of course, wonderful on pasta but why stop there? It is also excellent over grilled meats, fish and veggies too.


1/2 pound of fresh basil leaves washed
2-3 garlic cloves peeled
1 tbl toasted pine nuts
1 tea salt
4 oz grated parmigiano cheese
1/2 cup extra virgin olive oil

Dry basil leaves completly before you begin!
Put all ingredients into a food processor or blender except for the olive oil.   Blend into a paste. Scrape the sides of the bowl...then slowly drizzle in olive oile while you are blending until combined and of the consistancy you prefer. you may need more or less olive oil.  Taste your pesto and see if you need/want the extra garlic clove or not, if you do simply add it and blend again.

that is really it is. simple right?  sorry about no pictures. I just realized I had not given you the recipe and I wanted to hurry up and do so. I will post a picture when I make pesto next time...promise!

Wednesday, February 15, 2012

Why Food?

   People wonder about me sometimes.  Okay.... they wonder about me often.  Why am I so obsessed with all things food related?
   The pleasure I find in food is not limited to simply eating it.  It's not even limited to the way it looks or it's tempting aroma.  To me it is also about sensations, experiences, and memories that are associated with food.
Food has always been a major part of my life's experiences.  It is a form of expression, a way to be creative, a way to show love.  Everything that has to do with food evokes an emotional response in me.
   With so many cultures, traditions, histories, and even climates; food can also be quite an adventure and a definite learning experience.  I love the fact that no matter how much you know about food, you will never ever know it all.
   To me food is a passion, a compulsion.  I will devour a cookbook with the same intensity and excitement as most people read a great novel.  I find a trip to the grocery store, not a chore, but a journey of discovery.  Photos, articles and tv shows about food are my weakness.  New and unique kitchen gadgets make me grin like a fool. I can't help it really.  Don't even get me started on how I feel about recipes!
   I know I am obsessive about the topic, but since it brings me so much pleasure and doesn't hurt anyone, I am okay with that.  I can safely embrace this particular obsession wholeheartedly and without shame!

Sunday, February 12, 2012

Chicken Pesto Lasagna

I had a dream.....literally! I woke up one morning with the beginnings of this recipe banging around in my head. I had been cooking in my dream and I was layering ingredients like a lasagna but it was not a traditional one since there was no tomato sauce.  All morning I kept thinking about what I had dreamed and I decided to get in the kitchen and figure it out!
So this is what I came up with and it was a rousing success.....the guys in my house went wild over it! I served it with a spinach salad and we decided it was definitely a keeper.

Chicken Pesto Lasagna

2 boneless skinless chicken breasts cut in thin strips
1 pkg lasagna noodles (I like refrigerated flat sheets but regular lasagna noodles are fine)
3 tbl italian dressing
2 cups fresh baby spinach
1 small jar of pesto (or make your own its easy)
2 cups shredded mozzarella
1 1/2 cups ricotta cheese
1 egg
1 1/2 -2 cups milk
3 tbl butter
1/4 cup flour
1/4 cup parm cheese

I used a 10x10 pan which I spray with cooking spray.   Preheat the oven to 350.
If you are using dry lasagna noodles cook according to package directions EXCEPT cook for 1/2 the time indicated on the box.  You want the noodles to be just beginning to soften - bendable but not fully cooked. If you are using the sheet lasagna noodles, just open the package and go!
In a pan saute the Chicken in the Italian dressing until no longer pink. Set aside.
Make a white sauce:
In a sauce pan melt the butter over med low heat.  When the better is melted add the flour and combine...then whisk in the 1 cup milk. Continue cooking until thickened add additional milk if the mixture gets very thick.  You want the mixture to be smooth and pourable but thickened.  Add the Parm cheese and stir to combine. Set aside.
Mix the ricotta cheese and the eggs, set aside.
Begin layering :
Layer the noodles to cover the bottom of the pan (you will need 3 layers of noodles) .
then spread on 1/3 of the pesto, 1/3 ricotta mixture, 1/2 the chicken, 1/2 the white sauce, 1/3 of the mozzarella, 1/2 the baby spinach. Repeat (hint: lay the noodles in the opposite direction for each layer to make your lasagna stay together better)
End with Noodles, then pesto, then ricotta, then top with mozzarella.
Bake covered with foil 30 minutes, then uncovered about 15- 20 minutes until golden and bubbly.

Saturday, February 11, 2012

Pam Anderson's Orange Pudding Cakes

These easy, tasty and impressive little dessert cakes are so light and delicious your guests will want to hug you!  I found this recipe in the cookbook, Perfect Recipes for Having People Over.   The cookbook is written by Pam Anderson a columnist for USA TODAY, and cookbook author, and editor at Fine Cooking.
When you flip these little gems out of the cups you will be amazed how you suddenly have a little cake with a creamy pudding on top!

Orange Pudding Cakes

  • 2 tablespoons very soft butter

  • 3/4 cup sugar, divided

  • 1 1/2 teaspoons finely grated orange zest

  • 1/4 cup juice from a large orange

  • 4 eggs, separated

  • 1/4 cup instant flour (Wondra)

  • 4 tablespoons fresh lemon juice, divided

  • 1 cup milk

  • 6 tablespoons orange marmalade

  • 2 tablespoons orange-flavored liqueur

    1. Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
    2. Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
    3. In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
    4. Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

    Buttery Chocolate Chip Cookies

    Chocolate chip cookies are the quintessential cookie...everyone has a favorite version of this cookie.  I came up with this version by combining several recipes that I liked and then adding a touch of Biscoff Spread to the dough just for kicks. 

    *By the way, Biscoff Spread is a European mainstay that they use like peanutbutter...although they are not even CLOSE to the same thing. Biscoff has not nuts at all!! This spread is actually made out of those little Biscoff cookies ( you know the ones you get on the airplane?) I have no idea who thought of taking a cookie and making it into a spread....but woohoo great idea! *

    So why did I make these today? My husband gave me the "big puppy dog" eyes and sweetly mentioned that Giada was making cookies on the Food Network...and BOY DID THEY LOOK GOOD.
    Hmmmmmmmmmmmm, a hint perhaps?  So I made these and the happy nom-nom sounds emitting from the males in the house let me know that I better run in and blog the recipe before I forgot what I did!

    Buttery Chocolate Chip Cookies

    1 1/2 cups flour
    1/2 tea baking soda
    1/2 tea salt
    10 tbl butter at room temp
    3/4 cup brown sugar packed
    1 tea vanilla
    1 large egg at room temp
    3 tbl Biscoff Spread (if you don't have any you can use peanutbutter or leave it out)
    1 cup dark chocolate chips

    Oven at 350
    In a large bowl  combine flour, baking soda, and salt together and set aside.
    Beat brown sugar, butter, Biscoff, and vanilla in your mixer. DO not over mix , just combine.  Then beat in egg...again do not over beat.
    With a spatula combine the wet and dry ingredients until combined well. Stir in the chocolate.

    Drop by teaspoonfuls onto a parchment paper lined cookie sheet.  These do spread so make sure they are 2" apart at least. 
    Bake 10 minutes or until golden and puffy. 
    Cool on rack, pour a huge glass of ice cold milk and enjoy!

    Wednesday, February 8, 2012

    Compound Butters

    Have you ever used compound butter?  What is a compound butter you ask?  Well a compound butter is simply  butter combined with flavorful ingredients like herbs, wines, purees, vegetables, and the like. 
    These butters are a quick easy way to add flavoring to sauces. They are also perfect for adding a punch of flavor to grilled meats and fish, cooked veggies, or as a finish for hot soups.
    Usually softened compound butters are rolled into a cylinder (in cling wrap or foil) and chilled until firm, then slices are placed on the hot food just before serving. Or if prefered it can be whipped and served on the side.
    One nice thing about these butters is that fresh chopped herbs will be protected from air in the butter thus retaining their flavor and vivid color. Delicate ingredients combine into hot ingredients better when they are combined with butter this way as well.

    You can use many many different flavor combinations in your compound are a few ideas to get you started!  Just combine the ingredients together well.

    Garlic Butter
    1 stick of butter at room temp
    1/4 tea salt
    1/4 tea pepper
    3 cloves of garlic crushed than minced finely
    1 tbl fresh parsley finely chopped

    Maitre d'butter
     1 stick butter room temp
    1/4 cup finely chopped parsely
    1 tea fresh lemon juice
    1/8 tea salt
    1/8 tea pepper

    Tarragon Butter
    1 stick butter room temp
    4 oz of fresh tarragon leaves (blanched in salted water for 1 minute then ground in food processor)

    Anchovy Butter
    1 stick butter room temp
    12-24 anchovy fillets soaked in cold water 5 minutes and dried and pureed
    splash of lemon juice (optional)

    Other ideas to add:
    basil, chives, chervil, worcestershire sauce, lime, sage, paprika, roasted red pepper, mustard, reduced stock or wine.  Spices like cardamom, cumin, nutmeg, turmeric are also good.

    Saturday, February 4, 2012

    Broiled Grapefruit

    When I first heard about broiling a grapefruit I was like.....ummmmmmm really?  But me being me I had to try it. 
    Let me tell you that it is such a nice treat, I truly enjoy it.  The juices of the grapefruit combine with the raw (turbinado) sugar to make a carmelized top.  When you scoop out the warm grapfruit segments they are tart/sweet and so delicious.  Why not have that summery citrus taste of grapefruit -packed with vitamins during winters cold season- and make it all warm and comforting?

    Broiled Grapefruit

    1 large grapefruit (red or white whichever you prefer)
    Raw (turbinado) sugar  - you can use brown sugar, aguave nector or honey as well.

    preheat the broiler.
    Slice the grapefruit in half crosswise.
    Using a pairing knife, cut all the way around the grapefruit -between the fruit and the rind, then loosen the segments. This is important to allow the sweetness get into the fruit AND because it makes it easier to eat the hot fruit. Be careful not to poke all the way through the bottom rind, you want to keep the juices. . Sprinkle with turbinado sugar ( or sweetner of your choice...I often use a combination of sweetners -drizzle honey then raw sugar for example)
    Broil very close to the heat until the grapefruit is hot and carmelized.


    Feel free to play with this recipe (if you can even call it that) by adding spices (cinnamon?) or favored sugar (vanilla?)

    Thursday, February 2, 2012

    Chicken Cordon Bleu Casserole

    Probably one of the top 5 special occasion dinner my family requests is Chicken Cordon Bleu. It is a wonderful dinner that we all love but it is quite time consuming to make the traditional way. It is definitely NOT a quick end of the working day kind of meal.
    So, I came up with this spin on that favorite dish that IS a quick easy weeknight dinner. It has all the same great flavors, just in a new and more family friendly form.
    The simple fact that I added a Bearnaise sauce to this casserole lifted the meal from a lowly casserole status to a requested Birthday meal! Everyone in our family are serious Bearnaise addicts. On veggies, on steak, on chicken...we really don't care.
    I hope you enjoy this twist on a classic.

    Chicken Cordon Bleu Casserole

    3  whole boneless skinless chicken breasts
    2 cups ham (cubed, shredded, leftover...whatever you have)
    2 cups swiss cheese ( cut into cubes or pieces not shredded)
    1 1/2 cups italian style bread crumbs
    4 eggs beaten with 1/4 cup milk
    1 packet of Bearnaise sauce - prepared following the pkg instructions (or make your own(recipe below) but this is supposed to be the quick and simple version..Bearnaise packets are in the gravy aisle and most call for butter and milk!)
    oil for frying

    preheat oven to 350. Spray a 13x9 or similar baking dish with cooking spray.
    Cut the chicken breast into bite sized pieces.  Heat the oil about 1/2 inch deep in a skillet. 
    Dip the chicken pieces into the egg mixture, then roll in bread crumbs.  Brown the pieces in the hot oil. The chicken needs to be browned on all sides but does not need to be cooked through as it will finish cooking when it is baked.  Fry all of the chicken in this way (careful to work in batches so you don't overcrowd the pan as this prevents nice browning) As the chicken is done, drain for a minute on paper towels then put in the baking dish.  Add the chunks of ham and swiss cheese. Toss together so ham and cheese and chicken are evenly spread  throughout the pan. 
    Pour 1/2 the prepared Bearnaise sauce evenly over all.   Bake for 30 to 45 minutes until chicken is done, and everything is all hot and melty.
    Remove from the oven and pour the  other 1/2 of the sauce over all and serve.

    Homemade Bearnaise

    1/4 cup chopped fresh tarragon leaves
    2 shallots, minced
    1/4 cup white vinegar
    1/4 cup dry white wine
    3 egg yolks
    1 stick butter, melted
    Salt and pepper

    In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
    In a blender blend yolks and the reduced mixture together. With the blender running, add 1/3 of the melted butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper.