Do you know about brown butter? It's divine. Just heat butter in a pan until it foams and then turns brown and then quick, get if off the burner before it scorches. Pour it over any steamed vegetable (angels will sing).
Here, I made buttered pasta from my childhood memories.
Boil 12 ounces egg noodles al dente (I used semolina pasta because that's all I had and I didn't have the gumption to make my own noodles).
Drain and set aside in serving dish, covered. Melt 2-3 Tbs. butter in the empty pasta pot. Add a pinch or two of saffron and salt to taste. Stir and watch. As soon as it turns caramel brown, turn off the heat, dump in a few tablespoons breadcrumbs, and the cooked pasta. Mix thoroughly. Return to serving dish, using a silicon scraper to get all the good stuff out the of the pot.
We ate our pasta with 7-Layer Salad. Now, back in the day, the noodles and the salad both would have been side dishes to a meat, with probably bread or potatoes to boot. I think it's thriftier and more balanced to have the simple, chewy noodles next to a complex, rich salad with great texture.
But I think that was the night we ate Peach Kuchen later on.
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