Plain Jane
Plain Jane: All Purpose Ghee
Our classic ghee handcrafted for everyday use. Plain Jane is ideal to use as a cooking fat in place of olive oil or butter for high temperature cooking up to 250° C.
Ingredient: *Unsalted Butter. *Organic ingredient.
Shelf life: One Year
Aged: 2 Weeks
chewy Rosemary Pistachio Cookies
Recipe adapted from the 4-Hour Chef
The recipe uses the reaction between butter and sugar (known as the Maillard Reaction) to make the perfect textured cookie, that is caramelized on the bottom, but still chewy. Using ghee in place of butter makes the cookies extra buttery and delicious.
Ingredients:
- 1 cup of Plain Jane ghee, at room temperature
- 1 1/2 cups of light brown sugar
- 2 1/2 cups self-rising flour or 3 1/2 cups gluten-free all purpose flour
- 2 large eggs
- 1/2 cup pistachios, shelled
- 1 cup white chocolate chips
- 1 tablespoon of rosemary leaves
- 1 teaspoon baking powder (if you chose the gluten-free option).
Directions:
Preheat oven to 375. Beat butter and sugar until smooth using a hand mixer or wooden spoon. Add flour and mix in thoroughly. Beat in two eggs, one at a time. Stir in pistachios, white chocolate chips, rosemary and baking powder (if using). Roll into 1″ balls. Bake for 10 minutes until brown.
Makes 48 small cookies.
stuffed mushroom caps
- 12 large mushrooms
- 2 tsp Plain Jane ghee
- 2 dry red chillies
- 1/4 cup onions, minced
- 2 cloves garlic, minced
- 1/3 cup fresh parsley, minced
- 1/4 cup Parmesan cheese, grated
Preheat oven to 350°F (180°C).
Remove stems from mushrooms and lay mushroom caps on a baking sheet, tops down. Finely chop stems and set aside. In a frying pan on medium-high, melt the ghee. Add dry red chillies and sauté for about 1 minute, until chillies begin to blacken. Add onions and garlic and sauté for 1 minute. Add mushroom stems and sauté for an additional 2 minutes. Cover with lid and continue to cook for another 3 minutes. Add parsley and cook for another 2 minutes, uncovered. Remove pan from heat. Stuff mushroom caps evenly with the cooked mixture and discard chillies. Sprinkle each stuffed mushroom cap with Parmesan cheese and bake for 10 minutes until cheese has melted and starts to brown.
Makes 6 servings.
fall root vegetable puree
- 1 medium turnip, cut into chunks
- 1 small carrot, cut into chunks
- 1 small parsnip, cut into chunks
- 1 small sweet potato, cut into chunks
- 1 small rutabaga, cut into chunks
- 1-3 tbsp Gold Standard, Plain Jane or Sage City ghee, at room temperature
- Freshly ground black pepper
- Sea salt to taste
- 3 tbsp vegetable broth, almond milk or rice milk
In a medium saucepan, combine the turnips, carrots, parsnips, sweet potato and rutabaga and cover by 2" of water. Add a pinch of sea salt and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 30-40 minutes. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add ghee, sea salt and pepper to the puree and add liquid broth or milk if necessary to moisten.