Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Three bloggers, Liz Stanley (Say Yes), Jordan Ferney (Oh Happy Day), and Gabrielle Blair (Design Mom), share their go-to recipes. Each can stand alone, but together they become a simple yet delicious meal. To see the story behind these recipes and more, visit reclaimthekitchen.com.

KEEP SCREEN ON

Ingredients
Burnt Butter Pasta
1 box of pasta (I use Orecchiette)

1/2 cube of butter (1 tablespoon)

3/4 cup of freshly grated Parmesan cheese

A few handfuls of something green like arugula

Salt and pepper to taste

Focaccia Bread
1 3/4 cup lukewarm water

2 teaspoons salt

1 package of yeast

1 tablespoon sugar

3-4 cups flour

1 cube butter (2 tablespoons)

2-5 cloves garlic, crushed

1 bunch scallions, chopped

Artichokes Side
Artichokes

Salt to taste

Butter

Lemon

Mayo

RATE THIS RECIPE

Based on 16 ratings

Preparation Method

Burnt Butter Pasta

  1. Prepare pasta according to the directions on the box.
  2. Strain pasta. Add butter to pot. Return pasta to the pot.
  3. Add Parmesan cheese, greens, salt and pepper. Stir until combined and serve.

Focaccia "Figasa" Bread

  1. Dissolve yeast in water. Add salt, sugar, garlic, flour and mix well.
  2. The dough should be sticky like biscuit dough. Cover and let rise till double (about an hour).
  3. Spread in large jelly roll/cookie pan to edges.
  4. Take fingerfuls of butter and poke into dough 1-2" apart, all the way to the bottom.
  5. Salt dough. Let rise 1-2 hours. Bake at 350° F for 30 minutes.
  6. Throw chopped scallions on top during the last 10 minutes of baking.

NOTE: To expedite the process, add 2 packages of yeast. In that case, we can just let the dough sit for a few minutes, roll onto the pan and then let rise for an hour.

Artichokes Side

  1. Bring a large pot of salted water to a boil.
  2. With a knife, cut off the stem, and about 3/4 inch of the top of the artichoke. Use kitchen shears to trim off the tougher artichoke leaves.
  3. Rinse the artichoke under running water. Place rinsed and trimmed artichokes directly into the pot of rapidly boiling water.
  4. Cover the pot with the lid and let artichokes cook at a high simmer on stove until they are tender. Cooking time can vary, depending on the size of the artichokes. A good estimate is 30 minutes for a medium-sized artichoke or 45 minutes for a jumbo-sized artichoke.
  5. Remove the artichokes from the water and let them drain upside down. You can put them on a dish or in a strainer -- anywhere that will allow the water to come out.
  6. For dipping, use melted butter with fresh lemon juice squeezed in, or mayo.

Note: when shopping for artichokes, look for ones with the petals closed, not open.