Bucatini with Brown Butter and Charred Cabbage #recipe by @LeslieKarst

 

Robin and I were lucky enough to host fellow Mystery Lovers’ Kitchen member Leslie Budewitz and her charming husband Don (aka “Mr. Right”) recently, when the two were vacationing on the Big Island. What a treat! I decided to try a recipe I’d seen recently in the New York Times, which features pasta with brown butter (always a good idea!) and charred cabbage. And I decided to add some shrimp to the dish, which I sautéed beforehand in butter. Yum!

 

We started out with cocktails and pupus on our lānai, then moved indoors for the main course and dessert. (Dessert recipe coming in two weeks!) Yes, a good time was had by all!

the two Leslies in Leslie K’s Hilo garden

Bucatini with Brown Butter and Charred Cabbage

(serves 4-6)

Ingredients

2 tablespoons neutral oil (such as canola)

1 small cabbage, thinly sliced (about 1½ lbs.)

salt and black pepper

12 oz. bucatini (may substitute spaghetti)

8 tablespoons butter, cut into chunks

½ cup raw pecans, roughly chopped

2 cups grated Parmesan cheese

½ cup parsley, roughly chopped

2 cups cooked shrimp (optional—I sautéed mine in butter, with the shells)

 

Directions

In a large skillet, heat the oil over medium-high heat until it shimmers, then add the cabbage and cook, stirring frequently, until it wilts, then browns, then becomes deeply charred in spots—about 25 minutes. Season to taste with salt and pepper, then transfer cabbage to a bowl. This step can be done several hours before service. 

 

Bring a large pot of heavily salted water to a boil and add the pasta. Cook until still al dente. Reserve 2 cups of the pasta water, then drain. 

 

While the pasta is cooking, wipe out the cabbage skillet, then add the butter and pecans. Cook over medium heat, stirring constantly, until the butter turns a golden brown and has a nutty smell—about 3 minutes. 

 

Add 1 cup of the pasta water, then the cabbage, to the skillet. 

 

Add the cooked pasta and stir until well combined. 

 

Add half of the cheese and all of the parsley, and stir until the pasta is coated and cheese melted. Add more of the pasta water, if the pasta seems dry. 

 

Add the cooked shrimp, if using. 

 

Plate up the pasta, topped with more of the cheese and black pepper. (See photo at top.)

 

Buon appetito!

🌿 🍷 🌱

Coming April 1

Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

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MOLTEN DEATH

Orchid Isle Mystery  #1

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“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

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“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

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This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

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Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

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Praise for Justice is Served:

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

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