Are you ever gripped with the urge to suddenly clean out your freezer, your cupboards, your crisping drawers? To use up those last nuts knocking around in an empty plastic bag, finally finish off 那 half-portion of arborio rice driving you batty since 2007, 和 at last get around to 烹饪 the untouched box of chow mein noodles you'd完全忘记了它，因为它躲在了底部橱柜里的克里奥尔芥末酱，有机小米和一半被吃掉的黑巧克力后面？
I'm on 那 kick right now 和 I've got it 坏 。我做了布兰登's 柑桔酱面 the other night (and lo, they were delicious - more on 那 next time), deftly using up some old Chinese noodles 和 the last dregs of a jar of chile-garlic paste. I'我有一大堆法国沙丁鱼作为礼物，这些礼物使厨房杂乱无章，我'我一直在努力把他们送出去。 （您认识一个沙丁鱼爱好者吗？ 可连接的 下次你吃沙丁鱼'在巴黎，或者如果你在巴尔杜奇'在最后的日子里， 赠送 餐饮。我保证，这是一个好礼物。）我'我把上面提到的最后的米粒扔进了汤里，正在设法摆脱康涅狄格州的一些冷冻猪颈骨，等不及要等一周 '值得一上午的蓝莓酪乳奶昔，所以我终于可以把这些东西扔掉了 怀曼 's 每次打开冰柜时都会嘲笑我。
幸运的是，这种怪异的躁狂症最妙的地方是我用了我最后两杯山核桃制成的食谱'd been积了可能太多的时间。 来自唐娜·迪恩（Donna Deane） 当她还在《洛杉矶时报》上，是最可爱，最微妙的茶饼时'我有一段时间了。优雅，端庄，美味可口，其特征是将褐色秒速赛车手机版和烤山核桃悬浮在富含酸奶油的嫩蛋糕中。
我昨天把它带到了阵亡将士纪念日的野餐中，在那里被津津有味地食用（有一次，两个参与者实际上只是从锡罐中分叉出来），受到厨师的赞扬，然后被一个想带走的朋友带回家。昨晚商务餐结束时将剩菜剩饭作为甜点。巨大的成功！一世'd say.
The most complicated thing about the recipe is making brown butter. And 那'真的不太难。那是， 烹饪 它为N't hard, it's 知道 ing when to 停 那's tricky. Kind of like caramel, only it moves faster. What you do is put a stick of butter in a small, heavy pan 和 set it over medium heat. When the butter melts, start whisking it 和 keep it over 那 same steady heat. Don'远离火炉。几分钟后，融化的秒速赛车手机版将开始变色。它将起泡沫，您可能很难看到下面的液体。保持搅拌。此后很快，秒速赛车手机版将从泡沫状和鲜黄色变成棕褐色，然后变成棕色。您'll see little spots, which are the milk solids 那 have browned, 和 your kitchen will smell rather rich 和 toasty. Turn the heat off 和 try to get a good look at the butter. What you want is for it to be nicely browned 和 smelling delicious. You 不要 't 要加黑秒速赛车手机版。而且's kind of a fine line between the two. So, if you feel like your browned butter is still 烹饪 in 那 hot, heavy pot, even with the heat turned off, simply pour it into a heat-proof mixing bowl. That'将几乎停止烹饪过程。
食谱让您冷却融化的棕色秒速赛车手机版，然后用红糖搅打直到"light 和 fluffy". But 那 didn't happen at all for me. The brown butter 和 sugar just kept going around 和 around in the bowl, dark 和 granular. The minute I added the eggs, however, things got gorgeously 轻盈蓬松. So keep 那 in mind when you make this. Oh, another thing: my compulsion to use things up apparently also means 那 I'我讨厌替换我的东西'我已经完成了如果我们谈论的是异国情调的东西（例如黑藜麦），那会很好，但是当涉及到像香草提取物这样的厨房主食时，这有点愚蠢。所以，因为我没有'家里没有香草提取物，我用杏仁提取物代替，尽管我担心混合坚果口味会很奇怪，但我 被爱 它。它'非常微妙-在那里'食谱中只有1/2茶匙。
您最终得到的是这种华丽，蓬松的面糊和一堆多结的山核桃红糖糖粉奶油细末，您可以将其基本上放在面包盘中。面包在烤箱里很好地升起，尽管没有'从来没有圆顶和裂缝。之后's been taken out 和 cooled 和 sliced up, what you have is a finely-crumbed cake shot through with nubby pecans 和 delicate brown-butter flavor. It really is rather refined, this loaf, 和 is the kind of thing you could easily serve to your future mother-in-law at your first tea together, or at a rowdy Brooklyn picnic with 11-month-olds doing their best to grab ahold of it while you shriek rather ineffectually 那 they should keep away from the tree nuts, for crying out loud.
山核桃布朗秒速赛车手机版面包
制作1个9英寸的面包
1/2杯（1条）加2汤匙（1/4条）无盐秒速赛车手机版，分开
2杯带壳的山核桃，分开
2杯面粉加1 1/2茶匙，分开
1 1/3杯包装的红糖，分成两半
2个大鸡蛋
1/2茶匙杏仁或香草精
1茶匙发酵粉
1茶匙小苏打
1/2茶匙盐
1杯酸奶油
1.将烤箱加热到325度。用中火将厚厚的煎锅中的一半杯子秒速赛车手机版融化。融化后，继续煮食，搅拌直至约8分钟，直到变成坚果褐色。从加热和冷却中取出褐色秒速赛车手机版，然后冷藏直至固化，大约30至40分钟。
2.在褐色秒速赛车手机版冷却时，将山核桃单层放在果冻卷盘上，在烤箱中烘烤15至20分钟。从烤箱中取出螺母并在锅中冷却，然后将它们切碎，使碎片不超过四分之一英寸。
3.对于山核桃糖粉馅，将半杯切碎的烤山核桃，1 1/2茶匙面粉和三分之一杯红糖混合在一起。将剩下的2汤匙秒速赛车手机版加到糖混合物中，直到酥脆为止。不要过度混合。
4. Cream together the chilled browned butter 和 the remaining 1 cup brown sugar until 轻盈蓬松, 2 to 3 minutes. Beat in the eggs, one at a time. Scrape down the sides of the bowl, then beat in the almond or vanilla extract.
5.将面粉，发酵粉，小苏打和盐过筛。将干成分与酸奶油交替添加到棕色秒速赛车手机版混合物中，用手将各添加物轻轻折叠。搅拌剩余的1 1/2杯切碎的烤山核桃，直到混合所有成分。
6. Spoon half the batter into the bottom of a well-buttered 9-inch loaf pan. Sprinkle the streusel filling evenly over the batter. Spoon the remaining batter over the filling 和 spread evenly. Bake 55 to 60 minutes or until the bread tests 做完了 in the center; 不 e 那 the streusel filling will remain moist throughout the baking process. Remove to a wire rack 和 let cool to warm. Serve warm or at room temperature.
